This past spring, during late March / early April, I faced the worst case of flu I’d had in years. I’ll never know if it didn’t also include a mild case of pneumonia; there were times when my lungs were so congested I couldn’t get enough oxygen and panic arose. It was with a mixture of embarrassment, elation, and trepidation that I contemplated the flu virus’ relentless rampage through my shocked body.

Embarrassment because I had just taught my special seminar, ‘Do-It-Yourself Detox for Health, Beauty, and Vitality’ and here I was sick. One of my Rolfing clients who took the seminar couldn’t understand why I was sick; that was not allowed - only an impostor would teach such a class then become ill. I neglected to tell her that though my fever averaged 103 degrees, I was able to do all my physical conditioning exercises for an hour each day, then hike in the mountainous woods behind my house for another hour (slept and drank liquids the rest of the time). It was partly due to the wonderful celery drink I had every morning while I was sick that I was able to remain active. It gave me a lift that made me feel able to do some exercise. By the way, it is a great drink to have on a regular basis. My husband and I drink it most mornings before having anything to eat.

The elation stemmed from the fact that due to some immune challenges over the previous years, my body hadn’t had the capacity to spike a really good fever. The precipitous rise in temperature was a welcome sign that my body was gearing up for a knock-down-drag-out fight with a flu virus that was replicating at warp speed.

The trepidation was because I was scheduled to give a presentation at the Northampton Whole Health Expo. Though I could work out and hike, my lungs and bronchi were so congested I could barely talk above a whisper, and if I did, was likely to end up hacking and wheezing. The day of my Expo talk, I was still not sure I could talk very well. I still had a fever, but was on the way to recovery, and figured my flu was no longer contagious.

Though I had a voice that sounded like a distant foghorn, I gave the presentation with great gusto. Within reach at all times was my ‘Magic Celery Drink.’ Every so often, I took a swig. That elixir saved the day. My lecture attendees enjoyed the presentation. Among their gifts for attending was the ‘Magic Celery Drink’ recipe.

Here it is:

‘Magic Celery Drink’

*This enzyme and mineral-rich drink is a great immune system booster, and a fabulous way to start your day with a shot of vibrant energy. It should be used immediately after preparing for greatest benefit. (However, the lemon and ginger seem to help it maintain its integrity longer than other fresh juice cocktails, as my Expo experience proved)It is ideal to drink ‘Magic Celery Drink’ on an empty stomach in the morning, though it can be enjoyed almost any time.

*If you are new to juicing and detoxing, you might want to go easy on the garlic, ginger, and cayenne at first. Since the garlic and ginger are excellent herbs for the immune system and circulation, they contribute greatly to the effectiveness of this drink, but use discretion when deciding how much to use.

*Please use organic ingredients - toxins contained in non-organic fruits and vegetables can become more concentrated when you juice them.

- juice of large slice of lemon OR juice of 1/4 lime
- pinch of Celtic sea salt
- fresh ginger to taste (1/2 ”x 1/2” chunk is good)
- med clove garlic
- 3-6 large stalks celery
- 1/4 - 1/2 of a sweet, flavorful variety of apple, such as Honeycrisp, Empire or Braeburn, cut to fit in juicer
- pinch of stevia extract to taste, if desired. *The best-tasting stevia extract I’ve ever tasted is made by KAL . You can find it at Whole Foods Market in Hadley.

Optional:
- To increase the immune-enhancing benefits of this powerful drink, you might want to add some Buffered C powder - 1 gram (1/4 tsp) is a good amount. I like the Buffered C made from cassava root, by Allergy Research Group.
- You can juice some fennel bulb and stalks along with the celery and apple. Fennel will add its aromatic licorice flavor, and is good for digestion.

You Can Make ‘Magic Celery Drink’ With a Juicer (ideally) or a blender.

* If you have a juicer, squeeze lemon into the container that will receive the juice, and add a bit of Celtic sea salt. Juice the rest of the ingredients into the container with the salt and lemon juice. Start by juicing the garlic and ginger, then the apple and celery.

* If you don’t have a juicer, you can use a blender. Put about 12 oz of water into the blender, and squeeze lemon into the water. Add the salt. The apple, ginger and garlic will need to be grated. Chop the celery stalks into little pieces. Add these items to the water in the blender. Add cayenne and stevia. Blend until contents are liquefied fine, then pour the blended contents through a strainer, press the rest of the liquid out of the pulp after it dr

The elation stemmed from the fact that due to some immune challenges over the previous years, my body hadn’t had the capacity to spike a really good fever. The precipitous rise in temperature was a welcome sign that my body was gearing up for a knock-down-drag-out fight with a flu virus that was replicating at warp speed.

