Fusion Wellness

Easy · Cold

Pineapple Kombucha Celery Surge

A vibrant, effervescent green surge blending tropical pineapple with crisp celery, gut-friendly kombucha, and a whisper of ginger. Sora's signature balance of bioavailable greens and living probiotics in every electric sip.

Recipe by

Sora Vanh

The Green Whirl Alchemist

Prep

15 min

Total

15 min

Method

Rinse celery stalks and slice into 2-inch pieces. Peel and dice the fresh ginger. Set aside.

Cut the pineapple into rough 1-inch chunks, discarding the tough core. Juice the half lime and zest a few ribbons of peel for garnish.

Measure chia seeds into a small bowl, add 3 tbsp of the kombucha, and let them swell for 5 minutes until a gel forms around each seed.

Add the soaked chia seeds and their liquid to the blender pitcher first.

Pour in the remaining kombucha and coconut milk drink, then add spinach, celery pieces, pineapple chunks, and diced ginger.

Blend on high for 90 seconds, until the mixture is uniformly smooth and the celery and pineapple are fully puréed. Taste and adjust sweetness with honey if desired.

Pour into two tall glasses over ice if a chilled texture is preferred, or serve immediately at room temperature.

Top each glass with a lime zest ribbon and a pinch of hemp seeds if using. The effervescent kombucha will keep the surge lively for up to 4 hours refrigerated.

Grade pending

Nutri-Score

Estimated nutrition

Grade pending · 100% ingredient coverage

Calories

510

per serving

Protein

12g

Carbs

56g

Fat

33g

Sodium

245mg

Sugar FreeAnti InflammatoryGut HealthImmune SupportLow SodiumAntioxidant RichDigestive HealthProbiotic IntakeWhole Foods

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 100% ingredient coverage

kg CO₂e

0.8

per serving

Kombucha drives 35% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamyGelatinousSilky

Aromas

CitrusFermentedGingerHerbalTropical

Kitchen Equipment

Primary Tool

High Speed Blender

High Speed Blender Chef Knife Cutting BoardGlassesMeasuring Cups Measuring SpoonsMicroplane ZesterSmall BowlHemp SeedsIce Cubes

Techniques

BlendingChillingSoakingZesting

Safety & Storage

Storage

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High Risk Population

This recipe contains live kombucha cultures and unpasteurized ginger. Immunocompromised individuals, pregnant individuals, young children, and elderly persons should exercise caution with raw fermented products.

Cross Contamination

Thoroughly clean blender pitcher and all utensils before use, especially if previously used for other ingredients. The optional hemp seed garnish mentioned in the finish step is not listed in the ingredients—if adding, ensure no cross-contact with tree nuts or other allergens occurred during sourcing.

Drug Interaction

Kombucha contains caffeine and live bacterial cultures that may interact with certain medications including immunosuppressants, blood thinners, and diabetes medications. Consult a healthcare provider if taking prescription medications.

Handling

Use clean hands and sanitized equipment throughout preparation. Rinse all produce thoroughly under running water before use to reduce microbial load.

Pro Tips

Technique

Add the soaked chia seeds to your blender first with a splash of the kombucha liquid — this creates a gel matrix that acts like a microscopic net, suspending the pineapple and celery fibers into a uniformly smooth surge that won't separate.

Substitution

Fresh mango makes a wonderful swap for pineapple if you want a milder tropical note, and it keeps the color beautifully golden while still delivering those digestive enzymes your gut will thank you for.

From the chef

Kombucha does two things here: it provides living probiotics and it adds an effervescent lift that no blender can fake. The trick is blooming the chia seeds in kombucha before they go in — they form a gel that gives the finished blend a silky, slightly viscous body without any added thickeners. Celery brings crisp mineral depth, pineapple delivers sharp tropical sweetness, and ginger ties them together with warmth. No processed sugar, no dairy. Blend high until the celery is completely smooth, taste, and let the kombucha bubbles do the rest. Electric, gut-friendly, and genuinely alive.

Sora VanhThe Green Whirl Alchemist

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TagsTropicalGreensFermentedRefreshingEasy PrepQuick

AllergensCelery

Source: generated · June 13, 2026