I’m starting to eat healthily because A.) I get sick less often B.) My friends’ who eat a largely vegetarian diet have nice and glowy complexions C.) My brain has been a little sluggish lately, probably due to a meat and ramen diet.
I used to get goose bumps at the suggestion of a vegan restaurant or veggy juice, puke. Now, I look forward to both. Like I’ve mentioned before, I’m a person of extremes, black-white. Grey is for dead things.
So, I invested in a professional grade juicer (hopefully it will be a good wheatgrass juicer too since I don’t want to buy another one). Some people buy snowboards, I buy a juicer. I have another Breville juicer that wastes a lot of the veggies/fruit (8 + cups of pulp!), so I bought this one recommended by my juicing friends.
I also got a Sous Vide Supreme. Basically, you can cook any type of meat and/or vegetable in constant temperature water. All you have to do is season and secure the item in a vacuum sealed bag. One doesn’t necessarily need a vacuum sealer. I saw this guy on youtube use a plastic bag and straw to suck out the air. I will probably use that method next time with steaks.
—- Dinner —-
My sister sent a few Niman Ranch beef cuts to us for Christmas. The uber healthy sort. You have to appreciate the taste of pure meat to appreciate these steaks. Much leaner. I didn’t have time to make anything really during the holidays, so I froze them. I’m thinking they’d taste even more delicious had I cooked them when they were fresh out of the box.
I set the Sous Vide to 134 degrees, seasoned the meat, vacuum sealed them, then put them in the bath to cook for 2.5 hours.
Meanwhile, I made a few other things so we wouldn’t starve until 8:30pm.