Remember when I posted about this awesome juice I had at the Plant Cafe on my recent trip to San Francisco? It was made with celery, kale, broccoli, ginger and apple:
I left the restaurant inspired to start juicing more at home. I have primarily been using my juicer in recent months to make fresh veggie juice to use as the base for my vegetable and bean-blended soups:
But, yesterday, I made juice to go along with breakfast. I like to prep the veggies the night before and put them in a big bowl so they are ready to go first thing in the morning. My ingredients yesterday included celery, parsley, limes, apples, cucumber and ginger:
The juice made enough for two 10-ounce servings, one of which I shared with Alan. I served the juice in my favorite pretty glasses from Ikea. They are meant to be wine glasses, but since I don’t drink, I figured they would make lovely vessels for a pretty-colored juice!
I actually liked this one better than the one I had at the restaurant because the citrus masked the celery flavor a bit. It was so fresh and bright-tasting! Here is the recipe:
- 1 head of celery, chopped into ribs with the leaves removed
- 1 small bunch flat-leaf parsley
- 2 small limes, skins cut off
- 1 small red or green apple
- 1 large cucumber, washed
- 1½″ fresh ginger piece
- Wash and chop vegetables so they will fit through the tube of a juicer.
- Feed in vegetables, alternating hard and soft-textured ones to help facilitate the juicing process. Enjoy immediately.
My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance!