Sunday, December 11, 2011
2tbs of milk, I used my favorite milk which is the Silk Dark Chocolate Almond Milk
1/2 c. chunky peanut butter
1/2 c. earth balance
1/3 c. cane sugar
1/3 c. brown sugar
1c. all purpose unbleached flour
1c. whole wheat pastry flour
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp salt
1/2 c. chocolate chips
Cream the earth balance and the sugar together. Add in the banana, peanut butter, vanilla. slowly add in the rest of the ingredients. Fold in the chocolate chips. Bake for 8 minutes in a 350 degree oven. enjoy!
Friday, December 9, 2011
Monday, November 28, 2011
Here is what you need:
4 tablespoons Earth Balance Spread
1 bag of Diaya Cheddar Shreds
1/4 cup soymilk
1 lb cooked macaroni
Mix all ingredients together in a baking dish and salt and pepper to taste. Bake about 30-45 minutes in a 350 degree oven. Enjoy. I know you will.
Thursday, November 24, 2011
I made some awesome lentil loaf that I substituted for the turkey. I unfortunately don't have a picture of it, since I turned the leftovers into a shepherds pie. One thing that I am thankful for is that since going vegan (17 weeks ago) I have lost 38lbs. I am also grateful that I got to spend time with my family, especially my adorable neices that took a 2 mile walk with me after lunch. So I realize that the pictures are not the greatest, I am still looking for my camera. Hope I find it soon, I guess in the mean time you will have to settle for the pictures that I take with my phone. Now for the stars of the day, the sides:
Acorn Squash Casserole
So I was at the farmers market last weekend and decided to get some fresh veggies for Thanksgiving this week. I saw some beautiful acorn squash and couldn't resist. So I decided instead of sweet potatoes, why not have squash casserole. I will admit I didn have a recipe so I just kind of winged it, but the results were pretty awesome.
Here is what you need:
3 cooked acorn squash, cut in half seeds removed
3 tablespoons Earth Balance
1 cup of brown sugar, divided
1/2 cup chopped pecans
To cook the squash I cut in half and scoop out the seeds. I then pierce the inner flesh with a fork several times and microwave until tender, you could also bake them in the ovrn, but it takes a lot more energy and time. Scoop out the squash and mix in the rest of the ingredients. Top with the remaining brown sugar and bake for 30-45 minutes.
Honey Glazed Carrots
Now I know what you are thinking honey? I thought this girl was vegan, homey comes from bees. It is kind of controversial, honey, yes it comes from bees, but last I checked the bees are not harmed in the honey making process. So I use honey. I only buy local, and I check with the beekeeper to make sure that humane practices are used.
Here is what you need:
Boil the carrots in water until tender. Stir in the honey and butter and heat thoroughly and serve
This is a staple in my family at holidays. I tried a few weeks ago to make a vegan version of this and it was not so good. Well I guess what I should say is that it did not taste so good, it was great learning experience. I must say that I think that in this case practice paid off, and Mackenzie even said that she like the vegan version better than the original. She loves me what can I say?
Here is what you need:
1 block of mori-nu tofu
8 oz mushrooms
2 cloves of garlic
1/2 cup of onions
1 bag of Diaya cheddar shreds
1 cup veganise
2-3 lbs broccoli, steamed
2 tablespoons of Earth Balance
salt and pepper to taste
Melt the Earth Balance over medium high heat and saute the mushrooms, garlic and onions add salt and pepper to taste.
Place the block of mori-nu in the food processor and add the sauted mushrooms, garlic and onions. (This replaces the traditional cream of mushroom soup.) Pulse a few times. Add in the mayo to complete what we in my family call the goo.
Place the cooked broccoli in a baking dish, stir in the goo and top with Diaya cheddar shreds. Bake at 350 degrees for 30-45 minutes.
So when Gram was alive we made cranberry salad one year for Thanksgiving, I have not stopped thinking about it, and wishing she was here each year to make it for me. I decided to take matters into my old hands and try to figure it out. I think that it was a little different than hers, but that may be a good thing it was delicious.
Here is what you need:
1 bag of cranberries
2 oranges, one with most of the peel
1 can of crushed pineapple, drained
2 apples cored and seeded
1 cup of organic cane sugar (or less if you want it more tart)
Place all of the ingredients minus the pineapple in the food processor and pulse a few times. Stir in the pineapple and refridgerate over night.
