Juice. Green juice. Juice is hot right now.

Alright, it is citrus season, and what could be better than squeezing a fresh batch of Fresno navel oranges? What's that you say? There's a bowl of oro blanco grapefruits on your counter? Someone just handed you a few blood oranges? Now we're talking!

For those who have decided to "detox" after months of holiday shortbread, ham, stuffing, and caramel coated nuts—okay, a little ambrosia salad, too—a little nip of veggie juice in the morning sounds "healthy," if not a little drastic. Thanks in part by Kris Carr's book Crazy Sexy Diet and films like Food Matters, juicing fresh veggies in the morning is all the rage.

Some prefer a sweet juice, which can be accomplished by adding veggies like carrots and beets. Others like a savory sip by kicking in some celery and parsley. And then there are those who could care less about taste and juice whatever they can get their hands on. (I nearly burned off my eyebrows after juicing mustard greens and arugula. Whew!).

A quick note about equipment: I use a Champion masticating juicer, and love it, but there are lots of opinions on the matter. I'm happy to answer questions in the comments!

Green Juice

Our basic recipe is fairly tasty ("... a little grassy") and more importantly, provides a great thump of nutrition.

Serves 2

Ingredients

• 1 bunch kale
• 1/2 head of cabbage
• 2 carrots
• 1 green apple

Instructions

Juice. Stir. Drink immediately. Do some high-kicks. Dance around. You feel great, now don't you?

Juicer's Margarita

How could we talk juice without a nod to the amazing inspiration of newfangled mixology? As you know, it's still Ginuary, so we celebrated with a fun play on a little gin and juice.

Okay, so it's not really a margarita without tequila, but the result is tangy and not at all sweet…like a gin margarita. Boom!

Ingredients

• 1 bulb fennel
• 1 English cucumber
• 1 lemon
• 2 dashes bitters
• Ice
• 2 oz. gin
• Green olives to garnish

Instructions

Juice fennel and cucumber. In a shaker (or mason jar) filled with ice, add 2 oz. gin and 2 oz. juice. Squeeze in lemon and add two dashes of bitters. Shake. Serve cold with a garnish of olives.