Anti-Inflammatory Ginger Pear Juice

Anti-Inflammatory Ginger Pear Juice
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Help your immune system by making time for sleep and exercise, keeping stress in check, limiting alcohol and sweets, and of course loading up on those veggies and fruits. Fruits and vegetables contain natural, anti-inflammatory, immune supportive properties.  This winter wonderland juice is fresh, crisp and full of good stuff.  Fresh herbs like rosemary contain phytonutrients credited with reducing inflammation and helping skin. Ginger is known as a potent root with inflammation, nausea and potentially cholesterol-reducing capabilitiesCelery root is loaded with electrolytes like calcium, magnesium, potassium and even natural sodium.  Pair with pear’s antioxidants and you’ve got a winter juice that’s sure to taste great and help keep you feeling energized. If you’re in the southern hemisphere, you can find celery and apples to replace the celery root and pears to make this juice.

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  • 2 celery roots (celeriac)
  •  1 inch (2.5 cm) piece of ginger
  • 1 pear
  • 6 leaves romaine
  • 2 sprigs rosemary


  1. Wash all produce well.
  2. Juice rosemary with stem on, wrapping around celery root or pear to get most yield.
  3. Juice all ingredients.
  4. Enjoy!


  • Celery root – fennel, celery, jicama
  • Ginger – lemon, lime, turmeric
  • Pear – granny smith apple
  • Romaine – spinach, kale, lettuce
  • Rosemary – sage, basil

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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