Green juice | apple celery juice

Current likings

The transition to green juice has been a slow one for me. I am happy eating the greens rather than them blended up.  What actually caught my attention towards green juices was the one at the Cafe, near my place of work. Since it was very popular, I decided to try it. The combination of apple with celery and spinach was unique. Since then, I started making this combo once a week at home.

Ingredients for this green juice

The apple celery juice is one of the easiest combos. Just three-ingredient you need to get this done.
Green apple– the sweetness of the juice comes from the green apples. Since the green granny Smith apples have a bit of tartness, they pair well with the celery. We use the green apples to make quick snack nachos or to make an instant pickle to go with Indian meals too.
Celery- the stalks of celery are very useful as an anti-inflammatory agent. This is what I love about them in winter. It took me a while to love them, so give them smaller portions in your juice till you finally get to ease into the flavour.
Spinach– baby spinach doesn’t provide any additional flavour, but this is the green you need in your juice. So add a handful or two while making your juice. I love baby spinach in fresh salads and hidden in smoothies.
The apple celery juice made here has no added sweetness. I find it nicer to have them that way. However, if your sweet tooth beacons, add some honey or agave to the juicing mix.

Water or ice?

Depending on the season and the need for hydration levels, you may want to thin out the juice. Usually, I use water to blend and use ice only to add a bit of fun.
With the Sydney weather, I hardly need any ice! So the choice is yours.

Variations to the apple celery juice

There are a few different variations you can make with this base green juice combo. A few that I have tested are here.
Ginger– during the cooler months, the ginger adds a good warmth to the juice as you sip. It is also a soothing feeling if you have a bit of a sore throat.
Lemon– the zing of the lemon is welcome while juicing an apple. Just a wedge would do to being a variation to the flavour.
Cucumber– instead of adding water,  I add cucumber to make the juice. This is a great idea for summer (similar to the cucumber grapes smoothie weaker very year). Cucumber adds a lot of water and good minerals to any juice mix.

Using the juicing pulp

Just as we discussed when we were juicing up the Pineapple ginger combo, juicing pulp is always the issue highlighted. The main reason is it is still a good nutritious part of the fruit or the vegetable, so why waste it. Usually, I blend the juicing mix to form vegetable chutneys. So this apple celery juice mix will happily hide in the no-cook apple chutney that pairs well with dosas and idly. You can freeze the pulp if you are making a big batch and use some in soups or curries to add thickness.

Few more with celery

Celery is not a usual ingredient in Indian cooking, yet is easily available as soon as you are outside the country. Indian recipes do take up the celery flavour really well and should be tried more often. Here are a few of my successful tries with this vegetable.
Dal paratha with celery leaves
Celery kootu curry
Carrot celery soup

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I hope you like this refreshing combo as much as I do. When you do use our recipe, rate us and tell us how you went. We love to hear from you stag your creations #mildlindian on the socials. Stay connected with us by subscribing to this blog or through Instagram, Twitter or Facebook.
Take care and see you in the next post.