Along with the asparagus, zucchini, carrots and all of the other veggies. Dave and I have been sticking to a living foods diet, peppered with small amounts of meat, fish and dairy. Our days begin with our juices and now we look forward to them as much as we used to look forward to that first cup of coffee in the morning. What a blow to Starbuck’s bottom line!
This weekend we even ventured out to our favorite restaurant, The Prickly Pear. We chose carefully and brought home what we didn’t eat. Dave’s now lost a total of 18 lbs (our journey started just a month ago on June 1st) and has gone down 2 pant sizes. I’ve lost just 6 and all my clothes fit fine. 😉
With the long 3-day weekend, we chilled and tried some new recipes. We cooked rostis with corn and tomato salsa. While that sounds highfalutin, it’s really just a latke (potato pancake) with zucchini and carrots grated into the potato-onion mixture. When I make it again, I will use my standard latke recipe and just add the carrots and zucchini. The matzah meal works much better as a coagulant than flour. They were absolutely awesome, although I pondered how good they would taste with a dollop of sour cream . . . .
We also made a frittata — our first — with zucchini, shallots and smidgen of goat cheese. It was a big hit! It was a pricey meal, though, since we had to buy a skillet to cook it in.
One of the things that has bothered me since we started juicing was all of the wasted pulp. Since we’re spending so much $$$$ on produce, I hated to see squeezed items tossed in the trash. Surely there was some value we could continue to squeeze out of all of this food.
Voila! We are officially composting!
We started this weekend, and with the garden in full swing, we are looking forward to fortifying our garden with lovely compost from our lovely juicing habit.
We’ve been reading the guidelines that came with our composting barrel, but if anyone has some tips, please send them along! Thanks!