Carrot, Celery, and Ginger Juice

To make carrot, celery, and ginger juice, start by peeling 10 large carrots and washing 1 celery stalk and 1 piece of ginger thoroughly. Dice them into chunks, then add all the ingredients, including 0.5 cup of lemon juice, 1 liter of water, and 0.25 cup of bio-honey, to a blender. Blend on high speed for about 4-5 minutes until smooth. Finally, strain the juice through a sieve to separate it from the pulp, chill in the fridge, and enjoy!

Yes, carrot, celery, and ginger juice is suitable for a vegan diet. The ingredients used in this juice—carrots, celery, ginger, lemon juice, and honey—can be easily modified. If you want to keep it vegan, simply substitute the honey with agave syrup or maple syrup for sweetness.

If you don't have all the ingredients on hand, you can substitute the celery with cucumber for a refreshing twist, or use turmeric instead of ginger for a different flavor profile. Additionally, if you prefer a sweeter juice, you can replace the bio-honey with any natural sweetener like stevia or coconut sugar.

To store leftover carrot, celery, and ginger juice, pour it into an airtight container and keep it in the refrigerator. It’s best consumed within 2-3 days for optimal freshness and flavor. Make sure to shake or stir the juice before drinking, as separation may occur.

Carrot, celery, and ginger juice pairs wonderfully with light meals such as salads, sandwiches, or wraps. It also complements breakfast dishes like oatmeal or smoothies. For a refreshing snack, enjoy it alongside fresh fruits or vegetable sticks.