I think I’m going to start using my blender a lot more.  I saw a documentary (actually I’ve watched many over the past several months, including Farmageddon, Fat Sick and Nearly Dead, etc.) on juicing VEGETABLES (not so much fruit) which makes total sense.  Mostly they suggested juicing dark green vegetables like kale (which I love) and cucumber.  Fortunately I like spinach, but really love broccoli, brussel sprouts and other deep, dark vegetables, although not so much lettuce.  I know it doesn’t sound all that tasty, but I’m sure it could be made better or used as  a base for something else.  It also takes care, for the most part, of making sure that I don’t have high sugar/carb intake so long as I don’t use too many carrots and other vegetables that are high in fructose.  I now understand much better why it is that I have to take so many vitamins with my drastically reduced food intake since my gastric sleeve surgery.  If I don’t get the proper nutrition from the small amounts I eat, of course, I will potentially suffer deficiencies.  I’m very serious about this kind of attack on mother nature, as they put it in the documentary, so this is very inspirational for me.  I’m also seeing this as a potential way of avoiding the SPOILAGE of so many fresh vegetables that I’ve bought since 2012 was the first time in my life I started shopping for only one person, although more and more I’m hearing that even frozen vegetables retain a lot of their vitamins.  Still, I could buy farmers market vegetables and juice them, even if I froze them in my own containers until I was ready to use them, that would still be better than buying processed crap.  I am glad to buy some processed crap that I can eat in small quantities, but I’m still going to keep that for the convenience of brown-bagging to work, for example, and not a regular part of my diet.