It’s almost the end of my three day vitality juice fast and I’ve made nine juices in three days, nine different juicing experiences. Making juice is definitely an experience. I started making juice, oh, just about two weeks ago so I am clearly an expert. Just kidding. In fact, it’s been kind of comical how quickly I’ve had to learn on my feet through this whole fasting experience. Here, I share with you some of the things I’ve picked up through sheer trial and error in case you feel up for the delightful challenge of a juice fast or if you just want to add some of the nutritious benefits of nature’s internal body scrub to your life.
1. A little goes a long way. I quickly figured out after making my shopping list, using the 3 Days to Vitality book by Pamela Serure as a guide, and bringing my groceries home that I would have enough fruits and veggies to last for way more than 3 days of juice. Now, as a person who drank fresh juice before the fast and plans to keep making it after, that was good news. But if you’re really only planning on juicing for the days of your fast, keep in mind that less is more and no one likes ‘spoiled produce guilt’ because you just didn’t get to them in time.
2. Caress your fruit. I’ve noticed grapes love nothing better than to be submerged in a basin of lukewarm water and popped from the vine while receiving a nice rub to get the dirt off. She’s delusional from three days of drinking all her meals, you say. But I promise you, part of the fun is getting in there and getting personal with your food. Feeling the fuzziness of the skin of an organic peach under your fingertips. Connecting with the flesh of a peeled beet, knowing that the pigment will stain your hands for two days. Learning just the right angle to remove the skin and eyes of a pineapple while leaving as much of the flesh on as possible – I’m still not great at that one lol. Handling the food slowly and deliberately, with a sense of appreciation, definitely makes me feel more connected to our Earth and grateful for its sustenance.
3. Glass bottles make your juice look sexy. Once you make all that juice, it’s gonna need somewhere to go. Rare is the occasion that you will finish all you juice in one sitting. There will be leftovers. And you will be thankful for those when you are craving the greasiest bacon cheeseburger you can think of – or maybe that’s just me lol. Save up your glass bottles beforehand from your spaghetti sauce, coconut oil, celtic sea salt, guacamole, etc. Different shapes and sizes make it more fun. You’ll be avoiding storing your juice in plastics that leak bpa into your food and you’ll be helping protect our planet with your personal recycling efforts.
4. Juice it and Blend it. You need a juicer and a blender. The juicer cleverly removes all the pulp leaving behind an easily drinkable substance, which is great for items like kale and cabbage. But there will be times, like for your morning or lunch drink when you may want something a little denser for that “full” – I’m definitely not craving Mickey D’s right now – feeling. For this, you’ll need your blender to liquify, for example, some pineapple peach papaya goodness. The mash up is fantastic and you can chew each sip to savor it.
5. Green juice is not just for the Irish. It’s green, it’s mucky, it’s gross for some if us to even think about, me included. But it has a surprisingly refreshing and light taste, less swamp juice and more sporty boost Mehcad Brooks style *swoon*…I digress… As I was saying, just think of all that yummy chlorophyll going down. Add some spirulina in there for an extra algae bonus. And it’s the closest thing you’ll get to drinking sunshine.
Hope this was helpful. Let me know if you try it and how it goes for you. Now off to juice my tenth and final drink. You guessed it, the Mean Green.