Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.
Recipe information
Total Time
15 minutes
Yield
Makes 1 (8-ounce) juice
Ingredients
1
1
1
6
1
3
Need to make a substitution?
Preparation
Step 1
Trim both ends off the lemon, then stand it on a cut side and use a sharp paring knife to cut off the peel, including the white pith; discard the peel. Cut the segments free from the membranes.
Step 2
Feed the lemon segments, apple, celery, kale, and parsley through a juicer. Stir in the turmeric and serve immediately.