Juice Feast Tips

Recently, I was asked for some tips about 'Juice Feasting' so I thought I would write a post about it.

It can be quite daunting the first time one undertakes a juice feast (or fast as it is also known - although I prefer 'Feast' as, think of all the goodness you will be providing your body....seems more like a feast to me rather than a fast.) It is necessary to go into this with eyes open and a sense of organisation.

It is best to prepare yourself and your body at least 1 day before the chosen time. (I recommend you pick a few days where you KNOW you can have a bit of 'YOU' time, the weekend works well, a time when you are not rushing around, stressed or under pressure to be in 5 different places at once.... besides, you need to be near your juicer anyhoo.) What I mean by preparing your body prior to the juice feast is simply that.

PREPARE YOUR BODY FOR THE JUICE FEAST

• If you are a meat eater, at least 1 day before don't eat any meat on that day....
• slow down on the coffee intake...
• eat light meals.... salads and soups and fruit....
• don't eat late the night before the juice feast....
• no alcohol....
• drink lots of filtered water or herbal teas....
• have an early night or at least a relaxing evening.Take a long bath with candles....Chilax!

BE ORGANISED

• know what juices you will want to have during your feast....
• buy all your fruit and veg needed the day before.... and it goes without saying, try for ALL organic
• warn family or friends that you will be off the radar so to speak for the weekend to enable as much 'YOU' time as possible....but do explain why so as not to offend lol.
• know what you are going to want to do during the next few days as a means of 'YOU' time, chose your books you want to read, stock up on herbal teas, organise yoga sessions, make sure you have your favourite music for meditating with or listen to as you relax etc etc....up to you!!

MORNING OF THE JUICE FEAST

• upon waking up, the first thing you consume should be a pint of filtered water with freshly squeezed lemon juice added to it. You may think that lemon is acid....which, yes, it is, but once it enters your system it in fact is a wonderful alkalizer for your body. All citrus fruits can aid in balancing your ph levels due to this alkalizing factor. The water simply hydrates your body from it's hard work of rejuvenation and reparation it has undergone during the night whilst you were sleeping. The body truly is a marvel in itself!!!
• Melon is a good fruit to have as your first juice (although, technically this isn't a juice, I blend my galia melon up with ice..... Melon should ALWAYS be consumed on it's own...with NO other fruit or veg due to it's high digestion rate. Galia Melon is the fruit highest in B complex as an additional bonus to it's creamy flavour once blended. (Great to have after an evening of alcohol intake as alcohol depletes the body of B vitamins heftily)

PREPARE ALL YOUR JUICES FOR THE DAY

• this is best to do first thing.....even before your first juice. Simply section out the fruit and veg into separate bags concerning their juice for the day.... there are no rules on how many juices you have during the day...this depends greatly on each individual, BUT it IS important that you DON'T go hungry!!! Have as many juices as you see fit for your body's needs.
• keep the bags in the fridge in order of which juice comes next
• always start your juice feast with the fruit only juices first..... then move onto the veg juices as the day goes on. Even though the fruit is liquidized, it still needs to be consumed on a relatively empty stomach or fermentation occurs creating bloating and gas.

AS SOO AS YOU FEEL 'PECKISH'

Whenever I have been asked to do a juice feast for someone or guide on a juice feast, I have ALWAYS made sure I participate in  it with them. The main reason for this is so I know exactly when they are likely to be ready for their next juice....when hunger strikes again. The moment you feel slightly peckish......

• have your next juice there and then!! DON'T wait until you are famished as this will be the time you will be tempted to eat something solid in front of you or left over in the fridge for example. NOT a good thing to do on a juice feast.
• The idea of the juice feast, is, apart from providing an enormous amount of raw nutrition and vitamins and minerals to your system, but ALSO to give your digestive system a 'rest'. By allowing this to happen, all the energies that are usually taken up 'digesting' heavy cooked foods, are now being utilized elsewhere in the body in the sense of rejuvenation and elimination of toxins in the system. Hence why it is the utmost importance, if you start a juice feast....try your best to continue so as to maximize the benefits for your body.
• don't forget, you can drink as much filtered water and herbal teas as you desire during the day. (try and stay away from Green Tea due to it's caffeine content. Stay hydrated.... yes, you may be hydrating your body with all the natural fruit and veg water content... BUT you still need to provide your body with water as the day goes on as per usual.

