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HEALTHY LIVING

Turmeric Elixir

TUESDAY Health Juice

WEDNESDAY Purple Haze

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THURSDAY Electro Shot

Days, 7 Juices

SATURDAY

Cantaloupe with Ginger and Lime

SUNDAY

Fresh Tomato Bloody Mary

MONDAY

HERE’S HOW TO TURN PEAK SUMMER PRODUCE INTO SUPERCHARGED DRINKS OF ALL KINDS, INCLUDING UNEXPECTED SMOOTHIES AND ONE HECK OF A FRESH BLOODY MARY. BY JULIA HEFFELFINGER PHOTOGRAPHS BY CON POULOS

AU G U S T 2016

FRIDAY

Marbled Smoothie Pops

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If the weekend was particularly hard on your liver, this invigorating drink from the F&W Test Kitchen is an ideal detox. It’s spiked with “it” ingredient turmeric, known for having anti-inflammatory properties.

Turmeric Elixir

In a saucepan, bring 2½ cups water to a boil with ¼ cup honey, one 4-inch cinnamon stick and 2 cardamom pods over moderate heat. Remove from the heat; add 2 large mint leaves, 2 pinches cayenne and ¼ tsp. fine sea salt and whisk until the salt is dissolved. Let cool to room temperature, then refrigerate until chilled. Discard the cinnamon stick, cardamom and mint. In an electric juicer, juice 4 oz. fresh turmeric and one 4-inch piece of fresh ginger. Whisk the turmeric juice with the honey syrup and 1½ tsp. fresh lemon juice. Serve cold. Makes two 12-oz. drinks. —Anna Painter

F O L L O W U S @ F O O DA N D W I N E

food stylist: hadas smirnoff; style editor: suzie myers. glass by deborah ehrlich from march

MONDAY


Healthy Living

Juices

TUESDAY

Editor Nilou Motamed is obsessed with this sweettart green juice from L.A.’s dreamy Hotel Bel-Air.

THURSDAY

Health Juice

In an electric juicer, juice 3 quartered Granny Smith apples with 2 peeled lemons, 4 cups chopped Tuscan kale leaves, 1 cup packed parsley sprigs and 1 celery rib. Stir in 1½ tsp. ground turmeric and serve chilled. Makes two 12-oz. drinks.

This vitamin C–packed shot is an immunity booster. It’s a favorite at NYC’s Joe & The Juice, the new outpost of a Copenhagen cult favorite.

Electro Shot

WEDNESDAY

Get over your humpday blues with this sweetsavory stunner from Chicago’s Left Coast Food + Juice. Superstar chef Paul Kahan helped create the drinks menu.

Fill a glass measuring cup with ice and place it under the spout of an electric juicer. Juice 1 quartered large fennel bulb and 1 quartered Granny Smith apple into the measuring cup. Strain the juice into four 2-oz. glasses and serve immediately. Makes 4 shots.

Purple Haze

In an electric juicer, juice 1 peeled, quartered medium red beet, 1 quartered Granny Smith apple, 1 chopped medium carrot, 1 peeled orange and one 4-inch piece of fresh ginger. Stir in 1/8 tsp. fine Himalayan pink salt and serve chilled. Makes two 8-oz. drinks. —Brad Alexander

AU G U S T 2016

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F O L L O W U S @ F O O DA N D W I N E


Healthy Living

Juices

FRIDAY

Kick back on Summer Friday with this ice pop from the new book Green Kitchen Smoothies by Swedish blogger couple David Frenkiel and Luise Vindahl.

Marbled Smoothie Pops

In a blender, puree 3 chopped medium bananas with 2 cups full-fat Greek yogurt, 2 Tbsp. honey and 1 tsp. vanilla extract. Transfer 1½ cups of the banana smoothie to a medium bowl. Add 1 cup fresh or frozen berries and an additional 2 Tbsp. honey to the blender and puree with the remaining banana smoothie. Spoon 2 Tbsp. of the banana smoothie into the bottom of ten 3-oz. ice pop molds. Top with 2 Tbsp. of the berry smoothie, then add the remaining banana smoothie. Using a skewer, lightly swirl the layers for a marbled effect. Insert the sticks and freeze until very firm, about 4 hours. Makes 10 ice pops.

AU G U S T 2016

SUNDAY

SATURDAY

Now that your local farmers’ market is overflowing with cantaloupe, turn some of it into this tropical juice from the F&W Test Kitchen. The trick: freezing the fruit first to add body.

Cantaloupe Juice with Ginger and Lime

Spread 2 cups each chopped cantaloupe and pineapple on a rimmed baking sheet lined with parchment paper. Freeze until just frozen, about 30 minutes. In an electric juicer, juice the fruit with a 2-inch piece of fresh ginger and half a lime. Makes two 8-oz. drinks. —Emily Tylman

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Retox with this light, fresh, anise-laced Bloody Mary (delicious with or without booze) from Spoon and Stable in Minneapolis.

Aquavit and Fresh Tomato Bloody Mary

In a blender, puree 1½ lbs. ripe red tomatoes with 2 cups peeled and chopped English cucumber, 2 Tbsp. chopped dill, 1 Tbsp. grated fresh horseradish, 1 Tbsp. fresh lemon juice and ¼ oz. crumbled dried shiitake mushrooms. Season with salt and pepper. Strain through a fine sieve set over a pitcher, pressing on the solids. For each drink, fill a cocktail shaker with ice and shake ¾ cup of the Bloody Mary mix with ¼ cup aquavit or vodka (optional). Strain into an icefilled highball glass. Garnish each Bloody Mary with a dill sprig, cucumber slice and lemon wedge and serve immediately. Makes 4 cocktails.

F O L L O W U S @ F O O DA N D W I N E

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