Red Rush Juice – Recipe of the Week

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

This juice offers a rush of antioxidants and other potent phytonutrients that can energize and flood your system with health promoting properties. The rich red color in these vibrant fruits and veggies signals a wealth of nutrition tucked inside of a deliciously balanced sweet juice.

For those who don’t love the flavor of beets in their juice, give this one a try! I promise the beet flavor is not prominent (it was the first beet juice rated highly by all of my “test subjects” at home!).

Lycopene, found in watermelon and tomatoes, is a well known member of the carotene family (like its orange relative, beta-carotene, found in carrots). Lycopene has been touted for its ability to help prevent prostate cancer. The strawberries boast Vitamin C and ellagic acid, which may reduce the risk for developing esophageal cancer and keep tumors from being able to create their own blood supply lifeline (called anti-angiogenesis). Cherries are rich in antioxidants, Vitamin C, anthocyanins and phenols plus flavanoid compounds like quercitin which also pack a protective punch for your heart. Cherries even contain melatonin, a hormone that helps us with sleep.

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  • 1/2 cup cherries, pitted (about 10)
  • 1 cup watermelon
  • 1/2 cup strawberries, green stem removed
  • 1 tomato (heirloom or any variety)
  • 1 small beet (beetroot), washed and peeled
  • 1/2 cup fresh basil leaves


  1. Wash all produce well.
  2. Remove pits from cherries.
  3. Remove green stems from strawberries.
  4. Cut ends off beets and peel (optional) for a milder flavor.
  5. Juice and pour over ice.
  6. Serve and enjoy.


  • Cherries – strawberries, raspberries, cranberries
  • Watermelon – pink/red grapefruit, blood orange
  • Strawberries – cherries, raspberries, cranberries
  • Tomato – watermelon, radish
  • Beet (beetroot) – radish, tomato, watermelon, golden beet
  • Basil – mint, parsley, any fresh herb

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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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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