Celery Juice with Apples, Ginger, and Lemon
When I was in Paris, I would, on each free morning, visit a new monument or museum or park, and after, a new coffee shop. At each coffee shop I went to, fresh juice was always on the menu. Freshly squeezed orange juice in Paris is not a treat like it is in the US, where juice from concentrate is the expectation and each bottle that defies this norm earns a prestigious designation. At each market, there is a machine into which you insert whole oranges and out of which you are gifted (as if miraculously) fresh orange juice. However, at the cafes—mostly Parisian takes on classic “third-wave” coffee shops with oat milk and match and chia puddings—celery juice was always an option. And as orange juice had become its mainstream cousin, celery juice always felt like a treat. Sweetened with apples, spiced with fresh ginger and topped with a mountain of fresh mint leaves, it was the most refreshing way to start my morning.
Now, cooped up in the confines of my home outside of Boston, venturing out to a museum or coffee shop feels like a distant dream. This point in time feels daunting and I often feel out of control. So, in some sort of mundane, defiant reclamation of freedoms and indulgences lost, I have been making celery juice. And lucky for me, it couldn’t be easier!
Ingredients
(makes 2 servings)
3 stalks celery, cleaned and cut into thirds
1 small green apple, cut into cubes
1 1inch cube ginger
Juice from 1/2 lemon
1-1/4 cup filtered water
*optional: 1/2 tsp cayenne
Directions:
Blend all ingredients together
Run through fine mesh strainer or cheese cloth into desired glass over ice.