Day 4

I have not gotten to the point where I am jumping out of bed because I feel so great and maybe that is not even going to be a side effect from this detox fast I am working through.  I will tell you that it has not been as hard as I thought it would be.  Perhaps because I really took a lot of time thinking, researching and praying about what I would do and how I would accomplish my goals.

There is so much written about the link between health and foods that we take into our bodies.  It’s really hard to discern truth from myth.  I do know that I have had a complete physical and other than a few minor things, I’m healthy.  Yes, I need to lose a few pounds.  I have sleep apnea which is unrelated to my weight and osteoarthritis has moved into stay.  On top of the issues mentioned, this season of Menopause has been rather vexatious. You see, all of these concerns are really pretty normal for someone of my gender and age. Truthfully, I just think I should feel better than I do. Therefore, I am trying this fast to see where it leads me.

The one thing that I will say about this fast is that it requires a lot more preparation than I have been accustomed to in regards to putting my meals together.  I’m eating a lot more fruits and veggies which requires cutting up and preparing them for consumption.  Don’t hear this as a complaint, just a fact. I did the work prior to beginning this adventure Monday by making my grocery list and organizing the menus so I knew exactly what to eat on what day and which meal.

Yesterday I made a granola crunch that is just OK.  It called for bananas and apples which I have never put into my granola before and I’m thinking that I may not have baked the recipe long enough.  The granola is not as crunchy as I prefer.  It was, however, an enjoyable snack for today.

Granola Crumble

3 cups steel-cut or rolled oats (I used 1 cup steel and 2 cups rolled)

1 cup hulled sunflower seeds ( I used a variety of nuts to make up the 1 cup)

1/3 cup EVOO

1 TBS. agave nector

1 medium apple, chopped

2 extra ripe bananas (I think this makes it less crispy and mushier)

Preheat oven to 350 degrees.  Mix oats, nuts and EVOO. Set aside.  Mash bananas and stir in agave nectar and apple.  Add oat mixture, stirring well. Let sit for 30 minutes.  Crumble mixture onto ungreased baking sheet and bake in oven for 15 minutes. Cool completely on baking sheet and store in airtight container.  Makes 5 cups.  (Next time, I will cook in two or three pans)