I really enjoyed lying in bed last night with an empty stomach.  I wasn’t hungry but just felt flatter.  I slept well and woke up feeling lighter.  It was a very pleasant sensation so I decided to try another day of juice fasting.

We all enjoyed some lovely exercise today, cycling in Bedgebury Forest.

The route we took was a mixture of dirt track and paved track which all adds to the variety of the journey. It was a lovely ride.When we got back to the car, Harvey decided he hadn’t had enough exercise so he jogged the mile or so back to the main road. How did the juicing go today?

This was the star of the breakfast juice, freshly picked from the garden.  Juiced with 1/4 of a melon, a large carrot and a blood orange. Absolutely delicious. For lunch I made the classic green and red juice: spinach, cucumber, coriander, red pepper, 2 tomatoes, spring onions and garlic.  I added half a red chill to the mix. It juices in layers. Very colourful and I enjoyed the chili in it.  This juice smells wonderful and tastes great. I don’t know if it was the cycle ride or because this was day 2 but I really struggled in the afternoon.  I was desperately tired and very grumpy.  I had a bath with relaxing oil (Patchouli) and slept for a couple of hours.

I think I was a bit dehydrated so I made a clementine juice with 6 clementines.  Nothing else as I wanted the sugar boost.  It was absolutely amazing. I drank plenty of water too. I was still struggling though so I enjoyed a mango and then a banana. I also decided to make a salad with an oil and vinegar based dressing for supper, rather then have another juice.  Everyone else was having curry so I did well to stick to my salad.

I found a recipe on Martha Stewart’s site and decided to try it.

Salad Dressing (Martha Stewart)

Ingredients

• 1 tablespoon minced shallot or garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon light-brown sugar
• 3/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 2 1/2 tablespoons red-wine vinegar
• 2 tablespoons fresh lemon juice
• 3/4 cup extra-virgin olive oil

Method

1. In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
2. Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

These measuring spoons were perfect for getting the recipe exactly right. It was good and I really enjoyed the salad which I made with tomatoes, carrot, broccoli, celery, Romaine lettuce, spinach, chives and coriander.

I used about 2 tbsp of the dressing.  It was good but I think I will add a bit more mustard to make it more powerful. Someone special popped in for supper 🙂

So a very healthy days eating but I didn’t feel good at all.  I may have felt better tomorrow if I persevered but I actually had no intention of doing any more than a one day juice fast at the beginning of the weekend. I liked the feeling of lightness you get from being fuelled by juice alone but I didn’t want to keep feeling grotty.  The salad and the bike ride were good and being the four of us again is wonderful.