{ raw vegan, gluten-free, serves 4 }

There’s no precise recipe for this dessert since it was something I kind of winged.  But winging ingredients usually makes for the best outcomes.

Actually, the experiment did begin intentionally.  Lately I’ve been playing with a lot of agar agar and Irish moss for an article in an upcoming issue of Purely Delicious magazine.  These are two very versatile sea vegetables that anyone preparing natural and raw foods should get to know.

I know, I know…sea vegetables in dessert?  Absolutely.  Agar agar and Irish moss are flavorless with virtually no smell which makes them ideal for sweet or savory dishes.  They brilliantly replace conventional emulsifiers, thickeners, and gelatins that contain animal by-products or chemical additives.  Agar agar is great for making jellies (or in this case, gelée), and Irish moss adds volume and super creamy lusciousness to puddings and sweets.

To prepare Irish moss, add one cup to 4 cups purified water in a large container and soak in the refrigerator for 2 to 3 days.  Change the water and rinse at least once a day.  Then blend moss with its water to make a purée.  Strain out any remaining particles with a seive. This will keep in an an air-tight container in the refrigerator for up to 3 weeks to use as needed.

To use agar agar as a gelatin, dissolve 1 tablespoon in 1 cup hot water (or increase measures as needed).  Wait for the liquid to cool before adding to recipe.

For the parfaits, I blended fresh young coconut, fresh pineapple, some puréed Irish moss, agave, coconut oil, a scraped vanilla bean, and a pinch of salt all together until very smooth.

For the raspberry gelée, I blended fresh raspberries, agar agar liquid, agave, lemon juice, lemon zest, and a pinch of salt.  Allow this to set and chill, preferably overnight.  Pulse it through a Vita-mix or blender to loosen it before layering into parfaits.  Any remaining gelée can be put into freezer for a delicious raspberry sorbet.

<3, JMK

P.S.  This is really good for breakfast, too.

A simple, semi-raw vegan dish perfect for raw food transitioning or satisfying carbo-cooked cravings.

One of the most important things to keep in mind when you’re new to a raw food lifestyle is that it’s not about perfection.  It’s very easy to become overwhelmed or even overzealous, and inadvertently create a recipe for failure and disappointment.

We’re only human.  I don’t know of a single person who began life with a perfectly pure diet.  Most of us grew up to a realization or health crisis, and then to an awareness providing the desire to take control of our health and make real changes for life.  Once the decision is made to clean things up, the transformation simply doesn’t happen overnight.  There’s generally a lot of years’ worth of programming (and junk in the trunk) that we have to revisit, release, revise, and re-educate.  It’s a process built upon only by continual learning, patience, commitment, and small steps.

Acknowledging, not denying, inevitable cravings for our favorite cooked foods is a healthy practice that isn’t going to compromise all the beneficial changes you’ve been making.  There are ways of working with cravings rather than treating them like the enemy, which will only ultimately allow them to bite you harder.  An “all or nothing” approach to your raw food diet, believing you’ve ruined everything by giving in to a craving, just doesn’t need be the case.  The key is recognizing cravings as they occur, and process them consciously and with creativity instead of reacting impulsively.  Don’t fear the cravings.

Personally, I crave pasta and noodles of all kinds.  Linguini, ravioli, lo mein, soba – from the Italian classics to exotic asian varieties, I love them all!  My cravings for a noodle dish tend to emerge in the evenings, after a bout with tummy troubles, or after a hard work-out when my body’s demand for carbs skyrockets.

Udon noodles with spinach, shitakes, and sweet sake broth is one of my favorite and easiest semi-raw meals.  This method can really be applied to any type of noodle or pasta and combining it with any of your preferred veggies.  The general idea is that the pasta is the only cooked component while the rest of the ingredients stay raw.  Visual appeal and layering flavors is also very important (the warm noodles activate flavors of aromatics like ginger and garlic, and the small bit of warm water completes the sweet sake broth). The end result?  It’s a win-win in satisfying the craving with a modest portion of the culprit, yet keeping with living foods as main ingredients.

Noodles and veggies:

2 to 3 oz organic udon noodles (such as Hakubuku)
baby spinach
shitake mushroom caps, very thinly sliced
1 spring onion, thinly sliced
small bunch sunflower sprouts
knob of ginger root
1 garlic clove
a piece of dulse, cut into strips
black and white sesame seeds

Sweet sake mixture:

1 tbs. hemp seed oil
1 tbs. nama shoyu
1 tbs. dry sake
1 tsp. agave

Cook udon noodles according to package instructions.  They’re typically more delicate than other pastas and take only 4 minutes to cook.  Remember to liberally salt the water!

