Aimee Olexy, owner of Philadelphia’s Talula’s Garden, Talula’s Table, and the soon-to-be opened Talula’s Daily, is no stranger to fresh juices. Her restaurants use farm-fresh fruit and vegetable juices in everything from beverages to sauces. Here’s her receipe for Garden-Fresh Jalapeño-Tomato-Cucumber juice.
• 3-4 heirloom tomatoes (or other ripe tomatoes)
• 3-4 cucumbers
• 1 large jalapeño, stem removed
• 2 celery stalks
• 3 basil leaves
• lemon wedge (for garnish)
Juice all together and pour over ice in a glass rimmed with sea salt, cumin, and pepper. Squeeze in lemon, stir, and enjoy.
See also: Pro Juicing at Home