Celery is a vegetable rich in folic acid, potassium, vitamin K, vitamin A, and fiber. It is low in calories and high in flavor, so it is an excellent ingredient for savory meals or sweet juices.
To make celery juice, you should balance this nutrient-rich vegetable with fresh produce like carrots, beets or apples that have strong, sweet flavors. But before starting, you should know some important note, 1- Wash your celery well before using. Dirt can become embedded in the stalks and leaves. Soaking it for a few minutes in cold water and then scrubbing under running water should work well. 2- Choose crisp, fresh celery. It will have the highest concentration of vitamins and chlorophyll. 3- Don’t peel celery. Also, keep the leaves intact. The leaves are an important source of Vitamin A. 4- Store celery in a sealed container. If you don’t have a plastic bag from the supermarket, wrap it in your own produce bag. 5- Purchase a juicer if you plan to start making homemade juice a large part of your diet. If you don’t have a juicer, use a blender. First recipe: Making Celery Carrot Juice Scrub the surface of three carrots and two celery stalks with the leaves attached. If you want a sweeter juice, add one-half to one apple. The natural sweetness of the carrots compliments the earthiness of the celery; however, it will taste more like fruit juice with apple included Chop up the veggies into smaller pieces if you are using a blender. Add the vegetables to your blender, including one cup (237ml) of water if you are using a blender. If you are using a juicer, add the process the produce through the juicer without water. Pulse blender for 15 seconds. Then, blend it on a higher setting. Add more water if the blades stop mixing. Keep the juice unstrained from the blender to enjoy the high fiber content. Strain it through a fine-mesh sieve or cheesecloth if you want a thinner juice. Skip this step if you used a juicer. Consume immediately to receive all of the health benefits of the juice. Second recipe: Making Green Juice Prepare two stalks of celery, one cored apple, one carrot, one half a small English cucumber, a handful of spinach or kale, two tbsp. (3.8g) of parsley and the juice of one half of a lemon. Spinach produces a sweeter juice than kale. Replace the apple with oranges and pears if you desire. Add several slices of fresh ginger for a little spice. Wash the produce thoroughly. Chop the dense pieces of vegetables into smaller sections. If you are using a blender, you should chop all the fruit and vegetables into smaller pieces. Set up your blender or juicer. Plug it in and attach the pitcher to the base Add the fruit and vegetables to your blender or juicer. Pour in one-half cup (118ml) of water. Pulse the mix for 20 seconds. Then, blend on high. If you are using a juicer, it should remove the pulp and leave the juice below. Add more water if the juice mixture gets stuck or doesn’t move well. Strain the mixture if you used a blender. Place a fine-mesh sieve over a bowl or a glass measuring cup. Pour the contents of the blender through the sieve. Use cheesecloth secured over a bowl in place of a fine mesh sieve if you prefer. Drink your juice immediately. It is best consumed within 15 to 20 minutes. Store extra juice in the fridge right after you make it.