Pin it My mother-in-law handed me a glass of this bright green potion one groggy Sunday morning, and I honestly thought she was trying to cure a hangover I didn't have. Turns out, she'd just discovered celery juice and was evangelizing with the zeal of a recent convert. One sip in, and the clean, zesty wake-up call had me padding to the kitchen to beg for the recipe.
Last summer, I started making this for my roommate before her early shifts at the hospital. She was skeptical at first—something about the color—but now she texts me from work asking if I've prepped the morning batch. There's something wonderful about watching someone's face transform from sleepy suspicion to actual delight.
Ingredients
- Fresh celery stalks: I've learned that celery's natural saltiness is the secret backbone here, so don't be tempted to skip it.
- Fresh ginger: Peel it thoroughly and slice it thin—those papery skins can make your juice unexpectedly fibrous.
- Fresh mint leaves: Only add these right before blending, or they'll lose that fragrant kick that makes everything feel spa-quality.
- Lemon juice: Roll the lemon against your counter before cutting to maximize every drop of juice.
- Agave syrup: Start with one tablespoon and adjust from there—some days you want it sweeter than others.
- Himalayan salt: Just a pinch brings all the flavors forward the way salt does in a proper cocktail.
- Ice cubes and cold water: The temperature matters—a room temperature green juice feels medicinal, but ice-cold feels like a treat.
Instructions
- Prep your produce:
- Rough chop the celery into manageable chunks and peel that ginger—I use a spoon to scrape off the skin without wasting any of the good stuff.
- Load the blender:
- Toss in everything except the ice and water first, letting the ingredients settle naturally rather than forcing them down.
- Add the chill:
- Dump in your ice cubes and pour in the cold water—you want the mixture to have some room to move around.
- Blend it up:
- Start on low speed for about 10 seconds to break things down gently, then crank it to high for a full minute until you can't see any distinct pieces.
- Strain if you prefer:
- Pour everything through a nut milk bag or fine mesh sieve, using a spoon to press out all that liquid gold—though leaving some pulp gives it more body.
- Taste and tweak:
- Take a sip and ask yourself if it needs more sweetness or perhaps just another pinch of salt to make everything sing.
- Serve it fresh:
- Pour over fresh ice in your favorite glass and drink immediately while that ginger still has its bite.
Pin it My brother visited last month and accidentally drank my entire batch before I'd even had a glass. He called from the airport two days later demanding the recipe, claiming nothing at his fancy juice bar compares to what comes out of my beat-up blender.
Making It Your Own
I started adding cucumber during particularly humid weeks when the celery alone felt too intense. The extra water content makes everything feel lighter and more hydrating without diluting that gorgeous green flavor.
The Texture Question
Some mornings I skip the straining step entirely and embrace the fiber-rich pulp. It keeps me full longer, and there's something satisfying about chewing your juice a little—feels more substantial than just drinking vitamins.
Batch Prep Wisdom
I used to prep everything the night before, but I learned the hard way that cut celery loses its crispness in the fridge. Now I just wash and trim the stalks, leaving the actual chopping for morning when everything is at its freshest.
- Store celery upright in a glass of water if you must prep ahead—it stays remarkably crisp.
- Ginger freezes beautifully, so I always keep a peeled chunk in the freezer for emergency juice situations.
- Lemon juice can be frozen in ice cube trays for those times when you're out of fresh lemons.
Pin it Here's to mornings that start with something vibrant and intention-setting, even if the rest of the day unfolds in complete chaos.
Recipe FAQs
- → Can I make this ahead of time?
While best enjoyed fresh, you can store this blend in an airtight container in the refrigerator for up to 24 hours. Natural separation may occur—simply stir before serving and add fresh ice.
- → Do I need to strain the mixture?
Straining is optional. For a silky smooth texture, use a fine mesh sieve or nut milk bag. Leaving the pulp intact adds fiber and creates a more filling beverage with extra body.
- → Can I substitute the sweetener?
Absolutely. Maple syrup works beautifully as a vegan alternative, while honey adds floral notes. Adjust the amount based on your preference—start with one teaspoon and add more to taste.
- → What if I don't have a high-speed blender?
A standard blender works too, though you may need to blend longer and chop ingredients more finely. For the smoothest results without a high-speed blender, strain thoroughly through cheesecloth.
- → How can I make this more filling?
Add half a green apple or cucumber for extra volume and nutrients. You can also blend in a tablespoon of chia seeds, which will thicken the drink and provide lasting energy.