When Karliin Brooks founded The Squeeze, an organic juice and raw food truck in Manhattan, nine months ago, it was with the idea of making a documentary of a traveling juice truck that cures people’s illness and ailments through intensive juicing.
While the documentary hasn’t become a reality (yet), The Squeeze is gaining fans citywide, particularly for its cleverly named juices, like “The Jeans I Wore in High School” and “My Plastic Surgeon Got Laid Off…By Me” (it’s packed with cucumbers for great skin).
And the arrival of warmer weather is sure to supercharge New Yorkers’ cravings for cold-pressed, curbside-served juices. “The Squeeze fully exploits the bounty of spring and summer with seasonal juices, like watermelon-mint and musk melon-ginger,” Brooks says.
Can’t get to the truck? Brooks shared these three DIY recipes for some springtime juice love at home… —Amy Eley
For The Squeeze truck’s whereabouts, check @TheSqueezeTruck on Twitter
The Cabbage Patch
2 cups of purple cabbage
3 ribs of celery
1/2 small lemon (rind and all if organic)
2 cups of pear
“Cabbage is a great cleanser and healer to the digestive tract and is often neglected in the world of juicing,” Brooks said. Show cabbage and your body some love with this purple juice.
Yes, These Are My Natural Melons
6–8 leaves kale
6–8 leaves Swiss chard
3 sprigs of mint
The melon from these recipe provides fiber, vitamin E, magnesium, potassium, iron, and more. “This juice is so good, you’ll think you’ll have to give it up for Lent,” says Brooks.
Enemas: A Love Story
1 head of celery
2–3 large leaves kale
1 cup dandelion greens
1 lemon, peeled
1 tbsp fresh ginger
1/2 cup pea sprout
1 cup parsley
1 cup cilantro
2 Asian pears
1 drop liquid cayenne
This juice will give your intestinal tract a little nudge. The cayenne goes to work to help eliminate, um, waste while the chlorophyll-rich vegetables are great for your skin and hair.