In the Reboot Kitchen: Call for Fall Juice

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

As summer comes to a close and fall starts to make its annual appearance, it’s the perfect time to juice up some late summer and early fall produce gems.

I found a basket of local strawberries this week and packed them in my sons’ lunches.  Since lunchtime at school is quick and my 3rd grader doesn’t typically have time to eat everything I pack, he came home with the beautiful berries still in his lunchbox. They were the perfect addition to our morning juice.  Juicing is a great way to use produce that’s about to go bad or that’s too soft to chew but still bright, vibrant and nutrient dense.

Carrots and apples are some of fall’s favorites and mine too!  I love carrot apple combos like carrot apple ginger and carrot apple lemon.  This time I added some lettuce for more veggies.

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  • 2 carrots
  • 1 1/2 apples
  • 1/2 lemon, peeled
  • 4 leaves romaine lettuce (cos)
  • 5 strawberries


  1. Wash produce well.
  2. Remove core from apple (optional) and cut rind from lemon (or leave peel on for more zest) OR squeeze lemon juice directly into your glass.
  3. Juice all produce.
  4. Pour over ice and enjoy!


  • Romaine lettuce – spinach, kale (Tuscan cabbage)
  • Carrots – sweet potato
  • Lemon – lime, ginger
  • Strawberries – raspberries, cherries

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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