Stick & Pop, “Cake on a Stick” Opens in Chelsea

12 Feb

Good news for those living in Chelsea…Stick & Pop just opened on 19th Street. This adorable, whimsical shop is home to the cake on a stick, a unique Valentine’s gift for the cake-lover in your life. Not only do these little morsels taste amazing, but they’re also almost too pretty to eat. ALMOST.

Fans of carrot cake should try the Nutty Bunny, carrot cake dipped in white chocolate and covered in walnuts, while  traditionalists will love Birthday Cake, vanilla cake dipped in dark chocolate, rolled in colorful sprinkles. I’m partial to the O’Hara, coconut cake coated in dark chocolate and rolled in coconut.

With 11 original flavors to try, I didn’t want to make a pig of myself, so I’ll be back for the Johnny Cake. Peanut butter cake, dipped in dark chocolate, covered in pretzels and sea salt sounds like the Chubby Hubby of the cake world. Oh my, is that food arousal I’m experiencing?

Stick & Pop also caters to special occasions, perfect for a wedding or baby shower favor, kid’s party, special events like birthdays or corporate events, as well as their creative seasonal and holiday varieties.

And boy do I love anything that’s small, and portioned out for me. These individual pops are decadent enough to satisfy that sweet craving without going overboard, unless of course you eat a dozen.

P.S. If you’re in the neighborhood, swing by Sugar Cookies the neighboring boutique lingerie shop, and pair those sweets with a little spice.

Birthday Cake: vanilla cake dipped in dark chocolate, rolled in colorful sprinkles

Pictured from left are: Johnny Cakes, Darling, Birthday Cake, O'Hara, Moonpop.

Stick & Pop

233 W. 19th Street (between 7th and 8th Avenues)

Phone: 646.481.4767 Email:


Last Day for Cookie Bar NYC Pop-Up Store

10 Feb

If you haven’t stopped by yet, there’s still an hour left to check out Dorie Greenspan’s pop-up Cookie Bar. Today is the last day and they’re open until 6pm.

Yesterday I swung by, met Dorie and Josh, and picked up some Sesame Sea Salt cookies, Blondies, Jammers, and Crash-Os. My favorite are the blondies although I’d prefer them without nuts. If you’re in Midtown East, be sure to swing by before they close – or are sold out! Check them out on Twitter to see what’s already 86’d. But if you do miss it, you can always order online .

The thing I love about Dorie is she takes such pride in everything she does. These aren’t just cookies, they’re artisanally crafted delicacies, using the highest quality ingredients including Valrhona chocolate. They’re baked in small batches to ensure premium quality control. Sure I try not to eat sweets in mass quantities daily, but I do enjoy a treat in small quantities when the urge arises. Whether it’s a small cookie, or a piece of the best quality chocolate, as long as I’m  indulging in top-notch, wholesome ingredients, with no artificial additives or preservatives, I take pleasure in enjoying every bite.

Happy Cookie Hunting!

Cookie Bar NYC Pop-Up at Mizu 505 Park Ave (btwn 59/60th)

Josh hard at work

Brown Sugar & Spice Jammers

Crash-O (oatmeal cookie)

The Big, Fat, Blondie

Sesame Sea Salt

Cookie Bar NYC Pop-Up Location

Mizu, 505 Park Avenue, between 59/60th streets

Brunch: Spinach and Cheese Whole Wheat Strata Recipe

25 Jan

I relish in a good weekend brunch but sometimes the struggle to find a reservation, battle the weather, or even worse… wait an hour, makes hunkering down to a comfy, conversation-friendly meal at home way more appealing.

Strata is a layered casserole, usually including eggs, cheese and bread. Although it requires a little planning ahead, it’s an easy crowd-pleaser. Prepared ahead of time and baked in the oven, it requires no fussy juggling between entertaining and cooking. You literally prep it the day before, let it sit overnight, and throw it in the oven an hour before your guests arrive.

