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By Root 377 0

and during the 1930s, resorts in New York’s Catskill Mountains that featured Jewish entertainers became known as the “Borscht Belt.”

Spiced Carrot and Cauliflower

½ head cauliflower

3 carrots

1 cup firmly packed spinach leaves

4 TB. sliced ginger

½ tsp. ground cinnamon

Cayenne to taste

2 carrot sticks for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

91 calories

9 calories from fat

1 g fat

0 g saturated fat

6 g protein

18 g carbohydrates

1. Rinse cauliflower, trim stem end, discard green leaves, and cut into 2-inch cubes. Scrub carrots, discard tops, and cut into 2-inch lengths. Rinse spinach.

2. Push cauliflower, carrots, spinach, and ginger through the juicer, and process until juiced. Pour juice into two glasses, and stir ¼ teaspoon cinnamon and cayenne to taste into each glass.

3. Serve immediately, garnished with carrot sticks if desired.

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, peel ginger and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add cinnamon and cayenne along with other ingredients.

Wrong Spin!

You might think it’s wasteful to discard the cauliflower leaves, but it’s not. Their very strong taste would overwhelm the juice.

Southwest Celery

8 celery ribs

1 fennel bulb

3 scallions

1 jalapeño chili

2 garlic cloves

¼ cup firmly packed cilantro sprigs

½ tsp. ground cumin

2 cilantro sprigs for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

77 calories

9 calories from fat

1 g fat

0 g saturated fat

4 g protein

17 g carbohydrates

1. Rinse celery and cut into 2-inch lengths. Rinse fennel bulb, trim off stem end, and cut into 2-inch cubes. Rinse scallions. Discard cap and seeds of jalapeño. Rinse garlic and cilantro.

2. Push celery, fennel, scallions, jalapeño, garlic, and cilantro through the juicer, and process until juiced. Pour juice into two glasses, and stir ¼ teaspoon cumin into each glass.

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

Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, trim scallions, peel garlic, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add cumin along with other ingredients.

Liquid Lingo

Cumin is frequently found in markets under its Spanish name, comino. The seeds from which it’s ground are the dried fruit from a plant in the parsley family, which is very aromatic. It’s one of the major ingredients in commercial chili powder, so you can always substitute chili powder if necessary.

Mixed Pepper

2 red bell peppers

2 orange bell peppers

1 cucumber

1 fennel bulb

Freshly ground black pepper to taste

2 pepper slices for garnish (optional)

Serves 2

Prep time:

less than 10 minutes

Each serving:

123 calories

9 calories from fat

1 g fat

0 g saturated fat

5 g protein

29 g carbohydrates

1. Rinse red and orange bell peppers, discard caps and seeds, and cut into 2-inch pieces. Rinse cucumber and cut into 2-inch lengths. Rinse fennel bulb, trim off stem end, and cut into 2-inch cubes.

2. Push bell peppers, cucumber, and fennel through the juicer, and process until juiced. Pour juice into two glasses, season each glass to taste with pepper, and stir well.

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

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

Juicy Jive

You can use all peppers of the same color or vary the recipe by using yellow instead of the ones listed, but don’t use green peppers even though they’re always lower in price. They are bitter by comparison to more mature colored peppers, all of which are green and bitter in their immature form.

Curried Carrot

4 carrots

3 apples

2 celery ribs

2 garlic cloves

2 scallions

1 tsp. curry