Thursday, April 19, 2012
Today, for lunch: Steamed cut up carrots from last week purchase in orange juice. Don’t know if this makes a difference versus water. I added slow roasted onions from last night, roasted green pepper from the night before, and covered them up to soak up the OJ. I’ll find out shortly how it tastes.-Update: It’s OK. Not as good as I thought but I am eating it with fresh blackberries and an orange.
I marinated cut up roasted green bell pepper in garlic flavored vinegar. Oh. Wow. Ymmy. I can eat this with my greens. It seems to do the same thing for me as does slices of oranges or nuts.
I buy a one pound pre-washed container of mixed greens. My ultimate goal is to follow Esselstyn’s advice and eat one pound of leafy greens and one pound of cooked veggies dailly. I am not there yet. I go through 1/3 to ½ of a container. I do not use dressing. I used to raise horses and am amazed that these magnificent animals get all of their protein from the pasture (except for the small amount of grain they get in comparison to what they graze). I think of Jubillee when I eat my greens. I find greens satisfying. The key for me is to eat a couple bites—a handful balled up into a green bundle—and after every two or three bundles, I eat pineapple, orange sections or anything with moisture that helps me get the greens down. It’s not just getting them down— gradually I am enjoying this way of eating. It sure is simple. It is what I eat for lunch, sometimes breakfast, and sometimes as a pre-supper before supper. It is extremely low calorie and nutrient rich.
Supper will be leftover veggie-laden soup and leafy greens. JR eats at a meeting tonight.