Last week, Joe Cross from Fat, Sick and Nearly Dead came to Atlanta to speak about his journey with juicing and his new book Reboot with Joe. Joe’s talk was incredibly inspiring for me and my husband – so much in fact that it motivated us to start juicing every morning again. It’s only been several days, but my husband has already felt his heartbeat return to a lower pace, even before taking his blood pressure medicine in the morning. We both have felt more energetic, less hungry during the day, and happier – it’s true, even ask my employees, I’m definitely more zen-like when I juice!
Joe was an awesome speaker. He captured my attention the entire time, and even though our feet were tired from standing for over an hour and our stomachs were grumbling for dinner, we didn’t leave before the Q&A finished because we wanted to hear more from him. He came across as a normal guy, just trying to strive toward a healthy lifestyle like the rest of us. He was funny and very personable, which I think is what captivated the audience so much. He made analogies that helped us better understand the human species’ relationship to food and talked about nutrition in lament’s terms so it wasn’t over our heads.
I also liked how he didn’t have an all-or-nothing approach to juicing, meaning you don’t have to go on a juice fast to get all of the benefits. He affirmed that by drinking a juice first thing in the morning and going about your daily routine for the rest of the day, will improve your health tremendously. He also gave us tips like doing a big juice batch on a Sunday, putting the juice in mason jars for up to 3 days in the fridge, and having your juice ready to go for half the week! This one tip alone has eased the anxiety that I had about trying to fit in making a juice every morning.
After hearing Joe talk about rebooting the body with juicing, I decided I’d like to try a juice fast for a week. I’ve been contemplating this for almost a year now, and I need to bite the bullet and just do it – and Joe’s talk pushed me one step closer. By doing a juice fast, I want to not only cleanse my body from toxins (vegan sugary treats are my weakness!), but to obtain a new perspective. I’ve been told by others – and Joe mentioned this in his talk – that when you go on a juice fast it becomes somewhat of a spiritual experience. Your senses open up, you gain clarity in the mind, and, as Joe put it, you really start to live. The way Joe explained the entire process was very enticing and seemed completely manageable. Before I do this, I’m going to read his new book Reboot with Joe so I can learn every aspect of doing a juice fast. I don’t know when I’ll do this juice fast, but I’ll be sure to share my experience with you all.
Juicing also makes me want to eat healthier. My husband and I typically don’t eat out a whole lot, but the weekends tend to be a time when we splurge and don’t cook. The only problem with eating out is it has started to make me feel miserable. I can tell most places use tons of sodium, and my body rejects this now! So, this weekend, I wanted to stay at home and cook some new recipes.
Dr. Fuhrman’s cookbook Eat to Live has been sitting on my counter since Christmas and I’ve only tried a handful of his recipes. It was high time that I tried some more. I thumbed through the book and the Vegetable Shepherd’s Pie stuck out to me. I wanted to make something different than anything I’ve ever made as a vegan before, and this dish seemed to be the answer. It’s also quite possible that I was subconsciously aware that St. Patrick’s Day was right around the corner and, according to Mashable.com, shepherd’s pie is the most popular St. Patrick’s Day dish.
I was up for the challenge, and boy am I glad I tried it. It was delicious! I found the recipe posted on the Cleveland Clinic’s website. The only thing that I did differently is I used 2 tablespoons of Mrs. Dash salt-free original blend spice instead of the website’s instructions of 4 tablespoons Dr. Fuhrman’s VegiZest or other no-salt veggie soup base.
I hope you all have a healthy and happy St. Patrick’s Day! And if you feel so inclined, share with me what you’re cooking for the holiday in the comments section below.