Make Fresh Garden Juice
A few years ago, the hottest thing in the food world was gourmet burgers. Then it was bacon...lots and lots of bacon. Now the pendulum has swung in the direction of the garden and the biggest culinary trend is juicing.
Carrots, beets, parsley, kale—you name it, it can go in a juicer. Juice bars have popped up all over the country, from Sip in Portland and Jugofresh in Miami to San Francisco's Juice Shop. And chefs are adding juice menus to their regular line-up as well. At Molyvos, a Greek restaurant in New York City, chef/partner Jim Botascos offers Mediterranean-style juices like "Wild Greens," "Beet and Carrot" and "Fennel Orange" alongside his spanakopita and lamb pie.
"I became inspired to offer a juice menu when I began incorporating juicing into my daily routine," he says. "Each one has a specific purpose: The 'Beet and Carrot' has a hint of garlic that gives an essential boost to the immune system. The 'Wild Greens' is great for digestion and I consider the 'Fennel Orange' my morning coffee replacement—it's fresh, vibrant and gives me a clean boost of energy without the crash."
Head straight into the garden and pick the ingredients: The only things that needs to be peeled are citrus fruits, but everything should be washed. Then stick everything in a juicer and let the liquid flow. "There are many different kinds of juicers out there, from extractors to cold press," Botascos says. "I think a standard commercial or non-commercial juice extractor is a great piece of equipment for people just getting into juicing. They're user-friendly, easy to clean and produce a good amount of juice."
Here are a few more of Botascos' juicing tips:
- Select unblemished, crisp and organic fruits and vegetables whenever possible.
- Using fruits that are slightly chilled and vegetables that have a little residual water from washing makes juicing easier.
- Radishes and turnip greens are an acquired taste; try kale, parsley, spinach and dandelion greens, all of which are high in antioxidants and chlorophyll, which aids in digestion. Bostascos combines them with fruits that offset their bitterness, like apples, kiwi, pineapples and lemon. Beets and carrots can also add natural sweetness.
- Don't overdo it with the fruits because the added sugar can contribute to additional calories.
Wild Green Juice
By Jim Botascos, chef/partner of Molyvos, New York, New York
Yields 1 16-ounce serving
- 6 leaves dandelion* with stems
- 6 leaves kale, with stems
- 6-7 leaves parsley, with stems
- ½ hothouse cucumber
- 3 ribs celery
- ½ green apple, cut into quarters
All vegetables need to be washed, but can remain whole with the skin and seeds.
Run all the vegetables, one at a time, through the juicer. When adding the leafy vegetables, add 1-2 ounces of cold water so that the remainders of the vegetables are fully extracted.
For a pulp-free juice, pass through a mesh strainer, pour into a glass and serve.
*Editor's Note: The content of this article is provided for general informational purposes only. Be cautioned that some wild plants can be poisonous, and poisonous plants sometimes resemble edible plants which often grow side by side. It is the responsibility of the reader, or the reader’s parent or guardian, to correctly identify and use the edible plants described. HGTV does not guarantee the accuracy of the content provided in this article and is not liable for any injury resulting from use of any information provided.