The recipe below is adapted from Gourmet (RIP). My version is a little healthier using WAY less cheese (and low-fat), whole wheat bread, 1% milk instead of whole, and as many organic ingredients as possible. It was still delicious although you definitely taste the tang of the whole wheat. If you don’t love whole wheat’s sour nature, you may want to go 50/50 (white/whole wheat) but I enjoyed the contrast against all the dairy. Of course, you can go to the original recipe for the full-fat version.

And yes some of you may remember strata making quite a scene in a 2005 holiday movie. Any guesses?

Spinach and Cheese Whole Wheat Strata

Adapted from Gourmet (sniffle), February 2003 via Smitten Kitchen

Serves 6 to 8


1 (10 ounce) package organic frozen spinach, thawed, squeeze of all excess liquid, and chopped
Olive oil
1 1/2 cups finely chopped organic onion (1 large)
Less than 1T just for prepping baking pan
Salt & pepper (to taste)
1/4 teaspoon freshly grated nutmeg
8 cups cubed organic whole wheat baguette in 1-inch cubes (1/2 lb)
1 to 1.5 cups shredded organic low-fat chedder or Gruyere (3-4 oz)
1/2 c finely grated parmesan
2 3/4 cups organic 1 % milk
9 large organic eggs
2 tablespoons Dijon mustard


1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside. Season with salt & pepper to taste.

Sauteed onions and spinach

2. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Tip: When you finish a stick of butter, save the wrapper to grease pans. Or you can always lightly dip a paper towel in softened butter to prep a pan. You can also spray lightly with canola oil. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

3. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

Prepped Spinach and Cheese Strata

4. The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Yummers!!! Don’t forget the hot sauce!

Spinach and Cheese Whole Wheat Strata

Mixed Berries


1 cup of each organic berry (strawberries, blackberries, blueberries, raspberries)

Orange zest

Juice from 1/2 to 1 orange

2T chiffonade of mint


1. Combine all ingredients in a bowl. If berries aren’t sweet, drizzle 1 T maple syrup (only if needed). Bring to room temperature before serving.

Mixed Berries

Happy 1st Anniversary!

1 Jan

Exactly one year ago today, I started this blog. I decided to greet 2011 as a vegan and wanted to record my experience.  I’d just finished watching Food, Inc. and was so grossed out by eating meat, poultry, fish, and dairy, being vegan seemed like a cinch. Staying vegan at home was easy, but dining out felt so hard and often complicated. I slowly transitioned to a mostly vegetarian diet with occasional fish and ate this way the rest of the year.

And then December came…the first time that I craved meat all year. I sent 2011 off with two back-to-back meals of steak and short rib.  I’m not sure why but when the body asks, I like to answer.

Steak & Fries at Salt's Cure, LA

It has been an interesting journey with food this year. I’ve spent the year letting my body tell me what it wants, which has taken me from vegan, to vegetarian, to flexitarian (if we have to label it something). And what I’ve learned is, I doubt I’ll ever be one thing. There may be days where I detest chicken, and then a week where that’s all I want. I don’t have to declare myself vegan, vegetarian, or anything else to explain it. It seems obvious but you’d be surprised how comforting a label can be sometimes.

On my quest to achieve the highest level of health and nutrition, I’ve tried to go with what my body tells me but use the highest quality, organic, cleanest version of whatever that is. I’ve developed such a deeper understanding and interest in nutrition, connection to my food and where it’s sourced, and compassion for other living things. It’s made me more creative in my cooking and more mindful in my eating. And when I started writing for Clean Plates, I realized the principles I stick to at home should also apply to the restaurants I choose and so have adopted a more mindful approach to dining out.

Thank you all for reading and supporting my blog. I will always be in a place of discovery so The Food Buff will continue to evolve. Thanks for sticking around to see what happens next.

If your New Year’s resolution is to start a blog – what are you waiting for? Do it, stick with it, and just like they teach us in kindergarten – be yourself. Write honestly and share openly. There are so many wonderful blogs out there that the only way to be unique is to stay true to your own individual goals, interests, and perspective. Not everyone will agree. Not everyone will love you. It’s ok. At TechMunchGardenFork.TV said “Done is better than perfect.” And when it comes to blogging and other Type-A virgos like myself, this is the best piece of advice I could ever give.

