Ingredients
Directions
Add the cucumber, celery, and parsley to a blender or juicer.
Optional: Strain the juice, separating the pulp; or skip straining for the fiber benefit.
Squeeze 2–3 tablespoons of lemon juice into the juice.
Divide between two glasses. Makes approximately 12 ounces total.
Chef's Notes
Substitutions
Substitute parsley with cilantro.
Substitute cucumber with jicama.
Making This Juice Without A Juicer
Don’t have a juicer? No problem! This juice can be made in a blender. If you don’t love pulp-infused juice then simply blend then strain the juice in a fine mesh strainer.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Add the cucumber, celery, and parsley to a blender or juicer.
Optional: Strain the juice, separating the pulp; or skip straining for the fiber benefit.
Squeeze 2–3 tablespoons of lemon juice into the juice.
Divide between two glasses. Makes approximately 12 ounces total.
