Juice the rainbow. Whatever you use, it’s important to juice a range of vibrant produce whenever possible. “The more colorful the fruits and veggies, the more phytonutrients end up in the juice,” says ...

The key to making a green juice that tastes great but still is full of nutrients is using a balance of veggies and fruit. In her recipe, Stewart calls for celery, english cucumbers, and a full bunch ...