to juice or blend? that is the question.

I don't know about the rest of you, but I am confident that nothing encourages bodily gratitude and natural energy more than liquid nutrition. In that, I am referring to nutritionally dense fresh homemade fruit and vegetable juices and smoothies (with the given ratio of more than 1/2 green vegetables, and no more than 1/3 fruit for the remainder half of the blend.) I try to ensure that at least two meals a day are drinkable, and I've found it really helps to ensure I get the proper vitamins and minerals my body needs for optimum operation. As an added bonus, it also helps to encourage dialogue about healthy, clean living when people ask you what the heck is in that green goop you bring for lunch everyday. (It actually surprises me how many people-- strangers included--  feel compelled to comment on my liquid meals. However, it gives me a great vehicle to talk about a subject I love, so no complaints here!)

I've noticed that anytime my body is having a particular craving (which, of course, generally triggers my conditioned mind to desire unhealthy, unnatural foods), a fresh batch of green juice or a green smoothie will always do the trick for me. See, a craving generally signifies one of two things: one, that you are legitimately missing something important from your diet and your brain is receiving the signal to your body that it needs fulfillment of the deficiency OR two, that eating whatever said craving leads you to is based purely in the emotional satiation and has very little connection to what the body itself needs. In the case of the former, a smoothie or fresh juice is so densely packed with vitamins, minerals, and other nutritional goodies that they always ensure you hit the mark on what your body is yearning for; for the latter, the time it takes to prepare and drink the juice or smoothie gives the emotionally-based mind-state plenty of time to pass (as all mind-states will because of their impulsive, temporary nature.) Either way, it's a win/win situation.  That has to say something for itself!

In both my reading and chatting with other like-minded people on the subject, I've noticed there are two camps in fans of liquid nutrition-- the juicers and the blenders. There are those than do both (which, in my opinion, really is indicative of the balance and moderation that is so key in this way of eating and living), sure, but in most cases, people generally profess devoted and loyal allegiance to one over the other. As the title of this blog entry suggests, I want to address this age-old question head-on today.

I think there are pros and cons to both methods really, but at the same time, the pros always outweigh the cons by a landslide. Does that make this an arbitrary discussion? In the context of confirming one as 'good' and the other as 'bad', then yeah, kind of-- whether you are getting natural vitamins and minerals from juice or  both immensely good for you, so it all boils down to a personal, subjective preference in determining a 'victor' here. However, in my boundless interest and curiosity on the subject, do not see it as a completely fruitless (no pun intended) topic to discuss, thus my writing about it.

The primary difference between juicing and blending is the fiber content of the final product, which is in the pulp of the fruits and vegetables. When juicing, this fiber content is removed, producing a potent, nutrition-packed liquid. The pulp may then be discarded or used for other purposes (such as composting!) In blending, everything is combined together as-is, producing a thicker, more "smoothie-like" end-product. 


The overarching argument I have heard for juicing over blending is that this method allows you to received a LOT more vitamins and minerals for your body. For those of you who have never juiced, it would absolutely astound you just how many vegetables or pieces of fruit are needed to product a seemingly small portion of juice; it's amazing to think that the nutritional content of multiple pounds of produce can be contained and delivered in a small pitcher of fresh juice! That said, for those who have cut out certain elements of their diets, a bit of strategic juicing can be a great way to ensure your body gets everything it needs and then some (without having to eat pounds upon pounds of produce a day!) This is also a popular method for those sensitive to excessive fiber consumption.

On the other hand, however, proponents for blending state that there is a reason nature has encased these vitamins and minerals with fiber; it slows down the absorption rate in the digestive process, therefore sustaining benefits over a longer period of time.  Blenders also claim that juicing "attacks" the body with an unnatural onslaught of vitamins and minerals, causing intense and rapid spikes in bodily levels. Regarding fiber sensitivity: one of the key deficiencies in the Standard American Diet (SAD) IS fiber, so the body may just take time to adjust to increased consumption of it.

Me? I dig both. I enjoy juicing first thing in the morning because it helps me start the day with a bright, clean, energetic burst (no caffeine necessary!). It's also a GREAT addition to periods of fasting, as it helps to keeps the body happy without taking the energy to digest; this leaves the energy that is present for detoxification and cellular regeneration. However, for meals on a routine day, I stick with smoothies-- primarily because I can add so much to them in addition to fruits and vegetables (chia seeds, powdered wheat grass/barley/alfalfa grass, psyllium husks, spirulina, etc.), and because of the thicker texture, it's all virtually undetectable. Also, I can really detect a more enduring, low-wave frequency of energy with blended smoothies, which really comes in handy when long-term productivity is desires. (Plus cleaning a blender is a lot easier than cleaning a juicer!)


