• Location: Israel
  • About: Hi! I'm Estee, 38, full-time employee, student, wife and mother of a 2-year-old. Juggling all these things has come at the expense of taking care of my - and my family's - health, and all too often I rely on bought products rather than prepare my own. Because we're vegan, I generally eat fruits and vegetables daily and stay away from meat and dairy, but I still manage to eat unhealthy foods! I have a hard time setting boundaries. I've put on weight eating oversized portions and indulging in sweet and processed foods. My boy is still young and I want to teach him good habits so that he grows up making the right choices from the start.
  • Why I've Joined Reboot with Joe: After I complete a Reboot (around 17 days) I'm going to try to incorporate juicing into my daily routine by substituting at least one meal a day with juice, and also stay away from sugar and fried and processed foods. I hope the reboot will help me readjust my taste buds and help me stay away from food that isn't "real". I also hope the time spent prepping and juicing will get me into the habit of preparing fresh food daily, so that I always have healthy, fresh food and don't get tempted to buy anything ready-made and processed.
  • Favorite Juice? No Fruit No Problem
  • Food temptation? Sushi, fried foods, snacks, chocolate
  • Birthday: Sep 14

Wall Posts

  • TC

    4 years ago
  • Estee

    4 years ago

    Hi everyone!

    So here it is, the first segment (out of 3) of my "Vegan / Whole-Plant Based Diet Resources" "series".

    Please excuse the fashion choice - I'm wearing Roni's sweatshirt (that I wear so often our son thinks it's mine!) Having mentioned Roni, I'd like to thank him very much (he'll never see this, but still) for keeping the place quiet and tending to Yonatan when he cried for Mommy.

    And one more thing - the word I was looking for is of course cannibalism. How could such a word slip my mind? But it did...

    Below the video are the links to view the list of resources, which I'll be expanding on in the next videos. Thanks Dobie for the great advice!

    You're all welcome to comment or ask for more information on anything else. Juice on!

    Links to the resource paper:

  • Laurel

    4 years ago

    Hi Estee,

    thanks for remembering me. I had company for almost a week and was so preoccupied I didnt get my juice or to the web site. Back at it tomorrow. I am missing the juice and seeing the numbers drop! How are you doing?


  • Estee

    4 years ago

    Hi Laurel! Great to hear from you! So are you re-rebooting now? How's it going? I just came back from a trip abroad and am excited to get better at it too!

  • Estee

    4 years ago

    My little bundle of joy, inspiration, light, beauty, love and so much more!

  • TC

    4 years ago

    Love this! :)

  • Estee

    4 years ago

    Here's a super quick crunchy snack recipe. Basically veggies with a light dressing. Perfect for always (except on juice-only reboot), as a light meal or just sitting on your table for you to snack on. It can even substitute popcorn while watching movies! The recipe is really big, but when I make it, I just put it on the table (or desk at work) and nibble... and suddenly I'm at the bottom of the bowl. It's all healthy, so feel free to eat a lot of this one.

    Also, it's completely flexible so play around with the vegetables and find out which work for you.

    Vegetable Crunchy Munchies (huge bowl, appr. 8-10 servings)

    Vegetables (mix, omit, add - to a total of about 10 cups):

    2 carrots

    2 medium cucumbers

    1 red pepper

    1 yellow/orange pepper

    1 bulb fennel

    1/2 head small iceberg lettuce

    1/2 head small cabbage

    1/2 head small cauliflower

    1 small kohlrabi


    2-3 tbs. olive oil

    1 lemon (to squeeze)

    1/4-1/2 tsp. salt


    Wash vegetables, peel if necessary.

    Cut into finger-food-size or bite-size pieces (I usually cut into sticks/strips, sometimes slices).

    Throw all the cut vegetables into a very large bowl with room to mix.

    Drizzle the olive oil over the veggies. Squeeze the lemon and pour the juice over the vegetables. Add the salt and toss vegetables well. Taste and correct. Done! Now munch to your heart's content.

    Enjoy! :)

    - See more at:

  • TC

    4 years ago

    Dear Estee - Hope you are doing well today - Thank you so much for the PM - Will get to it tomorrow :)

  • Estee

    4 years ago

    Thanks Terry, I did actually do pretty well today! How did you know? Can't wait to hear from you :)

  • Estee

    4 years ago

    Quick post about soup during a juice-only reboot.

    So I've read here from the nutritionists that it's OK and even good to warm up some vegetables, specifically the red and orange ones, because their nutrients change for the better when heated. Basically, you prepare a juice in these colors, throw it in a pot with some other ingredients, sieve and enjoy. So if you're cold (or numb with frozen limbs like me) you can have a nice, hot bowl of soup and forget you're on a reboot!

