Healthy breakfast option – Smoothie

  • 1 cup low sugar orange juice (or almond milk or really any juice you like!)
  • 1 banana, peeled- 1 cup frozen fruit (strawberries, mangoes, raspberries, pineapple…)
  • 1/2 cup non-fat vegan yogurt
  • 2-3 tsp Chia seeds *
  • handful of baby spinach
* Chia seeds have become widely available now. You can find them in most grocery stores (natural foods, supplement or even baking sections), natural foods stores or you can order them online.
1. Put the orange juice in your blender. Add all the other ingredients. Blend REALLY well.
Meg grew up in and when she wasn’t busy pretending to be a mom, she was in the kitchen learning family recipes. She won over her husband, Alan, whom she met her freshman year at Stanford, with some very fancy home cooked meals. After working in finance and strategy for Gap and NBC-Universal, Meg returned to Stanford where she earned her MBA. Now with three kids of her own (Avery, 5; Brooks, 4 and Ryder 1), Meg’s husband doesn’t see too many of those fancy meals. But her kids eat very well! She believes good food is all it takes to make a friend, and she is grateful for all the friends she has made through her videos. You can find more of her stories on
This article appears in ISSUE 32 of Healthy Juicing Magazine.
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How to Drink the Rainbow to Get the Nutrients You Need

“Let thy Food be thy Medicine and thy Medicine be thy Food” – Hippocrates

Hippocrates claimed:  that what you eat becomes your body and what you drink becomes your blood; that your food is your medicine.


The best way to make sure you’re getting the vitamins and minerals you need is by drinking the rainbow.  Fruits and vegetables come in a rainbow of colors – red, orange, yellow, green, blue, indigo, and violet – and it’s easy to get optimum nutrients from the food you eat by including one or more foods in each color every day.  Here are examples of places where you can get all the colors of the rainbow:


Red:  Beets, cherries, cranberries, pink grapefruit, pomegranates, raspberries, red cabbage, red grapes, red peppers, red potatoes, rhubarb, strawberries, tomatoes, watermelon

Orange:  Apricots, cantaloupe, carrots, mangoes, nectarines, orange peppers, papayas, persimmons, pumpkins, squash, sweet potatoes

Yellow:  Citrus fruit, corn, grapefruit, peaches, pears, pineapple, rutabaga, yellow peppers, yellow summer squash, yellow tomatoes, yellow watermelon

Green:  Asparagus, avocados, beets greens, broccoli, Brussels sprouts, collard greens, cucumbers, green beans, green cabbage, green grapes, green peppers, honeydew melon, kale, kiwi, limes, mustard greens, peas, spinach, Swiss chard, turnip greens, zucchini

Blue:  Blueberries, concord grapes

Indigo:  Blackberries, dates, elderberries, figs, plums, prunes, raisins

Violet:  Eggplant, plums, purple grapes

White:  Bananas, cauliflower, garlic, ginger, jicama, mushrooms, onions, parsnips, potatoes, turnips


If you’re finding it hard to cut out ‘bad’ foods, try snacking on fresh fruits and veggies (or drinks made from them) and nuts and seeds.  Using fresh, organic vegetables and fruits in juices and smoothies helps to increase the number of servings of fresh fruits and vegetables in your daily diet.


Pretty In Pink Juice

  • 1 cup raspberries
  • 1/2 cup red grapes
  • 1/2 lemon
  • 2 slices (1-inch thick) watermelon
  • 2 Apples



Julie Kemenyaka Juicing with Julie, is a leading coach and expert in the juicing industry.  She is most recognized for creating the 30-Day Juice Feast & Weight Loss Challenge that has helped transform thousands of people’s lives through the power of juicing.  Julie coaches, trains, motivates, and educates health enthusiasts on the juicing lifestyle through private coaching, guided group programs, juicing classes, and live speaking events.  Find out more at or connect with Julie at


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This article appears in Issue 15 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future –

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