Chef Randall

Chef Randall Smith, executive chef for Adventist HealthCare, is the author of “Farm Fresh Flavors”, an invaluable guide for cooking with fresh, local ingredients. Learn more at or follow @cooklocalfood

This might not sound like your average smoothie, but it’s a great way to hydrate and refresh yourself on a warm day.

Serves: 2


  • 10 stalks celery
  • 2 scallions
  • 1 Anaheim chili
  • 1/4 cup fresh tarragon leaves, tightly packed
  • 1/4 cup plain yogurt


Cut celery and scallions into 2-inch pieces. Trim and discard stem of chili. Cut chili in half and remove the seeds. Feed celery, chili, scallions, and tarragon through your juicer until all juice is extracted. Transfer juice to a blender. Add yogurt and blend until smooth, about 30 seconds. Serve in 2 glasses.