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Recipe

Spring Tonic

By Laura B. Russell April/May 2016 Issue
Scott Phillips

Servings: 2

Watercress’s bracing vibrancy makes it an invigorating addition to green juice, especially when paired with a tart apple. A sweeter apple will make a more mellow juice. If you don’t have a juicer, you can make this in a blender and strain it.

Ingredients

  • 2 ribs celery
  • 1 apple
  • 1 English cucumber
  • 1 medium bunch watercress (about 6 oz.)
  • 1 1/2-inch piece fresh ginger (optional)
  • 1 Tbs. fresh lemon juice; more to taste

Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 2

Preparation

  • Cut the celery, apple, and cucumber into pieces that will fit in the mouth of a juicer. Set aside a few sprigs of watercress for a garnish, if you like, and run the remaining watercress, celery, apple, cucumber, and ginger, if using, through the juicer into a pitcher. Stir in the lemon juice, adding more to taste. Serve garnished with the cress sprigs, if using.
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