WHAT TO DO WITH YOUR JUICES

• OBVIOUSLY drink them ;0) that goes without saying...... but when you do....make sure you sit down somewhere comfortable and take your time, (not too much time though, ALL juices should be consumed within 10 minutes of juicing due to the oxidation that occurs and therefore vital vitamins and minerals are lost in this process!!)
• savour the flavours and appreciate the goodness you are providing your body. Think of the differening tastes and applaud yourself for this venture....
• CHEW YOUR JUICES!!! I know, I know....you are now probably thinking that I have Finally lost it...... well that maybe the case lol, but by chewing your drink, you release vital digestive enzymes in your saliva that aid in this process. You know as a child you were always told to 'CHEW' your food....maybe you never realised why.....well....this is the reason why. The food (and drink) is easily assimilated this way. SO, take your time and CHEW!!
• DON'T gulp down your juice!!! ENJOY it!!

CLEAR UP BEHIND YOU....STRAIGHT AWAY

• this may sound obvious too... but believe me, it makes the whole process of the day less stressful. By doing so, the moment you have finished your juice and you clean your juicer..... it is ready and waiting for the next juice!!
• also, when you juice your fruit and veg, always put the 'pulp' through the juicer at least another time or twice to make sure you get ALL the goodness for each juice available.

LAST JUICE OF THE DAY

• make sure this is the largest of the juices. This is the last juice of the day (and shouldn't be consumed no later than 7pm) so it needs to be fulfilling and ample in size to see you through the evening and night.
• the reason for the time deadline, is that by doing so, again, your body can utilize all it's energies in other areas other than digestion.
• I make sure my last juice of the day is my LOULOU'S GREEN JUICE . It works a treat
• during the evening after your last juice, make sure you hydrate still. Drink herbal teas and or filtered water.
• make sure you have an early night or at least a relaxing evening....pamper yourself with a face mask or a pedi/manicure, read, relax, do some calming yoga or meditate..... up to you.

EMOTIONAL DETOX

• depending on how long your juice feast is..... you may go through what is known as an 'emotional detox'. Now don't go worrying. It differs from each individual and not everyone goes through it.... but the symptons may be from feeling elated one moment and having slumps of lack of motivation another. You could find yourself feeling really tired or really energetic. You may be inspired to write or read or simply staying as yourself and reflecting upon things...wonderings etc.
• WHATEVER emotional detox you experience - if at all - simply LET IT BE...... Recognise these emotions, record them in your mind and then let them go. Don't hold on to them.....go with the flow.

DETOX SYMPTONS

You MAY or MAY NOT experience certain detox symptons during your feast...again, depending on how long you juice for tbh.....but these symptons can vary.... One which I have heard my clients talk about in past feasts are mild head aches or fuzzy heads. If you have a head ache....this is generally the toxins in your body that have been released and are floating about awaiting elimination....they should pass. Just make sure you hydrate throughout!!

MOST IMPORTANTLY ........ ENJOY!!!!!

Disclaimer:

If you have any concerns on the above information, before going ahead with an unsupervised/guided juice feast, it is valuable to seek and go ahead and consult with an alternative health care professional for advice and the 'go ahead' on your own personal level. This post is not meant to diagnose, prescribe or treat illness.







Rooibos and Orange Ice-Tea

As it feels like Spring has finally Sprung and the sun is a shining happiily at the moment..... I wanted to post something on the 'lighter' side. It was a twitter post about Rooibos Tea from a dear friend of mine Caro that in fact inspired this little creation today. Caro, is such an inspiration to me in many ways and she has finally found time in her extensively busy schedule and she is setting up her blog soon so hopefully I can post that link too for you all to check out!!