Meanwhile as udon are boiling, place desired amount of baby spinach in a large bowl.  Add shitakes, then with a microplane, grate in desired amount of garlic and ginger.  When udon is ready, ladle the noodles directly into the bowl.  Allow some water to accompany noodles as they come out of the pot, do not thoroughly drain.  Evenly cover spinach and other ingredients.  Allow to sit 2 to 3 minutes.

Sprinkle over spring onions, dulse, and sunflower sprouts.  Whisk together sweet sake mixture and pour over top.  Toss, and garnish with sesame seeds.

<3, JMK

Anyone who hasn’t been living under a proverbial rock these days is well aware of the economic doom and gloom painted by the media.  While it’s true that we’re in the midst of an uncertain financial future that’s spinning many of us into conservation mode, shouldn’t we already be mindful of our food spending?  The raw food lifestyle and particularly organics has a reputation of carrying a loftier price tag than conventional counterparts.  Or does it have to?

Are you concerned about how this current economic crisis has affected or may affect your food budget?  Or perhaps those little trips to Whole Foods to pick up “just a few things” always leave you scratching your head over how you just blew a hundred bucks, again?

Here’s 12 tips that may help with the conundrum of maintaining your health-conscious lifestyle and maintain a sensible budget, no matter what you eat.

1.  Organic vs. conventional: the compromise. Fortunately, there are foods that carry little or no risk of toxic chemical consumption.  Learning which are best to buy organic or non-organic can save you a good chunk of change.  Take asparagus, for example.  Little bugs and critters don’t find it too appealing and therefore doesn’t warrant a need for pesticides.  But paying $3.99 for a conventional bunch versus $6.99 for organic is a very warranted savings!  Same goes for conventional avocados, bananas, cashews, garlic, and onions.  On the other hand, strawberries are notorious for being laden with pesticides, herbicides, and fungicides.  As are almonds, apples, cucumbers, figs, and swiss chard.  There’s a lot of great references available to help guide in choosing, such as this slideshow at WebMD, or the book, To Buy or Not to Buy Organic by Cindy Burke.

2.  Buy in bulk, the freezer is your friend! When produce is in its peak season, prices will be at their lowest.  This is a great time to take advantage of bulk shopping to store an extra supply in the freezer to enjoy for months to come.  Vacuum sealing machines are a great investment because they prolong your frozen goods even longer by keeping out the freezer burn.  If spending $50 to $200 on a machine isn’t in your budget, The Reynold’s Handy Vac is a great inexpensive alternative you can find at the grocery store, plus the bags are reusable!

3.  But buy only what you need, even in bulk. Buying 5 pounds of almonds won’t get your dollar’s savings worth if you’ll only be able to use 3 pounds before they go rancid.  Plan ahead, and buy only what you need to avoid wasting food and money.  Which brings us to #4.

4.  Waste not, want not. Have you ever marched into Whole Foods, feeling ambitious to execute an entire week’s menu as you browse all the pretty pickings?  Or life comes calling and raw lasagna you’ve planned for Tuesday turns to Wednesday, and before you know it, it’s Sunday?  You get the picture, and we’ve all done it. Regardless of any seemingly legitimate reason, it makes me cringe to have to throw away food that’s gone to rot, needlessly! Planning ahead and list-making helps, but more importantly, practice buying just enough instead of too much.  Even if this means going to the market every other day, if possible. How about all that extra pulp that’s extracted by your juicer?  Does it go straight to the compost or garbage can?  Dhrumil from We Like It Raw recently posted a great video demonstrating a creative way to use leftover green pulp.  And pulp left from making nut milks can be dehydrated and used as pastry or cookie flour!

5.  Never grocery shop hungry! This is a pretty common and general rule for the reasons mentioned in #4.  And anyone who’s ever been on a weight loss diet has probably recited this mantra a few hundred times.  Well, the same holds true for holding on to your money.  You’ll be much less likely to buy more food that could go to waste if you make sure your stomach is happy first.

