This is a delicious, sweet, creamy juice, with just a hint of saltiness from the celery.
Celery is high in natural sodium and is essential to include in your juices when you are doing a juice fast.
Leaving as much of the pith on the oranges as you can gives you more riboflavin and a nice creamy texture. I’ll tell you the easiest way I’ve found to do this below. This bright orange juice is also high in Vitamin C, beta-carotene.
Ginger has many amazing qualities and is very warming. But go easy at first if you aren’t used to it, a little goes a long way. You want to use an amount that tastes good to you.
2 stalks celery
slice of ginger
Peel the oranges, but leave the pith intact. The easiest way to do this is with a sharp knife or vegetable peeler. If the oranges are organic I like to dehydrate the peel to use in other ways. It’s nice to use a julienne slicer too, you end up with little strips that dehydrate quickly and are easy to use.
If the carrots are not organic peeling them too will help, but as always it’s best to buy both carrots and celery organic because they are on the ‘dirty dozen’ list of produce highest in pesticides.
Juice the oranges first. The pith makes the juice creamy, adding a nice texture and flavor. Juice the carrots and celery and enjoy!