Some links on this blog are affiliate or referral links. If you buy or sign up through one, I may earn a small commission or credit at no extra cost to you.
As an Amazon Associate I earn from qualifying purchases.
This is just my routine, not medical advice. I'm a photographer, not a doctor.
Making a glass of celery juice most mornings is a good habit I picked up, and it's turned into one of those small rituals I actually look forward to: the kitchen is quiet, the light is soft, and I get a few minutes to myself before the day starts.
What it tastes like
Honestly? Green. Fresh, a little salty, a little grassy. The first few glasses surprised me, and I sipped slowly. Now I like it cold and crisp. If you're curious, start with a small glass and see what you think.
The celery I use
I buy organic celery whenever I can, usually from the grocery store, and sometimes by the case because it's cheaper that way. When I can't get to the store, I've ordered organic fresh celery on Amazon (affiliate link). Look for firm, bright stalks with fresh-looking leaves.
How I make it
- Wash well. I separate the stalks and rinse each one, especially near the base where dirt hides.
- Trim. I cut off the very bottom and any brown spots. I usually leave a few leaves on.
- Juice it. Run the stalks through a slow (cold-press) juicer, like this one (affiliate link). One large bunch gives me about one tall glass (roughly 16 ounces). No juicer? Chop it, blend it with a splash of water, and strain it through a nut-milk bag or a fine strainer.
- Drink it fresh. I like it right away, while it's cold and bright green.
- Clean up right away. Rinsing the juicer before the pulp dries saves a lot of scrubbing later.
My routine
I drink it first thing, before coffee, while I check the light outside and plan my day. I keep it plain, but plenty of people add lemon, cucumber or apple. Make it however you enjoy it.
Tips for a busy week
- Prep ahead. On Sunday I wash and trim several bunches and store them in a container in the fridge, so mornings take five minutes.
- Store juice cold. If I make extra, I keep it in a sealed glass jar in the fridge and drink it within a day.
- Use the pulp. It goes into soups, broths or the compost bin.
Why I keep doing it
For me it's less about the juice and more about the pause. It's a small, steady habit that starts the day on my terms. If you try it, I'd love to hear how you make yours.
This post shares my personal routine only. It isn't medical advice. Talk with your doctor before changing your diet, especially if you have a health condition or take medication.