| Serves 2 / This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins and phenolics. Substitute two-thirds of a head of purple cabbage for the eggplant if you want a less spicy juice. 4 small whole carrots, washed
5 small beets, scrubbed
1 largish eggplant, washed
1 1-inch piece ginger
2 smallish stalks celery, washed 1. Trim and peel as you wish—or leave all vegetables as they are. Add to juicer and process. Use high setting if available. | Nutrition Facts Per Serving: | | Calories: 139 calories |  | | % fat calories: 4 | | | Fat: 1g | | | Saturated Fat: 0g | | | Cholesterol: 0mg | | | Protein: 6g | | | Carbohydrate: 30g | | | Fiber: 0g | | | Sodium: 197mg | | | 
