The Juice Fast, Part 3

Still juicing breakfast

Still juicing breakfast

For me, all the advanced warnings and encouragements I received were true, Once you get to day 3 of your juice fast, you are home free.  I woke up on the morning of the third day and felt good.  I wasn’t hungry, my headache from the minor caffeine withdrawals was hardly noticeable, and I didn’t really feel too tired.  As predicted, I was doing well.  Day 3 for me proceeded much the way the first two days had.  I had four juices spaced out across the day starting first thing in the morning and ending around 5pm or so.  I made broth for dinner again, only this time I added a tomato and some red cabbage for extra flavor.

I felt like I crossed the threshold from challenging side of the juice fast to the easier, more enjoyable side.

I did realize however, that I had to get back to my training, so I made the decision to finish my fast on the evening of day four, after 96 hours.  I would then juice for breakfast and my late morning snack on day five and continue to carefully add food back in for a single light lunch and dinner that night.  Why did I decide to cut my juice fast short just when I had gotten through the toughest part?  I needed to go out on Saturday morning (day six) and run about 17 miles.  For that I was going to need to fuel up, and I didn’t think that just juice was going to cut it.

Breaking my fast, and preparing my body for a lengthy run, meant planning meals that would provide me as much fuel and as little filler as possible.  So after juicing throughout day four I arrived home and started preparing food for the first time all week.

Beet Salad

Beet Salad

Dinner needed to be light and mild, filled with veggies, and contain some complex carbohydrates that my body could store as glycogen and access for energy to burn on my run.  I chose to make a small roasted beet salad and a quinoa and avocado bowl.  The beet salad was easy.  Just a small beet roasted in the oven at 400 degrees for about 40 minutes, chopped into small pieces, and laid over a bed of arugula.  That was topped with some chopped almonds and a dressing of balsamic vinegar, olive oil, and assorted spices.  Simple and easy.

Quinoa and Avocado Bowl

Quinoa and Avocado Bowl

The quinoa bowl wasn’t difficult either.  A cup of quinoa, cooked with 1 cup of veggie stock in a rice cooker for about 20 minutes, or until the machine says “ding.”  That gets mixed together with 1/2 of a chopped avocado, some olive oil, the juice of one lemon, 1-2 teaspoons of cumin, and 1/2 a teaspoon of Ojio Ayurvedic Turmeric Extract.  I use the cumin and the turmeric for both flavor and for purpose since the turmeric extract has tremendous anti-inflammatory properties.  Because of this, I use turmeric as often as I can when I am training.

With little more to do than wait for a few things to cook and chop up a couple vegetables, this was an easy and delicious way to break my fast and start to prepare myself for my big training run.  The recipe also made more quinoa and avocado than I could eat in one serving, so I was able to eat it cold for lunch the next day.  With a similarly healthy, vegan bowl of beans, rice, and roasted vegetables for dinner the next night, I was back on the food wagon and starting to get my body ready to run, but it was certainly going to be a challenge.

I knew that I wasn’t eating enough carbs in only 24 hours to prepare myself for such a long run, but I couldn’t postpone it, so that became the next interesting challenge to take on here in my blog.  I would test the theory of Carbo-loading and test the limits of carb depletion on my own body.  I would be my own human guinea pig and see what effects I experienced personally.  All of that is coming up in my next installment, so please keep watching this space for more adventures in Running Intervals!

Jason Argabrite

As a Certified Nutritional Counselor, Product Formulator, and avid Runner, I am passionate about all aspects of personal health.

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