Following a Plant Based Lifestyle – One Year Update

One year ago yesterday, I embarked on a journey that has totally changed my life. After suffering in pain for 21 years after a car accident, and finding no relief through conventional medicine, I sought alternative methods. I asked the Divine for help. I was using a cane and a wheelchair seemed to be in my near future. I knew I had a trip to Italy coming up in 11-12 months. Something had to shift.

I asked to be shown how I could take back responsibility for my health and improve. I asked…and an answer was given.

Plant Based Lifestyle-One Year Update

I had already connected with Anthony William through his Facebook page. Called the Medical Medium, Anthony discerns medical information and the sources for illness and diseases through Spirit. I had already adopted the practice of drinking celery juice, as he suggested. The day after I asked for Divine guidance, a post appeared in my newsfeed. Anthony’s article discussed the pain that can linger for years after a traumatic event, such as a car accident, and what the underlying causes were. Reading his words, I recognized myself and my chronic condition. Best of all, Anthony offered a way to heal.

The Difference a Year Makes
I ordered Anthony’s first book, Medical Medium, and later his second one, Life Changing Foods. These two books have been my roadmap back to health and wellbeing. I discovered that the severe inflammation in my sciatic nerves was caused by the shingles virus. Other health issues I was having were the result of the strep and Epstein Barr viruses, and my body’s weakened immune system brought about by years of eating a poor diet.

At last, I had hope…and a plan. It was two fold: eliminate the viruses from my body, and support my body’s immune system so the inflammation could be reduced, allowing healing to occur.

On July 1, 2016, I began a 28 day healing cleanse. I eliminated the foods that feed viruses and inflammation: meat, dairy, eggs, gluten, sugar, corn and soy (because of GMO), and canola oil. During that first month I only ate fresh, raw fruits and vegetabes. I immediately experienced a lessening of pain and inflammation. A host of other disorders began to clear up as well. I parked my cane in the bedroom corner, where it has remained, unused. At the end of the 28 days, my simple wholesome plant based diet became a simple wholesome plant based lifestyle. I continued eating raw and cooked veggies and fruits, and included brown rice, legumes, nuts and non GMO products such as organic tortilla chips.

The Difference a Year Makes Me in October 2015.  The cane was a necessity, not a costume prop. Looking at the photo, I can tell that I was in pain by the stiffness in my body and the positioning of my legs and feet. This pic makes tears come to my eyes. 

The Difference a Year Makes And this pic makes me smile. It was taken recently, almost a year after I embraced a plant based lifestyle. I can climb trees again! 

These are the amazing changes that have occurred in the past year, as I continue eating a nutrient dense plant based diet, and continue to avoid the foods on my “No” list.

• The inflammation is gone from my sciatic nerves, allowing me to walk and move and sit without pain. Inflammation is gone as well from my joints, spine and neck, easing stiffness and pain in those places as well.

• Headaches, seasonal allergies and skin rashes and hives are gone. My skin is clear and vibrant. I’ve learned that healthy skin, nails and hair begins inside, with a healthy liver.

• My digestive problems have cleared up. I suffered from Irritable Bowel Syndrome, gall bladder problems, stomach pain, an overly sensitive intestinal tract and severe acid reflux. I used  to keep antacids on hand always. I never take one now.

• My energy is high, meaning my vibrational frequency is high as well. The higher my vibrational frequency is, the less likely I am to develop serious diseases, which thrive when my body is weakened and in a low vibrational state.

• My sleep disorders are gone. I sleep without taking aids and wake up refreshed.

• I have clarity of thought and an incredibly positive attitude. I feel euphoric most of the time. I laugh more, and feel expansive at a soul level.

• I have become more lean, strong and fit, losing more than 60 pounds in 12 months. I am continuing to slowly lose weight. I trust my body to find its ideal level of health and wellness, and that includes weight. I want to emphasize that I maintain a plant based lifestyle for my health. The weight loss has been an additional result and not the reason for going plant based.