    Here are two recipes using this method. I wrote the instructions twice, but they're basically the same, just the second recipe yields more. You can play around with these soups to get the flavor you like. Best consumed (like juice) within 24-48 hours.

    Tomato Soup (4 servings)

    12 red very ripe (even mushy) tomatoes

    1 large onion

    2 cloves garlic (more or less to taste)

    12 button mushrooms, optional

    2 carrots, optional

    2 red peppers

    10 basil leaves (save stems for a later juice)

    1 handful parsley, tops only (save the bottoms with the stems only for a later juice)

    2 tbs. olive oil

    1/2 tsp. dried oregano

    salt and pepper to taste


    Juice everything but the oil, oregano and salt. If you want to try drinking the juice go ahead. Heat the oil in a large pot and add the pulp. Saute until the pulp is wilting and the garlic is aromatic. Add the juice (or what's left of it), 3-4 cups of water and the rest of the ingredients. Bring to a low boil.

    Simmer for a long time (1-3 hours), the longer the more flavorful the soup. Taste the soup every so often and correct seasoning if needed.

    Through a sieve, transfer the cooked soup to a different pot or large container. This is your freshly cooked reboot soup!

    Note: If you don't want to use oil, just throw everything in the pot, bring to a boil and continue from there.

    Autumn Soup (6-8 servings)

    6 carrots

    2 cups pumpkin

    2 sweet potatoes

    2 zucchini, optional

    1 onion

    1 leek

    1 celery root

    1 parsley root

    1 handful parsley, tops only (save bottoms for a later juice)

    2 tbs. olive oil

    salt and pepper to taste


    Juice everything but the oil and seasoning. (If you want to try drinking the juice go ahead.) Heat the oil in a large pot and add the pulp. Saute until the pulp is wilting and the garlic is aromatic. Add the juice (or what's left of it), 5-6 cups of water and the rest of the ingredients. Bring to a low boil.

    Simmer for 1-2 hours, the longer the more flavorful the soup. Taste the soup every so often and correct seasoning if needed.

    Through a sieve, transfer the cooked soup to a different pot or large container. This is your freshly cooked reboot soup!

    Note: If you don't want to use oil, just throw everything in the pot, bring to a boil and continue from there.

    Enjoy everyone! Juice on!

    - See more at:

  • Estee

    4 years ago

    Food recipes!

    As I'm vegan and am striving to live healthy, over time I've worked out some really healthy recipes, some super-easy, some slightly more time-consuming. I'll try to post some every so often, for those of you doing Juice&Eat and those transitioning off Juice-Only reboots.

    Here are two that I think are light enough to work during the transition phase after completing a juice-only reboot. Both are for two servings, or one if you're really hungry :) Can't wait to eat them once I'm off the juice-only reboot! Enjoy everyone!

    Warm Leafy Greens Salad


    2 large onions

    2 medium sweet potatoes

    3 tbs. olive oil

    8 cups leafy greens (swiss chard, kale, spinach...) - you can mix several types too

    salt and pepper to taste


    Heat oven to 400F (205C). Cut onions into quarters and then slice to your preferred thickness (I like thin). Slice sweet potatoes about 1/4 inch thin, then cut into strips. Place onion and sweet potato in large baking pan, toss with 1 tbs oil and spread out in a single layer. Bake about 20 minutes, until just beginning to brown.

    While veggies bake, separate leaves from their stems. Roughly chop the stems, and saute them in the rest of the oil in a heavy frying pan until tender and fragrant.

    Roughly chop or tear the leaves, add them to the stems and saute another 2-3 minutes, until starting to wilt.

    Transfer all the ingredients to a large bowl and season to taste. Best eaten warm, but leftovers are good cold too.

    Rice Paper Avocado Wraps


    4 rice paper rounds (6-inch diameter - can be found in Asian stores or Asian dept. of your supermarket)

    1 large, ripe but firm avocado

    1/2 lemon (or more, to taste)

    2 stalks spring onion

    salt and pepper to taste


    Prepare a bowl of warm water (not hot) slightly larger than the rice paper pieces.

    Roughly chop the avocado and place in a separate bowl. Thinly slice the spring onions and add them to the bowl. Juice half a lemon over the veggies, add salt, taste and adjust to your preference.

    Place one paper round in the warm water for 10-20 seconds, until see-through and pliable. Remove and place paper on a working surface. Put a quarter of the filling in a row in the middle of the paper. Fold in the sides and roll. Do the same with the other rice papers. Slice all the rolls in half, place on a platter and enjoy!


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