Wild Rice Pilaf with Apples and Walnuts
I found this recipe in one of my cookbooks, called Vegetarian Celebrations by Nava Atlas. It was marked $3 at Angel Aid on one of my visits and the entire store was half off, so I got it for a whopping $1.50. How cool is that, even better is that I used this recipe and the lentil loaf recipe out of it for Thanksgiving this yeah, total score.
2 granny smith apples, cored and seeded
1/2 cup dried cranberries
1 1/2 cups of wild and brown rice, cooked
1teaspoon of salt
2 tablespoons of Earth Balance
2 celery stalks
1/2 cup of sliced scallions
Place the onion, celery, and apples in the food processor. Heat a skillet over medium high heat and melt the Earth Balance, mix in the onion, celery and apples and saute. Add the cooked rice and dried cranberries. Heat thoroughly. Top with scallions.
Friday, November 11, 2011
3 tablespoons of canola oil
1 1/2 c. flour
1/2 c. sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 c. chopped walnuts
1/2 c. dark chocolate chunks
1/2 c. Lite No Sugar Added Applesauce
Monday, November 7, 2011
I cut up some veggies (carrots, green pepper, onion, tomato) and got it cooking with a little EVOO and garlic. Once the veggies were lookin good, I added in an entire can of mushrooms. I let most of the juice evaporate and then stirred in the tofu. I cooked the hashbrowns in the toaster while I made the rest of dinner, washed it all down with some cranberry pomegrante juice, it was very good.
Friday, November 4, 2011
1/2 cups cane sugar
4 tablespoons cocoa
1 stick earth balance or butter
1/2 cup almond milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
In a heavy saucepan bring to a boil, the sugar, cocoa, earth balance and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
Thursday, November 3, 2011
On the way home from lunch we made a few stops. I know it is ocd to make 2 stops for 2 things but I think that the organic carrots at Fresh Market are the best, and the best price as well. Then we stopped at Publix for a jar of ready made frosting. Amazingly enough some of the Pillsbury frostings are "accidentally" vegan.
Once home we used the food processor to shred the carrots, I would go crazy if I had to do it by hand. Here is what you need:
2 cups unbleached flour
1 1/2 cup cane sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1/2 cup canola oil
1/2 cup lite no sugar added applesauce
6 tsp egg replacer whisked with 8 tbs warm water or 4 eggs
1/2 cup chopped walnuts
1/2 cup raisins
1 container of Pillsbury cream cheese frosting
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Mix in carrots, applesauce, oil and egg replacer mixture or eggs. Beat with an electric mixer until well combined stir in nuts and raisins. Pour batter into the cupcake pans that have been lined with papers. Bake 25 minutes at 350 degrees or until toothpick entered in center of cupcake comes out clean. Frost the cupcakes once they have cooled. Makes about 15 cup cakes
Monday, October 3, 2011
2 1/2 tsp yeast
1 cup warm water
Mix together and add 1 tbs of canola oil. Once the mixture foams stir in 2 1/2 cups of unbleached flour with a wooden spoon. Let rise 15 minutes before spreading out on parchment. Top with whatever toppings you like and bake 20-25 minutes or until crust is done.
I decided I wanted a white pie, so I used tofu ricotta as the sauce. I also mixed in some garlic and topped the pizza with spinach, mushrooms, onions, tomatoes, black olives and marinated tofu.
1 pkg mori nu tofu
1/4 c lemon juice
2tsp dried basil leaves
1 tsp Agave Nectar
3/4 tsp salt
1/2 tsp garlic powder
Place all the ingredients in the food processor and pulse a few times, until the mixture is the texture of ricotta.
Monday, September 26, 2011
1 1/2 tsp liquid smoke
2 tsp maple syrup
1/4 tsp garlic powder
1/8 tsp paprika
1/2 c. TVP
Combine the first 5 ingredients, bring to a boil. Once boiling, turn off the heat and stir in the TVP. Continue to stir until all the liquid has been absorbed. Crisp the bits either by using a toaster oven, shaking the pan every 2 minutes or frying in a non stick pan, stirring often.
Wednesday, September 21, 2011
Thursday, September 15, 2011
I have started preparing most of my meals on the weekend, so I can simply heat and eat when I get home I am that fried. The weight loss is great! but the energy is way better, there is no way I would have been able to work 10-12 hr days on my old diet. Now if only I could find a few more hours in the day to sneak in a little more sleep.
