Wishing for Spring? A Green Juice to Help

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

I do love snow, winter, taking my kids sledding, snowshoeing, practicing yoga in a warm room while viewing peaceful, beautiful snow-dusted trees and icicles.  But, this year, here in the Northeast with over 7 feet of snow and record freezing cold temperatures…yes I’m dreaming of spring!  This morning, I made this tart, light green juice as a reminder of springtime days ahead!

Rich in electrolytes and antioxidants this juice is perfect for an energizing start to the day or pre-workout afternoon snack.  Broccoli stalk – that’s the bottom, tree trunk like part – is surprisingly high in protein, about 3.5 grams per stalk (114 gm). This often over looked part of broccoli is also a great source of minerals like calcium, magnesium and phosphorus and vitamins like cancer-preventive Folate and Vitamin C at 106 mg; an orange has about 83 mg; not bad broccoli!

Broccoli stalks are often overlooked and often you can just purchase the florets used in most salads, stir fry, etc. Besides juicing, broccoli stalks are great shredded into a coleslaw type salad.  This No-Mayo Raw Slaw Recipe is a great place to add that broccoli stalk, or try it in this Superbowl Raw Slaw using a mandoline.

Try this Love Your Broccoli Juice for a sweeter spin using our new favorite high protein green ingredient!



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  • 4 celery stalks
  • 1 lime, peeled
  • 1 small apple
  • 2 in (5 cm) piece of ginger
  • 1 large broccoli stalk


  1. Wash produce well.
  2. Peel lime (optional) and core apple.
  3. Cut florets off broccoli and either juice or save for a salad.
  4. Juice lime, then harder fruits and veggies and enjoy!


  • Apple – pear
  • Lime – lemon
  • Celery – cucumber, fennel
  • Ginger – turmeric, fennel
  • Broccoli – green cabbage, cauliflower

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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