Highest Weight (June 2012):203
Weight Beginning Juice Fast: 179
Current Weight: 162
Total Weight Lost: 41 lbs
Well, it's been a little while since my last post. I've been fairly busy this past week and a half. Juicing is still going well. I'm almost at the half-way point. It's hard for me to believe that I've gone 25 days without eating solid food. Yikes! I've started drinking a little bit of caffeine here and there. Also, I made some vegetable broth and added some miso to it, and I'm drinking about a cup a day. It may not be OK with juicing purists, but it's warm, savory, and comforting.
A couple Saturdays ago (the 13th) Mom and Dad had a couple from church over for dinner. At this point I was fasting, of course, but Mom and Dad hadn't yet started. I didn't want the awkwardness of sitting at the table just drinking juice, so I escaped to Starbucks after helping to make dinner. I cooked Summer Vegetable Gratin, a delicious dish that I've made before. It's relatively healthy, although high in sodium. It's topping made from Parmesan cheese, breadcrumbs, olive oil, and fresh herbs make it taste AMAZING! Like whoah. I didn't eat it this time, of course, but I savored the DELICIOUS smell of the breadcrumb topping in the Vita-Mix.
So, even though we're fasting, Mom and I are still going to the vegetarian cooking classes we signed up for. Here's what we made last week:
Vegetable Soup. I tasted the broth of the one I made and it is VERY spice due to the copious amount of red pepper flakes I put in LOL
Carrot-Peanut Curry. Didn't have a taste but it smelled very good.
Mini Vegetarian Wellingtons with demi glace. Again, didn't taste these guys, but anything wrapped in pastry shell has got to taste good! LOL. The filling is made mostly from walnuts and mushrooms and herbs and spices. Now, we all know that just because the pastry is vegetarian does NOT mean that it's healthy. So, the cogs of my chef-brain have been spinning to come up with different healthier alternatives to stuff with the filling. So far: portobello or large stuffing mushrooms; acorn squash; bell peppers. Any other suggestions?
Yesterday, I cooked this 25 pound pumpkin. I roughly cut up and boiled half of it in a roasting pan. Even in the big pan/pot I had to do two batches! I wrapped the other half in foil and baked it until soft, then cut it up and cubed it.
While, I was cooking the pumpkin, I was thinking about the carrot curry we made at the cooking class last week. Then I thought pumpkin. Curry. Cashews. Cream sauce. YUM!! So, I threw some cashews, almond milk, roasted garlic, roasted onion, curry, cumin, and pureed pumpkin in the Vita-Mix and made a nice thick creamy sauce. I thawed out a frozen container or Carrot-Peanut Curry, added some previously cooked and frozen mushrooms, and some cooked cubed pumpkin. Then I smothered the whole thing in the sauce I made. It looked and smelled AMAZING! I had to put it back in the freezer, of course, but I can't wait to try it!
Mom and I went to Wal-Mart yesterday because I needed a few things, and I couldn't resist trying on some clothes to see how they fit. Much to my pleasant surprise, I've gone from an XL shirt/top to a medium!!! I bought a medium sized winter jacket; a medium sized blazer; and a medium sized long sleeve "active wear" shirt for running outside. I've gone down in pants size as well, but not as much. At my highest weight, I was a 16, probably bordering on 18. I can now definitely fit a 15 juniors, which is more like a 14 in womens. I also tried on a pair of size 14 dress pants that fit. Yayyyyy =D
Well, it's off to cooking class again tonight! We're making guacamole, chili, and something else that I don't remember LOL.