Back to Basics

And Some Spring Break Meal Planning

Let’s face it, life gets loud, and social media gets even louder. Even when you know yourself, even when you are confident in your beliefs. In the world of healthy foods, there’s a fine line between knowledge and dogma. I like to check in with myself frequently and make sure I’m doing things because 1. they work for me, and 2. Because they make me feel good, not because someone with a loud voice or large platform told me to, or told me NOT to.

Even for someone like me who grew up on healthy and organic foods, holistic medicine and a mostly vegetarian diet, I get swayed and distracted by all the noise. I start experimenting (a good thing), I start questioning (a really good thing) but inevitably, I always come back to what I know to be true, and what works for me.

One of those things is green juice every morning first thing on an empty stomach when I wake up. I strayed from this the last few months, for probably one of the first times in my life, and I noticed the difference in my energy levels, regularity and overall alkalinity. So I’m back—committed to juicing and in honor of that I want to share a delightful green juice recipe that I’ve been loving lately, and I want to invite all of you to make it with me!

1 head of baby Bok choy (if you only find large do half a head)

6 Stalks Celery

1 lemon (peel removed)

2 fennel bulbs

1 large cucumber

1 green apple

Makes about 2.8 oz glasses of juice on a centrifugal juicer.

I will be sticking with program over Spring Break, we’re headed to Aspen for work at the Café and hopefully some skiing, and I’m curious to see how I feel after two weeks of my morning juice again.