Keep it cool and green this summer with this hangover fix juice from Robin Asbell’s book, Juice It! Meet Robin and me at next month’s Reducetarian summit.

“I don’t care if it’s healthy — if it doesn’t taste good, I’m not going to do it,” says Robin Asbell, chef and cookbook author with books including “Juice It!” and brand new “300 Best Blender Recipes: Using Your Vitamix.”

Asbell credits her pragmatic nature to her home. “I’m a Minnesotan.” Being Minnesotan is also why she’s been meatless since her teens. Growing up around farmland and in a hunting community, she figured out pretty quick she didn’t want any part of factory farming and she didn’t want anyone to have to die for dinner.

Juicing, though, is produce-rich, cruelty-free and makes her feel entirely alive. Before her new book, “I was a casual juicer,” Asbell admits, but developing and perfecting recipes for “Juice It!” made a true believer out of her. She’s kept it going with her new Vitamix book.

“Juicing every day really boosted my immune system. It helped me get through a lot of work.” Good thing, too. She was writing “Juice It!” and “Gluten Free Pasta” at the same time. Juicing kept her energy up and the juicy glow going. “Juice is really good for your skin. When I don’t juice, I start to look scruffy.”

Juicing was also a lifesaver while she was out on the road promoting the pasta book. “I had juice stop a migraine in in its tracks.” She’s heard similar stories from people attending her classes and demos, too. “People have gotten off Prilosec and have cured acid reflux with cabbage juice.”

Cabbage, like kale, is a brassica and it’s a nutrient powerhouse, but Asbell reminds us it’s not the only vegetables worth eating — or juicing. She’s all in favor of green juice — “That’s what I make the most of,” but advocates mixing it up. Enjoy the juice “from all those are good, healthy plants,” she says. “Blend the strong flavors with milder, sweet things — carrot, cucumber, apple, so it’s good.”

Developing sweet and easy ways to get more produce into people is a pleasure, having endured food fads including “fat free, no carb, no sugar, margarine — remember margarine?” she says. “It’s all part of this giant nutritional experiment to get us to eat something worse than what it replaced. Extremism of any kind freaks me out.” This is one of the great things about Asbell. In a world of crazy claims, she’s going to give it to you straight (how Minnesotan).