At Home Celery with Lemon and Ginger

Okay, so I am not one to juice things, really, but when we moved into our new house, my mom gifted us with a Breville Juicer (which I am TOTALLY obsessed with), and I decided to finally break it out and use it. Baby Theo is currently the size (length) of a stalk of celery at 32 weeks, which is CRAZY to think, so I could not think of a better time to use it. This recipe can be made without a juicer super easy with instructions linked below. I am a ginger fanatic, so this is heavy on the ginger but you can also add a little less if you prefer it less spicy. 🔥

Makes: 2 large 8 ounce cups (all depending on the size of the ginger, lemons and celery.

Ingredients:

• 2 large bunches organic celery (~20–24 stalks), rinsed and lceaned

• 2 lemons, peeled (or juiced if blending)

• 4-5 inch fresh ginger root, peeled (less if you want it more mild)

• Optional: 2–3 green apples for sweetness, but traditional celery juice is usually kept plain.)

With a Breville (or any) Juicer:

• Prep produce – Wash celery thoroughly, trim the ends, peel lemons, and peel/slice ginger into manageable pieces.

• Turn the juice on high, and start with the celery stalks through the chute first, then ginger, then lemon.

• Optiontal to strain it through a fine mesh sieve or nut milk bag for an extra smooth juice, but not necessary.

• Drink immediately on an empty stomach for maximum absorption, or store in a sealed glass jar for up to 24 hours in the fridge.

Without a Juicer:

• Prep the produce the same as above.

• Place all ingredients in a high-speed blender with ½–1 cup filtered water (enough to get it moving). Blend until very smooth.

• Pour mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl. Squeeze well to extract juice, stored the same as above.

XO