If You Like Asparagus, or Butternut Squash..

Cinnamon Apple Squash Juice

photo by jointhereboot.com

Merica here.

I'm starting to feel like I'm going to run out of interesting things to blog about.. or at least interesting recipes while I'm on this juice fast. I can't try anything new like agave as a sweetener, or the butternut squash ravioli recipe that is haunting my dreams at night threatening never to leave until I make it. I'll try to think of a good healthy recipe to share while I am updating you on my super interesting (insert sarcasm) juice fast.

So I am on day 9! I recently sold a kidney so that I could shop at the farmers market, but with all this healthy juice, I doubt I even need it..

I woke up Sunday (day 8) with an on coming migraine, made my juice and drank it and then felt like I was going to barf/hurl/throw-up/toss cookies/spew.. (take your pick).

Something was wrong. I sent my family off to church without me and for some inexplicable reason, I started to feel better (don't judge). But not all better.

I opened the refrigerator and it's like the whole thing was a blur except for one glowing beacon. The turkey lunch meat told me that I needed protein. So being one to never question talking dead birds, I ravenously tore into the package. Then it told me I shouldn't take any chances and to wrap it in a slice of cheddar cheese.

So I did.

And I ate it.

And it was delicious.

And I did it again.

And I felt better.

Much better.

Did I feel bad for ruining my juice fast? NO. 'Cause I didn't ruin it. I'm right back on the wagon. I juiced the rest of the day. Moral of the story.. Listen to your body. Or the the fridge.. whatever. Be Smart and use moderation.

Ok, I did learn a couple of things that I should pass along.

1. I juiced swiss chard (with a whole lot of other stuff) and after one drink, my head and throat burned for the next hour. It was most unpleasant and so I substitute any swiss chard for kale now. This may not be everyone's experience.

2. This recipe: 4 cups butternut squash (give or take) and 1 apple, sprinkled with a dash of cinnamon tastes like frosting on a cupcake. NOT. KIDDING. It was really very fantastic. I probably shouldn't ruin it for you. I had no expectations going in, so I was very pleasantly surprised. And I've been drinking vegetables for a week, so my pallet probably has lower standards than yours. Either way, I am excited to drink it again.

3. I'm not losing tons of weight. I'm actually good with that. You know those kids who side by side look like they weigh the same, but one is a tank and one is a feather? Well, maybe feather isn't the right word, but I don't weigh as much as I seem. I am starting to detect what might be a jawline and that makes me happy. Also, since I have been eating pretty healthy for a while now, It's more an issue of shape. Size, GOOD. shape, BAD. I have no excuse (other than motherhood. My catch all.. and a darn good catch all it is). I'll get there.

Oh.. and I had a couple of thoughts

1. This is a lesson in discipline. I am really getting good at not being tempted by food (minus the talking lunch meat). In order to stay off of my medications, I will need to be good at that.

I guess I just had 1 thought.

Oh yeah, recipe..

Asparagus with Almond Sauce

(From my Better Homes and Garden's cookbook that I got for my wedding. This is my favorite way to eat asparagus. This sauce reminds me of a buttery wine sauce. I LOVE a good wine sauce. But there's no wine in this recipe. and Sorry, no picture because of my current juicing situation.. I know you'll understand)

Makes 4 Servings.. (or 2..)

1 bunch asparagus spears

1 TBSP butter

2 TBSP sliced almonds

1 1/4 tsp corn starch

1/2 cup water

2 tsp lemon juice

1/2 tsp chicken bouillon

1. Snap off and discard woody bases from fresh asparagus. Cook fresh asparagus, covered in a small amount of boiling lightly water for 3 to 5 minutes or until crisp-tender. Drain well.

2. Meanwhile, for sauce, melt butter in a small saucepan; add almonds. Cook and stir over medium-low heat for 3-5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon, and dash black pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over asparagus.