Chop, Chop!

“Ask not what you can do for your country. Ask what’s for lunch.”
― Orson Welles

The experiment continues as I reach the end of three weeks of veganism or at least near-veganism. So far the food has been fantastic. There's something about eating knowing you are do the best thing possible for your body.  The food is delicious and nutrient-dense and you can eat all you want.

Since embracing the juicer I can pack away more vegetables and fruit in a single glass than I could possibly find the time to eat and because a pound of veggies produces a cup of juice I'm getting more nutrients into me now than I ever have. 

And the benefits are immediate. Upon drinking 8 ounces or so of veg juice I feel energized and even lighter on my feet. I cannot recommend this highly enough folks.

OK, so what's the downside? Prep time. Maybe.

Chopping, chopping and more chopping. Even before juicing there's a lot of food to wash and chop into juice-able bits.But is this more effort than a non-vegan puts into a typical "meat and two veg" dinner? Not to my mind. It just kind of feels like it is at first until I begin to think of the similar efforts that go into buying and preparing meat, using the oven and stove top with 3 or 4 pots or pans on the go and then the clean-up. 

Clean-up of meat based meals is a lot tougher. Scrubbing grease and cooked-on meat residue (ugh. the thought of it) from the broiler, BBQ or frying pan takes much longer and is not as pleasant or gratifying as slicing and dicing beautiful aromatic fruits and veg. Bonus: the clean-up requires no more than clear water and a paper towel.

Here's a typical green juice:

1 serving

1 cucumber (English or otherwise)

4 stalks of celery

2 apples, cored with peel on (any variety. I often mix 'em up)

6 - 8 leaves of kale (again, any variety)

1/2 lemon, peeled 

some fresh gingerroot

You can substitute all over this recipe and I recommend that you do.There is no wrong way to eat when fresh whole food is your choice.