Vegan pineapple and celery juice

Vegan pineapple and celery juice: a fresh juice with pineapple, celery, lemon and cayenne pepper – light, aromatic and quickly juiced.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 140 kcal per serving
• Protein: 3 g
• Fat: 1 g
• Carbs: 30 g

Ingredients

• 300 g pineapple
• 4 stalks of celery
• 1 unwaxed lemon
• 1 pinch of cayenne pepper

Method

You’ll need: juicer · chopping board · knife

1. Cut the skin off the pineapple, remove the hard core and cut the flesh into pieces that fit your juicer.
2. Wash the celery thoroughly under running water and trim the ends if needed.
3. Peel the lemon carefully so that, as far as possible, only the flesh is left.
4. Feed the pineapple, celery and lemon into the juicer in turns and catch the juice straight away.
5. Finally, stir in the cayenne pepper briefly so it's evenly distributed.
6. Serve the juice fresh, ideally straight after juicing.

Good to know

A juice like this tastes bright, fresh and pleasantly clear. I especially like it when I want something crisp and fruity in my glass.

Swaps

Pineapple → orange (more citrus, also with vitamin C); celery → cucumber (milder, high water content); lemon → lime (fresher acidity, similar nutrient profile); cayenne pepper → fresh ginger (spicy heat)

Allergens

The juice is generally considered low in allergens, but pineapple, citrus or the heat can irritate sensitive people. For children, it's better to leave out the cayenne; during pregnancy, a freshly made juice from well-washed produce is usually fine in normal amounts. Contains: celery.

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