A Chef’s Juice: Rainbow Summer Juice

By: Vincent Vanhecke

This is a great intro juice.  The reason we like this is because it has the 80/20 vegetable/fruit ratio.  It only contains six ingredients so it’s easy to make and most of these ingredients are easy to find all the time.  We call it “rainbow juice” as it has multiple vegetables and fruits of different colors.  I found this style of juice satisfying and it tastes great too. The vegetables come through and you have some sweetness from the fruit.  This is an all-day juice and is one that I had often during my 30 day Reboot.  Using seasonal fruits instead of the peach adds to the fun (try a pear or apple if you can’t find peaches!). I called it the “summer” juice because of the peaches that I love.

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  • 5 celery stalks
  • 1/2 medium cucumber
  • 1 large carrot
  • 1 medium tomato
  • 1/2 medium orange
  • 1/2 medium peach


  1. Wash all ingredients.
  2. Remove pit from peach and peel orange.
  3. Add all ingredients through your 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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