We were discussing our love for Rooibos Tea (esp, rooibos and vanilla) and this got me thinking......

LOULOU'S ROOIBOS AND ORANGE ICE-TEA

• 1 pt rooibos tea - I steeped 3 teabags into a pint glass of boiling water for 30 minutes...left to cool
• 1 C freshly squeezed orange juice
• 3 or 4 stalks of fresh mint
• 3 or 4 slices of oranges
• lots of ice - I froze some raspberries and blueberries in ice cubes to help decorate the ice-tea

Once the tea is cooled...add the mint leaves and the orange slices and the orange juice and refridgerate for at least an hour. I made mine in the morning so as to be able appreciate it later in the day when the sun warms everything up.

Just add ice cubes and your are ready to go....... Some may prefer a sweeter taste....I personally found the orange juice provided enough sweetness for myself, but, one could always add agave syrup or honey to the tea whilst the tea bags are steeping in the hot water.

ROOIBOS TEA:-

• contains NO caffeine
• high in anti-oxidants
• low in tannin
• magnesium
• potassium
• sodium
• calcium
• high in Vit C
• NO Calories!!
• NO Oxalic acid - so can be consumed by kidney stone sufferers...also pregnant women too.

Rooibos tea can help soothe stomach or digestive problems and also the central nervous system....so it is great for stress, headaches, nervous tension or even sleepless nights.

Rooibos is also useful when applied externally for skin irritations such as eczema, or acne, rosecea and sunburns due to it's Alpha Hydroxy content which promotes healthy skin.

This was a deliciously light beverage and no doubt will be consumed regularly in my house this summer :0)

The next time though, I want to try with Rooibos Vanilla tea and also Rooibus Ginger tea too.....got a feeling that latter may give a hint of ginger ale flavouring to it....... we'll see.

Curry Avocado, Apple and Papaya Starter

I prepared this dish for a starter but it can equally become a breakfast dish as well. It is light, fresh and the mix of curry with the sweetness of the fruit and the creaminess of the avocado works as a wonderful marriage of flavours. Also........ It is REALLY easy and quick to make!!

LOULOU'S CURRY AVOCADO, APPLE AND PAPAYA STARTER

• 1 ripe avocado chopped
• 2 oranges - juiced
• 2 apples peeled and chopped
• 1/2 papaya peeled and de-seeded and chopped
• 1 t curry powder (this quantity can be adjusted to your preference)

Firstly, juice the oranges and place the juice into a large bowl. Add the curry powder to this and mix up well.

As you chop the fruit, add to the curried juice marinade and make sure all the fruit has been well covered. The acid in the orange juice will preserve the apple and avocado to prevent them turning brown.

We all have differing ways to chop certain fruits and veg.... I just thought I would share my favourite way to chop up an avocado.

Cut in half...... with a knife (not a sharp one mind) slice as shown above (still in the skin in the palm of your hand).......

With the knife back edge, move it alongside the edges of the avocado skin, dislodging the cut pieces as you go along and the simply turn out into the bowl. :0)

Leave the fruit in the marinade for about 10 - 15 minutes.... I wouldn't leave it much longer than that as the acid of the orange juice would in fact 'cook' the avocado and it would become mushy and not look so pretty.

I felt like playing about with a spare apple and couldn't resist creating an apple swan :0)  Playing with food is Such fun!!!

Real Rice... Raw

I thought that by going raw a few years back, that I would really miss a few of my old 'staples' and Rice being one of them.........BUT oh no sireee..... I still happily enjoy rice.....I just don't cook it is all. Now you may be thinking..... ' won't the rice be too crunchy and hard to eat raw?' Well, NO is the simple answer to that one......

...... because, I soak mine for 2 days prior to consuming it. It is THAT simple. Soak your chosen rice in cold filtered water (I like the mix of red, white and wild rice). 