• I am very attuned to my body and its needs. When I crave a food, such as dark green leafy veggies, I eat them. It is my body’s way of letting me know what I need. Now that I no longer have food addictions, I can trust my cravings. Recently, my body developed an abhorrence toward certain kinds of teas. I no longer drink them. I love having this built in guidance system.

• I am continuing to improve, health wise. I still have some muscle tightness around my knees, after years of inflammation. It used to take me up to an hour to straighten out my legs if they were bent for too long. Now it takes me about 10 seconds. I am using Young Living Essential Oils on the muscles around my knees at night, with great results. I have also just noticed a loosening of my sacroiliac joint in my low back, which has been frozen for 22 years.

The Difference a Year Makes
A year ago, I had no idea that all of these changes would take place. I only knew I had to walk a different path, or I wouldn’t be walking at all. I am deeply grateful to Anthony William for showing me another way to heal. I don’t share my story to convince anyone that this is what she or he must do. I share my story for those who, like me, are asking questions and looking for help. Hope, and help, are available. I am proof of that.

Health and wellness begins within the body, at a cellular level. What I consume, whether it is a good diet or a poor one, is all that my body has to create with it. I am responsible for what I choose to eat and drink. And I am responsible for the consequences. I fully accept that responsibility.

My healing journey continues. A year ago, I read the quote, Do something today that your future self will thank you for. I made a choice that day. I would be living the next days, weeks and months anyway. I chose to live them with a focus on shifting my health through a plant based lifestyle.

I am my future self today, one year later. And I am grateful. Thank you, Cindy-in-my-past, for believing there was something better ahead and making that crucial decision. Thank you for staying with it and making choices every day that have resulted in a healthier existence.

What will my future self thank me for, one year from today? I’m excited to find out…

The Difference a Year Makes

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Three Healthy Salad Dressings

This summer, my go to meal has been a chopped veggie salad. I fill a big bowl with a variety of fresh veggies, chopped up into bite sized pieces, and store it in the refrigerator for ready to eat meals. 

The beauty of the chopped veggie salad is the simplicity of it. Any on hand veggies can be combined, and the longer it is in the fridge, the more the flavors blend. I frequently combine green, red, yellow and orange peppers, banana peppers, zucchini, yellow squash, carrots, celery, red onion, avocado, tomatoes, cucumber, kale and spinach. Mushrooms, beets, broccoli, cauliflower, cabbage, sunflower seeds, walnuts or jicama could be added as well. For increased protein, I include cooked pinto or black beans, or garbanzo beans. The possibilities are vast! 

Three Healthy Salad Dressings
What to put on these bowls of goodness? Truthfully, the combined flavors of the chopped veggies are sufficient without additional dressing. However, here are three wonderful dressings that are simple to make, full of flavor and healthy too!  

Three Healthy Salad Dressings
If you enjoy ranch dressing, try this dairy free, sugar free version. It is amazing, using cashews as the base, how flavorful this dressing is. Use on salads and also as a dip for fresh vegetables, roasted potato wedges or as a topping on veggie chili or soups. 

Three Healthy Salad Dressings

Three Healthy Salad Dressings
This light, tasty dressing begins with a cashew and zucchini base. Always soak the nuts first, to make blending easier and the dressing smoother. I grow sage and other herbs in my garden. I love picking sage leaves to include in this dressing. I am looking forward to adapting the recipe and substituting other fresh herbs for the sage, for variety. 

Three Healthy Salad Dressings
Three Healthy Salad Dressings

I like honey mustard dressing, so I was delighted to find this easy recipe on Pinterest. Combine the ingredients in a mason jar and shake to blend. The dressing can be stored in the same jar, in the fridge. I have a vintage cut glass cruet that I enjoyed using to store and serve the dressing in. This light and tangy accompaniment is perfect on a chopped veggie salad or used as a dip for vegetables or roasted potato wedges. 

Three Healthy Salad Dressings
I feel good about creating these healthy versions of favorite dressings. Taking the time to care for myself by preparing food that nourishes my body goes beyond eating in a healthy way. It becomes a soul nourishing experience as well. 

