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My Favorite Green Juice Recipe: Raquel Pelzel


Tasting Table's senior editor shares an exotic green juice recipe with serious foodie cred.

Raquel PelzelFood editor Raquel Pelzel used to just pick up a green juice to-go. But when she started working at Tasting Table a year and a half ago, she followed the exacting epicures around her and began creating her own.

“There’s a whole green juice culture here,” she says of the online foodie publication, which dishes insider tips and recommendations. “Our editor-in-chief juices his bitter green melons; our New York City editor drinks hers out of special glass with a stainless steel straw.”

Of course, the fact that the team has a swanky test kitchen doesn’t hurt, and Pelzel heads there to try out new recipes.

Whether it’s a soup, a vinaigrette, or a green juice, the key is balance. “I don’t want to feel like I’m drinking sludge,” she says. “I like it to be more juice than smoothie, really intensely flavored, and super chilled.”

A tip she’s learned: play close attention to acid (“lemon or lime juice can do a lot”) and add a pinch of salt at the end to bring out flavors, which is what she recommends with the culinary recipe she’s loving right now. —Lisa Elaine Held

Spicy Green Juice with Yuzu Koshu

1 green apple, quartered
2 cups watercress (or spicy greens like arugula or mizuna, AKA Japanese mustard greens)
1 medium cucumber
1 cup mixed herbs (like basil, cilantro, and mint), plus 1 sprig for garnish
½ cored fennel bulb, halved
1 lime, quartered
½ teaspoon yuzu koshu (a fermented blend of chili peppers, yuzu peel and salt)
Ice

Pass the apple, watercress, cucumber, mixed green herbs, fennel, and lime through a juicer (in that order), discarding the solids.

In a cocktail shaker, add the ice, juice, and yuzu koshu. Cover, shake vigorously, and strain into a tall glass. (You can also just whisk the yuzu koshu into the juice and serve it over ice.) Finish with the herb sprig.

For more information, visit www.tastingtable.com

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