The trepidation was because I was scheduled to give a presentation at the Northampton Whole Health Expo. Though I could work out and hike, my lungs and bronchi were so congested I could barely talk above a whisper, and if I did, was likely to end up hacking and wheezing. The day of my Expo talk, I was still not sure I could talk very well. I still had a fever, but was on the way to recovery, and figured my flu was no longer contagious.

Though I had a voice that sounded like a distant foghorn, I gave the presentation with great gusto. Within reach at all times was my ‘Magic Celery Drink.’ Every so often, I took a swig. That elixir saved the day. My lecture attendees enjoyed the presentation. Among their gifts for attending was the ‘Magic Celery Drink’ recipe.

Here it is:

‘Magic Celery Drink’

*This enzyme and mineral-rich drink is a great immune system booster, and a fabulous way to start your day with a shot of vibrant energy. It should be used immediately after preparing for greatest benefit. (However, the lemon and ginger seem to help it maintain its integrity longer than other fresh juice cocktails, as my Expo experience proved)It is ideal to drink ‘Magic Celery Drink’ on an empty stomach in the morning, though it can be enjoyed almost any time.

*If you are new to juicing and detoxing, you might want to go easy on the garlic, ginger, and cayenne at first. Since the garlic and ginger are excellent herbs for the immune system and circulation, they contribute greatly to the effectiveness of this drink, but use discretion when deciding how much to use.

*Please use organic ingredients - toxins contained in non-organic fruits and vegetables can become more concentrated when you juice them.

- juice of large slice of lemon OR juice of 1/4 lime
- pinch of Celtic sea salt
- fresh ginger to taste (1/2 ”x 1/2” chunk is good)
- med clove garlic
- 3-6 large stalks celery
- 1/4 - 1/2 of a sweet, flavorful variety of apple, such as Honeycrisp, Empire or Braeburn, cut to fit in juicer
- pinch of stevia extract to taste, if desired. *The best-tasting stevia extract I’ve ever tasted is made by KAL . You can find it at Whole Foods Market in Hadley.

Optional:
- To increase the immune-enhancing benefits of this powerful drink, you might want to add some Buffered C powder - 1 gram (1/4 tsp) is a good amount. I like the Buffered C made from cassava root, by Allergy Research Group.
- You can juice some fennel bulb and stalks along with the celery and apple. Fennel will add its aromatic licorice flavor, and is good for digestion.

You Can Make ‘Magic Celery Drink’ With a Juicer (ideally) or a blender.

* If you have a juicer, squeeze lemon into the container that will receive the juice, and add a bit of Celtic sea salt. Juice the rest of the ingredients into the container with the salt and lemon juice. Start by juicing the garlic and ginger, then the apple and celery.

* If you don’t have a juicer, you can use a blender. Put about 12 oz of water into the blender, and squeeze lemon into the water. Add the salt. The apple, ginger and garlic will need to be grated. Chop the celery stalks into little pieces. Add these items to the water in the blender. Add cayenne and stevia. Blend until contents are liquefied fine, then pour the blended contents through a strainer, press the rest of the liquid out of the pulp after it d

Though I had a voice that sounded like a distant foghorn, I gave the presentation with great gusto. Within reach at all times was my ‘Magic Celery Drink.’ Every so often, I took a swig. That elixir saved the day. My lecture attendees enjoyed the presentation. Among their gifts for attending was the ‘Magic Celery Drink’ recipe.

Here it is:

‘Magic Celery Drink’

*This enzyme and mineral-rich drink is a great immune system booster, and a fabulous way to start your day with a shot of vibrant energy. It should be used immediately after preparing for greatest benefit. (However, the lemon and ginger seem to help it maintain its integrity longer than other fresh juice cocktails, as my Expo experience proved)It is ideal to drink ‘Magic Celery Drink’ on an empty stomach in the morning, though it can be enjoyed almost any time.

*If you are new to juicing and detoxing, you might want to go easy on the garlic, ginger, and cayenne at first. Since the garlic and ginger are excellent herbs for the immune system and circulation, they contribute greatly to the effectiveness of this drink, but use discretion when deciding how much to use.

*Please use organic ingredients - toxins contained in non-organic fruits and vegetables can become more concentrated when you juice them.

- juice of large slice of lemon OR juice of 1/4 lime
- pinch of Celtic sea salt
- fresh ginger to taste (1/2 ”x 1/2” chunk is good)
- med clove garlic
- 3-6 large stalks celery
- 1/4 - 1/2 of a sweet, flavorful variety of apple, such as Honeycrisp, Empire or Braeburn, cut to fit in juicer
- pinch of stevia extract to taste, if desired. *The best-tasting stevia extract I’ve ever tasted is made by KAL . You can find it at Whole Foods Market in Hadley.

Optional:
- To increase the immune-enhancing benefits of this powerful drink, you might want to add some Buffered C powder - 1 gram (1/4 tsp) is a good amount. I like the Buffered C made from cassava root, by Allergy Research Group.
- You can juice some fennel bulb and stalks along with the celery and apple. Fennel will add its aromatic licorice flavor, and is good for digestion.

