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Homemade Celery Juice Recipe for a Healthy Start

This is the ultimate celery juice recipe for anyone who doesn't own a juicer. By using a standard blender and a fine-mesh strainer, you can extract every drop of nutrient-rich green juice right in your own kitchen. This method retains more fiber than a traditional juicer, keeps food waste to a minimum, and delivers a refreshing, hydrating drink packed with vitamin K, vitamin C, and potassium. Perfect for a morning wellness routine or an afternoon pick-me-up!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Beverage, Breakfast, Snack
Cuisine American, Gluten-Free, Healthy, Vegan
Servings 1 arge glass (approx. 16 oz / 475 ml)
Calories 50 kcal

Equipment

  • High-speed blender (or any standard countertop blender)
  • Fine-mesh strainer, nut milk bag, or cheesecloth
  • Large bowl or measuring cup (to catch the strained juice)
  • Spatula or spoon (for pressing the pulp)
  • Cutting board and sharp knife

Ingredients
  

  • 1 large bunch fresh celery (about 500g / 1 lb) – preferably organic
  • ½ cup filtered water (to help the blender catch the celery)

Optional flavor add-ins (choose one or combine):

  • ½ green apple (for natural sweetness)
  • ½ lemon or lime (for brightness and to reduce bitterness)
  • 1-inch knob of fresh ginger (for a zesty kick)

Instructions
 

  • Wash thoroughly. Rinse the celery stalks under lukewarm running water. Scrub each stalk with your fingers to remove all dirt and grit, especially near the base. If you are sensitive to bitter flavors, remove the leafy tops—they are the most bitter part.
  • Prep the celery. Cut off the root end and the tops. Separate the stalks and chop them into 3–4 inch pieces to make blending easier.
  • Soak (optional but recommended). For the smoothest consistency, soak the chopped celery in cold water for at least 1 hour (or overnight). This softens the tough fibrous stalks.
  • Layer and blend. Add the ½ cup of water to the blender first. Add the celery pieces a handful at a time, filling the blender about ⅔ full. If using add-ins (apple, lemon, ginger), add them now. Blend on high until completely smooth and liquefied, about 45–60 seconds. Use the blender tamper if needed to push ingredients into the blades.
  • Strain the juice. Set a fine-mesh strainer, nut milk bag, or cheesecloth over a large bowl or measuring cup. Pour the blended celery mixture into the strainer.
  • Extract all the liquid. Using a spatula or the back of a spoon, press down firmly on the pulp to squeeze out every last drop of juice. If using a nut milk bag, twist and squeeze firmly until the pulp is dry.
  • Serve immediately. Discard the dried pulp (or compost it!). Pour the fresh green juice into a glass, serve over ice if desired, and enjoy right away for maximum nutrient retention.

Notes

  • Vegan / Whole30 / Keto: This recipe is naturally compliant with all of these diets—just skip any sweet add-ins like apple.
  • Too Bitter? The lighter green inner stalks are sweeter and less bitter than the dark outer stalks. Also, adding a pinch of sea salt and a squeeze of lime juice dramatically reduces bitterness.
  • Can I skip straining? Absolutely! If you prefer a thicker, fiber-rich smoothie-style drink, skip the straining step and drink it as is. Just add a little extra water to reach your desired consistency.
  • Make-Ahead: Fresh celery juice is best consumed immediately. However, you can store it in an airtight mason jar in the fridge for up to 24 hours. Shake well before drinking.
  • Freezer: Pour leftover juice into ice cube trays and freeze. Use these cubes in future smoothies or add to water for a flavor boost.
  • Juicer Alternative: If you own a juicer, simply feed the washed celery stalks directly through the machine—skip the water and straining steps entirely.
Keyword blender juice, Celery juice recipe, green juice, healthy drink, homemade celery juice, low-calorie drink, morning routine, vitamin K juice