Chef Christopher Slawson juices carrots at his restaurant, Christopher's Kitchen, in Palm Beach Gardens. (Brandon Kruse / Palm Beach Post)

Although we’re just three and a half weeks into the year, the most avid juicers among us are working their way through their fourth bunch of kale, third bag of carrots, second sack of apples and an untold amount of organic herbs, ginger and berries.

If you’re not a juicer yourself, surely you know one – that health-seeking friend who’s on a cleanse, or on an energy-boosting mission, or an antioxidant spree, or all the above. Their green juice photos on Facebook may not make you drool the way, say, dulce de leche-filled crepes make you drool. But, admit it, you’re a tad intrigued by that green juice and its professed superpowers.

I was intrigued enough to pay a visit to Christopher Slawson, chef and juice magician, at Christopher’s Kitchen, the stylish Palm Beach Gardens café where he serves organic, plant-based foods. His juices and power smoothies are wildly popular.

Perhaps that’s because Slawson knows making a good juice requires more than tossing a bunch of greens in the blender. It requires an artful pairing of flavor notes – like the zing of lemon with the sweetness of beets, the warmth of ginger with the refreshing qualities of cucumbers.

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By DIANE ROSSEN WORTHINGTON

I created this recipe when fussy food-loving vegetarians were coming to dinner. I wanted something slightly unusual but speedy to prepare. The result was a bit hit at our table. Everyone loved this combination of sturdy portabella mushrooms combined with tomatoes and creamy cannelini beans. The touch of tarragon brings all of the flavors together.

Portabella mushrooms are used here for their rich meaty texture and flavor. Portabellas are larger brown cremini mushrooms. It’s important to remove the inner gills of the mushroom with a spoon so the mushrooms won’t exude a dark liquid. Otherwise the stew might be too soupy.

If you like a smoky flavor, look for fire-roasted diced tomatoes. Canned cannelini beans work fine in this recipe but remember to drain them well. Try this on a cool day by itself in a bowl or serve it atop soft corn polenta, risotto or your favorite pasta. A California zinfandel would be a lovely accompaniment.

Portabella Mushroom, Tomato and White Bean Ragout

Serves 4-6

2 tablespoons olive oil

3 medium leeks, light green and white part, cleaned and finely chopped

2 pounds portabella mushrooms, trimmed and chopped

1 (141/2-ounce) can diced tomatoes in juice

1 tablespoon fresh finely chopped tarragon or 1 teaspoon dried

Favorite seasoning salt

Freshly ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons creme fraiche or whipping cream

1 cup rinsed cooked cannelini beans

Heat the oil in a large skillet over medium-high heat. Saute the leeks until softened and lightly browned, about 5 minutes.

Add the mushrooms and stir to evenly distribute. Cook until softened, about 4-5 more minutes.

Add the tomatoes and tarragon and simmer until the mixture is nicely browned and thickened, about 5 minutes. Stir with a wooden spoon breaking up the tomato pieces as they soften.

Add the salt and pepper and balsamic and bring to a boil on high heat. Reduce the liquid until it is glaze-like. Reduce the heat and add the cream and beans and mix to combine. Heat for another minute.

Taste for seasoning.

Advance preparation: Can be prepared 4 hours ahead, covered and reheated gently.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks and is a James Beard award-winning radio show host. Contact her at www.seriouslysimple.com.

Winter vegetable puree uses a medley of winter squash and parsnips or turnips as its base, then relies on skim milk to add creaminess to the soup. (Tribune Media Services)

When our parents lectured us to eat green, they pretty much meant eat more broccoli. Decades later, that same advice is bound to mean something entirely new to the "Generation Z" kids now aborning. They’ll associate eating green with being environmentally conscious.

How our food is grown, raised, processed, packaged and transported affects the environment and ultimately our own health and wellbeing. The so-called Green Revolution in agriculture — the widespread adoption, in the decades following 1945, of pesticides, fertilizers, new crops and a range of scientific farming techniques — transformed life throughout the world, mostly for the better.

