The VT staff tested a few celery juice recipes, and this sweet, fruity version with gingery heat came out on top.
The night before you start the cleanse, prepare two beets: Wrap each beet in foil, and roast in a 400°F oven 1 hour, or until tender. Remove from oven. As soon as beets are cool enough to handle, remove foil, slip off and discard skin, and slice beets in half. Stash beets in the refrigerator for smoothies throughout the cleanse (you’ll have enough beets for three breakfasts and one snack smoothie).
For a romantic alternative to the mimosa, try this twist on a kir royale (a cocktail made with crème de cassis and sparkling wine). You can also switch out the cinnamon for star anise to make a more exotic cocktail.
Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use.
Here at VT, we're matcha obsesssed. It’s more like a slushie than a smoothie or milkshake, and is only mildly sweet.
30 minutes or less
Showcase the sweetness of summer tomatoes with this refreshing beverage.
Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.
This crisp and refreshing cocktail was invented in Harry's Bar in Venice, Italy, (Hemingway's hangout) in the 1940s and named after an Italian artist. For a nonalcoholic version, substitute seltzer water for the sparkling wine.
In Mexico, round boxes of La Abuelita or Ibarra chocolate are as familiar and well-loved as Nestlé’s Quick and Hershey’s syrup are in the United States. The individually wrapped tablets of chocolate inside are laced with canela (Mexican cinnamon) and stoneground cocoa nibs, which give Mexican hot chocolate its distinctive flavor and earthy texture. Both brands are becoming more common in national supermarkets, but you can always find them in Mexican markets or at mexgrocer.com.