BY: Lively Staff

April 12, 2017

Healthy Bloody Mary

Turn your next brunch into a savory treat with this healthy Bloody Mary!

No store-bought canned tomato juice allowed here!  We’ve gathered seven of our favorite vibrant and earthy vegetables to bring you this healthy Bloody Mary.  Both zesty and deep in flavor, treat your taste buds and your body with an exciting blend of veggies, paired with Vital Proteins Marine Collagen for an easy-to-dissolve, flavorless protein source that will boost your hair, skin, and nails.  

This nutrient-packed drink offers a variety of vitamins and minerals, perfect for a refreshing boost. Check out the health benefits of the Healthy Bloody Mary’s ingredients:

Benefits of Tomatoes

Tomatoes are a great source of potassium, which helps to aid in controlling anxiety and stress, while helping to eliminate water retention. They also are an excellent source of vitamins A, C, and K (6).  Tomatoes are also high in lycopene, which have been shown to strengthen cells that line the arteries (7). 

Benefits of Bell Peppers

Research has shown that bell peppers may improve eye health due to high concentrations of carotenoids called lutein and zeaxanathin (3).  And before you reach for a cup of orange juice the next time you feel the sniffles coming on, grab a bell pepper instead. Just one cup of bell peppers contains 157% of the DRI of vitamin C. 

Benefits of Celery

Research has shown that celery contains an antioxidant called luteolin that has been shown to promote healthy digestion and could also help prevent cancer (10).  One cup of chopped celery is a low-calorie snack that contains 2g of fiber and offers 37% of the recommended daily intake of vitamin K (11).  

Benefits of Carrots

Carrots boast a variety of nutrients and are a particularly good source of beta-carotene, fiber, vitamin K, potassium, and antioxidants (1).  They may also improve overall health and lower risk of disease as a result of supporting the ‘good’ bacteria in the gut (2).  

Benefits of Radishes

Radishes are rich in nutrients, and are especially high in Vitamin C, making up 29% of the recommended daily intake.  Containing just 4 g of carbohydrates, one cup of raw radishes offers 2 g of fiber (8).  Research has shown that Brassica vegetables, of which radishes are part, can modify the way that the body metabolizes estrogen in postmenopausal women, which is closely tied to a general feeling of wellness, reduced water retention and a more optimal weight.

Benefits of Garlic

It has been shown that garlic can boost immune system functionality.  One large-scale study found that the number of common cold sufferers was reduced by 63% compared to those who took a placebo during the 12-week study (5). Other than in our Bloody Mary, you can get the benefits of garlic by adding to to any salad, soup or vegetable dish. You can take it as a supplement adding a crushed clove to a teaspoon with a little bit of honey. They honey just makes it easier to swallow!

Benefits of Jalapeños 

According to research from 2015, the jalapeno pepper can help boost the immune system as a result of its high levels of antioxidants, especially carotene which aids in improving overall cardiovascular health (12).  If you’re looking for another way to get the spicy kick of jalapenos along with a little added collagen protein, then whip up a bowl of our guacamole. Get the recipe here.  

Healthy Bloody Mary
A healthy spin on a brunch-time favorite
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  1. Healthy Bloody Mary
  2. Yields: 4 c. juice
  3. 1 lb. tomatoes
  4. 1 red bell pepper
  5. 6 celery ribs
  6. 3 carrots
  7. 6 radishes
  8. 1 garlic clove
  9. 1 jalapeno, deseeded
  10. 2 scoops Vital Proteins Marine Collagen
  1. Roughly chop the vegetables. Run them through a juicer, according to the instructions.
  2. Alternately, blend the vegetables together in a high-powered blender until very smooth. Pass the liquid through a fine mesh strainer to get a juice free of fibrous pieces.
  3. Add the Marine Collagen and stir well to dissolve. Enjoy within 24 hours for maximum freshness.




(1)Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2011). Chemical composition, functional properties and processing of carrot—a review. Journal of Food Science and Technology,49(1), 22-32. doi:10.1007/s13197-011-0310-7

(2) Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients,5(4), 1417-1435. doi:10.3390/nu5041417

(3) Abdel-Aal, E., Akhtar, H., Zaheer, K., & Ali, R. (2013). Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health. Nutrients,5(4), 1169-1185. doi:10.3390/nu5041169

(4) Vu, H. T., Robman, L., Hodge, A., Mccarty, C. A., & Taylor, H. R. (2006). Lutein and Zeaxanthin and the Risk of Cataract: The Melbourne Visual Impairment Project. Investigative Opthalmology & Visual Science,47(9), 3783. doi:10.1167/iovs.05-0587

(5) Josling, P. (2001). Preventing the common cold with a garlic supplement: A double-blind, placebo-controlled survey. Advances in Therapy,18(4), 189-193. doi:10.1007/bf02850113

(6) D’elia, L., Barba, G., Cappuccio, F. P., & Strazzullo, P. (2011). Potassium Intake, Stroke, And Cardiovascular Disease: A Meta-Analysis Of Prospective Studies. Rational Pharmacotherapy in Cardiology,7(3), 371-381. doi:10.20996/1819-6446-2011-7-3-371-381

(7) Palomo, I. (2012). Platelets and atherogenesis: Platelet anti-aggregation activity and endothelial protection from tomatoes (Solanum lycopersicum L.) (Review). Experimental and Therapeutic Medicine. doi:10.3892/etm.2012.477

(8) Radishes, raw Nutrition Facts & Calories. (n.d.). Retrieved March 31, 2017, from

(9) Fowke, J. H., Longcope, C., & Hebert, J. R. (2001). Macronutrient Intake and Estrogen Metabolism in Healthy Postmenopausal Women. Breast Cancer Research and Treatment,65(1), 1-10. doi:10.1023/a:1006429920719

(10) Lopez-Lazaro, M. (2009). Distribution and Biological Activities of the Flavonoid Luteolin. Mini-Reviews in Medicinal Chemistry,9(1), 31-59. doi:10.2174/138955709787001712

(11) Celery, raw Nutrition Facts & Calories. (n.d.). Retrieved March 31, 2017, from

(12) Chávez-Mendoza, C., Sanchez, E., Muñoz-Marquez, E., Sida-Arreola, J., & Flores-Cordova, M. (2015). Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper. Antioxidants,4(2), 427-446. doi:10.3390/antiox4020427

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