Ingredients
2 cups cucumber (roughly chopped, peeled if skin is waxed)
2 cups organic celery (roughly chopped)
1 cup parsley (roughly chopped)
2 tbsp lemon (freshly squeezed)
Directions
1
Add the cucumber, celery, and parsley to a blender or juicer.
2
Optional: Strain the juice, separating the pulp; or skip straining for the fiber benefit.
3
Squeeze 2–3 tablespoons of lemon juice into the juice.
4
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
2 cups cucumber (roughly chopped, peeled if skin is waxed)
2 cups organic celery (roughly chopped)
1 cup parsley (roughly chopped)
2 tbsp lemon (freshly squeezed)