Day 2 and the Equipment

It is day two and today I juiced breakfast and dinner while hitting the salad bar for lunch.

I was pretty proud of myself; my local Hy-Vee grocery store has an all-you-can-eat salad bar buffet.  Now normally I go through there loading on cheese, meat strips and the salad dressing along with all the mayonnaise-laden pasta salads and oh yeah don't forget the Oreo fluff and shortcake with whipped cream and granola for dessert.

Today...I went through the salad-only section getting a bowl of romaine with all the colorful add-ons like red onion, red cabbage, carrot, celery, tomato, jalapeno and raisins.  Instead of the Ranch or 1000 Island dressing I would normally get I used the vinegar and just a few drops of oil from the shakers off to the side.  All those textures and flavors made it surprisingly tasty.  And for dessert I had some fresh pineapple, red and white grapes and a few more raisins.  I consider it a successful outing; I also managed to pick up some more produce for tonight's juice on the way out.

Doing the Grind
I figured while I was getting the new challenge going some of you might want to know what equipment I am using.  My primary piece of kitchen technology is the Green Power Gold Juice Extractor.  I found mine used on eBay for less than half of the MSRP with all the bells and whistles.  It is a low speed twin gear machine that will really wring the juice out of most things I run through it.  Pulp from carrots and root veggies come out of the chute almost powder dry.  I've only ever had trouble trying to juice pineapple, which in that case my mother's Champion Juicer did a much better job.

So far each time I have been feeling hungry two or so hours after drinking my glass of juice.  It could be part work stress but more than likely just that my stomach is shrinking from the size it was before.