Wednesday, September 14, 2011
So this is something that I have fallen in love with and make it about once a week, It is super easy, especially if you have a food processor. Here is what you need:
1 large avacado
a handful of grape tomatoes
1/4 c. tofu sour cream
juice of 2 limes
If you have a food processor place the avacado in and mix it until smooth, add the rest of the ingredients and process until you like the consistency. This recipe is super fast and good. I like to make it right after I make tofu sour cream, so I only have to clean the processor once :)
Sunday, September 11, 2011
Saturday, September 10, 2011
1c. Non-Dairy Milk
1/3 c. Nutritional Yeast Flakes
2 Tbs whole wheat flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp salt
Whisk together all of the ingredients in a saucepan. Bring to a boil over med heat, stirring often until thick. Serve immediately. Serves 4 You can add Rotel to make a mexican queso sauce.
This recipe comes from one of my favorite books The Happy Herbivore. It is an awesome book full of color pictures for almost every recipe, which if you know me I LOVE THAT!
Wednesday, August 31, 2011
These were so good. I took these to work, and they were gone quick, a few of the ladys even asked for the recipe. So for all those who have tried them and those that haven't here is what you need to make a really fantastic cookie:
2 c. quick oats
1 2/3 c. unbleached flour
2/3 cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/2 c. sugar
2 tbs. ground flax seed
2/3 c. non-dairy milk
2/3 c. canola oil
1 1/2 tsp vanilla extract
3/4 c. dark chocolate chunks
1 1/2 c. dried cranberries
1/2c. salted roasted pepitas
In the bowl of a mixer beat together sugar, ground flax seed and non-dairy milk until smooth. Add the oil and the vanilla extract, mix until smooth. Add in the flour, salt, baking powder, baking soda, cocoa and mix until a dough is formed. Fold in chocolate chunks pepitas and dried cranberries. Bake cookies 10-12 minutes for large chewy cookies or 8-10 minutes for smaller chewy cookies. I like big cookies. I use a jelly roll pan and usually have 6 cookies on the pan. Makes 16 larger cookies.
Tuesday, August 30, 2011
1/2 large onion, chopped
2 Not Chick'n boullion cubes
10 oz Wide Egg Free Noodles
2 tbs olive oil
2 cloves of garlic, minced
Get the garlic and the olive oil heated in a pan, mix in the other veggies and saute for about 10 minutes. Add the bouillon and if cooking potatoes, for mashed potatoes, add a little of the potato water, this gives the broth an natural thickener. Stir in 4-6 cups of water and bring to a boil. Add noodles and cook according to package directions. Once noodles are done let the soup sit for a few minutes off the heat. This will give the noodles a chance to soak up some of the liquid. Serve over Mashed Potatoes, or add extra liquid if needed and eat as a soup. enjoy.
Sunday, August 28, 2011
4 1/2 tsp dry active yeast
3 tbs canola oil
1 tsp salt
1 c. Rolled Oats
2 3/4 c. whole wheat flour
2 1/2 c. unbleached white flour
In the bowl of a stand mixer combine 2 1/4 c. very warm water and a drop of the molasses. Sprinkle the yeast over the water and wait about 5 minutes for it to foam. Stir in the remaining molasses, canola oil, and salt until well combined.
Add the oats and gradually add the flour, using the dough hook attachment and mix for 5 minutes.
Transfer the dough to a large oiled bowl. Cover with plastic wrap and dishtowel, and let rise in a warm place until doubled in bulk, about an hour. Oil a baking sheet and divide dough into 3 balls. Arrange the balls on the baking sheet and cover with plastic wrap and a dish towel, let rise again about 30 minutes. Bake loaves about 30 minutes. Cool to room temperature on cooling racks.
Note: I had to use a cookie sheet and a jelly roll pan in order to have enough space for the loaves not to touch. I also baked them in seperate batches as I was unsure of the amount of space needed for the bread to rise once baking. This is why one of the loaves pictured above is a slightly different color.
