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3 spring juice recipes from Harvest Juicery


Harvest Juicery

Krissy Sciarra may own a cold-pressed juice bar in Chicago’s up-and-coming West Loop, but the 30-year-old’s entry into the culinary world was more “deep-frier” than “centrifugal juicer.” That’s because the brains behind Harvest Juicery—which started as a delivery service in December 2012 and opened a storefront last February—got her first taste of the chef life at age 15, flipping burgers at Wendy’s.

SKrissy Sciarraciarra moved on from fast-food-fare, graduating from the Culinary Institute of America and managing an Equinox before whetting the Windy City’s appetite for nutrition-packed juice blends.

“We’re pretty much the first chef-driven cold-pressed juice store front in Chicago,” Sciarra says. “A lot of people here still don’t get the difference big-brand juice and cold-pressed juice. We get a lot of questions.”

Besides serving bottled blends and answering their questions, Harvest woos customers with seasonal carbonated juices on tap and juice popsicles (coming this summer).

Feeling creative? Here are three juice recipes straight off Harvest’s spring menu—and light-years away from the Wendy’s Frosty. —Jamie McKillop

(Photos: Harvest Juicery)


Get Started
Fennel Juice

1–2 fennel bulbs
1 orange, peeled
1/2 lemon, peeled
2 sprigs of mint

Wash all ingredients thoroughly. Cut the fennel bulbs and stalks, add the orange and lemon, then blend! Add mint to the juice and allow to soak for a few hours in the refrigerator. Strain before drinking.

(Photo: Harvest Juicery)


Sweet and Simple Green Juice

2–3 celery stalks
1/2 lime, peeled
1/3 cucumber
Handful spinach
Small bunch green grapes
Pinch of salt (preferably Fleur de sel)

Wash all ingredients thoroughly. Juice them separately, then combine and stir. Finish with a pinch of salt.

(Photo: Harvest Juicery)


Blood Orange Juice

(Served seasonally on tap at Harvest Juicery)

4 blood oranges, peeled
3–4 lemon basil sprigs
2–3 ounces soda water
1 sprig chervil (French parsley)

Wash ingredients thoroughly. Juice the oranges first, then add the lemon basil and allow the infusion to soak in the refrigerator for a few hours. Strain, then pour roughly 10–12 ounces of the infused blood orange juice in a glass, and top with the soda water. Garnish with chervil.

(Photo: Harvest Juicery)


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