You Can Make ‘Magic Celery Drink’ With a Juicer (ideally) or a blender.

* If you have a juicer, squeeze lemon into the container that will receive the juice, and add a bit of Celtic sea salt. Juice the rest of the ingredients into the container with the salt and lemon juice. Start by juicing the garlic and ginger, then the apple and celery.

* If you don’t have a juicer, you can use a blender. Put about 12 oz of water into the blender, and squeeze lemon into the water. Add the salt. The apple, ginger and garlic will need to be grated. Chop the celery stalks into little pieces. Add these items to the water in the blender. Add cayenne and stevia. Blend until contents are liquefied fine, then pour the blended contents through a strainer, press the rest of the liquid out of the pulp after it d

*Please use organic ingredients - toxins contained in non-organic fruits and vegetables can become more concentrated when you juice them.

- juice of large slice of lemon OR juice of 1/4 lime
- pinch of Celtic sea salt
- fresh ginger to taste (1/2 ”x 1/2” chunk is good)
- med clove garlic
- 3-6 large stalks celery
- 1/4 - 1/2 of a sweet, flavorful variety of apple, such as Honeycrisp, Empire or Braeburn, cut to fit in juicer
- pinch of stevia extract to taste, if desired. *The best-tasting stevia extract I’ve ever tasted is made by KAL . You can find it at Whole Foods Market in Hadley.

Optional:
- To increase the immune-enhancing benefits of this powerful drink, you might want to add some Buffered C powder - 1 gram (1/4 tsp) is a good amount. I like the Buffered C made from cassava root, by Allergy Research Group.
- You can juice some fennel bulb and stalks along with the celery and apple. Fennel will add its aromatic licorice flavor, and is good for digestion.

You Can Make ‘Magic Celery Drink’ With a Juicer (ideally) or a blender.

* If you have a juicer, squeeze lemon into the container that will receive the juice, and add a bit of Celtic sea salt. Juice the rest of the ingredients into the container with the salt and lemon juice. Start by juicing the garlic and ginger, then the apple and celery.

* If you don’t have a juicer, you can use a blender. Put about 12 oz of water into the blender, and squeeze lemon into the water. Add the salt. The apple, ginger and garlic will need to be grated. Chop the celery stalks into little pieces. Add these items to the water in the blender. Add cayenne and stevia. Blend until contents are liquefied fine, then pour the blended contents through a strainer, press the rest of the liquid out of the pulp after it d

You Can Make ‘Magic Celery Drink’ With a Juicer (ideally) or a blender.

* If you have a juicer, squeeze lemon into the container that will receive the juice, and add a bit of Celtic sea salt. Juice the rest of the ingredients into the container with the salt and lemon juice. Start by juicing the garlic and ginger, then the apple and celery.

* If you don’t have a juicer, you can use a blender. Put about 12 oz of water into the blender, and squeeze lemon into the water. Add the salt. The apple, ginger and garlic will need to be grated. Chop the celery stalks into little pieces. Add these items to the water in the blender. Add cayenne and stevia. Blend until contents are liquefied fine, then pour the blended contents through a strainer, press the rest of the liquid out of the pulp after it drains, and drink. If you are making cooked vegetable broth, toss the pulp into the pot with the other ingredients.

* CELERY contains all four electrolyte minerals - natural sodium, calcium, magnesium, and potassium. The stress of illness, and lack of appetite when one has flu and fever can drain these essential minerals from the body. Celery juice will help maintain electrolyte levels. It also has a mild diuretic effect. Celery contains eight different families of anticancer compounds, such as pthalides and plyacetylenes, that detoxify carcinogens, especially cigarette smoke. Celery is also a traditional Vietnamese remedy for high blood pressure.

* LEMON contains Vit C and bioflavinoids that are important for healthy connective tissue

* APPLE lowers cholesterol and risk for cancer. Has mild antibacterial, anti-viral, anti-inflammatory estrogenic activity.

* GINGER promotes good digestion, improves circulation, helps lower blood pressure, reduce blood clotting, and prevent dizziness. Also is reputed to have anti-inflammatory qualities.

* FENNEL is very high in Vit C and potassium, also has some anti-inflammatory benefits.

* GARLIC is antibacterial, anti viral, anti fungal. Beneficial for blood lipid balance, thins the blood for better circulation.

* CAYENNE PEPPER is the premier herb for normalizing blood pressure and improving circulation. It acts as a ‘lead herb,’ facilitating better absorption of other herbs and nutrients.

* STEVIA inhibits the growth of bacteria in the mouth that cause tooth decay and gum disease, helps to balance blood sugar, and has a tonic effect which increases alertness and mental acuity.

To improve your health and support your immune system, enjoy 'Magic Celery Drink' often!