Three Day Juicing Fast

You will need to forgive me for this post. I am publishing it without any photos because I have promised two people that I will add this but I have not ever taken photos of these in the process of being made.

I will add photos, hopefully by the end of next week as I am planning on doing this particular fast myself once Daughter No2 is back at school.

So this is a fast that will hopefully ease you in and then ease you out without you feeling too ‘shocked’.
Be Kind To Yourself Rules Whilst On The Fast
If you do feel tired then have a nap if you get the chance.
Be good to yourself.
Be patient with yourself.
Have a nice warm (not too hot) bath
Drink lovely filtered fresh water as often as you need it. You don’t have to add anything, but it will help your body eliminate anything it needs to get rid of.
Give herbal teas a try – Fennel is lovely and sustaing and peppermint is enlivening first thing in the morning.

So good luck all!

😀

Three Day Juicing Fast
Breakfast Smoothie. You may decide to serve these as two helpings 2 hours apart, so your body has a chance to adjust to the diet without making you feel weak or light headed.

Day 1
Mango & Honey

2 apples
1/6 lemon (preferably with a scrubbed skin left on – if this makes it too bitter then either omit it or add the sweetener)
1/2 banana
1/2 mango (flesh only)
teaspoon of agave nectar or honey (but only if you really need it)
5 – 8 ice cubes

Juice the apples and lemon (place the lemon between the apples so it juices properly).
Place the other fruit and ice into the blender and blend til very smooth. Add the juice and blend to mix.

Day 2
Creamy Green Smoothie

2 apples
1/4 cucumber
1 stick of celery
1/6 lemon (preferably with a scrubbed skin left on – if this makes it too bitter then either omit it or add the sweetener)
1/2 avocado
1 handful of spinach
1 teaspoon of spirulina powder (if you can even just afford a small packet, you only use a small amount each time)
teaspoon of agave nectar or honey (but only if you really need it)
5 – 8 ice cubes

Juice the apples, cucumber, celery and lemon (place the lemon between the apples so it juices properly).
Place the avocado, spinach, spirulina, (agave if you need it – don’t feel bad if you do need it, better you add it and stick to the diet than not bother) and ice into the blender and blend until very smooth. Add the juice and blend to mix.

Day 3
Satisfying & Filling Smoothie

2 apples
1 handful of gluten & Wheat free muesli (whichever you like)
2 heaped tablespoons of live yogurt (which one you like)
2 heaped tablespoons of mixed berries (you can buy bags of frozen berries that make this very easy and somewhat cheaper too)
5 – 8 ice cubes

Juice the apples.
Then place everything into the blender and blend until you get the consistency you like, you can add a little more water if you want it thinner, but now is good to get your body slowly back into having some solid food. But if you need it thinner then make it thinner.

Midday

Day 1
Rooty Juice

2 apples – washed
1/2 beetroot – scrubbed
2 carrots – scrubbed
1 parsnip – scrubbed
1/2 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Simply pass all the vegetables and fruit through the juicer and pour over the ice.
(One of my favourites)

Day 2 Today you may feel like a little help through the day, so I have added Juice #2 to have 2 hours after Juice #1
Juice #1
1/2 small pineapple
2 sticks celery
1/4 cucumber
A handful Curly Kale
5 -8 cubes of Ice
Pack the kale between layers of the pineapple and cucumber and juice all together.
Again pour over the ice.

Juice #2
2 pears – washed
1 cm piece of fresh ginger (omit this if you cannot digest ginger)
2 carrots – scrubbed
1/2 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Simply pass all the vegetables and fruit through the juicer and pour over the ice.
(One of my favourites)

Day 3
Build Up Juice

2 oranges – washed, but remove 2/3 of the peel
2 heaped tablespoons blueberries – washed
1/2 banana – peeled
1 heaped tablespoon of Goji Berries (you can get a mix of ground Goji berries and Linseeds in Aldi)
15 -20 Black grapes
1/4 lemon (preferably with a scrubbed skin left on)
5 – 8 ice cubes
Juice the oranges, grapes and lemon.
Blend the blueberries, banana, Goji berries (or the powder I said) and ice. Blend well.
Add the juice and blend to mix.

Dinner
Day 1
Roasted Vegetable Salad

1/4 Butternut Squash
1 red pepper
1 carrot
1 small white onion (I like the sweet italian ones if you can find them)
1 courgette
1/2 large Romaine Heart Lettuce
4 tomatoes
olive oil to drizzle
lemon to squeeze
a handful of flat leaf parsley

Preheat the oven 425˚F/220˚C/Gas 7.
Cut the Squash, pepper, carrot, onion and corgette into 1 cm cubes (ish!)
Toss on the tray with a moderate slick of the olive oil.
Bang them into the oven for about 20 minutes.
Wash and chop the lettuce, parsley and tomatoes (nothing too small or too large – you need to get it into your mouth).
Once the veg is done remove it from the tray into a bowl. Squeeze over the lemon juice.
Add in the lettuce and tomato mix and give it a good toss. There you go – ready!

