This juice is a fortifying cousin of a Bloody Mary. The red bell peppers are loaded with antioxidant vitamins A and C; lycopene, protective of heart and lungs (American Cancer Society and The American Journal of Clinical Nutrition); and lutein and zeaxanthin, both supportive of eye and skin health (American Society for Nutritional Sciences and Clinics in Dermatology). Plus, they lend a beautiful crimson color and tangy sweetness. Add a pinch of cayenne for an extra kick. This one’s perfect for Sunday brunch or an afternoon pick-me-up. Yields: 2-4 servings

4 cups red bell peppers with stem, seeds and veins removed
1 cucumber, cut into quarters lengthwise
6 stalks celery
4-6 sprigs cilantro
4-6 sprigs parsley
1 clove garlic
1 inch of fresh ginger
Pinch of cayenne pepper, to taste
Pinch of sea salt, to taste
Freshly ground black pepper, to taste

1. Wash and prepare vegetables.

2. Juice all vegetables, garlic and ginger in a juicer.

3. Stir in cayenne, salt and pepper to taste.

4. Option to add one ounce of good quality vodka (Grey Goose, Belvedere, or Ketel One are excellent choices) to each serving to de-virginize, then serve with a tender rib of celery. Serve immediately.

Recipes are courtesy of Renée Loux; from The Balanced Plate and Living Cuisine.