Keeping the parsley raw in the mix adds an extra vitality, here giving due respect to Norman Walker who opened the world’s first juice bar in California in 1936 with an uncooked version of this recipe.
Potassium balances out the acids in the diet, and the sodiums, much of which comes from packaged convenience foods, so this base works as a balance from a health point of view.
½ head celery
Bunch of fresh Parsley
Makes 4 litres
Bring 4 litres of water to the boil while you chop the vegetables. Cut the celery across into small crescents. Peel and dice the carrots.
Top and tail the leeks and cut them into circles. Dice the potato, keeping the peel on. Add to a saucepan and cover with the boiling water. Add the stalks from the parsley, reserving the leaf for another recipe.
Simmer for 40 minutes. Take off the heat, and strain.