By the third day, I had no physical need for coffee (though I still believe it is a wonderful thing), and all my my cravings were for decidedly healthy foods. I was completely sick of drinking thick, green juices though. My mouth thrush is almost completely gone thanks to some listerine, and I rinsed my mouth after drinking and brushed my teeth a lot more to prevent it from coming back.
But… towards the end of the day I developed a sharp (almost sinus-like) headache behind my face. Now, it totally could be a sinus headache. My ears have felt a little full lately. All I know, is it was still there when I woke up this morning.
I also weighed myself last night: I started off at 141 and ended last night (with a belly of juice at 137). I don’t expect the weight loss to be anything real or long-term, but it’s interesting to see. When looking online for juice cleanse advice, I saw that some people do this for weeks/ months! I have no idea how someone can live on only liquids for months. I was struggling not to order a pizza last night after I drank my last juice!
So, some final thoughts: I felt foggy. Not energized and lighter as the brochure suggested. I was tired, but had more difficulty sleeping. I also had trouble waking up in the morning. I had (possible headaches). I was peeing like crazy because of all the liquids. (Notice these are all negatives). On the positive side, it was rather nice to not have to think about what I was going to eat for the next three days. And some of those juices were quite nice. But, I don’t think I will ever subject myself to a juice cleanse ever again.
My juice has given me a mild case of mouth thrush. Gross. When I google to see what’s what, the websites assure me it’s my body flushing out the toxins and fighting candida. When I look at webmd and wikipedia, it tells me that a high sugar diet can cause thrush. All of my juices are pretty high in sugar (the lowest has 12g in 16oz), and quite sweet tasting. My poor pancreas probably isn’t too happy with me right now.
My headache is officially gone, and I’m not starving or anything. I actually feel pretty okay aside from the tongue. I did feel slightly woozy between 3-5 because I realized I would be awake until after midnight tonight and started rationing my juice a little more.
Tomorrow is the final day and I won’t be waking up super early or staying up too late, so I should be able to drink all of my juice and not get hungry.
I’ve started planning Saturday’s meals, partly because damn I miss food and partly because I am going to be super busy writing all weekend and so I will need some early prep so I can eat well.
Breakfast: 2 poached eggs, stewed cherry tomatoes and sweet peppers, 1 piece of whole grain toast
Lunch: Leek soup
Dinner: brown rice, sardines, avocado, and chard
I’m trying to stick with light on the carbs, low on the fats, and heavy on the veg (lightly cooked). I’m also making sure to add some oily fish so I can get my fatty acids and proteins that I missed out on while juicing. I have been taking vitamins, but it’s not quite the same. I am planning on easing back into the carbs, fats, and proteins so my body doesn’t have a bad reaction. Hopefully, I will be over my refined sugar and coffee addictions - or at least have enough of a head start that I can put up an honest fight.
All of them were pretty pleasant, but I liked the ones with seeds the least. Especially #6.
It’s hard to separate how I feel from my caffeine headache, but something I definitely noticed is I’m cold! It was a little dreary and rainy today, but not really cold. In fact, my apartment says 65 right now, but I’m cold! I think all those chilled juices lowered my body temp. I’m sipping some hot herbal tea before bed and I took a hot shower to help raise my temps. I also instantly missed hot food. Hot foods look, smell, and taste way better. The cleanse comes with some suggestions for after cleanse eating that basically includes lots of lightly cooked veggies, whole grains, and lean proteins. I’m already thinking about how I am going to have poached eggs and stewed tomatoes with onions and peppers for breakfast. NOM. Then soup. Then rice. A giant bowl of nutty delicious brown rice with some roasted sardines. I might be over zealous about this a little bit.
When I woke up this morning, I weighed 141. I will weigh myself again on the 4th morning and we’ll see if there’s any change in physical weight. Although, even if there is I don’t imagine it will be a sustained weight loss.
This will be the first Passover that the Orthodox Union has officially recommended quinoa for Passover and we’re going hard on the protein-packed miracle seed. The beauty of quinoa during the holiday is that it so closely resembles grains and can be swapped into just about any recipe—this close resemblance is also what made the seed so controversial before and delayed the OU’s approval.
The ode to Laurie Colwin’s writing and recipes by Jeff Gordinier in The New York Times brought back fond memories from the test kitchen of the late Gourmet magazine, where I worked happily for any years. I was glad that Gordinier noted that most of her essays appeared in Gourmet. Colwin’s essay series debuted in October, 1991, with Four Easy Pieces, which included descriptions for making soup with a lamb shank, vegetarian chili with black beans and little red ones, homemade bread, and a simple sponge cake. Colwin’s column ran through December, 1993, even though she died in October, 1992. The editor-in-chief at that time, Gail Zweigenthal, told me that Colwin finished up her last year of essays early and handed them in, which fortuitously allowed her to stay alive in the hearts and minds of her many followers for over a year after her death. Although Gordinier describes her recipes as quirkily imprecise and not altogether reliable, rest assured the recipes that appeared in Gourmet were tested. While we might have wanted to tweak an ingredient or procedure here and there occasionally, we pretty much left Colwin’s untouched. Several of her recipes are standbys in my home. The hands down favorite? Rosemary Walnuts. With permission we included it in The Gourmet Cookbook published in 2004 (it’s not in the Epicurious database). The recipe is displayed prominently on the first page of the hors d’ouevre chapter, and the spatters of cayenne-stained butter are proof of how often I turn to it. It’s my go-to party snack. Colwin included the rosemary walnuts in her November, 1992 essay, All The Trimmings, in which she wrote about her favorite Thanksgiving leftover breakfast: A hot cup of coffee and a plate of nice cold stuffing. To her credit, Colwin was quick to acknowledge that the rosemary walnut recipe was not hers but Rosalea Murphy’s from The Pink Adobe Cookbook. But I credit Colwin with spreading the news about how great these spiced nuts are. Over the years I’ve tweaked the recipe to respond to changes in the marketplace. Colwin called for dried rosemary back when fresh wasn’t so easy to get. I bet she’d have used fresh today. I’ve also cut back slightly on the butter, the salt, and the cayenne. Be forewarned: It’s impossible not to chow down on these nuts! Rosemary Walnuts Adapted from Rosalea Murphy and Laurie Colwin Melt 2 tablespoons unsalted butter in a small pan over low heat and stir in 1 tablespoon minced fresh rosemary, a rounded 1/2 teaspoon salt (fine sea salt is best), and a scant 1/2 teaspoon cayenne (use a full 1/2 teaspoon if you love the heat). Drizzle the seasoned butter over 2 cups walnut halves or pieces (halves are pricier so I usually use pieces) and toss well. Spread the coated nuts out on a rimmed baking sheet and bake in a 350F oven until golden on the inside, 10 to 15 minutes. Make these and I guarantee your friends will bug you…