The dang gui in particular has
a strong celery flavor that complements this dish nicely.
Not exact matches
So mainly all you need is: 1/2 green
celery, washed, dried and chopped in 1 cm pieces (cut it in horizontal, do not follow the shape of the stalks, just chop them), 2 cups of Grana Padano cheese flakes (you can use also parmiggiano but I personally think it has a
stronger taste and it covers too much the
celery flavor... but you can try that version too), 2 tbsp.
Taiwanese
celery is sold with the leaves intact, and the stems are thin and hold a
strong celery leaf
flavor, much more than American
celery.
I like to use ginger to counter act the
flavor of the
strong veggies, in this case the kale, parsley and
celery.
2 ripe avocados, peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a
stronger flavor Diced carrots,
celery, and raw squash to taste (optional)
I will admit that
celery is not my favorite
flavor — I can handle one or two stalks if there are
stronger flavors to dominate — but this juice looks lovely!
2 ripe avocados, peeled, de-seeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion in rings or a leek for a
stronger flavor Diced carrots,
celery, and raw squash to taste (optional)
I personally find
celery and parsley have a
strong flavor, and since I like my smoothies on the sweeter side, I save those for my pressed green juices (vs. smoothies).
You can adjust the amounts of cucumber,
celery etc depending on what
flavors you like to be
strongest.
Celery has a
strong, distinctive
flavor that a couple of people find off - putting, but most people enjoy it dipped into hummus or ranch, cooked into a wide range of soups, stir fries, and pastas, or even smothered in peanut butter and topped with raisins.