Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
chop up the apples into 4 and core if your juicer requires it.
juice half the apples.
juice the celery and the parsley.
juice the rest of the apples.
serve right away as is or over ice.
enjoy and feel better!
Push the tomatoes , celery, ginge and apple through the chute of a juicer.
Fill a glass with ice cubes and pour the juice over and stir with a celery stick.
Place carrot pieces in blender bowl.
Cut 1-inch off a raw celery stick and place in blender bowl.
Add garlic to blender bowl.
Add ginger powder to blender bowl.
Add cayenne pepper to blender bowl.
Place all concentrated juices and other ingredients in blender together.
Add distilled water to fill blender bowl. Blend for a few seconds.
Add Vegit (an all vegetable seasoning) as desired (optional).
Conversely, this drink may not be the most palatable, however, it is certainly therapeutic in its design.
Mix ingredients together well and stuff celery pieces.
Makes 6 servings.
One stalk equals 1/2 meat and 1 vegetable.
Scrub the carrots well and cut the tops off the carrots.
Wash the celery.
Cut the celery, carrot and ginger to an appropriate size that will allow you to process the vegetables in your juicer.
Mix well once the vegetables have been juiced.
Now enjoy.
Note: if you like the heat and flavour of the ginger you can increase the amount you juice.
Chop celery and onion through blender; melt bouillon cubes in hot celery juice.
Make white sauce with butter, flour and milk and mix with celery; serve with crackers.
(Also good with casseroles.)
olonial: After preparing the previous recipe (let cool first), add 1
metal blade - add garlic, celery, hot peppers, and the quartered
mall saucepan, add 1 cup celery, 1 cup carrots and 1
he water and add tomatoe juice to the pot and heat
br>While beets roast, peel celery root with a sharp knife
1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
saute the onions, parsnips and celery until softened, about 4 to
ith a metal blade, add celery and pulse until it turns
ot over medium heat. Add celery roots and cook, turning frequently
mall ice cubes. Add sliced celery and let it soak in
hen drain.
Use either celery or slices of onions with
Finely chop green pepper, celery, onion. Saute in a large
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.