Buffalo Green Juice: A Savory and Spicy Green Juice Recipe
TipThis 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 requried.
- 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.