Bon appetit! Here is to our continuing good health and wellness, and our healing journeys. 

Three Healthy Salad Dressings

Eating Plant Based On Vacation

One of the reasons I switched to a plant based lifestyle last summer was because of a planned trip to Italy this year. Before I embraced eating healthier, I had trouble walking without pain and I was using a cane. My hope was to walk without a cane and without pain, during the trip. 

Eating Plant Based on Vacation
If you’ve followed my healing journey, you know my health has been transformed by adopting a plant based lifestyle. No more cane and no more pain have been just two of the positive outcomes as a result. However, as the trip drew closer, I wondered if it would be possible to eat plant based in Italy.
Eating Plant Based on Vacation
Breakfasts were easy while in Italy. Every hotel we stayed in offered a large breakfast buffet. I could choose from a selection of fresh and baked fruits, juices and even veggies such as green beans, mushrooms and tomatoes. 

Eating Plant Based on Vacation
But what about lunches and dinners, in a country famous for pasta? A Divine opportunity brought the answer. Because of severe weather in the US and being diverted to London rather than Rome, we missed the welcome dinner the first night of the tour. The next day, catching up with our tour director, Fabi, I asked if it was considered rude to request gluten free pasta at restaurants. 

My daughter Elissa, grandson Dayan and I were about to head out into Rome for our first dinner. Fabi happened to be giving Dayan directions to nearby cafes. Otherwise, I would not have asked my question. I felt reluctant to ask at a restaurant. I didn’t want to be perceived as a picky eater. That was my issue though, I realized. It is always appropriate to ask! 

Fabi assured me that most restaurants did indeed offer gluten free pasta and vegetarian or vegan meal options. My first dinner was in a delightful cafe with outdoor seating, located on a narrow street lined with restaurants. I enjoyed roasted potatoes and freshly grilled veggies. No one looked at me oddly or questioned my selection. 

Eating Plant Based on Vacation
The ease of ordering that first meal encouraged me to stay within my plant based diet during the entire trip. However, I have to praise Fabi for taking charge of my meals. Our tour included some lunches and dinners, at various restaurants and two different vineyards. Without me asking her to, she called ahead to each venue and explained that I was following a restricted diet. 

Eating Plant Based on VacationA five course totally plant based, gluten free meal!

Without exception, at each place I was served delicious, freshly prepared plant based meals. No gluten. No meat. No sugar, dairy or eggs. Instead of a sweet dessert, I was presented with a bowl of sumptuous fruit. The chefs or head waiters introduced themselves to me before the meals, delivered each course with a flourish and a smile, and checked with me after to make sure I was happy with the food. 

Happy? I was thrilled! And those who brought me my special meals did so with a noticeable sense of accomplishment and pride that was endearing. I felt so well cared for, and not at all a burden. 

Eating Plant Based on VacationGluten free pasta with pesto

When we were free to eat on our own, I did fine ordering from the menu. Dayan noticed the small print that read gluten free available. From Rome to the coastal villages in Cinque Terre to Venice, gluten free pasta and/or vegan options were readily available, making it easy for me to stay plant based. 

Eating Plant Based on Vacation
Was it difficult, eating differently from everyone else? Not at all. Was it boring? Absolutely not. I enjoyed a variety of delicious foods. And it was crucial for me. If I had abandoned my plant based lifestyle, even for a few days, I would have risked feeling unwell or opened myself up to discomfort. It was important to me to feel my very best. 

And I did do well. I walked with ease, 4-6 miles a day. I flew for hours and hours, without my legs locking up. I climbed stairs, which a year ago would have been impossible. While stairs can still be a challenge for me, due to years of pain and inflammation that has caused muscle tightness around my knees, I am continuing to improve. I kept up with the tour group and I was extremely pleased with my level of fitness. 

Eating Plant Based on Vacation
My experience was encouraging. I found that it is possible to eat a plant based diet while on vacation. My tips for a healthy vacation are: 

Make healthy eating a priority, because health IS a priority

Drink plenty of water. It is easy to become dehydrated while traveling. 

