Celery Cucumber Juice
Cucumber celery green juice with fennel, lemon, and green apple is a refreshing change-up to your usual green juice recipe. Use the fennel bulb, tops and fronds all for juicing for a no waste solution. Wash your produce when you get home from shopping to be ready to juice.
Servings: 2 yield 32-36 ounces
Calories: 129kcal
Equipment
- Optimally an electric juicer this is the one I use
Ingredients
- 1 ½ heads celery about 14 stalks or ribs
- 1 English cucumber or 3-4 Persian cucumbers or 2 field cucumbers
- 1 small fennel bulb
- 1 Granny Smith apple
- 1 small lemon
Instructions
- Chop vegetables according to the directions of your juicers manual. Core the apple and discard the seeds.
- Chop the fennel into smaller pieces as it is a hard vegetable. Cut the lemon into quarters. Process according to the juicers directions and enjoy. If there is any pulp in your juice, either enjoy it as is with a little pulp or strain it in a fine strainer or sieve.
Notes
- Leave the rind on the lemon as it's a terrific source of d-limonene. Being an antioxidant, d-limonene is anti-inflammatory as well. It's a potent anti-fungal and anti-microbial chemical, plus it supports detoxification of the liver. See the post for more information.
- To reduce natural sugar, use half an apple and save the other for your next juice.
- Add half a bunch of either Italian parsley or cilantro (a great detoxing herb).
- Another delicious addition is a small knob of fresh raw ginger. Don't over do it as it can be spicy!
Nutrition
Calories: 129kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 95mg | Potassium: 1007mg | Sugar: 18g | Vitamin A: 1310IU | Vitamin C: 65mg | Calcium: 126mg | Iron: 2mg