green juice in the vitamix


I’m a big fan of green juice, but it’s so darn expensive. Little bottles like the ones you see above are over $10 each at a juice bar – craziness! And, since I have a tiny kitchen here in SF, there is no way I could fit a massive juicer on my countertop. There’d be no room for anything else! Luckily for me (and now, you) you can whip up a batch of green juice pretty quickly easily using your blender. I love love love my vitamix which makes everything incredibly smooth, but it should work with any blender, you may just need to blitz a few more times to get the right consistency.


Start by chopping up your fruit and veggies:

  • 1 lemon
  • 1 english cucumber
  • 3-4 celery stalks
  • 1-2 green apples (depending on how much sweetness you want to add)


Throw them into your blender with 3/4 cup of water and blitz away.


Now, add your greens:

  • big handful fresh parsley
  • 2 big handfuls fresh spinach
  • 1 big handful fresh kale (you can omit this if it seems to hardcore for you)


Finish with a big pinch of cayenne pepper. This sounds a bit odd, I know, but it gives the juice a nice kick.


Your juice will be really thick at this point, so you’ll need to thin it out a bit. Grab two bowls and pour the juice into the smaller of the bowls. Take a cup or two of juice at a time and add a 1-2 cups of water and re-blitz in your blender until you’ve reached a consistency that seems more juice-like than smoothie. Pour this into your second bowl and keep going until you’re done with all your juice. Pour into whatever small containers you have on hand and you’ll be good to go.

UPDATE : If you still find the juice too thick for your liking, use a sieve and use the bottom of a spoon to ‘push’ all of the juice through from the veggie solids.


Voila! That’s it – green juice to get you through the next few days!

baked fusilli with brussels sprouts, apple, and fontina cheese

I wasn’t too thrilled by the sound of this recipe originally.

The ingredient combination seemed a bit odd…

brussels sprouts


fontina cheese

and almonds.

Somehow though, it all works!  You toss together all of the ingredients with some cooked pasta and a little bit of pasta water, bake for 15 minutes or so until the cheese is bubbling, and then serve with chopped almonds sprinkled on top… so simple!  I roasted the brussels sprouts and toasted the almonds to add an additional level of flavor, it is definitely worth the couple of extra minutes to add in these extra steps.  You can also make this with figs, cranberries, or pears, as well as any other good melting cheese like gruyere or a gorgonzola.  For the full recipe, just hop on over to Marcia’s blog, Twenty by Sixty.

As usual, I love what everyone else did with the recipe… I especially like how Alyssa from Everyday Maven deconstructed the recipe and made blue cheese and fig crostini, and how Erin from Naturally Ella made brussels sprout, fig, and feta ravioli.  So creative!

Stay tuned for next week’s recipe… Seared Bean Sprouts with Beef and Sesame Orange Sauce.