When I am doing a juice cleanse I like to drink at least a head of celery a day. It does a great job of keeping me feeling balanced and helps to ward off cravings for salty foods. This recipe is one I used to sell at my juice bar and was a nice way to introduce my customers to celery juice without it tasting too green.
In the Handbook of Herbs and Spices, in his chapter on Celery, S.K Malhotra writes:
[C]elery contains more than two dozen anti inflammatory compounds [so]might prove useful in gout and other types of arthritis problems.
Celery stems and seeds have long been taken for treatment of urinary problems. Their use helps the kidneys to dispose of urates and other waste products and works to reduce the acidity in the body as a whole.
Ingredients (to make 56 oz approx.)
- 2 1/2 lb Oranges
- 2 1/2 Pineapple
- 1 lb Celery
- Wash and cut rind off the pineapple, then cut into pieces to fit your juicer
- Wash and cut peel off oranges, and chop to fit your juicer
- Wash and cut celery to fit your juicer
- Juice all the ingredients together
- Sieve the juice to remove the pulp
Juice Fiend Says
If you are using a vertical masticating juicer (like me), it is best to cut the celery into 1″ long sections. Otherwise it’s easy for the juicer to become clogged up with the long celery fibres. Even cutting it up, it can still sometimes jam.