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The Juice
by Allison Durant
Somehow, if I drink juice in the
morning, my diet for the entire day is
better. It gives me an overall feeling of
wellness, like I’m doing something good for
myself. Juicing also seems to help reduce my
sugar cravings.
My rule of thumb is 75% green vegetables
(low carbohydrate, low glycemic) and 25%
fruit and other vegetables. I typically shop
at Rouses twice a week for ingredients, and
my typical juice looks something like this:
1 bunch of kale, chard or green leaf lettuce
1 lemon, rind included
(I try to remember to remove any stickers)
2 apples
1 cucumber
1 piece of ginger
(1-2 inches depending on how spicy you like it)
3-4 carrots
3-4 stalks of celery
finely chopped
handful of cilantro
WHAT YOU WILL NEED
Basically, if you can chew it, you can juice
it. I’m not shy about using the entire fruit.
Pineapple rind? Throw it in there. The
juicer will take what it needs and extract
the rest. Some less-than-beautiful berries
lurking in the back of the fridge? Use them
rather than throw them out.
There are two things the novice juicer
needs to know when it comes to buying a
juicer itself: size does matter, and so does
the motor. Size is about the opening of the
juicer, not the juicer itself. A smaller opening
means more prep work. The motor affects
speed. A centrifugal motor is very fast and
you can have an entire pitcher of juice in a
minute. A slow juicer, which is what I use,
has a masticating motor; there’s less heat
involved in the juicing process and more
juice and nutrients are extracted. Another
plus is that you can juice wheat grass and
greens that you think have no juice without
buying additional attachments.
1 cucumber
1 Creole tomato*
1 red bell pepper
1 carrot
handful of cilantro
handful of parsley
1/2 lemon
dash of Cayenne
*Some tomatoes are juicier and sweeter than
others, so if you can’t use a Creole, try adding a cup
of grape juice.
WHAT YOU WILL NEED
LOCAL
HOW TO PREP
Wash all produce then process through your home juicer.
The Green Fork in New Orleans prepares
made-to-order smoothies and fresh green
and fruit juices with names like Love,
Compassion and Creativity. Brother-and-
sister team Trey Buerger and Stephanie
Kern created a special recipe to share with
our readers. This sweet juice is made with
mostly local seasonal vegetables and is
called, appropriately, LOCAL.
—Molly Kimball