My Sunshine Burst of Asparagus Recipe boasts about the benefits of juicing asparagus and pineapple, but today I added celery to that recipe and not only did it add a kind of salty taste, it also gave it a more refreshing touch. It added that little “aahhh” after each big sip.
Celery juice is highly nutritious (celery leaves are high in Vitamin A; stems have Vitamins B1, B2, B6 and C, potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and essential amino acids), has virtually no calories, and helps equalize our body’s PH‘s through its alkalizing qualities.
Celery juice can be used as a digestive aid and traditionally has also been used to treat cancer, insomnia, lower blood pressure, prevent gall and/or kidney stones, encourage weight loss and act as a diuretic and anti-inflammatory.
I added two large stalks taken from a bunch of celery.
Sunshine Burst of Asparagus Juice
1 whole pineapple (I do not juice the rind because I don’t think it’d be tasty and I’m allergic. However, I’ve heard you can if it’s organic and it’s also where the highest concentrations of bromelain reside.)
1 bunch of asparagus (about one pound and I find they are much easier to juice when you put the good part down first and the woody part up)
2 medium sized oranges (peel but try to include as much as the pith or the ‘soft white part’ because it’s good for you and do not juice the rind because it will make your juice sour and nasty)
3 medium sized carrots (unpeeled but you can peel away all the vitamins, minerals and nutrients if you want)
2 large stalks (include the leaves if there are any. They are tasty and good for you!)