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Broccoli and Cauliflower

½ head cauliflower

2 broccoli stalks

2 celery ribs

2 apples

2 cauliflower florets for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

149 calories

9 calories from fat

1 g fat

0 g saturated fat

9 g protein

33 g carbohydrates

1. Rinse cauliflower, trim stem, discard green leaves, and cut into 2-inch cubes. Rinse broccoli and celery, and cut into 2-inch lengths. Rinse apples and cut into sixths.

2. Push cauliflower, broccoli, celery, and apples through the juicer, and process until juiced. Stir well and pour juice into two glasses.

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

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

Juicy Jive

You’ll see broccoli rabe—sometimes dubbed rapini, which is the Italian name—in many supermarkets. The flavor is more intense han that of common broccoli, but feel free to substitute it in any juice recipe. You’ll use the same weight as conventional broccoli because the stalks are much thinner.

Asian Broccoli

4 broccoli stalks

4 scallions

3 celery ribs

2 garlic cloves

3 TB. sliced ginger

1 TB. tamari

2 celery sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

102 calories

9 calories from fat

1 g fat

0 g saturated fat

9 g protein

20 g carbohydrates

1. Rinse broccoli, scallions, celery, and garlic cloves. Cut into 2-inch lengths.

2. Push broccoli, scallions, celery, garlic, and ginger through the juicer, and process until juiced. Pour juice into two glasses, and add ½ tablespoon tamari to each. Stir well.

3. Serve immediately, garnished with celery sprigs if desired.

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

Liquid Lingo

Tamari, like soy sauce, is made from soybeans. But its flavor is more mellow and less salty, and its texture is thicker than soy sauce. It’s a common ingredient found in the Asian section of most supermarkets.

Broccoli, Red Pepper, and Cucumber

3 broccoli stalks

1 red bell pepper

½ cucumber

2 scallions

1 orange

¼ tsp. cayenne

2 cucumber spears for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

113 calories

9 calories from fat

1 g fat

0 g saturated fat

7 g protein

25 g carbohydrates

1. Rinse broccoli and cut into 2-inch lengths. Rinse red pepper and discard cap and seeds. Rinse cucumber and scallions, and cut into 2-inch lengths. Peel and quarter orange.

2. Push broccoli, bell pepper, cucumber, scallions, and orange through the juicer, and process until juiced. Pour juice into two glasses, and stir ⅛ teaspoon cayenne into each glass.

3. Serve immediately, garnished with cucumber spears if desired.

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

Juicy Jive

If you’ve ever wondered why red bell peppers are always more expensive than green, it’s because they are the same peppers, but they’ve been left on the plant to mature. That’s why they’re sweeter and less acidic than green peppers. But they are also more perishable to ship, which accounts for their premium price.

Broccoli and Kale

2 broccoli stalks

3 celery ribs

1 cup firmly packed kale leaves

¼ cup firmly packed parsley sprigs

1 apple

2 celery sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

98 calories

9 calories from fat

1 g fat

0 g saturated fat

5 g protein

22 g carbohydrates

1. Rinse broccoli, celery, and kale, and cut into 2-inch lengths. Rinse parsley. Rinse apple and cut into sixths.