Episode 53: Doing a 10 Day Juice Detox

Hi friends!

Thanks for stopping by, we so appreciate it. Today on the show, we’re discussing my experience doing a 10 day juice detox adventure! It was an interesting challenge but I made it through in one piece and actually learned a lot. You can listen to the episode through the player below or by subscribing to us on iTunes! While you’re over on iTunes, we would love it if you would leave us a review. More reviews means we can reach more people!

Laura had a lot of questions, mostly about why on Earth we decided to stop eating solid food for so long. I don’t really blame her, but the honest truth of it is that juicing for that long is really not that hard. Mentally it’s a bit annoying not to eat food, but physically we were really fine. Tune into the episode to learn more about my experience and check out the shownotes below:

  • We were inspired to do this juice cleanse by the awesome documentaries Fat, Sick and Nearly Dead and the sequel (which are both on Netflix!)
  • We used the 5 day reboot from Reboot With Joe’s plans. That one doesn’t seem to be up on the website anymore, but I’d suggest checking out the 3 or 10 day plan!
  • Kris Carr’s Crazy Sexy Life journey is hugely inspiring, whether or not you want to do a long-term juice cleanse or not.
  • If you’re ever in Otavalo, Ecuador, check out the miraculous (to us!) café that served us fresh green juice when we were hurting for it on the go. It’s the little things. :)
  • Check out my blog post here to read more about this experience and the ten lessons I learned from it.

Thanks so much for listening friends! We love having you here in this community. Find us on Twitter and Instagram!


DIY Homemade Almond Butter

Almond Butter >> Guinea Pigging Green

Until a couple of days ago, I had never made a nut butter from scratch. Even though I’m a green guinea pig! Even though I like to try new things all the time! Even though I lived in Korea for a year where all nut butters are absurdly expensive but the nuts themselves are not!

I think I always thought it was a harder process than it is. I figured you needed fancy equipment and you probably had to soak things for 72 hours and add tahini which I never seem to have on hand.

Almond Butter >> Guinea Pigging Green

Here in Quito, nut butters are a rare thing. A very small jar of peanut butter is more than $5, and almond butter is nowhere to be found. I figured now was as good a time as any to conquer the nut butter, and guess what I soon realized?

Surprise! It’s the easiest thing ever!

It helped that Laura and I had seen a demo run by the ladies behind DIY Vegan at the Toronto Veg Food Fest. They made almond butter from scratch in less than ten minutes, and my eyes were finally opened. Now, in the center of my kitchen table are two little jars full of peanut butter and almond butter, made as cheaply and easily as can be.

Almond Butter >> Guinea Pigging Green

Do you want the “recipe”?

Okay. Toast your nuts in a pan on low heat for about five minutes, making sure not to burn them. This gives your finished nut butter a deeper, richer taste – really delicious. Add them to a food processor or blender, and blend on high for a minute or two. Stop, scrape down the sides, and repeat. The heat from the processor will start to release the natural oils from the nuts and create a smooth paste. Continue to stop and scrape the sides until it’s totally smooth. Add salt to taste, and you’re done!

For the peanut butter, it was very much the same process, save the slightly tedious step of removing the skins of the peanuts. One way to make that step faster is to rub the nuts inside a tea towel to help the skins come off more easily.

Almond Butter >> Guinea Pigging Green

Once the butter is at a consistency you like, scrape it into a little recycled jar – ours used to hold store-bought guacamole! If you’re a fan of crunchy nut butters, remove about a 1/4 cup of nuts from the food processor at the beginning, after giving them a quick pulse to chop them up, and stir it back in at the end.

And there you are! Easy, delicious, and so inexpensive. Our peanut butter cost us exactly 60 cents to make, since a bag of raw peanuts in their skins was 1.20 at our local grocery store. The almond butter would be a little bit more, but still so cost-effective compared to buying it made! Plus, you get to avoid excess sugar, preservatives, and other chemicals.

From one green guinea pig to another, this will be the easiest thing you do all week. I hope you enjoy!


Episode 52: Ethical Fashion and Staying Authentic On Social Media with Jess Sternberg


Hello lovely listeners, readers and friends! We have an awesome new episode of the podcast for you today. As always you can listen to the show below or stay up to date by subscribing to us and listening on iTunes.

Today we are talking to our friend Jess Sternberg about ethical fashion and staying centred and authentic on Instagram. Jess is the co-founder of the activewear company Free Label, which produces Canadian-made, sustainably produced beautiful basics. She is also a yoga teacher who manages Flow Active, a beautiful yoga apparel store in Toronto. We wanted to pick her brain about why she started her awesome company, why ethical fashion is so important, and how she stays true to herself when she has such a wide audience.

Here are the awesome ethical brands we talked about on the show:

Once again you can find the show here and here.

Thanks as always for tuning in, we hope you liked the episode! You can follow Jess on Instagram @jessbestern, and check out her beautiful clothes @free.label, and of course we’re there too (with about 3000 fewer followers!!) @greenguineapigs. You can also catch us on Twitter or leave us a comment below if you have anything to add.

Thanks friends!