Celery Juice Recipe
Making celery juice is not only healthy and easy to make, but it's also tasty, too! This recipe explains how to prepare it using a blender, but you could, of course, use a juicer, as well.
This recipe is fairly purist and does not include other fruits or juices apart from the celery; however, I've had great success adding a splash of orange juice, cranberry juice, half a cucumber, and other fruits to change the flavor of this juice.
- 2 lemons, juiced
- Begin by washing and chopping the celery into pieces that are small enough to fit in your blender.
- Squeeze juice of two lemons into the blender. Cover blender and blend until smooth.
- Place a clean nut milk bag over the mouth of a pitcher and pour the blended celery through the bag. Use your hands to squeeze the celery juice through the bag until just the pulp remains. (Discard the pulp.)
- Serve the juice immediately and store any remaining juice in an airtight container in the fridge.
- In addition to the lemon juice, other juices like orange or cranberry can be added to change the flavor.
No Juicer? No Problem!
If you don't have a juicer, this recipe can easily be made without one. All you need is a blender and a strainer bag. Blend the celery and lemon juice together until it's fairly smooth and then pour the mixture into the strainer bag. Squeeze out all the juice over a bowl, and then it's ready to enjoy.
The pulp can be discarded unless you have other things you'd like to include it in. The strainer bag is labeled as a "nut milk bag" on Amazon, and there were quite a few sizes to choose from. You can also purchase them in health food stores if you're not a big online shopper.
Have you tried celery juice before?
|Serving size: 2|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 3 g||1%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 81 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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