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  • 4 small whole carrots, washed
  • 5 small beets, scrubbed
  • 1 largish eggplant, washed
  • 1 (1-inch) piece ginger
  • 2 smallish stalks celery, washed

5-Color Vegetable Juice

Bryce Edmonds | Delicious Living
  • Serves: 2 people
  • Calories per serving: 139

This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins and phenolics. Substitute two-thirds of a head of purple cabbage for the eggplant if you want a less spicy juice.

  1. Trim and peel as you wish—or leave all vegetables as they are. Add to juicer and process. Use high setting if available.

PER SERVING: 139 cal, 4% fat cal, 1g fat, 0g sat fat, 0mg chol, 6g protein, 30g carb, 0g fiber, 197mg sodium

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