Rainbow Antioxidant Smoothie

Rainbow Antioxidant Smoothie

I love using fresh juice as a base for smoothies. We get to combine electrolyte and antioxidant rich green juice with equally nutrient-packed frozen fruits and a dash of superfoods for an energizing start to the day!


The before photo colors are a vibrant, bright and beautiful rainbow of phytonutrient rich fruits and veggies. The after photo below… well all those colors combine into a mixed palate producing more of a darker, brownish hue. So while it may not be as pretty it sure is tasty and super healthy. And as you can see from my assistant, Dillon, it’s kid approved!

Since Dillon has food allergies and I’m also gluten-free, our smoothies are dairy-free, soy-free and GF as well.  It’s easy to be allergy-friendly when you use fresh ingredients.  We follow the dirty dozen for organics.

Loaded with immune supporting nutrients, this smoothie isn’t just for breakfast. It’s also a perfect pre- or post-workout drink. Add some plant-based protein powder to make it an even more effective post-workout refresher that can replenish your muscles with the energy they crave.

To read more about Maca as a superfood, here’s my recent post published on Reboot with Joe.


4 stalks celery

2 stalks kale

½ cucumber

½ green apple

1 “ ginger

1 small broccoli stalk

1 handful parsley

½ cup frozen blueberries

½ frozen banana

½ cup frozen peaches

1 tsp Maca powder

1 tsp honey (optional)



  1. Wash all fresh produce well.
  2. Juice kale, parsley, ginger, celery, apple, broccoli
  3. Pour juice into blender
  4. Add frozen blueberries, banana, peaches
  5. Add maca powder and honey
  6. Blend
  7. Pour and enjoy!



Makes 1, 16 oz serving


Feel free to substitute other berries, mango, any frozen fruit! Plus other veggies in your juice like zucchini for cucumber, fennel for celery, spinach for kale.


Rainbow Antioxidant Smoothie

Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. 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. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.