Yesterday, on Day Two of the Challenge, I ate:
– A few sweet potato chips dusted with cumin/black pepper/sea salt made in my dehydrator (I’d made them the night before and absolutely had to give them a taste!); freshly squeezed juice from my juicer: 2 kale leaves (without stem), a small chunk of ginger root, 1/3 lemon (peeled but with the white pith still on), 1/2 apple (with peel), and 2 stalks celery. I added 1/2 scoop calcium/magnesium powder after the juice was made.
– 1 carrot cut into sticks, plus some broccoli with homemade hummus: I made the hummus by putting some (dried and soaked) chickpeas in the food processor along with a squeeze of lemon, 1 tsp cold-pressed hemp seed oil, a clove of minced garlic, a pinch of cayenne, some sea salt and black pepper, and a generous shake each of cumin/oregano/marjoram/thyme.
– 1/2 apple with cashew butter (I’m not doing a very good job of rationing my precious nut butter) and 1 glass lemon water with 1/2 scoop calcium/magnesium powder
– Salad with spring mixed greens, cauliflower, cucumber, tomato, hemp seeds, 1/2 cob corn, pomegranate/orange dressing from yesterday, alfalfa/mustard/clover/radish sprouts, plus one stalk celery smeared with the chocolate spread I made yesterday (the chocolate spread is much better after it’s been refrigerated, although I still wouldn’t make it again).
– Small handful cashews, a few sweet potato chips, and 1 banana with cashew butter/chocolate spread, with 1 mug rooibos tea. Also 1 “Ultimate Multi Probiotic” capsule (a supplement with live active probiotic cultures. This time I learned how to properly swallow the capsule so it wasn’t stuck in my throat for half an hour. Hurray!)
– Flatbread with homemade hummus (I made the flatbread by combining kale/apple juice pulp, 1/2 chopped carrot, 1/4 onion, a couple tbsp ground flaxseed, and about 1/2 cup soaked buckwheat in the food processor; then I let it sit in the dehydrator for about 8 hours, turning it over partway through. It was super delicious) and zucchini “pasta” with homemade sauce: I peeled two zucchinis into thin strips and then made a similar marinara/bruschetta style sauce by combining 2 tomatoes, 4 dates, 1/4 onion, 1 clove minced garlic, oregano, basil, pinch of cayenne, sea salt and black pepper, and a squeeze of lemon in the food processor. This made enough for two people (and the boyfriend approved!)
– 2 1/2 cups rooibos tea
Lesson learned: Don’t put kale in the juicer. I don’t think I even got any juice from it, it just all turned to pulp! I’m saving all of the pulp from my juicing adventures but even so, I think it would be better to just add kale to smoothies.