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Happy New Year! Early January is a satisfying time of year for me because for a solid 14 days, it feels like the whole world is perfectly aligned with my personal interests. The Williams Sonoma catalog has jewel-colored juices on the cover. People are Pinning yoga. Everyone’s searching like mad for vegan recipes. Life is good. Maybe that’s why I wasn’t afraid to let my absolute freak flag fly on Serious Eats this week with the Buffalo Green Juice. Not gonna lie, it’s both savory and spicy. And also? It’s my favorite. You can find the recipe right here below and read the post on Serious Eats.
This recipe is from Carolyn’s Serious Eats juice and smoothie series. You don’t have to be as persnickety about the amounts of juice from each vegetable as the editor there required.
- 1/2 cup (4 ounces) fresh cucumber juice from about 1 medium cucumber
- 3 tablespoons (1 1/2 ounces) fresh kale juice from about 4 medium leaves kale
- 1/4 cup (2 ounces) fresh carrot juice from about 1 large carrot
- 1 teaspoon fresh garlic juice from about 2 medium cloves garlic
- 3 tablespoons (1 1/2 ounces) fresh lemon juice from about 1 medium lemon, peel and pith removed
- 1/2 cup (4 ounces) fresh celery juice from about 3 medium celery stalks
- Frank's Red Hot or other favorite vinegary hot sauce, to taste
- Stir juices and hot sauce together thoroughly, divide between two glasses, and serve immediately.
- Juice the ingredients in the order listed to maximize yield. Finishing with a very juicy ingredient like celery helps to flush more stubborn ingredients like garlic through the juicer.
- When juicing greens such as the kale in this recipe, you'll get a better yield if you tightly pack the greens (roll them up before adding to the feed tube of your juicer) and place them between two harder ingredients (such as the cucumber and carrot here). Nudge the greens through the juicer one small push at a time.
- If your juicer has multiple speeds, use a slower speed for softer ingredients like the lemon.
- Keep in mind that juicers vary a lot in terms of design and yield, so your mileage may vary.
Amount Per Serving: Calories: 50Total Fat: 0.4gCarbohydrates: 11.3gFiber: 0gProtein: 2.1g