Wednesday, August 24, 2011
1 1/2 c. Vanilla Soy Milk
1/2 c. Coconut Creamer
1/2 c. peanut butter
1/2 c. brown sugar
1 tsp vanilla extract
4 oz mini dark chocolate chunks
In a blender combine soy milk, creamer, peanut butter, brown sugar and vanilla. Blend until mixture is smooth. Refridgerate 3-4 hours until chilled. Pour into ice cream maker and mix until ice cream forms, when it is almost done add the chocolate chips. The recipe that I had said to melt the chocolate and drizzle it in to form chocolate chips, but I had no luck with this so next time I am just going to add in the chocolate chips. If you are concerned about the ice cream maker and the chocolate chips you could stir them in after ice cream is finished. This recipe will make a quart. I like to have a few 4oz containers on hand to put the ice cream into and freeze, making it easier not to over indulge, which is hard since this stuff is so good. enjoy.
Here is what you need:
1/2 c. diced onion
3 cloves of garlic
12 ounces of cooked chickpeas, I used canned
1/2 c. quick oats
1/4 c. fresh parsley, minced
1 1/2 c. cooked quinoa
1tsp poultry seasoning
1 tsp paprika
2 tbs Bragg's liquid Amino Acids
2 tbs chickpea flour
1/2 tsp salt
freshly ground black pepper
olive oil for cooking
In a food processor add onion and garlic and pulse until finely chopped. Add the chickpeas and oats and pulse until well mixed. Don't puree the mixture. Place the mixture in a large mixing bowl and add in the quinoa, parsley, poultry seasoning, paprika, chickpea flour and Bragg's Amino Acids. If you don't have chickpea flour, place some dried chickpeas in a coffe grinder and grind to a fine powder. Add salt and pepper. Use your hands to mix the ingredients well and seperate into 6 balls, and press into 3-4 inch patties.
Heat a larg cast-iron skillet, no worries if you don't have cast iron, you can make them in a regular skillet. Lightly coat the skillet with olive oil. Add the burgers to the skillet and cook 5 minutes on both sides. Reduce heat if necessary to keep burgers from burning. Let the burgers rest 5 minutes before serving. I would reccomend that you serve them on Garlic Rosemary Hamburger buns. Serve with Lettuce, tomato and vegan mayo.
Wednesday, August 17, 2011
1 Not Chikin boullion cube
2 carrots diced
2 stalks of celery diced
1/2 onion, chopped
6-8 cups of water
Place all ingredients in a large pot and bring to a rolling boil.
2 c. flour
1tbs baking soda
1/2 tsp sea salt
3/4 c. plus 2 tbs non-dairy milk, plain
2tbs canola oil
Mix together the dry ingredients and then add to them the wet ingredients, stir enough to form a dough. Drop into the stew mixture by spoonfuls. Cover pot and turn heat to simmer cook 15 minutes. Serve over Mashed Potatoes or my new favorite Carrot Mashed Potatoes click here for the recipe
Friday, August 5, 2011
1-2 bananas, previously peeled, sliced and frozen
1 tbs ground flax seed
2 tbs cocoa powder
2 c. Chocolate Almond Milk, or plain Almond Milk and 4 tbs cocoa powder
place all ingredients in a blender and mix until smooth. ENJOY! so good. yum. I had this for breakfast and when I got home I made one with a spoonful of peanut butter added, it was great too. Just not sure that twice a day is great, but hey all the ingredients are good for me right :)
Thursday, August 4, 2011
I knew I wanted to make Parmazano as I had seen it a few days ago and was really wanting to make it. Since I bought nutritional yeast flakes yesterday at Native Sun, I decided to go for it tonight. It was super easy here is the recipe.
1c. Nutritional Yeast Flakes
1/2 c. raw almonds, blanched and patted dry
1/2 teaspoon salt
Place all ingredients in food processor and process for several minutes until the almonds are very finely ground. Store in an airtight container in the fridge.
to blanche almonds: place them in a pot and cover them with water. place on stove and boil 1-2 minutes. rinse with cold water and pinch skin between thumb and forefinger to peel off skin.
Ok so I made this and it was awesome, but the jar I had to put it in was a little too small. Looking further in the book I spotted a recipe for vegan cottage cheese and luckily I had most of the ingredients ( I was missing onion powder). So since I had leftover parmazano and all the ingredients to make the cottage cheese, I decided to make lasagna. The cottage cheese was super easy and tasty too. Here's what you need:
1 pkg firm tofu, drained and well mashed
2/3 c. dairy free mayo
3 tsp no salt seasoning (this is what I used since it had onion powder and garlic powder in it) The original recipe calls for 2 tsp onion powder and 1tsp garlic powder
Place all ingredients in the food processor and mix thoroughly. Store in the refridgerator.