6.  Less is more:  Eat slowly, and with consciousness. There’s a best-selling book called French Women Don’t Get Fat by Mireille Guiliano, President and CEO of Champagne Veuve Clicquot.  While the title in itself  may ring exaggerated and a tinge elitist, the truth of it stems from the long instilled traditions and guidelines of how the French view and treat their food.  The rituals of meal times are something to be savored to the fullest beyond a means of merely feeding the gut.  Food is honored and slowly engaged with every bite (lunches are 2 hour affairs, even during the business week).  Consuming with care, chewing thoroughly, and allowing digestion to begin in our mouths as it should gives our stomachs ample time to tell our brains that it’s happily satisfied. With conscious and present eating, we enjoy companion conversation and the ambiance of our environment while filling up, eating less, and making us automatically more gratuitous.

7.  Join a co-op! Not only do food co-ops typically support local farmers, they provide the highest quality and value for produce.  Even better, members are often eligible for discounts. Local Harvest is a great resource and can assist with finding co-op in your area via their search function.

8.  Be your own farmer. It’s easy and inexpensive to grow your own potted herbs.  Even the green-thumb challenged like me can wing that.  Best of all, you can grow them indoors all year round.  You’ll save between .99 cents and $4 a pop for each bundle you’d otherwise buy in the produce department.  Aerogardens have proven to be a fantastic investment (from $99.95 to $229.95), especially handy for winter harvesting.  Not only does this hydroponic dynamo grow a full spectrum of herbs, you can harvest salad greens, tomatoes, strawberries, chili peppers, and petunias – just to name a few!  And they’re perfect for apartments and condos.  If you’ve got the outdoor ground space, create a garden and harvest whatever vegetables you can manage within your climate and seasonal allowance.  Kitazawa Seed Company has a fantastic catalogue along with thorough instructions, guidelines, and tips on their products.

(Julie’s Aerogarden)

9.  The 2 for 1 special: food for skincare. This is a big bonus!  Ever used a honey and sugar scrub mask?  Or used coconut butter as body lotion or lip balm?  Not only are many pricey creams, exfoliants, and other skin care products a needless expense, they’re typically full of chemicals that we slather all over the largest (and breathing) organ on our bodies.  Wouldn’t it make sense to feed our skin the same thing we put in our bodies?  Create your own spa “salt-glo” by mixing coarse sea salt with olive oil and massaging all over for baby soft skin.  Have an avocado that’s getting a little too soft?  Mash it up and use it as a super moisturizing mask.  Pure Skin – Organic Beauty Basics by Barbara Close is an excellent book that dispels spa and skin care myths and provides 40 recipes for natural beauty treatments.

10.  Cut back on excessive supplements. E3 Live or spirulina? Probiotics or bee pollen?  It’s easy to get overzealous in purchasing products that will support our health-driven missions.  But these items, even singularly, are not cheap.  Of course, bulk deals and frequency of use could factor into the pricing equation.  If you’re sticking to a budget, consider compromising one for another that works best for your body and regimen, rather than having them all.

11.  Clip those coupons! Good old-fashioned coupon clipping isn’t just a newspaper activity anymore.  There’s all kinds of printable deals to be found on the internet, Googling keywords like, “Whole Foods coupons” or “organic coupons”.  Grocery stores also often have in-store deals available right at the door, just pick up a flyer!

12.  Don’t discount the discount stores. I never thought I’d see the day when I’d actually recommend checking out a Wal-Mart or a Costco for deals, on of all things, organic food products.  It was a chance trip to BJ’s Wholesale Club a couple of weeks ago that jolted me out of the “discount monster retailers = all things industrial evil” mindset.  Beyond the mammoth isles and palettes of junk food hell, past tables of 5 pound blocks of cheese and green bananas in crates, I saw an entire produce area labeled, “organics”!  And the products looked quite vibrant!  Yes, you can get some great deals at wholesale clubs on organics, but again, this is bulk shopping so if you don’t need a 10 pound bag of apples, refrain! The other downside to these major discount retailers is that there is little or no purchasing from local farmers.  But if getting the best price and staying within your budget is the goal, shopping these stores could be worth it.

Do you have any tips for saving on your food bills that were not mentioned here?  I’d love to hear about them!  Please feel free to contribute your food budgeting methods via the comment section.

