What you will need
- 4 large celery stalks
- 1 cucumber
juice of 1 lemon
1 inch fresh ginger peeled- 1 cup cold water
- handful of ice
How to make it
Wash fresh produce, remove seeds and cores, and cut firm ingredients into small pieces.
Add the water or other liquid to the blender first. Add the prepared produce and blend until finely broken down.
For a thinner drink, pour through a clean fine sieve over a bowl and press gently. Keep the pulp if you prefer a thicker blend.
Taste and adjust with a little more water or citrus. Divide into glasses and serve promptly.
What's in this drink
- Celery: Two nutrients listed for reference celery are 29.3 mcg vitamin K and 36 mcg folate (DFE), measured per 100 g. USDA: Celery, raw.
- Cucumber: Two nutrients listed for reference cucumber are 16.4 mcg vitamin K and 0.259 mg pantothenic acid (B5), measured per 100 g. USDA: Cucumber, with peel, raw.
- Lemon juice: Two nutrients listed for reference lemon juice are 38.7 mg vitamin C and 20 mcg folate (DFE), measured per 100 g. USDA: Lemon juice, raw.
Nutrient figures are per 100 g of the USDA reference ingredient, not per serving.
Straining and dilution change this celery cucumber lemon juice, so fiber or minerals listed for raw ingredients cannot be assumed to remain in the same amounts.
Storage
Cover and refrigerate leftovers promptly. Follow the storage directions on opened packaged ingredients. FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Short FAQ
What should I check before starting?
Cut celery across the fibers into short pieces. Blend thoroughly before straining; long strings can collect around the sieve.
Can I change an ingredient?
Add ½ cored apple for sweetness, use fewer celery stalks for a milder drink, or leave out ginger. Plain water works well here.
