Chard Rock Cafe Juice

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

After a long winter, it’s beautiful to see greens sprouting and berries ripening in our garden. When you have the produce right outside your door, it makes juice recipes way more fun! Not only am I able to use tons of vegetables to help keep calories and sugar content in check, but I’m also using fresh herbs.  The stems from fresh herbs are especially potent with flavor and phytonutrients.  Oregano, for example, contains natural anti-microbial compounds like carvacrol and anti-inflammatory compounds like rosmarinic acid, with preliminary research suggesting possible benefit in diabetes related vascular issues.  I’ve found an herb garden to be a great place to start for green thumb success.  Learn more about planting yours here.  By growing some of your own food, you can keep tabs on The Journey of Your Produce from Farm to Plate. Put a little fun into your day by rocking out with this bright, sunny juice.

6 votes, average: 3.50 out of 56 votes, average: 3.50 out of 56 votes, average: 3.50 out of 56 votes, average: 3.50 out of 56 votes, average: 3.50 out of 5 (6 votes, average: 3.50 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 6 carrots
  • 2 cucumbers
  • 1 lemon
  • 4 large chard (silverbeet) leaves
  • 4 stems and leaves fresh oregano, about ¼ cup (optional)


  1. Wash all produce well.
  2. Peel lemon.
  3. Juice all ingredients starting with greens, oregano (if using) then cucumber, lemon and carrots.


  • Greens – any variety
  • Carrots – sweet potato, butternut squash
  • Cucumber – zucchini, celery
  • Lemon –  lime

Servings: Makes 2 servings of 16-20 oz (500-600 ml)

  • Nutrition per serving:
  • Calories93
  • Sodium218 mg
  • Carbohydrates12 g
  • Fiber1 g
  • Sugars10 g
  • Protein 3 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , ,

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.

More posts from