Juice Caboose

To juice your body is to love your body. It’s time to get serious and get healthier! I’d been reading a lot about the benefits of a juice fast and in my research I also came across a lot of related information on raw foods, veggie and veganism, and No Meat Monday. I have to say, it all makes so much sense to me.

My husband and I just finished a raw food/juice cleanse combo for six days and we’ve been keeping it up with a mostly raw or vegan diet this week. First the food we had with the cleanse program was absolutely delicious. Who knew raw could be so tasty? Honestly, not me. I’m a cheese lover for heaven’s sake. It was a great surprise and compelled me to check out the book, “The Conscious Cook” by Tal Ronnen. Now some of his recipes are way to labor intensive for a working gal to do on a nightly basis, but there are some excellent takeaways. His remoulade is delicious. I used it to dress veggie lettuce wraps and the leftovers act as a great dip for crudite.  I made his Green Bean & Fingerling Potato Salad with Miso Dressing last night and loved it. Doesn’t it look like it would taste good?

Not only am I fully satisfied eating this way but I’m not hungry. I don’t have as much a craving for sweets as I usually do nor am I snacking like I used to. Now, it’s only been about two weeks, so I could be singing a different tune by the next post but I think there is some happy medium. I’ve become very conscious of what goes into my body.

I will not however, give up chocolate cake or homemade cookies. I just may give more of them away than I usually do! And as I’ve learned Starch (I’m putting cake and cookies in the Starch category) + Veg is OK. It’s Starch + Protein that’s not.

Here’s the latest effort. A combination of the two cakes from my last post. I can’t wait to taste it!

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Lobsterfest & More

Picture this: hot steaming lobster, farm fresh corn on the cob, spicy andouille sausage, crusty french bread, perfectly matched wine and great friends – all at the Pine Ridge winery amidst the vines. This was our Saturday night and it couldn’t have been any more perfect.

Outside of the Fortis and our good friends B– and L–, our highlight was meeting a work colleague (fabulously smart engineer in the Valley) by chance and his two friends Rob and Bryan (R&B). You just never know who you’ll run into and who you’ll meet. It was kismet.

I am an after-hours gourmet who loves to cook and bake. And so are R&B and B– & L–. We discovered through the course of the evening, we LOVE all things Ina Garten. And so, our next dinner party is born. With our new friends from last weekend and our favorite ones too!

So why Chocolate Cake Wednesday? I have had the eternal desire to own and run a little bakery. But times being what they are and being lucky to have a full-time job that I really enjoy at a company I love, the time is not right.  And I’ve been on a cake baking spree. Thus the Cake.  I bake on Wednesday night so that I can bring the cake up with me to our home in Napa on Thursday night. Thus, the Wednesday part. And well, who doesn’t love Chocolate!

First it was a Caramel Layer Cake, then a Fleur de Sel Chocolate Caramel Layer Cake, then an Old Fashioned Chocolate Layer Cake with Fudge Frosting. I think my next endeavor is a combination of the Fleur de Sel and the Old Fashioned Chocolate.  I can taste it now.  Umm.

More to come…

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