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Thread: starting a juice fast

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    Veteran Member sunnie86's Avatar
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    Default starting a juice fast

    Ok so i read up on it and did all my home work. so today I went out and bought a jucier, and about $70 of freash produce. and with my fvorite juice recipes or at least what I think are going to be my favorite saved on my laptop I fell al set and ready to go. I'm planning on doing this fast for about a week longer if I can. I will also do a colon cleanse shortly afterwards to finish cleaning out wha was left behind. I also purchused prenat vitemans and calcium + D any other things i should know

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    Veteran Member sunnie86's Avatar
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    Default Re: starting a juice fast

    ok i made a tester 1/2 cup drink of apples and carrots with ginger it was yummy! then i decided to make myself some dinner tonight instead of waiting til the morning so i took some aspuagus, red pepers garlic, potatos and a hand ful of green (collard) and a tomato added some salt and peper to test warmed it up and ate it like a soup not that bad...i think it would be better with out the collards i dont like them to begin with. any good veggie recipies hot or cold

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    Default Re: starting a juice fast

    Good for you, I love vegetable juices as a way to get a good couple of servings of vegetables in at least 4 days a week, it's hard to get good vegetables when you are out and about so in the morning I juice 1 of or a mix of celery/carrot/beetroot/ginger...i can't really do juice fasts/detox though, I just get too damn hungry!

    I made a lovely vegetable bake the other day, I really just make it up as I go along when I'm cooking so I'm not sure of exact measurements but it was:

    1-2 courgettes/zucchinni, thinly sliced
    1 aubergine/eggplant, thinly sliced
    1 onion, sliced
    1 red pepper, sliced
    1 potato, cut into small squares.
    1 garlic clove, crushed
    Sautee these(and/or other vegetables you like) in a little oil until softened. Add 2 sliced tomatoes(fresh or tinned), 1 tablespoon tomato puree, and dissolve 1 vegetable stock cube in a little boiling water, add a splash of wine, and add to pan. Add 1/2 teaspoon of xantham gum/cornflour dissolved in a little water, just to thicken but not essential. Season to your taste(salt, black pepper, worcester sauce, herbs etc). Cook for a couple more minutes.
    Then transfer to an oven dish. Top with breadcrumbs(I used 2-3 slices of rye bread), and grated cheese if you like or can have it(much nicer with but I shouldn't have dairy!). Bake in oven for around 30-40 minutes at 200 C/400 F.

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