In case you’re wondering how my juice cleanse is going, I thought I’d post this little graphic to sum it up:
After one day, I gave up. My body just wasn’t happy. I think I’m either fighting the worst allergies or (urgh) getting sick, because I came home from work yesterday with a horrendous headache and slept for 3 hours straight. When I woke up, I was so hungry that I was contemplating eating anything in sight.
All of that said, I think I am going to try again sometime during the summer, when I’m on break and not on my feet at work for 8 hours straight. I knew that I just needed to listen to my body. I wasn’t going to torture myself for three days – what’s the point?
I do want to review the Kaeng Raeng product itself, so here’s my thoughts:
The powder is an interesting concept, and works kind of like a protein powder. Although the directions tell you to mix it with water, there’s a note about blending it with ice and/or frozen fruit, which is recommended for first-time users. I would echo this recommendation. I prepared my second drink of the day with a blended banana, ice, and pineapple chunks — the texture was much better than the first. It’s cool that you can customize the drinks and add different flavors to suit your own tastes. I would definitely recommend it for first time juice cleansers, especially if you’re used to drinking protein shakes.
Let me segue into another beverage topic…wine. Or, more specifically, sangria.
Homemade sangria is a mark of summertime in my household. Although my version of sangria is very sweet and fruity, it is also strong and packs a big punch. I personally like white sangria better than red, because white sangria often includes my favorite fruits – peaches, pineapple, or mango. Red sangria is sometimes made with brandy, which is too heavy and syrupy in my opinion.
Sangria is at its best when it has a chance to sit for a few hours in a prepared pitcher, so all the flavors combine and the fresh fruit can absorb the alcohol. The flipside to homemade sangria is that it doesn’t keep very well (not much longer than a few days) so it’s best to make it when you have a crowd…or if you feel like drinking several glasses by yourself. No judgment.
Here’s my recipe:
Berry-Peach White Sangria
You will need…
- 1 bottle (750 mL) dry white wine - I used chardonnay
- 1 cup peach schnapps
- 3/4 cup flavored rum - I used Parrot Bay mango. You can use more than 3/4 cup if you want your sangria to be super strong, but be safe!
- fresh or frozen fruit – I used peaches, strawberries, raspberries
- Combine all ingredients in a large pitcher. Stir well. Refrigerate, covered, for at least 2 hours.
- Serve over ice and enjoy!
In musical theatre-related news, I’m super excited to announce that I will be performing in a production of Footloose this summer with a theatre company a little south of Boston!
I’ve always loved the music from this show, but what I’m really excited about is all of the dancing!!!!! I’ve tried to refrain from writing about it in here for fear of jinxing, but I auditioned last weekend and then got a callback for this past Sunday. I had a good feeling about it because I made it through several rounds of the callback portion (dancing, reading scenes, and singing), and then found out the other day that I’ve been cast! More details to come…please prepare for lots of cowboy boots pictures and eighties hair.
- Do you ever make your own sangria? What are your favorite add-ins?
- Have you seen the new version of the Footloose movie? Good/bad?