<3, JMK

(raw vegan, vegan, gluten-free)

Nothing’s tastier than a perfectly and properly ripened summer tomato, except taking them and slow roasting or drying them either via conventional oven or dehydrator. I make these all the time when I get good Romas (aka plum) and I warn you, they are addictive. The result, particularly for the slow-roasted method, is the ultimate tomatoey-rich, sweet, melt in your mouth, heavenly intensity. They make the richest, most splendid tasting tomato sauce of life. If you have not tried this before, do it NOW.

You can use other varieties of tomatoes but I highly recommend the Roma variety as they have a lower moisture content and a more intense tomato flavor to being with. In essence, Romas were made for this method.

One to two pounds of tomatoes should get you started for a good sized batch. Halve them vertically and put them in a big mixing bowl. Then add some herbs, a few fresh and dried, of whatever you have on hand. Thyme, rosemary, oregano, tarragon, lavender, chives, and dill are great choices. For this batch I used a bunch of fresh chopped thyme and a sprinkling of dried oregano. Remember to be more conservative with dried herbs since they’re more intense than fresh.

Now add a big fat garlic clove or two, minced. Gently toss to evenly distribute herbs and garlic. Get some good balsamic vinegar and carefully drizzle and toss just enough that the vinegar kisses each tomato. Sprinkle in sea salt and black pepper…not to much, though! Remember, these are very special tomatoes and you have to treat them like little jewels. Finally, drizzle in extra virgin olive oil and toss again. Now let them sit and do their thing, absorbing and bathing in the delicious marinade you just gave them, for about 30 minutes. If oven-roasting, preheat oven to 200 degrees.

Now remove the tomatoes from the bowl and lay them all out nicely on a baking sheet, or dehydrator trays if dehydrating. Do not discard the marinade left at the bottom of the bowl! This stuff is like liquid gold…throw in some greens of choice (arugula is fabulous), toss, and say, “Mmmmmmm!” Roast the tomatoes in the oven for about 8 hours, or dehydrate for 18-24 hours.

The primary taste difference between the roasting versus dehydrating will be that the roasted version will retain all of the flavorful juices and therefore, have a richer flavor. The longer you dehydrate the tomatoes, they will, well, dehydrate. They will not taste quite as intense, but still lovely nonetheless. Take your newly transformed tomatoes and add them to pasta, salads, or any dish that calls for tomatoey goodness. These are sure to add a fantastic, unique dimension and flavor depth.

<3, JMK

See more of these durian photos on Flickr!

When I went to my favorite Asian foods market today in Viet-town for young coconuts and bento boxes, I didn’t expect to find a whole barrel full of live, REAL, fresh durians! I’d finally come face to face with the elusive fruit I have only heard of quite favorably from my raw friends or, from what I’ve seen Andrew Zimmern almost puke over on his “Bizarre Foods” TV show on the Travel Channel. Very curious for a man who happily scarfs down on rodent nads, roaches, monkey brains, and road kill.

My husband and daughter were happy to partake in the dissection of this 4.65 lb, $6.90, spiny, alien-like object (is that a good price?). God forbid if one of these things ever dropped on your head. And this one was one of the smaller of the bunch.

I think I had prepared myself for the worst, particularly based on what I’d heard regarding the smell.  It definitely released some funky aroma that if I hadn’t known better, I’d have blamed my 13-year old for farting. Mr. Tran from the market described them as being like a sweet, yet pungent (a nice way to put it), avocado. I’d say that’s the closest description you can possibly get for something that’s nearly impossible to describe. And as you see here the flesh eerily resembles the yellow wrinkly skin of raw chicken parts.

The overall verdict? Absolutely different as if this thing came from some other planet. Not initially disgusting, but not enthusiastically good.  Oh, but then came the indigestion part. Just the few bites we had gave us durian burps for the next hour or so. Eventually it got kind of gross.

Would I buy it again? Not quite yet. It’s definitely a taste-acquired thing and right now my weird-food love is for sea vegetables.  Question now is, what do I do with the rest of this stuff? Maybe it would add an interesting dimension to my morning shakes.

Any durian experiences, loves, likes, dislikes, and advice are welcome.

Adventures Nightmare of the Durian update (4/29): The creature (durian) took over my kitchen for 24 hours. Durians are mean and they stink. Maybe I’d have to be in Thailand someplace in the open air so that they can’t assault me if I ever try one again. Bad, bad durian! I don’t like you!