... But again, keep in mind that BOTH methods are great for you. As my friend reminded me last night (Hi Karen!), both juicing and blending should be used in conjunction with one another, and that it's not a case of one vs. the other; primary importance should be placed in listening to your body and its responses to what you are eating, drinking, and doing, and determining what works best for it based on said observations. Ain't that the simple truth?


with metta, 
Charlot

summertime is grillingtime.

I can officially say it: summer has begun! Despite what the calender says, my summertime sonar always begins beeping frantically after the first grillout of the season; I am happy to report that, after a stuffy winter indoors, I had the joy of experiencing this very event over this past weekend. My husband and I (and our beagle) decided to take advantage of the recent string of temperate, humidity-free nights and prepared a wonderful meal on the grill Friday night. Bring it on, dog days!

This is my second summer season as an herbivore, and I'm proud to say I'm a little less picky and more creative in the department of coming up with enjoyable vegetarian fare this time around. When I first made the decision to go meat-free, grilling out meant one choice and one choice only: processed soy patties AKA "veggie burgers."* I was still operating in the mindset of a meat-eater, which meant grilled meals had to have a sandwich and/or meat/meat substitute as the main course, with chips/a starchy item and maybe just PERHAPS a vegetable (usually corn on the cob) as sides. 

Over the past year, however, my definition of what makes up a meal has transformed from this tired old standby to one that places nutritional value and varied flavors as the primary objectives. It allows for a lot more experimentation in food preparation, as well as a highly successful vehicle to introduce new items into my diet. As I've mentioned in a past entry, I was a complete stranger to fresh vegetables when I ditched meat, so any way to tiptoe into a more varied plant-based diet (so as to avoid too much overwhelming change at once) was (and still is) highly embraced!


Now, instead of separate items on a plate, I emphasize the mixing of whole grains, protein (usually beans, sometimes tofu), and fresh vegetables into one delicious conglomerate whole. (Generally I try to keep the ratio at a half vegetables and a quarter each of protein and grains, but this rule isn't hard and fast, just a general guideline.) That said, beans and whole grains (quinoa, brown rice, wild rice, barley, millet, etc.-- just to name a few!) can be prepared ahead of time and put together with any combination of vegetables, which can be grilled. As I'm sure you can assume, this leads to a WIDE variety of options for the final product, and it can really be catered to any craving that may present itself! See? Who needs meat to make a satisfying meal anyways? :)

For our first annual grilling, I may have gone a bit overboard on variety, I admit. (But really, is there such a thing?) However, it's that time of year where I'm voracious for the start-up of our local farmer's market, so it was all-too easy to overindulge on fresh spring produce when shopping at a small local grocer offering so many options! For my vegetable medley, I included zucchini, potatoes (creamer and Yukon gold), carrots, okra (a first both my husband and me), summer squash, sweet vidalia onions, green beans, and a few cloves of garlic. I coated the lot in a few tablespoons of extra virgin olive oil (just enough so everything was coated evenly) and seasoned with garlic powder (one can never use too much garlic!), red and black pepper, dried tomato, oregano, and a dash of sea salt. Since I'm new to grilling vegetables, I wanted to keep it relatively straightforward to start out, with intentions to increase the spice profile in complexity in the future.

In order to keep the vegetables separated from the grill (which has contact with the meat), I placed them in a grill skillet (as you can see below the bowl in the picture above). We left them uncovered, occasionally flipping them to ensure they were evenly cooked. In total, they were on the grill for about an hour. 


After all was said and done, the flavor was fine (perhaps desiring a bit more, but that is to be expected when simple and straightforward is the initial seasoning goal), though some of the vegetables were bit undercooked for my liking. I think in the future, I will cover the grill skillet with foil to trap heat in and perhaps cut the vegetables smaller. There are plenty of options for improvement here, and after all is said and done (and eaten), I remain hopeful for what this sets the foundation for.


All in all, the experiment was a success. I enjoy projects like this, as it reaffirms that cooking/baking/preparing food isn't some mysterious, inaccessible alchemy; rather, it is based around experiential growth and learning, evaluation and revision. With an open mind and perceptive eye, anyone can do it, no matter how simple or complex the intended outcome. For me, this was the first step outside of the vegetarian-griller's-processed-soy-patty rut I found myself in last summer; it was an active, approachable endeavor that shall kindly segue into many more of the same this summer, I'm sure. 


Thank you once more for reading, and feel free to comment/e-mail with some of your favorite recipes for the grill! Happy start of summer to you all.


with metta, 
Charlot

*I don't want to put forth the impression that I think badly of veggie burgers-- in fact, I usually keep some in my freezer for those pop-up grilling get-togethers summer is so notorious for. However, when meals are given the opportunity for premeditation, I now try to think outside the box a bit, as I've learned that processed soy (tofu, veggie burgers, any other "fake meat" products) should be indulged in only on occasion. While they are a FANTASTIC and tasty alternative to meat-based burgers (great for the transitioning vegetarian), the fact still stands that they are incredibly processed and lacking in the nutrition any whole food product could offer.