Get enough rest. Jet lag is a real thing! Stay awake during the days and get to bed early the first couple of nights to adjust to a different time zone. 

And don’t be afraid to ask for specially prepared meals. Express sincere appreciation and gratitude to the waiter and chef. 

I am so grateful for Fabi, who went above and beyond to ensure that I ate healthy meals. And I am grateful for each chef who took the time to create magnificent meals for me. I’m also so thankful for my grandson and daughter who frequently asked if I was finding healthy options on the menus and often checked ahead before choosing a cafe, just to make sure I could find something to eat. 

Eating Plant Based on VacationBlack lentils and vegetables, beautifully prepared. 

Surrounded by such caring and conscientious people, how could I not do well on this trip? And that would be my last suggestion for maintaining a diet while on vacation…surround yourself with supportive people. They may not eat what you eat, but they can certainly offer encouragement and love and compassion as you care for yourself.  

Healthy eating is a choice…a daily choice. Whether dining in my own home or in a fine restaurant in Venice, I am the one who decides what I will eat. I chose well. And my body thanked me for it. 

Eating Plant Based on Vacation

To Tea or Not to Tea

One of the amazing changes that has occurred during my 11 month healing journey is that I am so much more attuned to my body. For the first time ever, perhaps, my spirit and body are aligned. I am present and aware with myself. 

This change was made evident to me again recently during the week long juice cleanse that I did. I found that by the third day of only consuming juices and herbal teas that I no longer wanted to drink regular, or black, unsweetened tea. 

To Tea or Not to Tea
If I thought about having an unsweet tea, my mind would move away from the idea. I felt a mild repulsion. If I poured a glass of tea anyway or purchased one at McDonald’s, it remained untouched. 

This was highly unusual for me. I quit drinking diet soda, or any kind of soda, eight years ago. Unfortunately, instead of drinking water primarily, I switched to unsweetened iced tea. I was rarely without a 32 ounce container of the drink, thinking it was healthier for me than soda. 

To Tea or Not to Tea
Arguably, it might have been healthier. However, during my week of juicing, I stopped drinking the stuff, other than freshly brewed herbal teas. I wasn’t drawn to my customary drink at all. Instead, I sipped on bottled water. 

Ten days later, after I had completed my juice fast, I thought I would try a glass of unsweetened ice tea. I drank about half of it and it was okay. It wasn’t especially satisfying but the tea tasted fine. I wondered if I was receiving plenty of fluids during the time of juicing and that was why I went off of the tea. I was well hydrated. 

To Tea or Not to Tea
I questioned whether to include tea again on a daily basis. I had my answer the next morning. 

I awoke with stiff joints in my fingers, something I had not experienced in a while. The only thing I had done differently the day before was to drink tea. 

I researched black tea. 

To Tea or Not to Tea
Although there are benefits from drinking black tea, such as antioxidants, stress relief and prevention of certain cancers, the caffeine present can have negative effects on people with caffeine sensitivities. Further, black tea has been found to cause stiffening of the arteries and can increase the occurrence of rheumatoid arthritis, especially in women. It is also acidic, which contributes to heartburn and digestive disorders and an imbalance in the body. 

Data is somewhat inconclusive concerning black tea, and on whether its benefits outweigh the negatives. 

My body, on the other hand, is not undecided. It is telling me, very specifically, to leave the black tea alone, for now at least. Herbal teas are fine, and have many health boosting benefits. Green tea is better than black. I haven’t tested it yet, to see if my body agrees. 

I am drinking water…bottle after bottle of water. I don’t crave anything else. I am hydrated, my skin is clear, I feel wonderful. 

I love having this built in guidance system. If I listen, I can learn so much about myself and what my body needs for optimal health. What my body requires may be different from what another needs. 

I have spent years and years ignoring what my body has been telling me. And that has been detrimental to my health and wellbeing. I am honoring my body and its need and not only listening, but shifting according to the information I reveive. 

