Sounds like a noble quest. Start by stripping the old handles and jars of any grime and old glue, then sand them smooth—just enough to keep the grain, not so much that you lose the patina. For the blender handle, reattach it with a sturdy, food‑safe epoxy that’s been tested for heat, and give it a light coat of beeswax; it’ll keep the wood from cracking and gives it that warm, worn feel. The clay jar—pick a bisque that’s been glazed with a food‑safe, non‑toxic glaze, or just leave it unglazed for that raw, earthy look. If you’re worried about contamination, heat it to about 600°F for an hour; that kills bacteria without altering the clay. Now for the ancient blending trick: use a stone mortar and pestle to pre‑grind the harder fruits and veggies. The slow, manual grinding releases enzymes and reduces the need for a high‑speed motor, which is gentler on the nutrients and keeps the taste pure. Add a splash of fermented tea or a few drops of apple cider vinegar to help break down fibers; this is something monks used for centuries to make their soups more digestible. Finish with a splash of coconut water or oat milk, then blend on low—low enough that the motor feels the load and runs efficiently. Keep the mix moving, but avoid overheating. The result is a smoothie that respects the past and is kinder to the body.

Sounds like a project I can respect. Just remember the wood and clay need the same kind of care you give a fragile frame: keep the finishes tight, but not too tight. If the blender handle starts to wobble after a few months, replace the epoxy with a quick‑dry epoxy that’s heat‑resistant, and reapply the beeswax. And if the clay jar cracks after a few washes, that’s a sign the glaze wasn’t thick enough—use a thicker, non‑porous glaze next time. Keep a small notebook for each batch, note what feels right, what feels off. That way you can tweak the process before you go full-on “ancient‑but‑modern” kitchen. Good luck, and let me know how the first batch turns out.