Happy 2012 everyone, and Happy 1 year Anniversary!


Last Minute Holiday Entertaining Recipes

31 Dec

The holidays are inevitably stressful at some point. Whether you’re doing last minute shopping, can’t find the perfect gift, or are spread too thin with work and family commitments, it’s a hectic time of year that I personally have a love/hate relationship with. It’s because of this that this post is now called “Last Minute Holiday Entertaining Recipes”, versus the “Holiday Entertaining” title it had about a week ago. But as with all holidays, there’s one thing I always love and appreciate – the gathering of friends around tons of food and great drinks, laughing and enjoying each other’s company. This year, we entertained a few of Mr.K’s colleagues for an evening of thanks and appreciation for all their hard work. Of course, I couldn’t let everyone survive on pretzels and beer. Here are some simple and delicious recipes that inspired a little home-cooked touch to our holiday party.

The holiday stress is over and now it’s time to party and start anew. Whatever you’re doing this evening, I wish you all a healthy, happy, and delicious New Year’s!


Sesame Crusted Salmon with Orange Miso Dressing

I replaced the thin, unimpressive Orange Miso dressing with Wasabi Mayo Dip which was scrumptious. The salmon is quite tasty alone and doesn’t even really need a dip. I served the skewers on a bed of arugula purely for presentation but if you don’t feel like dealing with skewers, or are having a buffet/sit-down dinner, just serve the entire side of salmon whole and portion it out as you plate.

Sesame Crusted Salmon Skewers

Roast Beef & Arugula Crostini 

I simplified by smearing goat cheese, a couple baby arugula leaves and premium quality roast beef. I didn’t use the red peppers although they’d be delicious. Instead, I marinated red peppers and used them for an antipasti platter. The key to making these crostini delish, is homemade crostini.

Roast Beef Crostini

Homemade Crostini


1 french baguette

1 garlic clove

Olive oil in a small bowl (start with 2 T, add more if needed)


1. Thinly slice the baguette and line on a baking sheet.

2. Rub each slice with garlic clove.

3. Brush each slice with olive oil.

4. Season with salt & pepper.

5. Bake in oven until golden (turnover and rotate halfway through). You’ll need to keep a close eye on these. Depending on your oven, they could take 5 minutes, or 10.

Sliced Baguette

Crudite with Lemon Pesto Goat Cheese Dip

Baby veggies (I like carrots, radishes, cucumbers – and occasionally cut celery)

Tip – If you can avoid it don’t put out those bagged “baby” (i.e. grown carrots chopped into nubs). Yes, they’re convenient and great for snacking, but if you can take the extra time, pick up true baby veggies. They’re way more tender and flavorful, and also look a lot nicer. Buy the carrots with the greens still attached, peel them and wait until about an hour before the party to trim the green tops. I like to put each veggie standing up in a clear glass (carrots in a tall glass, radishes in short glass etc). Crudite doesn’t have to be an unattractive bore!! Sorry, I don’t have pics of this or the cocktail. 😦

Champagne Ginger Cocktail Recipe

I made the simple ginger syrup the day before and made each cocktail to order. It was a very simple, elegant, tasty cocktail. I’d make them again.

Antipasti Platter

Mix of cured meats, cheeses, cornichons, and olives.

Marinated roasted red peppers – Take about 1 cup roasted red peppers. in a mixing bowl, drizzle with about 1/4 cup balsamic vinegar, capers, 1 minced garlic clove, 2 tsp olive oil. Let marinade for couple hours.

Cured Meats (proscuitto and salami)

Antipasti (olives, roasted red peppers and cornichons)

Cheese Platter w/jar of red pepper jam for extra kick!


Here are a couple other recipes I found when looking for some inspiration. I didn’t make them, but am saving for future use.

Mini Crab Cakes

Peppered Tuna Skewers with Wasabi Mayo (I originally planned to make this instead of the salmon but Whole Foods screwed me – who runs out of tuna????)