To tea…or not to tea…that was the question. I know the answer. It is…not right now. 

To Tea or Not to Tea

Raw Vegan Carrot Cake with Cashew Lemon Frosting

Every once in a while, it is good to have a small treat, and to celebrate. Today I rejoiced that the sun appeared bright again in the sky, after days of heavy rain. In honor of this happy occurrence, I tried a new recipe for a special treat, adapted from onegreenplanet.org

Raw Began Carrot Cake with Cashew Lemon Frosting
This luscious dessert was easy to make, coming together in minutes using a blender and a food processor. 

Raw Began Carrot Cake with Cashew Lemon Frosting

Raw Vegan Carrot Cake with Cashew Lemon Frosting

Raw Vegan Carrot Cake with Cashew Lemon Frosting

Raw Began Carrot Cake with Cashew Lemon Frosting

Raw Began Carrot Cake with Cashew Lemon Frosting

I left the iced cake in the freezer for about an hour, then moved it to the refrigerator.  After having a small green salad for dinner, I was ready to sample my treat. 

This cake was so yummy! Forget about it being raw. It doesn’t taste like raw carrots. The cake has a nice texture and holds together well. The frosting is creamy and sweet without a bit of sugar. 

This recipe makes an excellent treat for those special occasions or simply because the sun is shining! I enjoyed my celebratory slice with a cup of hot thyme tea. 

Raw Began Carrot Cake with Cashew Lemon Frosting

Madras Curried Lentils

I’m sharing my favorite plant based recipe tonight. This flavorful but not too spicy curry is the perfect make ahead meal that simmers in the crockpot all day. The tantalizing aroma makes me smile in anticipation!

Madras Curried Lentils
Lentils, with 25 grams of protein per cup, are great for plant based diets. Inexpensive and easy to prepare, lentils have become one of my staples. This easy to prepare dish mixes in the crockpot in minutes. 

Madras Curried Lentils From Easy Vegetarian Slow Cooker Cookbook. 

Pair with brown rice or a green salad. Or do as I do…fill a bowl with this tasty curry and grab a spoon…nothing else needed. Enjoy!

Madras Curried Lentils
Pick up a copy of the vegetarian cookbook by clicking link below:

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Sweet Potatoes Stuffed with Cabbage

After a week of juicing, I was ready to return today to my usual plant based way of eating. I had my customary morning fare that included celery juice and a breakfast smoothie. As lunch time approached, I prepared to break my liquid fast.

Sweet Potatoes Stuffed with Cabbage
I was going to eat a fruit salad. However my on hand supply of fruit was low. Taking stock of what I had available, I chose to try a simple recipe from Anthony William’s book, Life Changing Foods, that featured sweet potatoes.

Sweet Potatoes Stuffed with Cabbage
Sweet Potatoes Stuffed with CabbageSweet Potatoes Stuffed with Cabbage

I was eating lunch alone so I adapted the recipe by cutting the ingredients down. I used one sweet potato, 1/4 onion and 1/4 of a red cabbage. I made the sauce as directed.

Sweet Potatoes Stuffed with Cabbage

With the smaller amounts, I simply stir fried the cabbage along with the onion and garlic, rather than braising. The red cabbage made a gorgeous stir fry!

When the sweet potato was done, I prepared the sauce while keeping the stir fry warm on the stove. I was out of lemons so I substituted a lime. The sauce was wonderful…sweet without using honey, and a bit tangy from the citrus and ginger. I garnished my meal with fresh parsley.

Sweet Potatoes Stuffed with Cabbage
The sweet potato is a powerful food. It promotes productive bacteria in the stomach and gut while starving out unproductive bacteria and fungus. Sweet potatoes enhance the body’s production of B12. Rich in vitamins and minerals, this superfood helps alleviate narrowing of the intestinal tract due to chronic inflammation. In addition, sweet potatoes help protect against a multitude of cancers.

