Spring Cleansing: Rouge Tomate’s Green Tornado

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Editor’s Note: If you’re looking for the Granola Bars article click here.

As buds get ready to bloom, are you jonesing for your own fresh start? We’ve got a recipe that’s sure to put some extra spring in your step: the “Green Tornado.” Palatable for even an amateur juicer, this juice from Clean Plates-approved restaurant Rouge Tomate is incredibly refreshing and well-balanced.

“The Boston lettuce is mostly adding water,” notes Cristian Molina, the restaurant’s head bartender, “but the mint adds a ton of fresh flavor, and the tarragon brings that licorice taste, and then the spinach is filled with vitamins.”

Molina tops the drink with a stalk of celery, imbuing the Tornado with a refreshing nose, and a slice of lemon. “For some people, the lemon juice we have in the drink is enough, but for those who prefer a lot of lemon, they can squeeze more in to taste.”

So when should you drink it? Says Clean Plates founder Jared Koch, “You don’t need to think of juicing as a meal replacement. Think of it more like a snack that will give you a great boost of energy throughout the day, thanks to its abundance of nutrients.”

Green Tornado

Note: Rouge Tomate’s head bartender, Cristian Molina, makes his juices using a blender and a fine strainer, but you can use an extraction juicer if you have one. Yields will vary depending on your equipment.

Makes 3 drinks

Ingredients:

For Green Juice Blend*:

About 2 oz. water to get blend started (add more if needed)
About 1 1/2 lbs. spinach
About 1 1/2 lbs. Boston (butter) lettuce
2 large bunches of mint (about 12 oz.)
3 small bunches parsley (about 12 oz.)
about 12 oz. tarragon leaves

* Green Juice Blend can be made ahead of time and stored in the refrigerator for up to two days. Too many ingredients for one blender? You can blend them separately and then combine.

For each drink:

6 oz. Green Juice Blend
1/2 oz. organic light agave syrup
1 oz. lemon juice
Garnish: celery stick and lemon wedge

For each drink, add 6 ounces Green Juice Blend to a cocktail shaker. Add light agave syrup and lemon juice to shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass, garnish with a celery stick and lemon wedge. Repeat for remaining drinks.

Image courtesy of Mynde Mayfield

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2 thoughts on “Spring Cleansing: Rouge Tomate’s Green Tornado

  1. Ingredients look nice, sans agave…possibly use stevia if sweet is your thing…but why ice? It’s not considered all that useful or healthy. Otherwise the recipe looks delish & I will definitely make this. Cheers!

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