Discovering Traditional South African Dishes

15 Dec

I love to travel. My “bucket list” has all the places/cities/countries I want to see before I kick it. Unfortunately, we weren’t able to check off much from our hit list this year, so when I was invited to attend “Celebrate the Distinctive Flavors of South Africa” at DeGustibus Cooking School I couldn’t be more excited for a taste of escape. If you’re like me, and are more familiar with South African wines than with the food, this event hosted by South Africa Tourism promised an opportunity to experience both!

DeGustibus is impressive. Photos plaster one wall with every influential chef you can imagine. I got goosebumps surrounded by all that greatness. Founded by Arlene Felman Sailhac, I feel a special connection to DeGustibus since her husband Alain, is Dean at my alma mater, French Culinary Institute. The only downside to this cooking school? Location, location, location. If you can get over it’s unfortunate location at Macy’s in Herald Square, it’s worth checking out a class or demo.

Chef Wamu prepared three traditional South African dishes. He’s cute as a button; a young, charming chef, who shared stories of growing up in Johannesburg.

Chef Wamu

I’ve been mostly vegetarian this year but tasted each dish for the experience. And am so glad I did!

We started with this delicious Chicken Bunny Stew, very similar to a thick chicken curry. A tasting portion was served over a chewy piece of bread. Wine Pairing: Raats Chenin Blanc 2009

Chef Wamu's Chicken Bunny Stew

Next came the Beef Bobotie… a layered shepherd pie style parfait, creamy and curried with a carmelized creme brulee-like surface with ground beef. Wine Pairing: Rudi Schultz Syrah 2007

Chef Wamu's Beef Bobotie at Macy's Degustibus Cooking School Event for South Africa Tourism

And my favorite, the Cinnamon Koeksister in Citrus Syrup with Coconut Shavings, Candied Seasonal Fruit and Creme Anglaise. A donut meets turkish dessert, it’s gooey, chewy and sweet but balanced with the vanilla creme anglaise. Wine Pairing: Amarula Cream Liqueur

Chef Wamu's Cinnamon Koeksisters with Creme Anglaise

What a fun, informative way to learn about South African culture and cuisine! Plus, it got me jazzed to visit some day. South Africa Tourism has tons of resources if you are looking to plan a trip. But until then, here are some South African restaurants in NYC that are worth trying.



Madiba (Brooklyn) –

Xai Xai Wine Bar

Bunny Chow

Forget Black Friday Fall Pumpkin Muffins

25 Nov

There isn’t a big enough discount that can convince me to go shopping on Black Friday. That’s what online is for. So while other crazies are out fighting the madness, I’m hiding at home craving pumpkin muffins.

I’m particular about muffins. Not too big, more top/less bottom, no nuts, no enriched flours – I like them how I like them. So, when I get the hankering for pumpkin muffins, I prefer to bake them at home so I can control the ingredients and customize. It’s easy to make almost any recipe healthier simply by using the highest quality, pure, organic, unprocessed ingredients.

Fresh pumpkin is ideal but if you use canned, look for organic solid packed pumpkin with nothing added instead “pumpkin pie filling” which has added sugar.  I tweaked this recipe from one of my favorite blogs, by adding a cup of thompson raisins and spraying the muffin tin with canola oil instead of using muffin cup liners. Of course, you could add any fruit like dried cranberries, blueberries, cherries, whatever you want!

This recipe produces pretty sweet muffins. Next time I’d reduce the sugar to 3/4 cup- 1 cup and use maple syrup instead. I’d also add a teaspoon of cinnamon for extra spice. However, if you follow the recipe exactly, you’ll get fluffy, light, cakey pumpkin muffins with a delicious crystalized cinnamon-sugar topping. They make a perfect breakfast for your overnight holiday guests, or great grab-and-go snacks. Add a little extra protein by smearing with almond or peanut butter, or enjoying with yogurt and fresh fruit. Change things up and try greek yogurt as a creamy, probiotic filled, tangy spread instead of cream cheese. If you have any leftovers, freeze them in a ziplock freezer bag. Defrost for 10 minutes before eating.

Forget Black Friday – go bake!

