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.
Talk to you soon.
Buffalo Green Juice (A Savory and Spicy Green Juice!)
Savory and spicy may not be the first characteristics you'd expect in a juice, but once you try this combination you may not be able to kick the habit. Luckily a green juice habit is both a smart and a stylish accessory to tote into the new year. See notes below for detailed recipe instructions.
- 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