All my life, I’ve never been one for eating vegetables.
Mostly because all my live, I’ve never been a rabbit.
I could handle a small salad now and then, maybe choke down some peas, or some green beans (as long as they’re french-cut). I like tomatoes, but I guess that doesn’t count—has it even been decided yet whether tomatoes are a fruit or a vegatable? And for much of my life, I thought I was doing okay by eating corn—I love corn—but a few years ago I learned that corn isn’t a vegetable, it’s a grain—
UPDATE: I’ve also since learned that peas and green beans are not really vegetables either, but legumes—
—and today I’m 99% grain-free anyway. Plus, most corn these days is GMO…so, I shucked the corn (sorry) and started trying to figure out some vegetables I could stand to eat, and hopefully improve my health a tad.
Then, a couple weeks ago, I discovered “juicing”…
Now, I’ve been into dieting of various types for around 20 years now, and can’t believe that for some reason, I’d never heard of this!
My focus of late has been more on proper nutrition, rather than just weight loss, since learning how much of the disease, illness, and just overall poor health and obesity we experience in this country is caused by the fake food we eat, not getting the proper nutrition our bodies need to stay healthy and thrive. I figure juicing would be an excellent solution for me, since I appall eating vegetables. What if I just drink them instead?
So, after doing some research, I bought a high-end juicer (Breville Juice Fountain Duo), and began juicing.
I’m so impressed, I thought I’d share the experience here on my blog.
In the pic at the top of this page, you can see on the cutting board all the veggies & fruit that went into my juice that particular morning. Cucumber, broccoli, spinach, romaine lettuce, kale, celery, carrot, tomato, apple, pear, peach, and red and white grapes.
After sending all these (yes, everything you see in the pic!) through the Juice Fountain Duo, I got approximately 40 oz. of juice, enough for two 20-oz. servings. I drank one, put the other in the fridge for later or perhaps the next morning.
The taste is not unlike a V8, only it’s not salty like a V8, and the fruit sweetens it up some. The flavor is a tad bland, so I solve this by sprinkling black pepper (from a tabletop pepper shaker) into it and mixing it in with a spoon. Adds just enough seasoning to flavor it up a bit. It’s really not bad—not nearly has awful as it looks…
Plus, the juicer separates out the pulp, which goes into the fridge or freezer for use in future dishes such as meatloaf or casseroles or whatnot. Just thaw it, and mix it in to add added nutrition and fiber to the dish.
My body is likely seeing more nutrition from one of these juices than it’s ever seen my entire life! My hope is that with time, my energy level will increase (I’ve already experienced a noticeable increase in energy at work on the days that I’m juicing in the morning) and my overall health will improve—especially the inflammatory/auto-immune symptoms, which are more and more being linked to improper nutrition and toxins in our food.
Only time will tell, but I’m confident this will be a wonderful solution to my reluctance to eat vegetables (although I must say, that rabbit IS kinda cute!)
UPDATE: I’ve since also learned that veggies are much more tolerable when either wok’d or sautéed (rather than merely boiled/microwaved), with plenty of butter and seasonings added—so there’s another acceptable veggie option to add to juicing!
A Note From Rand: Please take a moment to subscribe to this blog for email updates; also, please like my corresponding Facebook page and follow my Amazon Author Page for notification of future book releases. Thanks!