Close-up of pumpkin muffin with cinnamon sugar topping

Fall Pumpkin Muffins
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine. Recipe via Smitten Kitchen.

Made a dozen muffins


1 1/2 cups premium quality, organic all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large organic eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup organic thompson raisins

For cinnamon-sugar topping:
1 tablespoon organic cane sugar
1 teaspoon cinnamon


1. Put oven in middle position and preheat oven to 350°F. Either put liners in muffin cups, or lightly spray the baking tin with high-heat canola oil spray.

2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. (tip: whisking keeps things light and prevents over-mixing which can create a dense, brick muffin). 

3. Make cinnamon-sugar topping by stirring together cinnamon and 1 tablespoon sugar in another bowl.

4. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Pumpkin muffins in tin

Tips for Eating Local and Organic

9 Nov

Hello friends,

As some of you know, I’ve been writing for Clean Plates, a healthy eating guide to restaurants in Manhattan and Brooklyn (Los Angeles and other cities coming soon). If you love dining out like I do, but are looking to eat healthier, the book and website are the perfect tools. From fine dining, to casual corner restaurants, you’ll find the right spot whether you’re a carnivore dining with a vegan, or an omnivore just looking to eat healthier or try someplace new.

We are very fortunate to have specialty food stores, gourmet ingredients, farmers markets, and organic/natural health food stores here in NYC. My friends and family often ask for recommendations on how to get local, fresh food, or how to find a CSA. So I’ve compiled  Tips for Farm-to-Table Eating on the Clean Plates blog. OH and the pic is by moi too.

Please feel free to add comments here and on the CP blog, and share to Facebook and Twitter. Let’s spread the word and get more people eating in a healthful way!

For farmer’s market newbies, I’ve also created a Beginner’s Guide to Farmer’s Markets. Remember, not everything at the farmer’s market is organic so if you’re not sure, ask.

Thanks as always for your support! I’m so proud to be working on something I believe in. You can buy the book here.

I Miss You LA

20 Oct

Hello my long lost friends!

Yes, it’s been a while since my last post. After a long stint in LA, I’m back on the east coast. Although it’s good to be home, I miss the sunshine and peace and quiet. What better way to welcome myself home than with a tribute to some of my favorite things in LA. I’ll be back soon but in the meantime, please keep these places company for me.


While the coffee wars rage on in LA just like everywhere else, Caffe Luxxe beat out all the competitors in my eyes. I’m partial to the Brentwood Country Mart location with its outdoor seating and proximity to Bar Method. 🙂

Soy Latte Caffe Luxxe

This one is random but, I couldn’t stop eating the nut mix at the bar at Intercontinental. Spicy and salty, it’s the perfect pairing with a glass of Cakebread.

I didn’t last a day without a juice from Pressed Juicery . Greens 3 rocks, as does almond milk, watermelon juice and a bunch of the detoxes. Mmmmmmm.

Greens 3, Pressed Juicery

I love Kreation Kafe for serving organic eggs all day, a tough thing to find. This egg white breakfast wrap is my favorite, full of mixed greens, grilled corn, and salsa, it’s filling and energizing right after a spin class at Revolution Fitness.

Egg white breakfast wrap at Kreation Kafe

I could eat this any day of the week: crusty grilled bread with creamy burrata and glass of Liocco at Sotto

Housemade bread with burrata

My favorite Pilates studio in LA: Winsor Pilates (I prefer the Brentwood location b/c it has ample parking!!)

Three-day Pressed Juicery Cleanse

11 Aug

As promised, here are a few nuggets on my 3-day Pressed Juicery cleanse. Obviously, I survived.

Although I’ve done quite a few cleanses, this one threw me for a loop. I was absolutely exhausted the first two days. True to my idiot form, I didn’t follow their suggestion to cut back on my workouts, so by day two, I couldn’t keep my eyes open. I had a few headaches during the day and passed out by 9pm. By day three, I smartened up and cancelled my workout. By then, I was energized and excited to feel a little lighter.

