Thyroid-Friendly Mediterranean Juice

Tomato juice in glass
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Just back from our local farmer’s market and harvesting veggies from our backyard garden with a bounty of juice-worthy ingredients. This week’s bag of goodies reminds me of my favorite Mediterranean recipes. I love Mediterranean cuisine, which happens to be one of the healthiest on the planet!

Looking for a simple, 5-ingredient juice that’s also budget friendly? Savory juices can be a big hit for those looking for less sweetness in their glass. This veggie-heavy example fits well within the 80/20 Rebooting guidelines for a lower sugar juice that’s also high yield and perfect for anyone with a thyroid condition looking to limit raw cruciferous vegetables in their juice.

For more thyroid-friendly recipes, download our Thyroid Diet App for iOS. It also contains meal plans and tips to live well with hypothyroidism. Or, sign up for our next 60-Day Guided Reboot for Thyroid — the program will help you gain the independence and knowledge to manage your condition with your health care team, and have the power to advocate for your wellness.

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  • 1 red pepper, seeded
  • 1 tomato
  • 1 lemon, peeled (optional)
  • 1 cucumber
  • 4 sprigs oregano
  • pinch sea salt (optional)




  1. Wash all produce well
  2. Cut off stem of red pepper and remove seeds
  3. Peel lemon if desired, or if the lemon isn’t organic
  4. Slice cucumber and tomato to fit your juicer
  5. Juice all ingredients, wrapping oregano around cucumber to get best yield. Juice stems with oregano for maximum flavor.
  6. Garnish with oregano leaves, lemon slice and pinch of Himalayan or sea salt.


Red pepper: Green pepper, yellow/orange pepper, sweet potato

Tomato: radish, beet, sweet potato

Lemon: lime, fennel

Cucumber: celery, zucchini

Oregano: basil, thyme, parsley

Prep time: 5 minutes

Total time: 5 minutes

Servings: 1, 16 ounce (500 ml)

  • 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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