I make this recipe when I realize I have way too much celery and I need it gone before it goes bad.
The flavor reminds me of mean green and it’s a much lighter color. It seems to be a great beginner juice for those who love celery!
- Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition, rather than having it go down the toilet.
- Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.
- You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.This is partly because you should only start by juicing vegetables that you enjoy eating non-juiced. The juice should taste pleasant — not make you feel nauseous.It is very important to listen to your body when juicing. Your stomach should feel good all morning long. If it is churning or growling or generally making its presence known, you probably juiced something you should not be eating. Personally, I’ve noticed that I can’t juice large amounts of cabbage, but if I spread it out, I do fine.
- Apples (granny smith) – 3 small (3-1/4″ dia) 446g
- Celery – 7 stalk, large (11″-12″ long) 512g
- Lemon (with peel) – 1 fruit (2-1/8″ dia) 58g
- Orange (peeled) – 2 fruit (2-5/8″ dia) 131g