It’s safe to say that Seamus Mullen knows a thing or two about good food.
After spending years in Spain mastering his craft, he brought the highly acclaimed Manhattan restaurant, Tertulia, into our lives, and showed us his competitive cooking chops on The Next Iron Chef.
What Mullen’s less known for is his battle with rheumatoid arthritis, which comes out in his farm-to-table cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better.
So he’s not afraid to put his culinary chops to work for his wellness, and blend up a juice. Ginger and apples? Like pretty much everything this amazing chef makes, we can’t wait to try it out. —Amy Eley
Apple Ginger Juice
3 curly kale leaves with stems, coarsely chopped
4 sprigs flat-leaf parsley
2 tart apples (such as Granny Smith), cored, and coarsely chopped
One 1-inch piece fresh ginger, coarsely chopped
1 teaspoon fresh lemon juice, plus more to taste
1/2 teaspoon honey, plus more to taste
Pass the kale, parsley, apples, and ginger through a juicer, discarding the solids. Mix in the lemon juice and honey, adjusting with more juice and honey to taste. Serve immediately.
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