A Chef’s Juice: Picnic Party

By: Vincent Vanhecke

If you need a bright and cheery breakfast juice to kick off your morning, give this one a try! It’s light and refreshing and the addition of grapefruit gives this juice a bitterness that is invigorating.  If you do not like grapefruit you can substitute with an orange, and you can also try substituting the mint for ginger. Get creative in the kitchen and find out what your taste buds like the best!

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  • 1 yellow beet (beetroot)
  • 1/2 grapefruit, peeled
  • 1 summer squash
  • 1/2 cucumber
  • 1/4 head of green cabbage
  • 1 apple (or pear)
  • 1 small handful of mint


  1. Wash all ingredients well.
  2. Peel the grapefruit and the yellow beet.
  3. Cut produce to fit through juicer.
  4. Add all ingredients through juicer and enjoy!

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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Vincent Vanhecke

Vincent Vanhecke is the Executive Chef at the Valley Club of Montecito in Santa Barbara, CA. He has been in the food service business for 32 years; born in Belgium, trained in France, worked in England and in east and west coast USA. Vincent started eating a healthier diet and juicing in January 2013 and has since dropped from 285lbs to 210lbs currently. Food is his livelihood. Vincent have been awarded many accolades including one of the" best young Chefs in America" in 1992, has been a guest Chef at the James Beard house in New York on 3 occasions, and on Great Chefs TV on Discovery Channel. Vincent loves food and enjoys the newfound relationship he has with healthier choices.

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