So this week continues my on-going quest to insert more vegetables into my life. Having recently passed the one year mark on this operation, it’s time to step up the game. My body understands the difference between healthy and unhealthy now, finally, and it’s time to escalate to the next level. I’m marking the occasion with a juice cleanse!
Honestly part of it is to initiate next level status, but part of it is because I have been having frequent headaches and other illness-y symptoms recently and I want to get out whatever toxins are making me sick. To prep for a juice cleanse, the juice company recommends taking a few days to work your way into it, which means a mostly vegan, gluten-free, unprocessed diet. I’ll talk more about this later but I wanted to set the stage!
I don’t mind eating mostly produce at all, certainly not just for a couple of days, but my body gets annoyed if it doesn’t have what feels like a real meal. And, I figure three days of nothing but cold-pressed juice is coming up, so I don’t really want to eat a whole bunch of vegan soup leading up to that. So I thought about meals I’ve made in the past that are solid food, warm and almost entirely plant-based. I really love spaghetti squash so I decided to think about something like that.