<3, JMK

Julie’s Raw Ambition is officially proclaiming the role as Sea Vegetable Queen. . .the passionate voice of advocacy for that weird, squiggy, shriveled-up dark brownish leafy stuff found in plastic packages that read “Wakame”, “Wild Atlantic Kombu”, or “Laver” in the Asian section of your local Whole Foods or health food store. You know it as a superfood, you’ve read about it, seen it in its various forms for sale online at Sunfood Nutrition or One Lucky Duck. Many of us are most familiar with seaweed as nori, the paper thin version that wraps up our yummy maki rolls at the neighborhood sushi bar. Or maybe it’s the neon-green, artificially colored and preserved “seaweed salad” that’s mass packaged in ready-to-serve form, dolloped onto a little plate as a prelude to our maki rolls.

Unfortunately, those glowing green processed threads that look like they came from the planet Krypton is what first pops into many of our heads when someone mentions “seaweed salad”. Thank goodness there is a pure and Earthly world of sea vegetables available right under our noses that are not only magnitudes better for our bodies, they are absolutely, worlds-away more delicious!

I receive many requests for sea vegetable recipes and as many questions asking, “What the heck do you do with that stuff? I’m kind of afraid to try it!” After all, when we think “seaweed”, we think of those yucky clusters of mossy mess or slimy strands that wash up on the shore or brush by our skin when we’re swimming in the ocean. Well, sea vegetables needn’t be scary or intimidating. And they are actually not weeds or even plants, as they are really classified as algae.

I am very enthusiastic about spreading the word on the benefits of sea vegetables and cannot emphasize the value of these superfoods enough. As a Florida native who was raised loving and living near the ocean, I have long known of its powers of vitality and renewal long before I even thought of eating seaweed. As I’ve spent countless time snorkeling, diving, surfing, swimming, and boating, it is enthralling to experience how the salt water has an almost mystical effect on hair, nails, and skin. Hair becomes shiny, glowing, and full of body; nails become strong and even undergo a rapid growth process; the skin is softer, smoother, firmer and more toned. And this is only aesthetically speaking, of course. The reasons for this are not just as simple as salt water. The amounts of minerals in their high concentrations found in the sea far surpass that which is found on land in any one plant, and these minerals also represent as a whole, the most vital and complete combination for human beings. Now imagine concentrating all of this life-giving magic and compact it into an edible form!

Incorporating sea vegetables into your diet:

• Provides the most complete range of minerals of any food, particularly iodine, magnesium, vitamin K, calcium, iron, and B-vitamins riboflavin, pantothenic acid, and folate.
• Contains virtually all of the minerals of the ocean that, in very similar concentrations, are also found in human blood.
• Is an excellent source of lignan, a plant compound with anti-carcinogenic properties.
• Has been shown to remove radioactive strontium as well as other heavy metal toxins from the body.
• Promotes overall optimum health, including healthy thyroid function, prevention of cardiovascular disease, protection against birth defects, and has anti-inflammatory properties.
• Balances acidity in the body, as seaweeds are highly alkaline.
• Are very filling and satisfying, which aid in natural appetite suppression, balances daily dietary intake, and assists the body with weight loss efforts.
• With daily intake will naturally result in all of the fantastic fringe benefits of beautiful hair, skin, and nails.

So what are the most common types of sea vegetables, and what do you do with them? Keep in mind that like many creative raw dishes, your imagination is the limit. Don’t be afraid to experiment. While some sea vegetables are cultivated, most are collected in the wild. Not all are available in raw form, such as arame or hijiki, that must be steamed to be tenderized before finally drying. But this should be not an obstacle to the dense, nutritional benefits. Here is a list that should help get you started, along with the most common uses.

Arame: A cold water, brown algae that is cultivated off the coast of environmentally protected Ise, Japan. It is the most mild tasting of all the sea vegetables and makes it a great beginner product. It takes only minutes to reconstitute and is excellent in salads. Arame is rich in fiber, vitamin A, calcium, and magnesium.

Wakame/Alaria: These dark, greenish-brown plants are similar in character, but wakame is a Japanese variety that is often cooked before being dehydrated. Alaria is grown wild in the Atlantic and is sun-dried in its natural state, making it a better choice for raw. It is extremely high in both dietary and soluble fiber, chlorophyll, enzymes, beta carotene, B-vitamins, calcium, iodine, iron, protein, and many other vitamins and minerals.