However, the environmental downside of industrial farming have become clear, especially the heavy reliance on fossil fuels and other contributions to global warming (such as methane-emitting livestock).

With a few changes in the way we eat, we can begin to correct some of these problems. Here’s how you can amend your diet — for the sake of your own health and that of the planet our children will inherit.

• Bag the beef. Or, at the very least, cut back the amount you consume and switch to grass-fed beef (which is less petroleum-intensive). Growing animal feed uses almost 10 percent of U.S. land, along with excess water, fertilizer, pesticides and energy. Just over 30 percent of land is used for grazing cattle. Instead of topping off your lunch salad with beef or chicken for your protein source, try soybeans, a much more efficient energy source and equally high in protein.
• Veg out. Vegetables require vastly less energy to grow than animals, and they produce no greenhouse gases. Plus they provide a plethora of vitamins, minerals and antioxidants. Instead of the usual (and unexciting) steamed veggies, try roasting them (any and all veggies) in the oven, then shave a little fresh Parmesan cheese on top just prior to serving (double portions may reduce how much animal protein you eat).
• Stay close to home. Eating locally is a great way to support farming in your community and cut down on the carbon footprint (produce travels an average of 1,500 miles from the farm to your plate). A great way to buy local is at farmers markets, which these days can be found almost everywhere. Some grocery stores also sell local produce. Note: Don’t be deterred if local farmers don’t label their produce "organic." They may use organic methods but may not be able to afford the high cost of certification. Many such farmers use the term "sustainable" to describe low-impact methods they use to raise produce. The great thing about farmers markets is that you can usually ask the farmer how they raise what they’re selling.
• Eat seasonally. Buying berries in winter that have been flown from the southern hemisphere is getting more and more difficult to justify. Think of the food miles — and then think of local and more sustainable alternatives.
• Enjoy home cooking. Not only will you end up consuming less fat, calories and sodium, you’ll also save energy and packaged waste. Virtually any way you look at it, cooking at home is always more cost effective. Consuming fewer calories leads not only to one less notch on the belt — it also means less stress on the environment.

Convinced? Well, then, the recipe below is a great way to get started.

Winter Vegetable Puree

Serves 6

1 pound of winter squash, peeled and cut into 1/2-inch dice

1 tablespoon lemon juice

1 pound parsnips or turnips, peeled and cut into 1/2-inch dice

Salt

1 tablespoon extra-virgin olive oil

1/4 to 1/2 cup skim milk, warmed

Freshly ground white pepper

Pinch of cayenne pepper

Freshly grated nutmeg

2 tablespoons chopped fresh chives or scallion green, for garnish

Peel the squash and cut into 1/2-inch dice. Toss the squash with the lemon juice to prevent browning. Peel and dice the parsnips. Place the squash and parsnips in a saucepan with cold, salted water or stock to cover.

Boil the vegetables for 6 to 8 minutes, or until very tender. Drain well then puree in a food processor or food mill (or mash with a potato masher right in the pot).

Work in the oil and enough warm milk to obtain a creamy puree. Correct the seasoning, adding salt, white pepper, cayenne and nutmeg to taste. Sprinkle the puree with chives and serve at once.

Per serving:145 calories, 4 g protein, 4 g fat, 26 g carbohydrates, 129 mg sodium, 0 mg cholesterol

Betsy Berthin is a registered dietitian and nutritional consultant based in Miami. Visit her at her Web site at www.betsykleinrd.com

Winter Vegetable Puree

The best sub shops know that marinating a mix of veggies and herbs to top freshly baked bread, meats and cheeses make their sammies irresistible. And now, so do you.

Behold and taste Diva sammy slaw, a colorful side dish for Christmas dinner or a light change for those days between big holiday meals.

Diva sammy slaw is part salad, part topping of sweet bell peppers, Roma tomatoes, onion, fresh garlic, fresh basil, pepperoncini peppers and oregano bathed in extra-virgin olive oil and red wine vinegar.

Make it 30 minutes before serving on artisan rolls or baguette, with best-quality deli meats and cheeses, no mayo necessary.

