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as a garnish. Just save out a few wedges before pushing the remainder through the juicer. You’ll eat the garnish, so the nutritional analysis will hold true. This is true for any fruit or vegetable garnish, but it’s not the case for herbs because holding them back will change the delicious taste of the juice.

Cole Slaw and Cauliflower

¼ head green cabbage (about ½ lb.)

2 carrots

1 red bell pepper

4 scallions

1 cup green seedless grapes

2 red bell pepper slices for garnish

(optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

135 calories

9 calories from fat

1 g fat

0 g saturated fat

4 g protein

33 g carbohydrates

1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Scrub carrots, discard green tops, and cut into 2-inch lengths. Discard cap and seeds from red pepper, and cut into 2-inch pieces. Rinse scallions and cut into 2-inch lengths. Rinse grapes.

2. Push cabbage, carrots, red pepper, scallions, and grapes through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with red pepper slices, if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, trim scallions and cut all ingredients into pieces no larger than 1 inch.

Juicy Jive

For general cooking, you should discard the ribs as well as the seeds from bell peppers, but that’s not necessary when the result is a juice or pulp. The ribs will purée with the rest of the flesh, but the seeds will not, so clean them out of the pepper.

Cabbage, Broccoli, and Orange

¼ head green cabbage (about ½ lb.) Serves 2

2 broccoli stalks Prep time:

2 oranges less than 10 minutes

1 cup firmly packed lettuce leaves Each serving:

129 calories

2 broccoli florets for garnish (optional) 9 calories from fat

1 g fat

0 g saturated fat

7 g protein

29 g carbohydrates

1. Rinse cabbage, trim stem end, and cut into 2-inch cubes. Rinse broccoli and cut into 2-inch cubes. Peel and quarter oranges. Rinse lettuce and cut into 2-inch pieces.

2. Push cabbage, broccoli, oranges, and lettuce through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with broccoli florets, if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel broccoli stalks, remove seeds from oranges, and cut all ingredients into pieces no larger than 1 inch.

Wrong Spin!

Be careful when you’re selecting broccoli. While the crowns can look lush and full, if the stems are woody, contain holes, and are cracked, the stalk is old, so pick another one.

Cauliflower and Collards

½ head cauliflower

2 cups firmly packed collard greens

2 cups firmly packed lettuce leaves

1 parsnip

1 apple

2 garlic cloves

2 (2-inch) segments collard greens for garnish

(optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

175 calories

9 calories from fat

1 g fat

0 g saturated fat

9 g protein

35 g carbohydrates

1. Rinse cauliflower, trim stem end, discard green leaves, and cut into 2-inch cubes. Rinse collard greens and lettuce and cut into 2-inch lengths. Scrub parsnip, discard green tops, and cut into 2-inch lengths. Rinse apple and cut into sixths. Rinse garlic cloves.

2. Push cauliflower, collard greens, lettuce, parsnip, apple, and garlic through the juicer, and process until juiced. Stir well and pour juice into two glasses.

3. Serve immediately, garnished with sprigs of collard greens if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, core apple, peel garlic, and cut all ingredients into pieces no larger than 1 inch.

Pulp Tidbits

Collard greens, or collards, are part of the genre of African-American cooking dubbed “Soul Food.” While the dishes themselves are centuries old, the term only came to be used in the mid-twentieth century for food that satisfied the soul. Collards were an important food for gaining iron because the traditional