Dulse: Another naturally dried, enzyme active plant that is incredibly high in nutrients. This reddish plant has a very chewy texture, and rich, salty taste. It can be soaked to soften, or snipped into salads as-is. Some like to eat it as a snack right out of the bag.

Hijiki/Hiziki: Dark-brown to black in color, similar to arame in appearance and cooking/dehydrating processes, it grows wild in the pristine, coastal arctic currents off the coast of Japan. Many sushi bars serve a very processed version of hijiki as an alternative to the bright green mystery “seaweed salad”. It has a sweeter, more distinctive flavor than any other sea vegetable and is also the highest in calcium.

Nori/Laver: We know nori as the Japanese-originated thin sheets used to make maki rolls, which can also be of cultivated origin. Laver are the unsheeted whole, wild plants with a distinctive nutty flavor. Look for raw nori sheets (if the package doesn’t say raw, consider them not to be) that are nearly black in color, and laver that has been dried at low temperatures and enzyme active. Noth nori and laver are the highest in B-vitamins 1 (thiamin), 2 (riboflavin), 6, and 12, as well as vitamins C and E.

Kombu: Wild-harvested both in Japan and the north Atlantic, kombu has been commonly used in the macrobiotic diet to tenderize beans and brown rice during the cooking process, and render them more digestible. It is the most tough and chewy of the sea vegetables, therefore would have to be soaked for a long period to tenderize. One of the most interesting uses for this seaweed is simmering it in a large pot of water for about 30-40 minutes, and then adding this water to your bath for a truly enriching seaweed treatment.

Irish Moss: A form of dulse that grows in the Atlantic off the west coast of Ireland. It is very diverse, as it can be used as a thickener, emulsifier, on the skin as a healing gel (when soaked and refrigerated), or eaten as a snack straight from the bag. It’s an excellent aid for preparing raw dishes that call for creaminess or thickening.

For thousands of years, sea vegetables have been a prominent part of some northern European and most commonly, eastern Asian diets, particularly the Japanese. Perhaps this has had a role in contributing to their longevity, beautiful skin, and shiny, thick hair, particularly before being affected by the influence of the Western diet. But if you are one that just can’t quite yet stomach the thought of consuming a sea plant, supplement algaes such as spirulina, E3Live, and crystal manna are an excellent alternative, as they can provide similar benefits. Personally, because I was raised so heavily on seafood, it was very easy for me to love sea vegetables. They even helped me to give up my love of fish and shellfish, because they mimic certain flavors of the sea but most importantly, they are much, much healthier!

I so strongly believe in the power of sea vegetables that I have committed myself to eating at least 2 to 3 servings a day for at least two months, until the time we leave for Europe in June. This is sort of my alternative to the ongoing juice feast that I am not quite ready to undertake. However, I urge everyone to somehow incorporate these superfoods into their daily diets!

Try these easy sea vegetable recipes!

Sweet Wakame and Ginger Kale Salad
Zinger Salad with Hot Cuke Tataki

For a step-by-step photo demonstration, see Scrumptious Sea Vegetable Salad, v.1

For more in-depth information on sea vegetables, check out these links:

The World’s Healthiest Foods
Sundance Natural Foods
Beautiful on Raw

<3, JMK

This absolutely cool Zumex orange juice machine is nothing too new. You may have even seen them in juice bars or restaurants. This particular one has been with me for almost two years, and even longer for my husband since he bought it way before we were married. Why am I just now getting excited about it?

Because for some reason, I’ve been craving orange juice more than I can ever remember. It’s not that I didn’t like it before, just not more than a few sips. The acid has always seemed to upset my stomach. But no more. And there’s nothing like freshly squeezed, sweet Valencia oranges!

Here’s how this juicy, mechanical box of coolness works

Dump your case of oranges (or just a few if you fancy) into the reservoir on top.

And then all you do is flip the switch…

The neat little rotating wheels do their magic by slicing each orange in half and squeezing…

And the orange rinds are conveniently and automatically discarded into the receptacle neatly hidden behind a cabinet door. I pour my freshly squeezed, perfect juice from the tap…

And then I am sure to tag and claim before chilling in the fridge, or it will surely be gone before I even make it out of the kitchen!

The Zumex pumps out about a liter of juice in about 30 seconds. I’ve been drinking 1/2 to 1 liter nearly every day now for the past 2 weeks! Obviously there’s something going on in the ol’ bod that needs this liquid sunshine. Guess it could be worse, right?

<3, JMK