What A Wonderful White Juice

White juices (or very light-colored fruits and vegetables) often get overlooked when we talk about eating a rainbow every day. Don’t forget about these nutrient-dense vegetables like parsnips, cauliflower, garlic and onions. Parsnips are closely related to carrots and parsley, and can be consume raw or cooked. They are easy to juice, adding a nice nutty flavor and full of potassium, manganese, magnesium, phosphorus, Vitamin C, Vitamin K, B vitamins and fiber.


  • 2 parsnips
  • 2 pears
  • 2 large celery sticks
  • 1 lemon
  • Knob of ginger (1/2 inch/1cm)


  1. Peel or scrub the lemon depending on your preference
  2. Wash and scrub the produce and chop
  3. Juice & enjoy!

Prep Time: 10 minutes

Servings: 1

Serving Size: 16oz (500mls)


Parsnip – carrot, white carrots

Pears – apple

Celery – cucumber

Lemon – grapefruit