Minty Matcha Juice

Minty Mother's Day Juice
By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

May is one of my favorite months. Its warmer, sunny weather finally stays around and I get to spend Mother’s Day hiking and playing at our family’s secret beach getaway spot in Gloucester. We pack a cooler full of snacks, drinks and lunch… of course there’s no shortage of fresh juice in that cooler! Here’s a refreshing twist on a simple, slightly sweet summery juice.  For a pick-me-up, matcha is a great addition to your juice. Matcha is a type of green tea, containing caffeine, and is rich in energizing nutrients like B vitamins; pairing matcha into your juice with pineapple boosts up those B vitamins big time!

Matcha and this juice are also rich in antioxidant vitamins like A, C and E plus bone building vitamin K and a wealth of other wellness promoting phytonutrients.  Matcha also boasts EGCG, a catechin being studied for its benefits related to cancer prevention. Read labels carefully and look for pure matcha powder.  Many are mixed with sugar so buyer beware.

Make your juice first using the veggies and fruits listed here, then stir in matcha powder, slowly.  If transporting, carry in a sealable jar or container then shake well before drinking.  Enjoy!




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  • 1/4 pineapple
  • 6 sprigs of mint (stems and leaves)
  • 1 green apple
  • 1 cup (100 g) spinach
  • 4 celery stalks
  • 1 inch (2.5 cm) piece of ginger
  • 1 tsp matcha powder


  1. Wash produce well.
  2. Remove rind from pineapple.
  3. Wrap mint around celery.
  4. Juice all ingredients.
  5. Stir matcha powder into glass.
  6. Enjoy!


  • Pineapple – mango, papaya
  • Mint – basil, rosemary, cilantro
  • Green apple – pear
  • Spinach – kale, chard, romaine lettuce
  • Celery – romaine lettuce, fennel, celery root
  • Ginger –  lemon, lime
  • Matcha powder – spirulina, wheat grass powder

Servings: 1

  • Nutrition per serving:

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

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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