Juicing It

Last week is a week I hope not to repeat any time soon. Not because I had a lot of work to do, and not because traffic was rough most mornings, and certainly not because I was sick or anything of the sort. Last week sucked because Chris and I did a 3-day juice detox.


Sure, vacation was great and all, but somewhere along the way we became pretty disgusted with ourselves and all of the greasy, processed, yummy food we were eating. Our pants were a lot tighter (remember? I said bring your fat pants on a Deep South trip) and our tummies much gassier than usual, which, for me, is saying a lot. Too much detail? Never! Anyhoo, let’s just call it the straw that broke the camel’s back, and leave it at that. A 3-day diet of nothing but juice seemed like the perfect punishment answer.

To be honest though, it wasn’t the most horrible event to ever happen in my life. And we did choose to do it (and pay a ginormous amount to do it, also). The juices were tasty, at least most of them (I actually miss the almond drink at night), and we certainly weren’t starving since we were drinking water and/or juice almost constantly. But damn, I missed eating. I missed chewing. I missed the variety of tasting something different every day if I chose to. The worst part about it all? We had a lovely weekend beforehand including extra-amazing pulled pork, coleslaw, and baked beans, and I couldn’t even eat the leftovers since we had to go vegan for two days before the juicing started.

Let’s chalk that up to poor planning on our part. We ran out of weekends in September and October, and we had to have a “shredded meat + zombie show marathon” party before the season 2 premiere of The Walking Dead this past Sunday, so there really was no way around it whatsoever. I want to say it was worth it, but all day Sunday I thought about my friends Elizabeth and Kevin and just knew they were tearing into the leftovers we’d forced on them. If they didn’t live all the way on the other side of the bridge I would have stolen it all back come Wednesday, so clearly it’s best that we just got the leftovers out of our sight, right?!

Of course, now that we’ve advanced to solid foods (yay grown ups!), we are trying our best to keep things on the lighter side. Juicing was not only a great way to get rid of a lot of toxin buildup, but it was also a good kickstart to some better eating around these parts. Don’t get me wrong – we’ll still be eating butter, heavy cream, cheese, and our fair share of red meat around here, but hopefully just a little bit less than we have the past few months.

The tacos you see here were eaten the night before and the night after three endless days of nothing but juice our wonderful, exhilarating detox. They were inspired by Joy the Baker’s recent post, primarily because I had everything on hand but the sweet potatoes. Her recipe also included a crunchy component, a cabbage slaw, which is certainly a great idea. I was in no mood to have extra food lying around, so I skipped it. But seriously, crunch is always welcome in a taco, so feel free to add something similar if you’re feeling the need.

As for me, I gotta say – these tacos were great, easy to throw together, and perfect for pre- and post-detox requirements, but this week, I’m ready to have something with actual meat in it. Hallelujah.

ps – if you live in the Bay Area and wanna give the juice detox a try, use Juice to You. They use organic, local veggies and reusable glass jars – super duper green! Outside of the Bay Area? Try BluePrintCleanse, the national company that ships it to ya like nobody’s business.


Black Bean & Sweet Potato Tacos
inspired by  Joy the Baker; makes 8 hefty tacos

time commitment: ~45 minutes (most inactive)

printable version

1 sweet potato, peeled and diced
2 T + 1 t olive oil
salt and pepper
1 t chipotle chile powder
1/2 t ground cumin
1/2 onion, diced
1 garlic clove, minced
1 can black beans, rinsed and drained
8 corn tortillas, warmed in the oven
1 T cilantro, plus more for garnishing
lime juice, for garnish

Preheat the oven to 375 F. Toss the sweet potato with 2 T olive oil, salt and pepper, chipotle chile powder, and cumin onto a baking sheet and bake for ~30 minutes, or until sweet potatoes are soft. Remove from oven and set aside.

Heat remaining teaspoon of olive oil in a medium skillet and toss in the onion. Saute on medium for about 5 minutes, until soft, and toss in the garlic for another minute. Then add the black beans and cook until heated throughout. Meanwhile, get the tortillas heated up in the oven. Once the black beans are heated, mix in a tablespoon of cilantro and then dump the beans and sweet potatoes into a bowl together.

Finish off with cilantro and lime juice, then scoop into corn tortillas.

6 thoughts on “Juicing It

  1. I will not lie… we tore into those leftovers like it was nobody’s business. I thought about letting you know how delicious it all was, but then I thought that would be just plain rude. Glad you found something delicious, even if not equally so🙂

  2. Alright, somehow you beat me to it – I just made these tacos this past week as well! I just haven’t got around to posting yet – Amazingly, Michael did not complain about the vegetarian nature of this meal. There’s no way I could talk him into a cleanse though. Kudos to you!

  3. elizabeth – bah! i still haven’t eaten your ice cream, but this just reminded me of it!

    EB – i agree 100%. chewing is key. but it was a good exercise nonetheless.

    Kenna – there’s nothing to complain about if sweet potatoes and black beans are involved. hope you’re doing well – love following the posts in your new life!

  4. Katelyn Sidley says:

    Love that you have a vegetarian section! I try to stay meat free during the weekend and this recipe is super great and simple! These look easy, delicious and filling plus, I can never resist a good taco.

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