
I’m a long time fan of my friend and colleague Robin Asbell’s cookbooks, as well as an avid juicer, so I was excited to receive a copy of her newly released book, Juice It: Energizing Blends for Today’s Juicers. I was eager to start juicing as soon as I saw the bright and cheery cover of the beautifully photographed book. And, I was quite surprised and delighted to read in the dedication:–“I also owe a big plant-based ovation to Fran Costigan for serving me green juices.” Visit me and it’s a given you’ll be offered a juice or smoothie and later, a vegan chocolate dessert. Robin’s smart new book of 65 recipes that include both kinds of juice-based drinks will expand my repertoire. I’ll be trying more of Robin’s combinations and her suggestions for what to do with the pulp, including the Cocoa Pulp Muffins.
It was hard to choose among the appealing recipes, but I decided on the Kale Carrot Bonus Round. Of the four ingredients needed, kale stems are my number one juicing staple, and I liked the idea of replacing my usual lemon with a lime. As I visiting my family in Los Angeles at the time and an abundance of kale and limes, as well as cucumber and carrots were in the refrigerator, I was ready to go, even on a hectic, get-the-girls-to-school-on time kind of morning. While they ate their oatmeal, I made juice in the Breuville juice Fountain Plus (at home I use an older smaller Breuville and drank my juice. The Costigals, ages 6 and 8 declined a taste. They prefer Vitamix made smoothies but since Juice It has recipes for blended drinks too, they are covered, as are all of you.
Robin’s publisher, Chronicle graciously gave me permission to share the recipe, straight out of the cookbook–or uncookbook, I suppose, and a book for a giveaway. My notes and book giveaway information follow the recipe.
Enjoy!

Kale-Carrot Bonus Round: Made with Kale Stems–Carrot-Cucumber-Lime, from Juice It by Robin Asbell.
I love cooking with kale, but sometimes I just want the leafy parts in my dish. That’s when I save the stems for juicing. In this hearty juice, the assertive flavor of kale is balanced with sweet carrots and cucumber and a jolt of lime.
Makes about 2 cups/480 ml
- 4 cups/200 g packed kale stems
- 6 medium carrots
- 1 medium cucumber
- 1/2 lime, peeled
Juice the kale stems, carrots, cucumber, and lime, in that order. Run the pulp through again to extract as much liquid as possible.
Juice It GIVEAWAY: Do you prefer to juice or blend – or do you do both?
Leave your answer here and/or on my facebook page : Fran Costigan Vegan Pastry Chef and you might win a copy of Robin’s new book. The contest is open to U.S. residents only and runs from 4/27 to 5/9midnight, EST. The winner will be chosen at random and announced on 5/10.
Salut!
What else I’m excited about now! The Main Street Vegan Cruise next February. Host Victoria Moran and I have been consulting with the NCL executive chefs and staff! Everyone is onboard to make this cruise very special!! Wellness, well-being, good company, delicious vegan food and plenty of time for FUN!
Join Victoria Moran, Fran Costigan, Dr. Will Tuttle and Michael Greger, MD for the inaugural Main Street Vegan Cruise on the grand NCL Breakaway from NYC! Our charitable partner is Farm Sanctuary.
Important reminder…. to be a part of the Main Street Vegan group and participate in all our private activities onboard and vegan meal plan, you must book your cabin thru the official RESERVATION number 1-800-828-4813, with our friends at Hartford Holidays. Hope to see you onboard….
Your Cruise Director, Arie
For more information, follow the links below! (Book and tell them Fran sent you!)
https://www.facebook.com/events/618295934878725/?ref=5&source=1
http://www.hartfordholidays.com/mainstreetvegancruise/Home.html
Well, I’d like to giveaway a copy of Juice It, so please leave a comment.
Best
Fran
I love the green/orange color combo of the recipe. Kale and carrots provide such amazing nutrients, and the cucumber in your recipe makes for a refreshing beverage!! I would LOVE to win your book!! 🙂
Maria, I know you’ll love Robin Asbell’s book. Good luck!
I agree with you about the nutrients in this juice. Plus it tastes good!
Good luck.
Fran
Really enjoyed this newsletter Fran. I’d love to receive the Juice It book. Thanks for all you do!
Good morning Rhinda,
I’m so glad to know that you enjoyed my March newsletter. I appreciate my readers and feedback.
As to the Juice It book, by Robin Asbell, which was highlighted with a recipe in a blog post, there is low stock but you can order it here:
https://amzn.to/3HB2IVm
Take care.
All best,
Fran
I love juicing… Do it every morning before work… I occasionally do smoothies…
Every morning. Wow. What kind of juicer do you use?
Both! Love carrot & apple juice. But also make blended Smoothies witl lots of greens for our garden.
How wonderful that you can juice and blend with greens from your garden!
Since I don’t yet have a high powered blender I’d have to stay I prefer to juice
I prefer to juice when it comes to juicy parts and blend when it comes to the hard parts! 🙂
I prefer juicing. I make salads and stir fry veggies all the time and I love using all the leftover, juicy stems and cuts to make a delicious and nutritious juice. And then, I use the remaining pulp from the juicing to make a fabulous vegetable broth to use to stir fry my veggies. A very cool, continuous cycle of recycling and using it all!
What great tips Liz!! Thank you and good luck!
I mostly blend but do 100% veggie juices every now and then
Thanks Michaela!