Juice S.O.S.

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist


We’ve all done it at some point. Juiced up a bunch of vibrant, healthy and delicious vegetables and fruits only to taste it and think – ick!


My first botched batch of juice had way too much ginger. I love ginger and know how good it is for immunity and digestion so I figured, the more the better! When my beautiful green juice, made with local, organic veggies from my CSA/farm share box, like kale, swiss chard (silverbeet), dandelion greens and collards (cabbage leaves), celery, cucumber tasted awful, I was determined to rescue it and turn my juice into something palatable. No way was I wasting all that green goodness!


Here are some tips for how to turn any juice disaster into a delicious drink. Start by adding more ingredients to boost nutrients and tweak the flavor. If this doesn’t do the trick, then try diluting and pouring your juice over ice. If all else fails blend in some smooth and creamy fruits.


Step 1: Don’t throw it away!
With a bit of creativity and determination you can transform your juice from icky to yummy, strong to subtle or bitter to sweet.


Step 2: Add more ingredients
• Sweet- apple, pear, strawberries, peach, watermelon, butternut squash (baby pumpkin), celery root/celeriac
• Tart – pineapple, mango, orange, clementine, grapefruit, kiwi fruit, blackberries, raspberries, lemon, lime (remove citrus peels for less zest/bitter flavor)
• Heat- jalapeno, serrano, habanero or other hot pepper (capsicum), sprinkle some cracked red pepper, chipotle, cumin or other spice on top
• Flavor- fresh is best but dried works too sprinkled and mixed in. Thyme, cilantro (coriander), basil, mint, fennel, cinnamon, parsley, ginger, scallion, red onion, garlic, etc…
• Neutral- zucchini (courgette), summer squash (yellow squash) cucumber, jicama (yam bean,) grapes, romaine lettuce (cos lettuce)


Step 3: Dilute with
• Coconut water
• Water
• Juice of just one fruit/veggie (like 100% carrot, apple or orange)
• Your favorite juice
• Pour over ice


Step 4: Blend in more flavors
• Banana
• Avocado


Here are more good ideas to try http://www.rebootwithjoe.com/jamins-juicing-tips/


Have fun with your new creation. We’d love to hear about your juice adventures!




Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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