Cold-Pressed on a Hot Day

By Christine Fillat


Have you been to the corner of Annapolis Street and Melvin recently? If not, visit soon. If you have, visit again because the offerings are always changing at Rutabaga Craft Juicery, a locally-owned craft juice bar and exceptional place to sip fresh, healthy juice, smoothies, kombucha and more.

Three to four pounds of produce go into a 16-ounce juice at Rutabaga, owned by Jim Heywood and Stacey Fink, who are masters at their craft. The couple met in London and spent time in New Zealand and Australia working at markets and wineries. And, to Heywood, a fine juice and fine wine have much in common. “We spend the most amount of time getting the balances right because we know it’s like wine. To have a good product, you have to have it balanced,” he says. “You can’t just be all celery, all kale, all spinach. The Zero Zero drink has parsley and kale in it, but we balance it out with apple and mint and lemon so it’s primarily a nice product. You really want to drink it without pinching your nose.”

Here is a recipe for Rutabaga’s most popular Green Smoothie. “People love it,” says Fink, “and it’s easy to make at home with a blender.”



No. 144

• 8 oz. apple juice (we use cold-pressed Granny Smith apples for their tartness. If you don’t have a juicer, we recommend avoiding any juices from concentrate)

• Large handful of spinach

• Large handful of kale

• Half a slice of pineapple (about 1/2″ thick)

• Half a frozen banana

• 6 -7 mint leaves

• Half a lime (peeled)

• 1 tsp. chlorella (optional)

Put everything in the blender and blend. Top with a dash of water if necessary to get the consistency you prefer. This smoothie is an excellent way of getting a morning dose of greens and fruit in one serving. It has detoxing chlorella (a freshwater algae) that adds a healthy boost of chlorophyll as well as helps remove heavy metals from your system due to its naturally occurring sodium alginate content.




Rutabaga Craft Juicery,