My dad has been trying to cure his type 1 diabetes for the past 2 months with diet and has had some success. He has a extremely rare autoimmune disease where his body rejects any insulin he puts into it. His doctors basically told him that there is nothing they can do, that "bad things happen to good people." This along with my grandmothers recent death from cancer, I have been particularly concerned with my long term health goals.
A few months back I watched a documentary on Netflix called "Fat, Sick, and Nearly Dead" and decided I wanted to give juice fasting a shot. I bought the Hamilton Beach Big Mouth Juice Extractor 67650 and Joel Fuhrman's book "Live to Eat" (a recommendation from my father) then started researching juice fasts. I noticed that the juice recipes I was looking at were broken down by color and decided I wanted to include the whole rainbow in my fast. So six times a day I will drink each color from the rainbow.
Ms. Lyss Rainbow Fast
Eating all the colors of the rainbow will help you to achieve some of the highest levels of vitamins and antioxidants from each meal. These Functional foods (foods that provide a health benefit beyond basic nutrition) are often grouped together by their color.The benefits of drinking nutrient dense colors.
Orange/Red foods include beta-carotene, which is converted into vitamin A in the body .Red foods May reduce the risk of cancer, heart disease, and complications from diabetes.Orange fruits and vegetables are vital for maintaining healthy reproductive and neuro/endocrine systems
Yellow foods contain lutein, magnesium, and Vitamin C and limonene. This Functional food is loaded with many antioxidants and phytochemicals
which help promote healthy function of the liver, gall bladder, pancreas as well as other vital organs and the nervous system.
Green foods have a long list of nutrients including: potassium, dietary fiber, folate, vitamin A, vitamin E, and vitamin C. They are loaded with many antioxidants and phytochemicals which help promote healthy function of the liver, gall bladder, pancreas as well as other vital organs and the nervous system.
Blue foods contain Flavonoids which are beneficial to our health because they may contribute to the maintenance of proper brain function and blood flow.
Purple foods tend to contain essential phyto-chemicals and fatty acids which are beneficial for the cerebral cortex, pineal glad, hypothalamus and upper brain function, as well as the lymphatic system.
White foods like most dairy products contain vitamin D, calcium, and phosphorus are good for bone health.Other white foods that are rich in sulfur and quercentin
strengthen the lungs and large intestine.
Now lets work on banishing the "blah" beige!
shopping list:
kale
cucumber
celery
apples
lemon
ginger
parsley
agave nectar
beats
carrots
romaine
pears
banana
pink grapefruit
mint
lime
pineapple
cashews
romaine
pears
blueberries
blackberries
cabbage
pomegranates
spinach
oranges
coconut juice
almond milk
-------------------
total cost $87
when to drink: Every two hours
8am 10am 12pm 3pm 5pm 7pm
red, orange, yellow, green, blue/purple, White
I made tons of different options so that every day and every meal I will be exciting!
red #1
Beetroot juice
1 beet
2 big carrots
1/4 lemon
1 apples
1/2 inch fresh ginger
red #2
1 beets
2 carrots
1 orange
1 apple - Golden Delicious, Fuji, or Pink Lady; .
1/2 stick of cucumber
1/2 inch ginger root
Red #3
- 1 beet
- 2 carrots
- 1 1/2 stalks celery
- 1 apple
- 1/2 lemon and/or inch-sized piece of ginger to taste
orange #1
2 carrots,
1/2 lemon
1/2 Cucumber
1 inch knob ginger
Orange #2
- 1/2 red or pink grapefruit
- 1 Orange
- 1/2 lime
- 5-7 mint leaves
Optional:
agave nectar to taste
Orange #3
2 large carrots
1 red bell pepper
1 medium beet
2 celery stalks
Orange #4
3 medium carrots
¼ head cabbage
2 celery stalks
1 garlic clove
Yellow #1
1/2 small grapefruits
2 juice oranges
1/3 lime
Yellow #2
½ pineapple
½ cup mint
4 stalks celery
Yellow #3
1-2 cups fresh pineapple (depending on if you add or don't add one apple)
Optional: 1 apple
ginger (very small piece)
mint (about 5 leaves)
Yellow #4
Juice from one lemon
1 tbsp (or less) agave nectar
shakes of cayenne (as much as you can handle)
water
Yellow #5
1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)
Green #1:
Huge handful of kale (I use about three handfuls)
1 cucumber
4 stalks celery
2 green apples
1/2 lemon
some ginger root (about an inch-sized piece)
Green #2:
Handful of kale
1 cucumber
handful spinach
half handful parsley
2 apples (I've been using Honeycrisp)
1/2 lemon
some ginger root (about an inch-sized piece)
green #3
1 celery stick with leaves, chopped
1 green apple, cored and chopped
2 large kale leaves, stems removed
1 cucumber, chopped
1/2 inch piece of ginger, chopped
handful of spinach leaves
handful of mint leaves
juice of 2 limes
green #4
1/2 cucumber
3 pears (or apples)
5 stalks kale
3 large pieces romaine lettuce
1 small lemon
Green #5
1 cup coconut water,
2 handfuls spinach,
3 pineapple spears,
1/2 lemon (peeled),
1 small green apple,
1 tbsp. ginger (fresh),
and 2-3 wheat grass ice cubes (amazing grass frozen)
green #6 (smoothie)
1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1/2 pear
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey
Blue #1
1 cup blueberries
2 oranges
1 pink grapefruit ( or white grapefruit for more tartness)
Blue #2
1 cup blueberries
1 cup blackberries
2 juice pears
Blue #3
2 cups blueberries
2 juicy ripe peaches
Blue #4
1 cup blueberries
1 cup raspberries
1 pear, chopped
1 cucumber
Purple #1
8 ounces (250g) blackberries (if frozen, thaw first)
3 ripe pears
2 grapefruits, peeled
White #1
Strawberry Cashew Milkshake, makes 1 juice (nightly “dessert”)
½ cup cashews (or blanched almonds)
1 cup water
1 tsp agave nectar
½ tsp vanilla paste
pinch cinnamon
3 strawberries
handful of ice cubes
Soak the cashews 1 hour in the water to get soft.
Blend all ingredients in a blender until frothy.
White #2
1 cup lime juice (about 10 limes), fresh squeezed
1 cup sweet coconut flakes, packed
2 1/2 cups hot water
1 1/2 cups coconut water (optional, just use regular water if you prefer)
1/4 cup agave nectar
1/2 vanilla bean, scraped (or 1 teaspoon vanilla paste)
Preheat oven to 350 F. Lightly toast the coconut on a baking sheet,
thinly spread out, for about 5-7 minutes, stirring once halfway through.
Juice the limes and put all of the used halves into a bowl,
along with the coconut and vanilla bean (or vanilla paste),
and cover with 2 cups of hot water. Let it sit for about 10 minutes.
The hot water pulls all of the natural oils out of the lime skins and adds so much flavor.
Strain into a blender and add the coconut water, lime juice, and agave nectar.
Blend until just incorporated. Pour into a pitcher and chill in the fridge until ready to serve.
I will try and write everyday on how the fast is going.
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