Fresh Celery Detox Juice

Equipment

• High-Speed Juicer (Centrifugal or Masticating) OR a High-Powered Blender
• Nut Milk Bag or Fine-Mesh Strainer (if using a blender)
• Chef’s Knife & Cutting Board
• Large Pitcher or Glass Bottles for storage

Ingredients

• 1 large bunch Organic Celery (approx. 9–11 ribs), thoroughly washed with bases trimmed
• 1 medium Green Apple (Granny Smith), cored and quartered
• 1 medium English Cucumber (or 2 Persian cucumbers), washed
• 1 inch fresh Ginger Root , scrubbed (peeling optional)
• 1/2 fresh Lemon , peeled (leave white pith intact if using a juicer)
• Optional: 3–4 sprigs fresh Mint or Parsley for enhanced botanical flavor
• Optional: Ice cubes for serving

Intensity Profile

• Flavor Intensity: Medium-Low — Refreshing, slightly salty-earthy from celery, balanced by crisp apple acidity and ginger warmth.
• Nutritional Concentration: High — Rapid absorption due to minimal insoluble fiber content.
• Detoxification / Digestive Impact: Moderate to High — Natural diuretic properties with high concentrations of active electrolytes (sodium, potassium).

Instructions

Method 1: Using a Juicer (Recommended)

1. Prep the Ingredients: Wash all produce under cold running water. Trim the very bottom base of the celery bunch and cut the stalks in half to fit your juicer’s feed chute. Cut the green apple into wedges and halve the cucumber lengthwise.
2. Juice in Sequence: Begin by feeding the ginger root and lemon through the chute to maximize extraction.
3. Follow with the celery stalks in small batches.
4. Finish with the cucumber and green apple to push through any remaining ginger and celery pulp.
5. Stir and Chill: Stir the collected juice thoroughly to blend the layers. Add ice to glasses and pour fresh juice directly over top.

Method 2: High-Speed Blender Method

1. Chop Produce: Roughly chop the celery stalks, cucumber, and green apple into 1-inch pieces to help the blender blades catch.
2. Blend: Place the softest ingredients (cucumber, lemon) at the bottom near the blades, followed by the chopped celery, apple, ginger, and $1/4$ cup of cold water. Blend on high speed for 45–60 seconds until completely liquefied.
3. Strain: Place a nut milk bag over a large glass bowl or pitcher. Pour the blended mixture into the bag, gather the top, and gently squeeze until all liquid is extracted into the pitcher, leaving dry fiber in the bag.

Nutrition

Calories: 85 kcal · Protein: 2 g · Fat: 0.5 g · Carbohydrates: 20 g Dietary · Saturated Fat: 0 g · Fiber: 1–2 g (strained juice removes most insoluble · Sugar: 12 g (naturally occurring from apple and cucumber) · Sodium: 140 mg (natural mineral sodium from celery)