A couple of friends and I have been complaining bitterly to each other lately of a lack of energy, restless sleep, and love-handles that seem to be slowly but surely increasing in diameter. We are all pretty active and eat reasonably healthy but have noticed that as we get a bit older, keeping fit and healthy becomes a bit more of a high maintenance endeavor.
And, on that note, juicing seems to be all the rage these days. Everywhere I turn another friend is discussing the nutritional properties, flavours and/or extreme hunger pangs of their three to five day juice cleanse. I guess it’s a January thing… and a Vancouver thing. So we decided to join the crowd and do a three day raw juice/smoothie cleanse on a quest to feel healthier fast. We thought this would be a good way to re-boot our systems and recommit to an uber-healthy eating plan. Our juicy detox was inspired by the documentary and juicing classic, Fat, Sick and Nearly Dead.
Fat, Sick and Nearly Dead chronicles the journey of Joe Cross, from an obese, sedentary 41 year old, taking several types of medication (blood pressure, skin issues etc.) to a fit, lean, juicing advocate who runs daily along Australia’s Bondi Beach. During his life changing journey, Joe spreads the juicing gospel on a road trip across the US. An unbelievably inspiring film.
Salt Spring island goat cheese and locally caught salmon for appies, a salad of wild greens and avocado with homemade vinaigrette, seafood pasta with a homemade tomato sauce (recipe below) and a couple of bottles of light and fruity Joie Rose to wash it all down. Dessert was an organic blackberry port from Salt Spring Island. When you have Salt Spring port to finish a meal you seriously don’t need anything else. This sweet, organic, picked-from-the-side-of-the-Salt-Spring-road is the most delectable thing I have ever tasted.
Seafood Pasta Sauce Recipe
- 3 tablespoon olive oil
- 1 onion, diced
- 1 tsp. capers
- 4 cloves garlic, chopped
- chili flakes to taste
- 1/4 cup white wine
- 3 cups plum tomatoes, crushed
- 1/4 cup spinach
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1/2 cup spot prawns or wild, organic prawns
- 1/4 cup wild salmon, cubed
- 1/4 cup smoked salmon, cubed
- 2 T. cream cheese
- 1/2 cup fresh Italian parsley and basil, chopped
Saute sauce ingredients together, add to pasta of your choice. Top with freshly ground pepper and freshly ground parmesan and devour.
Fully satiated with delicious, fresh, local cuisine that is to be my last solid food for three days, it looks like I’m ready to juice. I’m hoping the memory of this magnificent meal will keep me going when the going gets tough.