Vegetarianism is at the heart of Cindi Avila’s personal and professional life. She’s a natural foods chef, the creator of the website No Meat No Problem, and a frequent guest on TV talk shows, where she advocates for meat-free cooking and living.
But the former news anchor’s diet was thrown off in the first trimester of her pregnancy, when her morning sickness made it impossible to eat vegetables.
“Crazy, right? A vegetarian who can’t eat veggies,” she says. Avila turned to this kale, spinach, and cucumber juice—made fresh daily at Chelsea’s Blossom Du Jour—as a way to ingest as much veggie goodness as possible without even having to chew.
“I’ve been having fainting spells too, but I drink this and feel all better,” she says. “It gives me lots of energy and the best part is that it tastes great.” —Amy Eley
Blossom Du Jour’s Field of Greens Plus
2 large cucumbers
¼ cup spinach
¼ cup kale
3 large apples
1 1/2 tsp lemon juice
1 tsp ginger
1 tsp parsley
Chop cucumbers and apples. Place separately in cotton juice bags. Using a cold press machine, such as the Norwalk, place bag on press to extract the juice. Place spinach and kale in a separate bag and repeat the press process. Place parsley and ginger in another cotton bag and press. Combine all of the ingredients together in a glass. Add the lemon juice and stir.
For more information, visit www.blossomdujour.com