If you think about it...when you 'cook' rice, by heating the water, this simply speeds the process of the rice grains taking in the water to soften. By leaving the rice in soak for 2 days.... you acheive the same outcome....believe me, it works a treat.

Once the rice is happily softened via the soaking process...... drain and rinse thoroughly in filtered water and add the rest of the chosen ingredients to complete your dish. I chose....

LOULOU'S REAL RICE - RAW DISH

• diced red onion
• chopped, peeled mushrooms,
• fresh mint leaves chopped
• finely grated garlic
• finely grated ginger
• chopped sundried tomatoes

Mix all of the chosen ingredients with the soaked rice in a bowl and add the sauce.... one of my favourites is

LOULOU'S RAW TERIYAKI SAUCE

• 2 T olive oil
• 1 T namo shoyu
• 1 t honey

Mix in well with the rice dish and leave to marinate for 30  minutes before consuming.

This is the honey I used......... our locally made honey.

I placed the rice mix into an apropriate dish and hey presto...... I still get to enjoy my 'old staple' rice meal.

Rejuvelac.... How to....

It appears SPRING is finally here!! 

WHY USE REJUVELAC??

Rejuvelac is full of enzymes and it helps the body to create friendly bacteria in the digestive system. It is also plentiful in vitamin C, vitamin E and the B vitamins too!!!

I have mentioned in a couple of posts recently my new 'love' of Rejuvelac which I incorporate into my soups, smoothies or just drink instead or as well as water. I have received a few emails requesting 'how to make rejuvelac' ...... So, here we are....step by step process.


It takes about 4 - 5 days in total to obtain the final usuable rejuvelac which may seem slightly off putting, but it really is not a time consuming task at all as you just need to keep an eye on things each day but the berries do the rest of the work.

You can use Wheat berries, Rye or Barley. I have only tried with wheat berries but my next batch I plan on giving barley a go.

Start off by adding the berries into a bowl (not plastic....needs to be ceramic or glass) and cover with filtered water. Leave to soak over night.

The next day, drain and rinse and you will notice how the berries have 'plumped' up nicely whilst soaking. Place the berries back into the bowl and leave to sprout. (easy so far no!!?)

Generally the sprouting process only needs 1 day but sometimes it may take 1 1/2 - 2 days....just depends....your judgement tbh.  Once the berries have an adequate length 'tail' as above..........

Simply cover the sprouted berries with water - to the top of the bowl..... this water will become your rejuvelac liquid so it makes sense to fill to the top.



The next step is to cover the bowl and leave on the side for 2 days to ferment. You will notice the liquid becomes slightly discolored and even a bit cloudy. There may be a few frothy bubbles laying on the top surface of the liquid, this is normal. (if mould appears...throw away and start again, but I have never had this happen yet.)

After 2 days, drain and transfer the liquid to glass bottles, jars or the storage vessel of your choice. (once again, not plastic.....glass or ceramic only). KEEP the berries, don't throw them away yet as they still can produce more rejuvelac....slightly weaker in taste but usable still. 

Place the berries back into the empty bowl and top up with water again and cover and leave for 1 day. Again, drain and transfer your rejuvelac to store in the fridge - it lasts for about a week -  and there you have it. Easy !!

The berries can further be used to make 'essene' crackers or bread.... of which I have tried making both but I found the taste and smell too strong for me to appreciate, although I know a lot of people like this so...... each to their own, it's just not for me.

