Energizing: Blend berry juice with soy milk for protein.
Citrus — grapefruit, kumquat, orange, lemon, lime, tangelo — supplies vitamin C, which improves iron absorption… and potassium, needed for proper heart and kidney function.
Flavor boost: Squeeze citrus onto salads.
Rose family fruits — apple, apricot, cherry, loquat, peach, pear, plum, quince — contain chlorogenic acid, an antioxidant that may combat cancer.
Sweet treat: Fill an ice-pop tray with juice and freeze for a refreshing treat.
Tropical fruits — guava, kiwifruit, mango, papaya, pineapple — have enzymes that aid digestion and reduce inflammation.
Healthful breakfast: Stir juice into plain yogurt and top with whole-grain cereal.
Bright vegetables — beet, carrot, pumpkin, red pepper, tomato — provide carotenoids (plant pigments) that may fight cancer.
Smart soup: Make borscht with beet juice, adding chopped carrots and peppers.
Green vegetables — cabbage, celery, kale, lettuce, spinach — are rich in vitamin K, which improves blood clotting and may help heal ulcers.
For sweetness: Combine green juice with fruit juice.
Grasses — wheat, barley — are loaded with chlorophyll, a pigment that may promote tissue growth and stimulate oxygen-carrying red blood cells.
Best: Mix with other juices to disguise the strong grassy taste.
