Cucumber Celery Lime Agua Fresca

Cucumber Celery Lime Agua Fresca

Green juices are always in!

Especially when they’re vibrant, refreshing and nourishing!

Spring is here and it’s the time of year when we’re all thinking about “green-living”. It’s also a great time of the year for supporting your body with green juices.

While many people rush to do all kinds of detoxes in January and the winter, according to Chinese Medicine, spring is actually a better time of the year for cleansing.

What better way to give your body a boost naturally, than with a delicious, hydrating, GREEN agua fresca?!

Traditional Mexican agua frescas or “fresh waters” are thirst-quenching, cooling drinks. They’re a popular drink, especially during the spring and summer months when everyone is looking for revitalizing drinks.

Authentic agua frescas are full of refined sugars though, and that’s not beneficial when you’re wanting something that’s healthier.

I’ve got the perfect solution for that – Cucumber Celery Lime Agua Fresca!

This “green” version is packed with green juices and no added colors, just pure whole food goodness.

Since we’re staying away from sugar with this drink, there’s two options for sweetness – a stevia sweetened version and a naturally sweetened version. Either way, you can’t go wrong!

This delicious drink is also super easy to make. You don’t need a fancy juicer to make this cucumber celery lime agua fresca, just a blender.

The whole, organic vegetable and fruit get blended up in this drink. Don’t worry, it won’t be thick like a smoothie, this green juice is meant to be watery and thin and gets strained before serving.

To blend the cucumber and celery, I use coconut water which adds natural electrolytes, but filtered water can be added instead if needed. The juice of fresh limes also gets added with either liquid stevia or local, raw honey. Everything gets blended up into a beautiful, green agua fresca.

Pour this deliciousness over lots of ice and indulge in this bliss!

Celery Cucumber Lime Agua Fresca

Ingredients

• 2 large organic cucumbers, peeled and roughly chopped
• 3 organic celery stalks, roughly chopped
• 3 cups cold coconut water or filtered water
• 2 large organic limes, juiced
• 2-3 tbsp local raw honey (I use local raw creamed clover) OR 3-5 drops liquid stevia
• Lots of crushed ice, made from filtered water – for serving

Instructions

To a blender, add the cucumber, celery, coconut water, lime juice and liquid stevia or honey to the blender. Blend until pureed and no chunks remain.

Strain through a fine mesh strainer/sieve and discard the solids.

Serve chilled over lots of crushed ice.

Notes

– Best served on day 1, but it can be stored in the refrigerator up to 2 days. Make sure to give it a good shake before serving.

– Yield: Approx. 4 servings

About Emily:

Apple Cinnamon Granola Recipe Emily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and mom of two little loves. She’s the author of the cookbook The Art of Great Cooking With Your Instant Pot and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. Emily is a contributing writer at Traditional Cooking School and her work has been featured on feedfeed, foodandwine, foodgawker, Nourished Kitchen, Delicious Obsessions, Homemade Mommy and in the cookbooks Beautiful Smoothie Bowls and 30 Minute Clean Eats on a Budget. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food and an advocate of “green” living, essential oils and a mindful lifestyle. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish.

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