So I have a parmesan substitute and a cottage cheese substitute, lasagna was a no brainer. It was good too. I just layered it similar to regular lasagna. In the bottom of a baking dish I poured some sauce, next I placed noodles on top of them, placed some of the cottage cheese mixture on top of that, added some more sauce, noodles and cream cheese mixture. I added more noodles and sauce and then placed the parmazano on top and baked it for 30 minutes. It was really good. Come over and I will feed you some :)
Wednesday, August 3, 2011
1c. non dairy semi sweet chocolate chips
12 ounces Silken Tofu
1/2 c. nondairy milk
1/2 tsp vanilla extract I didn't have the reccomended chocolate I only had baking chocolate, which I learned is not sweet at all. So I used:
1oz bakers chocolate
12 ounces silken organic tofu
1/2 chocolate almond milk
1/2 tsp. vanilla extract
Place all ingredients into a food processor and mix until smooth, stopping to scrape the sides down a few times. Refridgerate one hour and serve. It was very good, but not very sweet. Which is my fault I know. I should have used the reccomended chocolate, but hey there is always next time and trust me there will be a next time :)
Tuesday, August 2, 2011
I got some new staples. Like Vegan butter, cream cheese and mayonnaise. These are all made without dairy. I tried a bit of the Toufutti better than cream cheese, and it was pretty good. None of them were on sale, but I figured if I spread the $5 off between these 3 items I still did pretty good. I also got some organic soy milk as silk is $2.50 this week at Publix. I also splurged on some chocolate almond milk, can you tell I am missing chocolate, in my defense it had a $1 off coupon on it. Ok down to business, the soup. This was my last ditch effort to like Kale. I have to say after tonight I am in LOVE.
This soup was awesome. I didn't have a recipe and was too hungry to look for one, so I just threw some stuff in a pot and called it Soup. I have done this a lot over the years and I have NOT always gotten good results. Luck was on my side today though I have eaten 2 bowls and am tempted to go for another.
Here is what I put in the soup:
2/3 bunch of Kale, washed and chopped
3 carrots, peeled and diced
1 can diced tomatoes
1 can of navy beans rinsed
1 can of diced potatoes ( I don't usually use canned potatoes, but this was all I had)
2 vegetable bouillon cubes
Here is what you do. Get a soup pot, fill it half full of water. Put pot on high heat and add bouillon cubes. When water comes to a boil add chopped kale and carrots. Let boil about 5 minutes. Add remaining ingredients. Let simmer 10 minutes. Add salt and pepper to taste.
Monday, August 1, 2011
I managed to get up though, and had enough time to throw together a Peach Watermelon Juice as well as a juice for lunch.
I thought that the foam was super pretty on this juice. Below is a picture of the ingredients I used for lunch. It made a really pretty scarlett colored juice. In fact it is adapted from a recipe my mom sent me called Scarlett Beauty Juice.
Ok so I got home for work and still didn't feel good. So I decided that enough is enough. I feel like 5 days, while only half of my original goal will have to do. So I made dinner. I made a salad with garbanzo beans and a sweet vidalia onion dressing and a Morningstar Farms Veggie Burger.
Sunday, July 31, 2011
For Breakfast I made a Watermelon Cantaloupe Juice. I has, you guessed it, 2 ingredients. Watermelon and Cantaloupe. I used a 2" slice off the watermelon and 1/2 cantaloupe. It made enough for me to have a glass of juice for breakfast before church and one after for lunch.
For dinner I made Limeade. Here is what I used:
1 granny smith apple
3 stalks of Kale
4 small pears
Saturday, July 30, 2011
Ingredients:1 lb Pasta, any shape
3 large carrots, peeled and chopped
1/2 lb broccoli florets
1 can of small pitted black olives, cut in half
Heat water until boiling, add pasta. I used elbow and mini bow tie. Since the elbow needed more cook time I added them first. 2 minutes later I added the bow ties. 2 minutes after that I added the carrots. 2 minutes later I added the broccoli for a total cook time of 9 minutes. Place in a bowl with chopped olives and mix with dressing.
Extra virgin Olive oil
juice of 1/2 lemon
Place all ingredients and mix until smooth, Pour over the pasta and refridgerate. Serve chilled.