Day 2
Delicious Seedy Salad

1 bag mixed leaves
1/2 small onion, or 2 scallions/ spring onions
1/4 cucumber
1/2 orange or yellow pepper
2 properly ripe (plum if possible) tomatoes
1 carrot
1/4 small red cabbage
olive oil
balsamic vinegar
sea salt
1 Heaped Tablespoon of Dukkah – get the recipe
https://scarletrosita.wordpress.com/2012/12/10/scarlet-rositas-dukkah/
or use Dssp cashew nuts
1 tsp sesame seeds
1 tsp pumpkin seeds
1 tsp sunflower seeds

Wash the salad. Remove as much water as possible.
Grate in the carrot, slice and add the onions, cabbage, cucumber, pepper.
Dice the tomato and add in.
Now dress with a mix of the olive oil balsamic vinegar and salt (how you like. I’d suggest 1 tsp oil, 3 tsp vinegar, a pinch of salt)
Sprinkle on the Dukkah or the nutty seeds. A good toss and eat.

Day 3
Honeyed Salmon Salad

1 Salmon Fillet
1 teaspoon of honey
140g of spinach/rocket/watercress or a mix of any of these.
1/2 cucumber
1 lemon
1 tbsp Balsamic vinegar
1 tablespoon olive oil
Sea Salt
Black pepper

Preheat the oven 425˚F/220˚C/Gas 7.
Put the salmon skin side down onto a piece of foil that will wrap it up. Add the honey and wrap it.
Pop it into the oven for 10 -15 minutes – it should be just done.
Wash and dry the leaves, Thinly slice the cucumber and add to the leaves.
Make the dressing with the lemon, vinegar, oil and seasoning. Dress the leaves.
Top with the cooked salmon 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

https://www.facebook.com/ScarletRosita

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Blueberry Superfood Layer Cake – Gluten free, No Added Sugar, Vegan

If you have looked at my Facebook page you will have seen the recipe that inspired this recipe.

I liked the recipe because it looked like it may be something that I would eat in the morning. Mostly I don’t want to eat in the morning, I am very satisfied to have a juice or a tea. But when I do feel I need to eat then it will be an urge I cannot ignore. I can eat cereals and breads (those typical things) but I find that they very rarely fulfil their promise of keeping me full until lunchtime. Even porridge (- with a banana on it!) which seems to do it for everybody else, will have me scouting around for something 30 minutes later.

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So I thought the original recipe looked like it had potential, but I didn’t want the sugar, I wanted it Vegan and I wanted to add more ingredients that would rack up the nutritional content as well as really extending the ‘full up filling’.

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And, as you will have noticed, I am loving the RAW! foods, so I decided to fill this with a seriously delicious RAW! cream.

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Bearing all that in mind, it is a great little cake. It is delicious (do not expect chocolate fudge sweetness) and after eating it I did not have a serotonin crash, didn’t have a weird bloating and belly ache and that horrid sense of ‘just ate something that will do me no favours and it didn’t even taste nice’.

I love a ‘Win, Win’ situation!

😀

Blueberry Superfood Layer Cake
Gluten free, No Added Sugar, Vegan

150 ml fresh carrot (or orange) juice
5 tsp ground golden linseeds
30 g / 1 oz Chia seeds
1 tsp Vanilla extract
240 g/ 8 oz coconut flour
2 tsp baking powder
1 tsp sea salt
60 g / 2 oz goji berries (or raisins – this is the sweetness) ground in a food processor
30 g / 1 oz Sunflower seeds ground in a food processor
30 g / 1 oz Pumpkin seeds ground in a food processor
1 tbsp Maca Root Powder
1 tbsp Lucuma Powder
100 ml Almond milk
60 ml / 2 fl oz Coconut oil
180 g/ 6 oz raspberries (or Blueberries, what you like)
4 oz Pine nuts

Grease and parchment line 2 x 23 cm cake tins.

Pre heat the oven to Gas 4/ 350˚F/180˚C.

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Soak the chia seeds

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and ground linseeds

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in the carrot juice for 30 minutes. It will start to thicken.

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Sift together the flour, baking powder, salt,

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goji berries, pumpkin, sunflower seeds, maca root and Lucuma.

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Give it a whisk to mix.

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Melt the coconut oil.

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Add the oil, almond milk and vanilla into the juice chia seed mix and give it a whisk.

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Now whisk the wet into the dry.

Fold in the fresh fruit (my choice today was raspberries).

Divide evenly between the two tins and smooth over evenly.

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Bake for 45 minutes. Swap their positions in the oven half way through the cooking time.

Cook on wire racks in the tin for 20 minutes. Then turn out and remove the parchment paper.

Cool completely.

RAW! Delicious Filling

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1 medium avocado
30 ml / 1 fl oz coconut oil
1 tsp vanilla
2 tbsp lemon/ lime juice
240 g / 8 oz almonds
Pinch of salt
60 g /2 oz agave nectar
1 tbsp Lucuma powder

Grind the almonds in a coffee grinder until almost a butter.

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Then blend the avocado, vanilla, lime juice, salt, Lucuma and agave nectar in the food processor until smooth and creamy.

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Add in the almonds and blend again, add the coconut oil and blend just for another 2 seconds.

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Spread onto the cooled cake.

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Yum yum!

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter

https://twitter.com/ScarletRosita

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.