There are countless ways to enjoy summer produce, and FN Dish has touched on a lot of them in Off the Shelf (I’m looking at you, Corn and Zucchini Fritters and Peach Jam with Sriracha). One that we haven’t addressed yet is juicing, and that’s because until this week the right book hadn’t come along. Juice by Carly de Castro, Hedi Gores and Hayden Slater (founders of the Pressed Juicery) came out this week and it’s the book you’ve been waiting for if you’ve ever been curious about layering fresh juice into your weekly food routine.
The three entrepreneurs love their juice drinks, and their excitement for what they do shines through each page of the book. Never before has juicing looked more delectable; the flavor combinations they present are so tempting you almost feel like you’re getting away with something when you enjoy them. This book stands apart because it explains the technical side of juicing in simple, inviting language no matter how much or how little experience you have with the process. You can start at the beginning and build your juicing regimen from scratch, or hop in at the middle with Juice’s huge selection of bright, enticing flavor combinations and suggestions. The recipe sections are broken down into chapters on greens, roots and citrus, and each section contains a wide selection of recipes and flavor combinations for you to try. It also has chapters on nut milks, sweet sips, savory and spicy juices, smoothies, flavored waters and elixirs, and more.
If you’re new to the concept of juicing (like I was) the book answers all your startup questions: What tools do I need? What’s the difference between this juicer and that juicer? How do I select and prepare the produce for juicing? How do I balance flavors? If you’re more familiar with the process of juicing, the book contains great information about safely trying a juice cleanse, but you certainly don’t have to cleanse to get your money’s worth from the book. It’s worth it just for the Pineapple, Beet, Pear and Ginger Juice recipe, or the Spicy Tomato, Greens and Fennel Juice recipe (below). Wherever you fall on the juicing-experience spectrum, this is the book for you if you’ve ever wanted to expand your knowledge about making juice from scratch at home. Click here to order yours today.
Spicy Tomato, Greens and Fennel
This tomato-based juice might sound a little bit like a V8, but we guarantee that this one is better for you, better tasting and more natural. While we don’t recommend that you eat tomatoes if you’re doing a cleanse, tomatoes do have a lot of health benefits. Rich in lycopene, a carotenoid pig¬ment, tomatoes are also an excellent source of vitamin C and manganese. And in terms of phytonutrients, you can’t do much better than tomatoes. They are incred¬ibly antioxidant rich, which protects the cardiovascular system; they’ve been shown to regulate fat in the blood; and they are known for reducing the risk of heart disease. These are all great qualities for keeping your heart in tip-top shape.
Makes 1 to 2 (16-ounce) servings
2 large tomatoes
Handful of spinach
2 or 3 celery stalks, to taste
1/2 small fennel bulb, plus a few of the fronds
2 cloves garlic
1/2 teaspoon cayenne pepper
Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press, © 2014). Photo Credit: Anaïs & Dax.
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