This colorful meal felt celebratory, and indeed it was, making it an excellent first meal after a week of drinking my nutrition. It was so delicious. I ate slowly, savoring each bite, and enjoying the combination of flavors.

I will be making this recipe again.  Welcome back to eating, Me!

Sweet Potatoes Stuffed with Cabbage
Find out the other benefts sweet potatoes provide, in Life Changing Foods by Anthony William. There are 49 other health boosting foods included in the book.

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Final Day of Juicing

I did it! Today was my final day in a week of juicing. After seven days of drinking freshly made fruit and vegetable juices, I spent time reflecting today on the experience and the benefits.

Final Day of Juicing

Juicing proved to be a very good experience for me. I fell into an easy routine that ensured a smooth flow to the day. Each morning began with warm lemon water, fresh celery juice and a fruit smoothie. The rest of the day I sipped on delicious juices for my meals.

I quickly developed the habit of four juices a day, including the morning celery juice. I kept the juicer set up on the kitchen counter and rinsed it well between juices so it was always ready to go. I used a medium sized glass bowl to hold my prepared fruits and veggies so that what I needed was within easy reach.

Final Day of Juicing
Final Day of Juicing
The benefits that I experienced include feeling lighter, leaner, stronger and healthier (I will weigh in the morning and update with any weight loss *update-I lost 6.4 pounds), increased energy, improved clarity, clear skin, incredible sleep each night and waking rested, hydration, and a flatter, firmer stomach. Because I wasn’t spending time cooking, I practiced yoga daily and had time for more fun activities. I wasn’t hungry between juices and gave up drinking unsweetened black tea by day 3, choosing to drink water instead.

I also enjoyed the creative aspect of trying out new juice blends and creating a couple of my own recipes.  There is a sense of accomplishment too, in setting out on this journey and completing it. The level of self-care I practiced increased feelings of tenderness and compassion, toward myself and also toward others.

The only negatives during the week were frequent trips to the bathroom, due to drinking so much liquid nourishment, and several additional trips to the market to purchase more fresh fruits and veggies.

I had a repeat juice for lunch today, the Grapefruit Margarita, pictured above with the recipe. This crisp light blend was probably my all time favorite this week.

Tonight I fixed two different juices for dinner.

Final Day of Juicing
Final Day of Juicing
This juice was Greg’s favorite this week. He much preferred fruit juice blends over veggie ones. The lemon gives this one a nice citrus punch. I left out the ginger for him, as he doesn’t care for the taste.

Final Day of Juicing
Final Day of Juicing
The juice I prepared for myself was my own creation, born of necessity. In the refrigerator I had half a cucumber, a small amount of kale, and a bit of ginger that I needed to use. I also had one pear remaining. I decided to create a juice using the leftovers I had, hence the playful name. I included carrots and a sweet potato as well.

The orange colored juice was full of flavor and not too sweet, with a pleasant kick of ginger.

I intend to incorporate juicing into my plant based lifestyle. I desire to juice one day a week, and occasionally replace a meal or snack with a juice during the week.

I am very grateful for this weeklong experience. Juicing not only provided nutrients at a cellular level, it connected me more deeply with my body and its needs. I learned to listen better and respond.

My body is currently letting me know that a week of juice is enough. Since yesterday I have been thinking about some of my favotite plant based recipes. I look forward to easing back into eating fruits, nuts, brown rice and cooked and fresh vegetables over the next couple of days. There is a pot of lentil curry calling my name!

Final Day of Juicing
You can purchase a juicer by clicking on the link below, and begin your own juicing adventure!

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Earth Day Brown Juice

I am entering the home stretch as I complete day 6 of my week long cleanse. Tomorrow will be my final day of juicing, for this experience anyway. Before the day was barely even underway, I marveled at how great I felt and how deeply and soundly I slept. 

Earth Day Brown Juice
This was Earth Day, and although we had unseasonably cool temps today and intermittent rain, it was a great morning to get out and visit the local farmer’s market with my mom and sister. We had fun visiting all the vendors and purchased a variety of winter and early spring veggies. 

