Tuesday, December 27, 2011


Thank you, sweet husband! Look at my wonderful Christmas gift from my hubby. I've coveted this Breville juicer since reading Kris Carr's Crazy Sexy Diet. It's hard to jump in with both feet to Kris' plan without the necessary equipment. This thing is so cool. The first juice we made was carrot, celery and apple. The result was shockingly delicious! The next day, with no more celery, I made apple, ginger, carrot and kale. I tried one less apple (3) than the day before (4) and it was still delicious. After two days of juicing, I am actually craving the next juice. Yes, that's right, with a refrigerator full of decadent vegan meal items from our holiday fare, what I really want more than anything else is my next juice! I'm eating the holiday leftovers too, by the way, but am surprised by the swiftness of this new craving. My 14-year-old daughter and her friends giggle over how thrilled I am with this juicer. I'm so glad I can provide entertainment for the next generation!

Today I think I will make cucumber, apple, romaine and kale. Yesterday and the day before I used the only apples I had, which were not organic but well-scrubbed (I know, that's not good enough). Yesterday I picked up some organic apples: gala and granny smith. Obviously these will be nutritionally superior. I'll let you know about any flavor difference I detect.

Here's our Christmas Dinner table -- just for the four of us this time. Our extended family lives around the Washington D.C. area, except for my brother and his family in China and my husband's brother and sisters in Florida, so it was only us this time. I prepared a turkey breast for the omnis, but the rest was vegan: Mashed potatoes with tofutti sour cream, earth balance and fresh Italian parsley, Wynne's favorite pasta salad with sundried tomatoes and chick peas in a balsamic veganaise sauce and freshly sauteed leeks, collard greens and cabbage with a splash of tamari and plenty of earth balance. I love pairing cabbage with collards. Somehow the cabbage holds the flavor of the "butter" better than the other veggies, so it is a perfect foil to the more bitter collards. This was all delicious and we have plenty of leftovers.

Now for some juice!!


  1. Hi Cheryl,

    What a beautiful Christmas table and dinner. Merry, Merry Christmas. I know you'll fall in love with your juicier. How could you not! Enjoy, and have a very Happy and Healthy New Year!!

  2. I, too, have a new juicer. But I am struggling with the process... It produces so much waste... I've tried running the fibrous leftovers through again,and this helps. But otherwise, I can't do anything (soup stock) with apple, kale and celery pulp.

    Can I?

  3. Thanks ladies! Colleen, I was amazed at all the fiber too. I definitely send the occasional large pieces through again. I've heard of recipes for "crackers" (dehydrator?) but haven't tried them yet. Also, serendipitously I saw a human interest story about a gourmet chef in NY who feeds homeless kids big bowls of pasta. He uses the pulp in his tomato and other sauces. He says as long as it is a homogenous consistency, they don't even know it's in there, and it provides so much nutrition. I am going to try this for my kids. I think I will also through some of the pulp in my healthmaster with a block of tofu for a veggie bisque soup. Ultimately, I do have a garden, and whatever does not get used will not get wasted. I aim to start a compost heap soon. Best tip for me was to put a gallon ziplock in the pulp bin before you start. Then you can just zip it up, throw it in your freezer and decide what to do with it later. I take yesterday's bag out of the freezer, reload it for the next day and keep doing it until the bag is full, so it doesn't waste the bags either. Good luck!