Sorry for the hiatus. We found out last week we are moving! We knew it was likely a matter of time, but after waiting for nearly three months for the final word, we’d moved on with our lives. But, Mr M got the call last week, so we’re packing up the family (Dick Cheney the cat and Betty the goldfish) and moving to southwest Michigan. Yes. We are moving towards the snow. And yes, we’re crazy! We’re moving from a 20 inch snow fall average area to one that averages 70+. Yikes! Plus, I’m likely losing access to local, organic produce – and the small number of vegan acquaintances I’ve come into contact with in my current area. And friends, familiarity, comfort, and all of the other stuff that makes home “home.” Can you tell I’ve never moved? I live less than 20 miles from where I was born and raised. This is definitely going to be an adventure!
Until the moving adventure begins, the juicing adventure continues!
Today, I’m reviewing a book I received – wait for it – last year! I guess times flies when you’re a happy juicing vegan 😉
I’m sure most of you are familiar with The Complete Idiot’s Guide books. They have one for just about everything you can think of – including juice fasting. And, like other Complete Idiot’s Guide books, this one is full of little extras that make this little book a handy reference you’ll turn to time and time again. I have!
Inside The Complete Idiot’s Guide to Juice Fasting, you’ll find 12 jam-packed chapters that will teach you everything you ever needed to know about juice fasting. The first few chapters talk about weight loss, cleansing/detoxing, and getting the most out of your fast. Then, you transition into the fast by deciding if a long-term or short-term fast is right for you. Finally, you get to the recipes. From transition smoothies and soups to fruit juices, veggies juices, and green juices, you’re set for success! There are even chapters dedicated to elixers and “famous” juice blends – like the Master Cleans and recipes from the Jay Kordich. Combined with the traditional tid-bits of info sprinkled throughout the chapters – like definitions, juicy facts, pulpy pitfalls, and tantalizing tips – this book is a hit!
If you have some extra cash (the Kindle version is less than $5), and you want a physical reference to consult whenever and wherever you are, this little book is a gem. It’s compact, but full of information. And the recipes – wowza – they are so many recipes! Don’t do what I did and just throw food in the juicer expecting it to come out tasting delicious – that
usually doesn’t work. Try some recipes, get accustomed to certain flavors, figure out what you like and don’t like, and then work on your own recipes. Kind of like you did when you first started cooking (if you can remember back that far).