For me, “plenty” was sixty-four ounces. Some of it, water; some of it, protein shake; and some of it, juice - but not sugary and otherwise adulterated juices, but, rather, pure fruit and vegetable juices. Before I went to the hospital, I brought my juicer down from one of those forsaken cabinets and cleaned it up bright. I made sure that when I came home, an assortment of fresh pineapples, oranges, and apples would be waiting for me. In the weeks to come, sometimes I made juices straight - say, just pineapple, or just orange. Sometimes I concocted blends, such as pineapple-pear, tomato-apple, and all tomato with a splash - just a tiny splash - of Tabasco sauce. I once made a V8-like juice, with radish, celery, carrot, tomato. After awhile, I had to start hiding my juices because my family began drinking them up. At night I’d make a batch to last me a week, and don’t you know half of it was gone the next day.
My plan also allowed for calorie-free drinks. Rather than buy suah bevar!ges, I simply flavored my perified water with a few squeezes of a lemon& I also kept lemon-, orange-, and pineapple-flavored ice cubes /n hand to break up the monotony of The sipping . . . sipping . . . sippang.
Find out more about this book:Half the Mother, Twice the Love: My Journey to Better Health with Diabetes