I have loved celery juice now for a little over 9 months. I talked about it here, in this post. I swear to goodness it helps with digestion, clarity, my skin, my hair… which I think is all tied to gut health. I really think it has healed my gut from SIBO. I have read science behind “The Celery Juice Diet” thanks to the Anthony William books and I think it works, maybe it’s mumbo jumbo, but who cares if I feel better, right?
So I have been strict, per Anthony William, about drinking straight, pure, freshly made celery juice… until we went to LA last week. I had a juice called “Fat Burner” that also incorporated turmeric and lemon juice with the celery and it was SO good. I also realized, all those juice places are making their juice ahead of time so why can’t I? So here is a recipe for a big batch of “Burner Juice” that I drink every morning (yes on an empty stomach!) or even mid day. I added a little ginger to add in digestion, the turmeric is great for squelching inflammation, the lemon also aids in digestions, supports weight loss and promotes hydration and of course the celery, which is vitamin rich, gut-friendly, anti-inflammatory and last but not least detoxifying. So yes, a power juice perhaps?
You can use a juicer (I have this one) or a high powered blender and a nut milk bag to make this juice. Since this recipe makes roughly 8 cups, you may have to do it in batches and mix it all together in a large container. I use this extra large mason jar! I like to drink it with in 2-3 days for maximum freshness!
- 5 Heads organic celery cleaned and chopped
- 1 Inch piece of fresh ginger
- 6 1 Inch pieces of fresh turmeric (a small handful)
- 2 Whole lemons peeled, most of pith removed
- If using juicer, run all ingredients through juicer. I like to layer the ingredients and not add all of one at once.
- If using a smaller juicer like mine, pour juice from pitcher into mason jar once it becomes full.
- Once everything is juiced, mix together in mason jar and refrigerate!
For High Speed Blender/Nut Milk Bags:
- Add chopped celery, lemon, ginger and tumeric in batches to high speed blender.
- Add a splash of cold water so the blender blades can turn. Blend for about 30 seconds until it is a thick purée.
- Place a “nut milk bag” (I have these) over a large bowl to pour the purée into it.
- Squeeze out juice into large bowl by wringing out the bag.
- Once all juice is in large bowl transfer to a mason jar and refrigerate!