Or lighten up with whole grains, turkey and reduced fat Swiss cheese.

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The combination of green, red and orange makes this salad a spectacularly inviting side dish that will dress up your holiday table.

The striking red seeds of the pomegranate are especially beautiful amid the vivid greens, and their sourness blend well with sweet clementines to make a wonderful taste sensation.

This salad is low in calories and packed with a plethora of nutrients and fiber.

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This is a favorite roasted fall vegetable combination.

Served as a side dish to meat, fish or poultry or mixed into salads and cooked grains, roasted root vegetables add distinctive harvest flair to any meal.

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Robust food. Glorious wine. Outstanding company. Fabulous weather.

Thanksgiving in South Florida promises a bounty of gifts made even more special when enjoyed among the flowers and foliage of our local settings.

The Palm Beach Post’s sirens of the celebrated sip gather at the home of Swirl Girl Earthy to share their favorite Thanksgiving dishes and wine pairings. It is a feast as eclectic as the girls themselves.
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When fat is cut from recipes, flavor can follow. That’s when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it’s best to follow a few simple tips.

Whenever possible, buy whole spices, says Raghavan Iyer, author of 660 Curries. Spices get their flavor from the oils inside. Once the spices are ground, the oils lose potency, which means freshly ground peppercorns pack more flavor than pepper purchased already ground.

Whole spices also are a better value. Stored in airtight, glass containers away from heat, says Iyer, whole spices will stay fresh for at least a year. Ground spices last for only a few months.
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ST. MICHAEL LUTHERAN CHURCH, 1925 Birkdale Drive, on the corner of Forest Hill Boulevard and Birkdale Drive, Wellington. (561) 793-4999.

World Food Day, 6:30 p.m. Friday. The church is holding a pot luck dinner to observe World Food Day. Please bring a dish to share.

AMICI RISTORANTE & BAR, 375 South County Rd., Palm Beach. (571) 832-0201.

Celebrity Bartending, 6-9 p.m. today. Girl Scouts of Southeast Florida will be hosting a Celebrity Bartender Evening. There is no charge for this event, complimentary hors d’oeuvres and valet parking provided by Amici.

WHOLE FOODS MARKET, 1400 Glades Road, Suite 110, Boca Raton. (561) 447-0000.

Perfect Match Weekend, the month of October. All local Whole Foods branches are offering the chance to win A Perfect Match Weekend giveaway to the 2009 Epcot International Food & Wine Festival. One Grand Prize winner will receive a two-night/three-day Getaway, two Walt Disney World Florida Resident Annual Passes, two tickets to the Party for the Senses, and VIP Seating for two for an Eat to Beat Concert. Visit www.wholefoodsmarket.com/ for more information.

Savvy Shopper Tour, 2-3 p.m. Thursday. A tour designed to help customers find savings, value, and healthy products. Free.

Abby’s Kitchen Creations: Germany, 6-8 p.m. Friday. In lieu of Oktoberfest celebrated every year in Germany, Abigail and guest Chef Bill Schwarz will demonstrate some traditional German cuisine served with beer. $5.

Raw Foods Store Tour, 7-8 p.m. Monday. Free.

Cooking for the Seasons: Fall, 7-8 p.m. Tuesday. Chef Abigail will show you how to shop with the seasons with recipes that give you a fall flavor. $5.

WHOLE FOODS MARKET, 11701 Lake Victoria Gardens Ave., Palm Beach Gardens. (561) 691-8550.

Stress, Food & Balance, 7-8 p.m. Monday. Registered & Licensed Dietitian Michelle Parenti, MS, RD, LD/N will guide you to what foods are best for stress and what lifestyle changes will keep you balanced and maintaining a healthy weight. Free.

PUBLIX APRON’S COOKING SCHOOL, Polo Club Shoppes, 5030 Champion Blvd., Suite D2, Boca Raton. (561) 994-4461 or (561) 994-4883.

The Basics of Culinary, 10 a.m. and 6 p.m. today. A six-part series. Prepare full menus with techniques used by pros. $300.

