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:Print
- 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
- 1 1/2″ 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.
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