Whole Foods Living – Celery Juice

I’ve never liked celery – raw or otherwise.  About the most I’ve ever been willing to tolerate is cooking it in my soup, but I still don’t eat it.  But because celery is purportedly a “cure for gout” – something the hubby suffers from on and off (although you do need to eat about four stalks of celery a day for it to be an effective gout remedy) – I decided to incorporate it into the juice I’ve been blending for him.  To mask the flavour of the celery (although you can still smell it), I blended it with banana, apple, orange, grapes (Red Globe), and strawberries in these proportions:

  • one celery stalk
  • one medium Montel banana
  • one small apple
  • one small orange
  • about 12 Red Globe grapes with seeds
  • five strawberries with their stems
  • 150ml of water
  • 1 cup of ice cubes

The resulting juice was very palatable.  I’ve discovered that the key to blending pleasant-tasting juice without having to add sugar (because I can’t stomach sour juice) is to make sure I incorporate sufficient quantities of “sweet” fruits, like bananas and grapes to neutralise the acrid tang from an unripe orange or sour strawberries. 

I was also happy to note that based on “risk versus benefits” and “nutrient density” (i.e. vitamins, minerals, fiber and protein per 100 calories), bananas rated under the category of one of the best foods to consume.  I found that particularly interesting since a lot of weight conscious people I know hold the misconception that bananas are very fattening.  I’ve always found that notion perplexing because all fruits (except avocados) are fat free.

Okay, so one stalk of celery mixed in juice that serves four probably isn’t going to be enough to make a huge difference to the hubby’s gout attacks but perhaps it might be just enough to work as a preventative measure (so long as he watches his consumption of purine-rich foods).  Regardless, celery does have some pretty good properties which can only add to the nutrients in my juice.

I’ve also realised that adding about 150ml of water to my juice mixtures help to thin out the juice mixture sufficiently (without diluting the flavour too much) to make it more “drinkable” as the incorporation of the whole fruit (pulp, skin and all) can result in a rather thick mixture.  Blending in ice chills the juice sufficiently to make it more refreshing.

So you see, a healthier diet doesn’t necessarily mean having to eat more unpleasant foods.  There are ways of combining your food so it tastes good as well.  What good news for the hubby…

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