Eating Your Way To Wellness, 6:30 p.m. Thursday. The chef will show you how to eat well, feel well, and still look good. $40.

Fondue for You, 6 p.m. Friday. In this class you will learn a few simple and easy methods in making fondue. $35.

It’s Game Day, 10 a.m. Saturday. Learn recipes to impress football crowds. $40.

Intermediate Techniques, 10 a.m. and 6 p.m. Monday. For food enthusiasts with a significant comfort level in sautéing, slicing, and dicing. $200.

Cooking for 1 or 2, 10 a.m. and 6 p.m. Tuesday. This series will give you new and delicious meal ideas for your entire week while helping you plan out smaller portions. $200.

IN THE KITCHEN, in Gallery Square North, 389 Tequesta Drive, Tequesta. (561) 747-7117 or www.inthekitchennow.com/

Mangia Mama Italian Favorites, 6:30-8:30 p.m. Tuesday. $75.

Tempting Tapas, 6:30-8:30 p.m. Oct. 29. $75.

CAKES ETC., 2800 N. Military Trail, West Palm Beach. (561) 615-4431.

Basic Cake Decorating Class, 6:30-8:30 p.m. today. $40 plus supplies.

Intermediate Cake Decorating Class, 6:30-8:30 p.m. Tuesday. $40 plus supplies.

Rolled Fondant/Gumpaste, 6:30- 8:30 p.m. Thursday for two weeks. $40 plus supplies.

AREA GREENMARKETS:
Lake Worth High School Flea Market, 5 a.m.-3 p.m. Saturday and Sunday, Lake Worth Road, under the Interstate 95 overpass, between the Tri-Rail station and Lake Worth High School. (561) 439-1539.

Off to Market, the Boca Raton Greenmarket 8 a.m.-1 p.m. Saturday, Royal Palm Place, Boca Raton. (561) 368-6875. http://www.ci.boca-raton.fl.us/rec/specialevents/greenmarket/index.shtm

Oceanside Farmers Market at Lake Worth, 8 a.m.-1 p.m., Saturday, Lake Avenue, Lake Worth. (561) 283-5856 or (561) 547-3100; www.oceanside-farmersmarket.com/

Downtown Fort Pierce Farmer’s Market, 8 a.m. to 1 p.m. Saturday, along the Indian River Lagoon in historic downtown Fort Pierce, east of the Fort Pierce Jazz Society’s Arts & Craft Market and between the Marina and the Library on Melody Lane. (772) 940-1145. www.ftpiercefarmersmarket.com/

The West Palm Beach GreenMarket, opens 8 a.m.-1 p.m. Saturday, along Second Street and Narcissus Avenue, downtown West Palm Beach. (561) 822-1515. wpb.org/greenmarket/.
Delray GreenMarket, 8 a.m.-1 p.m. Saturday, Southeast Fourth Avenue in the first block south of Atlantic Ave. (561) 276-7511.

Abacoa Green Market, 9 a.m.-1 p.m. Saturday, Abacoa Town Center, Crescent and Town Center Drives, Jupiter. (561) 756-3600.

Click here for a map of local green markets

One of the longest established local greenmarkets is West Palm's, which kicks off its 15th season Saturday. (Richard Graulich / The Post)

It’s greenmarket time again.

In the coming days and weeks, many of the seasonal markets will reopen. Plus, the year-round markets will see a new surge of seasonal vendors. Factor in today’s increased focus on healthy eating and keeping things local, and it’s going to be quite an exciting time for local foodies.

The biggest development is the establishment of a couple of new markets. In Royal Palm Beach, the Village Farmers Market (at the Southern Palm Crossing plaza at Southern Boulevard, 561-283-5656 or 561-547-3100) kicks off its inaugural season on Nov. 8, running 11 a.m. to 3 p.m. every Sunday. It’s the brainchild of Peter Robinson, who also organizes the year-round Oceanside Farmers Market in downtown Lake Worth, which runs 8 a.m. to noon every Saturday.
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