Green Juice - 2 - Celery, Apple, Pumpkin, Lemon
Here is the recipe for the second green juice.
Hearing a lot of buzz about celery recently, I researched on it a bit on the internet. Raw celery is apparently a good source of Riboflavin, Vitamin A, Vitamin C, Vitamin K and Potassium. An interesting website to check out this type of information on fruits and vegetables is http://nutritiondata.self.com/. The local Namdhari shop stock celery on most days and so do various mega bazaars of malls in Bangalore.
Having successfully acquired my main ingredient from Star Bazaar Orion Mall, Malleshwaram, I decided to throw in an apple for a dash of sweetness, white pumpkin and tomatoes for the body of the juice and lemon juice for tanginess. Other ingredients that you may add is a piece of ginger and/or a couple of carrots.
Method:
There is a debate about "centrifugal versus masticating juicers". To know more about which one of these is better, you may Google for information.
Many websites recommend masticating juicers to extract fiber and juice completely, without static buildup and heating which is bound to happen in centrifugal machines. Apparently centrifugal machines strip the vegetable's molecules of their nutrient value due to static buildup and centrifugal action. I use the National's centrifugal juicer/blender as that is the one that I have and it works well for me.
The celery stalks juice quite easily, whereas the leaves need to be rolled up and fed into the juicer bit by bit. Else the leaves come through without being shredded/blended. Remove the thick pumpkin's skin and cut into small cubes so that it can be fed into the juicer tube. Apple needs to be thin sectors to be juiced properly. Tomatoes may be cut into halves or quarters depending on the size of the tomatoes so that they can be fed through the juicer's tube. Juice the apple last as it gets oxidized when it comes into contact with air. Squeeze a lemon into the juice and give it a mix.
True to it's name, this green juice juice is quite green because of the chlorophyll from the celery. The apple adds a touch of sweetness to the juice. A couple of ice cubes will make for a cool,refreshing, nourishing and hydrating drink for a hot summer day!
Enjoy!
Ingredients for 2 tall glasses.
- Celery - 2 to 4 ribs
- Apple medium size (3" dia) - 1 number
- White Pumpkin - 200gm
- Tomatoes - 1 large or 3 medium size
- Lemon - 1 number
Method:
There is a debate about "centrifugal versus masticating juicers". To know more about which one of these is better, you may Google for information.
Many websites recommend masticating juicers to extract fiber and juice completely, without static buildup and heating which is bound to happen in centrifugal machines. Apparently centrifugal machines strip the vegetable's molecules of their nutrient value due to static buildup and centrifugal action. I use the National's centrifugal juicer/blender as that is the one that I have and it works well for me.
The celery stalks juice quite easily, whereas the leaves need to be rolled up and fed into the juicer bit by bit. Else the leaves come through without being shredded/blended. Remove the thick pumpkin's skin and cut into small cubes so that it can be fed into the juicer tube. Apple needs to be thin sectors to be juiced properly. Tomatoes may be cut into halves or quarters depending on the size of the tomatoes so that they can be fed through the juicer's tube. Juice the apple last as it gets oxidized when it comes into contact with air. Squeeze a lemon into the juice and give it a mix.
True to it's name, this green juice juice is quite green because of the chlorophyll from the celery. The apple adds a touch of sweetness to the juice. A couple of ice cubes will make for a cool,refreshing, nourishing and hydrating drink for a hot summer day!
Enjoy!
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