The cleanse consists of:

  • 6 (16 oz) bottles of juice per day
  • 1 (16 oz) aloe vera water
  • 1 (16 oz)  chlorophyll water

Grand total of 8 bottles or 128 oz a day. That’s a lot of peeing, my friends. Stay close to the potty.

I chose to do a three-day, but you could do more or less. I opted for Cleanse #2, and picked it up in Brentwood.You can pick up all of the drinks at once, or pick them up daily, whatever your fridge can hold!  Considering that the juices replace all meals and snacks, I don’t think $50 for eight drinks is astronomical. Granted, I saved by not having it delivered. Delivery is about $70/day.

Here’s the order of drinks for Level 2:

  1. Greens
  2. Detox
  3. Roots
  4. Detox
  5. Greens
  6. Almond Milk
  7. Aloe Vera Water
  8. Chlorophyll Water throughout the day

For each drink, you can choose between Greens 1 (no apple & lemon) or Greens 2 (with apple & lemon), Roots 1 (with beet) or Roots 2 (no beet), and Detox 1 (lemon, cayenne, filtered water) or Detox 2 (pineapple, pear, ginger, mint). Each cleanse ends with Almond Milk. Those familiar with Blue Print and other cleanses know the nut milks are like dessert. I look forward to it all day. For my cleanse, I went with Greens 2, Roots 2, and a Detox 1 and Detox 2. I really like that you can customize it based on your tastes.

I love Greens 2 so much that next time, I’m tempted to do Cleanse #3 since it’s primarily Greens. The apple really sweetens it up and cuts through so you don’t get the bitterness of the greens, while the added lemon brings a citrusy brightness to it. I tried Greens 1 before I did the cleanse and it was a tough one for me. This is coming from someone who loves almost any Greens juice. I found myself chugging it down to get it over with. It’s very bitter and the parsley and celery are quite dominant. Greens 2 on the other hand, I savor and relish every sip. 🙂 Amazing what a difference a little apple and lemon can make.

Greens 2 Pressed Juicery

Roots 2 Pressed Juicery

The only part of the cleanse I wasn’t obsessed with were the Detox juices. Detox 1 is so tart, it actually made my taste buds and lips hurt by the time I finished it. I imagine this is what my mouth would feel like after sucking on a dozen lemons. Detox 2 is incredibly sweet, almost nauseating. If I had to choose, I’d probably go with Detox 1 and take tart vs. cloying sweet.

Detox 1 Pressed Juicery

Detox 2 Pressed Juicery

Almond Milk Pressed Juicery

The Chlorophyll water has apple extract in it which sounds good, but is virtually undetectable. This stuff is bland, and almost flavorless. It basically tastes like water, but it’s a cool color and made me feel like I was putting something good in my system.

From – [Chlorophyll] Helps in the growth and repair of tissues. Delivers magnesium and stimulates red blood cells to improve oxygen supply. Contains vitamins A, C, and E. Helps neutralize the pollution that we breathe in – a good supplement for smokers. Also an effective deodorizer to reduce bad breath and body odor.

Chlorophyll Water

Aloe Vera Water is the very last juice of the day. According to their website, [Aloe Vera Water] helps to detoxify the body and blood stream and cleanse the colon. Helps with intestinal or stomach problems. Improves circulation and acts as a antibacterial, antiviral, and antifungal agent, preventing illness. In theory, it’ll keep things “moving” throughout the night. It was tasteless to me, but I didn’t have any tummy issues so perhaps it worked.

Overall, this was one of the most productive cleanses I’ve ever done. By the third day, I felt the energy coming back. I added the anti-oxidant supplement. I don’t know if it did anything, but mentally made me feel better.  I don’t know if I lost weight or not, perhaps a little water weight, but I definitely am less bloated, my skin is clear, and those late day sweet cravings have been silenced (for now).

The first day post-cleanse I actually kept juicing for a majority of the day and really wanted to keep going. Sadly, dinner plans meant I had to break the cleanse, but I have continued to juice during the day until dinner time. It’s now been a week since the cleanse and I’m still incorporating one to two juices into my daily routine. I’m looking forward to my next Pressed Juicery cleanse!

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