a journey from the heart

It has been a lovely cool and rainy day. I started my day with a yummy green juice, using fruits and veggies I did not use during the fast. I had already started juicing when I eyed the lemon and ginger on the counter, so they got added at the last minute. Mason jars are excellent for taking juice on the go.



For supper this evening we made stuffed portabello mushrooms. I apologize for not taking pictures of the prep work, but the boyfriend and I were chatting and cooking together.

Portabello mushrooms
Red onion
Chickpeas (garbanzo beans)
Olive oil
Sea salt
Fresh ground pepper

Sauté the garlic and onion in a little olive oil on low heat. Add carrot and chickpeas. Sauté for a few more minutes. Add spinach and herbs, then cover until wilted. Scoop the inside of the portabello out and add to the mix.

Heal the mixture into the mushroom. Place in original pan used to sauté the “stuffing”. Heat, covered, on low for 10-12 minutes, or until mushroom heated all the way through.

Serve and enjoy!


As for the juice fast, I totaled up all the ingredients used and it came to just about $140.00 for the five days. That’s using a organic veggies and fruits. Quite a few people were surprised at the amount of money, but at the end of the day, and even at the beginning, I am worth it! Besides , better in my body than the doctors wallet. 😉

I highly recommend buying all your ingredients in the beginning. Great motivation to keep going when it gets tough.

In the days after the fast be sure to keep drinking plenty of water. I have struggled with this because I have been back to my regular routine.

Salt is not as important an ingredient to my cooking at this point. I find that my tastes have change significantly, and I enjoy the natural flavors, even with potatoes. Don’t get me wrong, salt has its place. But for now, less is more.

Well, I will sign off for now. Until later…. Happy Juicing!

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