Plant-Based Chapters + CocoBeet Concoction Juice!

Image

What happens when a light sleeper gets bombarded with 23 texts at 3 in the morning?  An overly productive morning and a Rent sing-a-long.  Oh, and lots of juice!  I’m a big advocate for making use of everything in my kitchen, and that includes the stalks of broccoli I saved after using the florets for soup the other night.  Using broccoli stems as the base, I threw in some beets and carrots, and a whole bunch of cilantro.  To top it off, I added some coconut water to the end product. Holy yum!

CocoBeet Concoction

  • 4 large carrots
  • 1 bunch cilantro
  • 2 beets
  • 2 stems broccoli (or 1 whole head broccoli)
  • 8 oz. natural coconut water

Add the coconut water after juicing all vegetables.  Enjoy!

Image

Does your kitchen look like this at 3:30 in the morning?  I think my neighbors are hating me through our very thin walls right now.  At least Bran isn’t terrified of the noise anymore.

Image

I’m so chill while mom juices.  Sometimes I get to eat the pulp!

Last night, I had dinner & drinks with a good friend who has been a vegan for years, and we got to talking about things that changed for us when we made the transition.  She started talking about different “chapters” in the life of someone adopting a plant-based diet, and seeing as it’s been almost a year since I fully dedicated myself to adopting a plant-based lifestyle, I’m seeing truth to her theory.

One of the big changes we talked about was the amount of alcohol we consumed.  I thought I was just out of the “college phase” and that was the explanation for my abrupt drop in tolerance for cocktails.  Nope.  Turns out a plant-based diet can lower tolerance over time, and it makes sense.  Lowering processed food intake and eliminating animal products altogether makes for one very clean and efficient machine of a body!  Nothing to clog up digestion or block absorption of nutrients; this holds true for alcohol as well.

You can take one of two approaches with your attitude in regards to this.  You can be upset about the fact that keg-stands are probably not going to stand in your life much longer, or you can get as stoked as I was about not having to buy 3 or 4 beers since I’m satisfied with one or two now!

Sorry for the short post, but I’m off to enjoy my juice and save the world one puppy at a time.  I’ll be posting more this week, so don’t worry!

Happy Juicing!

Advertisements

Homemade Vegetable Stock- Utilizing Juicer Pulp: Part Two

After using up all of my fruit pulp to make some delicious apple coconut pops, I still had a huge bag of vegetable pulp.  What was I going to do with a bag of beet, carrot, celery, cucumber, tomato, spinach, and kale bits?  Surely not make popsicles out of it!  I love my veggies, but that just sounds like a bad idea that should never happen.  I know some people sneak these pieces into breads and muffins, but I’m on a juicing cleanse, so I wouldn’t be able to eat any of that.  The only solution I could think of was to cook up a batch of vegetable stock—a BIG batch of vegetable stock!

This recipe was perfect!  Nothing but water and veggies; all perfectly allowed during a fast.  If I weren’t fasting, I would have probably added a teaspoon of coconut oil to the mixture, and perhaps a pinch of salt, but aside from that, this stock is delicious!  I have been heating it up and drinking it for a little change in routine.  The cold, refreshing juices definitely hit the spot but after days of nothing but cold beverages and hot water with lemon, a nice hot bowl of vegetable broth really hits the spot.  I even ate it with a spoon, so it felt like I was “eating”!  It’s the little things like that which get your mental self on board with tough commitments like a juice cleanse.  As I’ve said before, juice fasts are always easier when you have a partner to lean on, but unfortunately I no longer have that option.  Maybe I’ll write about how to get through this on your own, once I get through my first fast by myself!  Anyways, I’m rambling.  Check out the recipe and let me know what you think!

vegetable stock frame

Vegetable Stock

  • Vegetable pulp from four (4) 16 oz. juices (probably about 8 or 9 cups)
  • 1 teaspoon pepper
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • 3 cloves garlic, finely chopped
  • 18-20 cups water

Materials:

  • Cheesecloth (You can even use an old but clean t-shirt! Or coffee filters, panty hose, etc.)
  • A large bowl
  • Canning jars

 

A few notes about the ingredient list:

  • Use whatever spices you like, don’t confine yourself to basil and oregano just because those are the spices I had on hand!
  • it doesn’t matter what vegetables you use in this recipe; it’ll be good no matter what!

 

  1. Add 3 or 4 cups of water and juicer pulp to a large stock pot and turn the stove burner to medium/high.
  2. Once the water begins to boil, add the spices and garlic.  Continue to cook, stirring frequently, for 2 or 3 minutes.
  3. Add the rest of the water to the pot.  Keep the burner on medium/high heat and let the concoction come to a boil.
  4. Turn heat down a few notches and let cook for 15-20 minutes.
  5. Remove from heat and let cool.

 

Lay the cheesecloth (or shirt!) in the large bowl like a liner.  Once the mixture has cooled, ladle out small amounts at a time into the cloth and strain the liquid out into the bowl.  Transfer the vegetable stock into canning jars and seal.  If freezing (like I did), make sure you leave enough space at the top of the jar for the liquid to expand!  Nothing says epic fail like opening your freezer to what looks like a murder scene of vegetable stock splattered on the walls.

Let me know what you think of this use for juice pulp!  I thought it was pretty delicious!

Until next time, be well and happy juicing!