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.

Broccoli soup w/ goat cheese. Super tasty and healthy! The easiest recipe on this planet. Thank you Eric Nakamura for sending me this recipe.

I prepared vegetables for my juicer.

Soaked them in fruit and veggie wash for 30 minutes. Then rinsed clean.

Juiced the crap out of them. See how much pulp is left? about 1.5 cups vs. 8+ cups! I composted the pulp so I can use the soil for our garden when the soil it's ready.

Then voila! You get about 2 medium sized cups full of veggies with so many wonderful nutrients that I can't name. But you can google if you're interested.

By the time I finished all of the above + cleaning everything, my steaks were ready! Perfectly medium-rare (more on the medium side) steaks. I will cook the steaks at 130 degrees F vs 134 next time so they're truely medium-rare. I seared the tops and bottms to get the yummy carmelization we all love on our steaks. Next time I will use good ol' fatty antibiotic hormone ridden meat. Or nice organic but fatty meat. I'm not big on lean meats unless its fish.