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| 5-Color Vegetable Juice July, 2005 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. PER SERVING: 139 cal, 4% fat cal, 1g fat, 0g sat fat, 0mg chol, 6g protein, 30g carb, 0g fiber, 197mg sodium |