A Cup of Green

Juicing Challenge

By: Angie Aller

After many moons of being interested in doing a juicing detox/reboot, we decided to go for it.  We have done our research, I have gone to the classes, the only thing left to do was to start juicing!  So here is to walking the talk.  For the first week we will be consuming soups and smoothies as well.

Just for fun we decided to name some of our concoctions and gave them stars from one to four, one for each person in the house.   Our boys are not doing this with us!!! They are however, adding the juices to their already nourishing diets.

I will share some pix and videos as we move through this journey.  Here is a video of Gavin’s first day: )

Breakfast: “The Hulk” ****

• 3 Green Apples
• 2 Cucumbers
• 2 cups Spinach

Snack: made in a normal hand juicer for citrics

• 4 oranges
• 1  Grapefruit

Lunch “Everything but the Kitchen Sink” **

• 2 Tomatoes
• 1 Cucumbers
• 5 Carrots
• 2 GreenApples
• 3 Kale leafs

Gavin also had a green salad with some olive oil and sea salt. (this is his first cleanse,  so he gets a break :)

Dinner: Sweet Potato & Leek soup ****

• 3/4 garlic cloves chopped finely
• 1 onion
• 1 bell pepper any color
• 2 large leeks
• 1/2 sweet potato(s)
• 2 tsp sea salt
• 4 Tbsp Olive oil
• 1 tsp nutmeg

Mix olive oil, leeks, sea salt, and onion in a pan and sauté with some water.  Till veggies are tender about 4 minutes.  Chop sweet potato in small un even chunks.  Then place all ingredients in a pot cover with water until ingredients start to float, bring to a boil, then lower heat to medium for about 30 minutes.  sprinkle the nutmeg in and mix thoroughly.

Serve as is or blend all ingredients in a food processor or similar.  Even a baby food masher will work.

Serving: 4

DAY 2:

Breakfast:  ”Mango Blaster” **** (one of my all time favs)

• One medium size mango
• 6 carrots
• 1 green apple

Lunch: “no name yet” **

• 1/2 pineapple
• 8 carrots
• 2 cups of spinach

Snack:  ”no name yet”

• 2 cucumbers
• 1/2 pineapple
• 4 carrots
• 3 kale leafs

Dinner: Harvest Roasted Vegetable Soup from: http://jointhereboot.com/reboot-program/recipes/soup-recipes

With a glass of fresh orange/grapefruit juice.

Harvest Roasted Vegetable Comfort Soup

4 cups leftover Roasted Veggies – see recipe below
32 oz Low sodium Vegetable Broth
1 large Green Apple – chopped (peel, optional)
2 cloves Garlic – 1 minced, 1 chopped
2-4 ounce water
1/4 cup Olive Oil
2 Tbsp Olive Oil
Sea Salt and fresh ground Pepper to taste
dried Basil to taste (1/2 teaspoon)
dried Thyme to taste (1/2 teaspoon)

Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick and
smooth. Add more water as needed to desired texture.
In the meantime, place 2 tbsp olive oil in pot and heat on low-medium. Add chopped
garlic, stir, then add puree veggies and beans.
Add remainder of broth and apples, increase heat to medium. Simmer until apples are
a little tender, about 5 minutes.
Ladle apples with some soup out of pot and add to blender – puree with minced garlic.
Return apple-soup puree and stir
Cover and simmer on low until heated through, approximately 8-10 minutes.

Harvest Roasted Veggies

1 butternut squash – peeled, seeded and chopped
4 medium sweet potatoes – peeled and chopped
2 cups Baby Bella Mushrooms washed and cut into quarters
1 yellow Onion peeled, cut into thick slices
4 Garlic cloves – peeled and whole
Olive Oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 tsp. Sea Salt
1 teaspoon fresh ground Black Pepper – to taste
dried Basil to taste (1 tsp.)
dried Thyme to taste ( 1 teaspoon).

Preheat oven to 450 degrees

Place all veggies on a baking sheet with parchment paper

Bake for 40 minutes, turning them over half way. Onions and mushrooms will finish
around 30 minutes – remove from tray and finish roasting squash and sweet potato.

Use 2 of 4-6 servings from roasted veggies for this soup. Eat the rest at another
meal.

DAY 3

Breakfast: Orange Glory ****

• 1 Ripe Mango
• 5 Carrots
• 1 Green Apple
• 1 Green Pear

Snack:

Squeezed fresh orange juice

Lunch:

Vegetable Soup:

• Carrots
• Celery
• Onion
• Garlic
• Plantain
• Kale
• Pepper
• Thyme
• Sea Salt

Chop all ingredients except the Kale and saute then add water and herbs, bring to a boil then bring to a simmer for 35 min.  Add kale and simmer for another 5 minutes.

Serve as is or you can blend it up and server.

Dinner:

• 1 Mango
• 1 Green Apple
• 2 stalks ofCelery
• 2 Cucumbers

Late night munchies kicked in so I had a mug full of the blended veggie soup.

DAY 4

Breakfast:

 

Please feel free to make suggestions for names on the “no name yet” recipes.  Also feel free to share your own recipes with us.

 

 

Please note the above is not a suggested diet plan and is for informational use only.  Before following any diet plan one should consult with their physician.