Raw Sushi Rolls with Warm Satay Sauce

One thing I have noticed recently during my raw food aventure is that over time....my food choices are becoming more and more simplistic. I find now adays I am 'happy as Larry' scoffing down a simple salad (sometimes even for breakfast, lunch and dinner) BUT I always have to have either a decent dressing to smother my salads with or a favourite sauce to go with my chosen raw dishes. This is my treat to myself for being such a goody and eating my greens. :0)

These sushi rolls were made up with most of the left overs from my fridge to be honest but worked out to be well combined in flavour alongside my FAV dipping sauce. These sushi rolls have inside them -

• marinated cauliflower
• avocado
• romain lettuce
• sauerkraut
• red and yellow peppers

LOULOU'S RAW WARM SATAY SAUCE

• 8 dates - soaked for at least 20 mins
• chunk peeled ginger
• 1/4 small green pepper
• 2 T almond butter
• 1 T nama shoyu
• a little filtered water to aid with blending

Simply blend all of the sauce ingredients in a high speed blender and your sauce is ready to go..... I placed mine on the little T-light candle warmer to heat up slightly as I prepared the sushi rolls.

The sauce doesn't have to be warmed or heated as it is just as good fresh from the fridge or at room temperature. I also use this satay sauce as a spread on onion bread sarnies, dipping crudities into and use as a salad dressing. It's a good'un!!

Socca Frites - Panisse Fries

(Scroll down to see my EDIT: Home Made version of Socca Fries - Panisse)

For all you 'Socca' lovers out there.....here's the next step into 'chick pea' Land........ PANISSE!!  These little beauties are simply that.....little beauties..... !!!!

I personally adore Socca and have done for years....having lived in the area where Socca distributers are abundant...it's hard not to have tried them at least once. For those of you that don't know, I live in between Nice and Monaco and therefore, Socca is available Everywhere!! Socca is basically a mix(similar to pancake mix) of Chick Pea flour, olive oil and water.... that is generally pan fried or baked 'crepe' like and may sound bizarre and bland but in fact are lush.

Whenenver I venture into Nice (especially Vieux Nice) or Monaco, I often come across restos or places that sell Socca and there is ALWAYS a HUGE line up of people happy to wait their turn to purchase such a delight. Now, as I mentioned before, I have often succumed to the wonderment of this 'mid shopping' edible jewel....but never had I been made aware of Panisse..... Until...... my wonderful BF (from Monaco....so he would know the know) brought me some the other week to try. He was sure that I had never seen nor tasted such a thing and that I would love it and he was right.

It amazes me even now, that I have lived in this area for more than 8 years and yet, I have never been introduced to this sublime simple local delicacy until recently!!! OMG...... Socca I adore....but Panisse is 10 times more rewarding...... Mainly because I guess....they ressemble french fries and well..... they just taste divine to boot.

This is what they look like - uncooked - upon purchase - from our local super market much to my delight. 

You can see from the Ingredients...... they consist of ONLY -

Chick pea flour,

Water

and Salt!! Simple and yet.. delicious

They are simply sliced into 'Fries' style pieces and I pan fry mine in coconut oil for a few minutes and season slighty with Himalayan pink salt and hey presto.........................

..... Panisse Fries........ Socca's sister food........... I am in heaven!!!! 

EDIT

Since posting the above Panisse discovery, I wanted to try this lush dish from scratch myself and see if there was much difference from that and the 'bought' Panisse. So....... I got to work and discovered it is SO SO SO easy to make!!

All you need are the above ingredients and some filtered water -

LOULOU'S HOME MADE SOCCA FRIES - PANISSE FRITES

• 1 C chick pea flour
• 1/2 t salt
• 1 T Oilive oil
• 1/2 ltr filtered water

• 

Mix all well together and add to a pan. Make sure you seive the flour first (golden rule.....that I forgot to do in my haste and regreted immediately - shocking behaviour from a qualified Pastry Chef  that I am.....should know better lol).

Stir continuously over a steady heat with a wooden spoon and allow the flour to 'cook' until it becomes sturdy (almost string like) and that it peels away from the base effortlessly.

Place in a bowl and leave to cool for at least an hour.

Then turn out onto a chopping board and ..........

..... Slice up the Panisse like chips (fries) and then pan fry....I cooked mine in coconut oil as usual.

Et voila.................... SOCCA FRIES!!! SO EASY :0)