I’m very proud of my mom, who has been plant based for almost as long as I have, and my sister Linda, who is completing her 28 day cleanse Monday. (You can read about the 28 day cleanse HERE) Both are eating healthier by eliminating sugar, dairy, gmo produce, gluten, meat and eggs and consuming lots of fruits, veggies, nuts and rice. It is totally up to them whether they embrace this lifestyle long term. However, both can attest to feeling better. 

Earth Day Brown Juice
On the way back to Mom’s, we stopped by Aldi’s Market to complete our shopping. Look at that cart, full of fresh vegetables and fruit! Who could think that a plant based lifestyle is boring?

Earth Day Brown Juice
Earth Day Brown Juice
At home, it was time for my second juice of the day. In honor of Earth Day I chose to try a juice full of colorful produce. Unexpectedly, the resulting juice was brown, but how perfect for this day!

The juice was delicious with a somewhat earthy taste that was very satisfying. It was really called Flat Belly Juice, but honestly, all the juices this week have contributed to creating a flat belly for me. I prefer calling the blend Brown Juice. 

Earth Day Brown Juice

My dinner juice was an interesting mix of cucumbers, grapes, apples and kale with a kick of fresh ginger. I thought it might come out brown as well but the juice was a lovely light green color. I enjoyed this slightly sweet and refreshing blend. It was my favorite today. 

Earth Day is about raising our awareness about the health of this planet we call home. It encourages us to take actions to care for the earth, the environment, the flora and fauna, and the animal kingdom, as well as humankind. 

These actions are all crucial to ensure that we continue to have a place to live. It is crucial that we care for ourselves too, nurturing our bodies, feeding them well for optimal health, eliminating the foods and products that are making us so sick. Because our bodies are where our shining selves reside. A healthy body equals somewhere to live. It’s home. 

Happy Earth Day. 

Earth Day Brown Juice

Juice…It Does a Body Good

Storms have continually moved through my area today, bringing lightning, thunder and periods of heavy rain. It has been a good day to stay indoors, sipping juice, reading, journaling and watching a movie. There was also time for yoga and a bit of coloring and contemplation. 

Juice...It Does a Body Good

As I wrote in my journal I thought about how empowering this week has been. Switching to a plant based lifestyle last July was crucial to me taking back responsibility for my health and well being.  The desire to be healthier and free from pain and disorders enabled me to make choices for myself, no matter what anyone else thought or did. 

Juicing has been another choice I made, born partly out of curiosity and partly out of the desire to take nutition and healing to a whole new level. I like how juicing has made me feel this week…fit, healthy, lean, creative and oh so strong. I feel empowered by my raised awareness. I feel in tune with my body and its needs. 

I treasure these feelings! 

Today I tried a juice recipe from Jonny Juicer, my inspiration on Instagram, which was perfect for this chilly, gray day. 

Juice...It Does a Body Good
Juice...It Does a Body Good
This recipe made 32 ounces of yummy juice. I shared it with Greg, who is doing a modified week of juicing (plenty of juice plus some cooked veggies and cashews), and he declared it his favorite thus far. 

I loved it too. Using oranges instead of apples made for a slightly less sweet juice, which I appreciated. And I’ve come to enjoy the fresh ginger in my juices. This one had a bit of extra zip with the turmeric. I didn’t have fresh so I used a dash of ground. 

Juice...It Does a Body Good
Juice...It Does a Body Good
I wanted a green juice for dinner and decided to create my own. I’ve been following recipes all week and felt like I had a handle on what makes a great juice! It was fun to combine the goodness of celery, cucumber, green pepper and kale. I opted for a pear over an apple. And the lemon gave the juice a nice zing. My creation was very tasty and I feel encouraged to try more juice combos on my own. 

As much as I enjoyed my own juice blend, I’m still going to name the Sunshine Juice as the day’s favorite. 

Juice…it truly does do a body good. It is so much more beneficial than that other drink that uses the slogan I borrowed from. At least, I can verify that it is doing my body good! 
Juice...It Does a Body Good