Since the juice fast will last until Saturday next week I only got stuff I can juice. I was hard to pass up the beautiful bananas and avacados, but they won't juice so I left them there. Here is what I got:
Total spent - $20
2 Cantaloupes - $3 5 Limes - $1 2 Cucumbers - $1 2 Granny Smith Apples - $1 13 Kiwis - $4 4 Tomatoes - $2 7 Plums - $2 5 Peaches - $2 2 bunches of beets - $4
Ok and so for the first juice of the day, yes I left the house without juicing. I made a Watermelon, Plum, Lime and Kiwi Juice. I used a entire lime and it was too much, next time I will do half, so I also added a beet to make it less limey. It worked and the result was a really pretty scarlett juice. Still a little heavy on the lime, but I will deal with that. The pictures were taken before I added the beet.
10 minutes later - ok sctach that. It is HOT outside and in 10 minutes I only had a cup of blueberries. New recipe
1 cup blueberries
1 granny smith apple
The juice was so pretty in the mixing cup before I poured it into the storage container to take with me to church tonight. I took a picture before I poured it for you to see, but didn't realize that the memory card wasn't in my camera and I don't have a cable to get it off the camera. So no pictures for you tonight. Sorry, next time I will be more careful.
Friday, July 29, 2011
I weighed myself before starting on Wed night and then again last night before bed and the scale (Wii Fit) said I had lost 1.8 pounds in one day, so that is encouraging. My sister reccomended Zantac for the indigestion, so I am going to have to get some of that. I think I need you guys to pray for me. I know that this is something that I want. I just need to be reminded of that occasionally so thanks for being supportive even if all you do is read the blog and never comment on it.
Ok so for breakfast I did Watermelon Juice again but this time I added a whole cucumber and a handful of blueberries. Maybe a little cucumber wouldn't have been bad but I used an entire massive cucumber, which was like 2 cups of the 1/2 gallon and it was just too over powering.
I made liquid salad for lunch. I think that this may have been the source of my indegestion, not sure really. I used an entire bag of spring mix, a huge cucumber, 2 carrots, 1 small onion, a tomato and a stalk of celery. It was good but way too much onion. Maybe next time I will use 1/8 of a small onion or even leave it out entirely.
So even now my stomach is still really upset. I made some Pear Apple juice and added it to the leftover watermelon cucumber from this morning. I wish I hadn't. It was really good and eventhough there wasn't that much of the cucumber melon juice left, I still tasted the cucumber.
Ok so for the Kale Chips.
1 bunch of kale washed, cut into bite sized pieces and dried.
salt and pepper.
mix the kale, oil, salt and pepper together on a cookie sheet lined with parchment.
Bake at 350 degrees for 10 minutes. I didn't think this was enough time. So I toook them out at the ten minute mark and then decided to put them back in, but I had already turned off the oven, so I left them in the oven with it turned off for the rest of the night and then this morning I put them into a bag. I think all in all, I just don't like kale. Horrible to admit, and hopefully I will find a way that I do like it, since it is one of the best sources of iron.
Thursday, July 28, 2011
So just drinking juice, will take some getting used to. This was not something that I thought about before starting the fast. I think I was so excited to get started that I just jumped in with both feet. Which if you know me, that is not necessarily a bad thing since I can be a bit of a procrastinator :)
Cut watermelon into 4 pieces. You now have enough for 4 days. Take your quarter and cut into smaller pieces. Not too small just small enough to fit into the juicer. Cindi Trunk reccomended that I leave the rind on to keep the juice from getting too sweet. I will admit, it seemed a little strange to me to leave the rind on but it was pretty good.
using the pusher. I will be using a Jack LaLanne Power Juicer. It is great, see how litle was left over from a 1/4 of a watermelon. They are on sale right now on the website buy one get one free, just pay shipping and handling on both items. This is a great sale and a fantastic juicer if you are in the market for one. Get a buddy to go in with you and spend less than $100 each. Below is a picture of my finished juice product. It is in a half gallon Tupperware Pitcher since I need to be able to take it with me to work.
1 bunch of kale
4 stalks of celery
2 Granny Smith Apples
1 mango pitted, but not peeled
1 cucumber, peeled
Here is a picture of it in my cup. Not the most appetizing color, but the taste was really good and lets face it that is what counts.