Sweet n’ Tangy Juice

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

This morning I juiced up some of fall’s best crops fresh from my local CSA farm share.  The large radishes looked like beets, but when cutting into them, their peppery yet light smell and white interior let me know… this is not a beet!  Radishes are very healthy vegetables as a member of the cruciferous veggie family, like broccoli, cauliflower, kale (Tuscan cabbage) and brussels sprouts.  Cruciferous vegetables provide important nutrients to support the liver in its natural detoxification processes and crucifers contain additional phytonutrients that can help to reduce the risk of certain cancers.  Adding a touch of sweetness and antioxidants from the apple and pear gives you a sweet yet tangy juice.

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  • 1 large radish
  • 1 small apple
  • 1 pear
  • 1/2 fennel bulb
  • 4 kale leaves (Tuscan cabbage)


  1. Wash radish well and trim and discard ends.  Chop radish as needed to fit into juicer chute.  Juice radish greens as desired for a bite.
  2. Wash apple and pear and remove the core from both.
  3. Wash fennel and cut in half.  You can juice the fronds as desired.
  4. Wash kale and keep stems on for more juice yield.
  5. Juice all ingredients and pour into glass. Enjoy!


  • Radish – beet (beetroot)
  • Apple – another pear
  • Pear – another apple
  • Fennel – lemon, ginger
  • Kale – spinach, chard

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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