Juicing It Up

Hans Röckenwagner makes the most of his juicer

For the first course of this juice-based menu, I've prepared a Bloody Mary shrimp cocktail with a refreshing tomato juice sorbet. The main course is sea bass, topped with a sauce that pairs a tangy orange juice reduction with caramelized red onions; citrus-spiked couscous makes an ideal accompaniment. For dessert I've rediscovered a longtime favorite, a fruit soup made with four kinds of juice and a splash of Champagne.

Hans Röckenwagner is the chef-owner of Röckenwagner in Santa Monica.

Each serving of this menu contains less than 11 grams of fat (17 percent of the recommended daily allowance).

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