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Yes, juicing celery in a Ninja is doable—use a cold-press model, a micro-juice filter, or blend and strain for smooth results.

Yes, you can juice cactus pads (nopales) if you de-spine, rinse well, and strain the thick pulp for a smooth drink.

Yes, you can juice dandelion leaves; the juice is bitter but workable with smart prep and balanced ingredients.

Yes, you can juice beet leaves; the greens are edible and blend well with apples, lemon, and cucumber when washed and trimmed.

Yes, juicing an orange with the outside on is possible, but expect firmer bitterness and a bigger hit of aromatic oils from the colored layer.

Yes, you can juice crab apples with a home juicer; prep the fruit, remove seeds, and strain for bright, tart crabapple juice.

Yes, you can juice Concord grapes; choose a method, strain to your taste, and chill quickly for the freshest flavor.

Yes—celery juice keeps 24–72 hours in the fridge (airtight) or a few months frozen; quality and nutrients drop fast with time.

Yes, whole citrus with peel can be processed, but bitterness, strong oils, and residues mean you should prep carefully and use it sparingly.

Yes, you can make celery juice with a Magic Bullet by blending chopped stalks with a splash of water, then straining through a fine bag.