Starting the day with a healthy drink

Kefir, a fermented-milk beverage, is even better when blended with fresh fruit. (earl carter)

Fresh juices prepared from seasonal fruits and vegetables make wonderful, energizing morning beverages. All you need are a few tools and a selection of produce and you can start the day in a flavorful, healthy way.

I've always loved fresh juices, but it wasn't until last summer that I discovered a new juicer that extracts all the liquid from fruits and vegetables and can be cleaned easily. Now, every morning I drink about 8 ounces of juice right after my workout. I use just-picked green vegetables, adding sweetness in the form of pears, apples, beets or carrots, and for a bit of bite, an inch-long piece of ginger.

When I have bushels of ripe apples and pears and root vegetables on hand, I serve friends carrot-beet, apple-carrot, or celery-pear juices. Throughout the fall and winter, I often make pomegranate-citrus juice - the tasty red fruit bolsters the immune system.

My yoga teacher suggested kefir as a breakfast drink - it's a fermented-milk beverage considered by many to be a "wonder food" full of friendly microorganisms that aid digestion. Many of my friends find plain kefir a bit sour, so I blend it with fresh berries to create a delicious, nutritious concoction. An alternative would be buttermilk or plain yogurt - low-fat or nonfat - pureed with fresh berries or other soft fruits. If the mixture is too thick, citrus juice or skim milk thins it perfectly.

For many years, I never drank coffee, preferring tea with lemon as my caffeinated beverage. I have not given up tea, but after visiting Italy and sampling the great coffees there, I vowed to learn how to make similar beverages at home.

I tried all sorts of machines - all-in-ones, stove-top espresso makers, frothers, drippers - but I could not duplicate the perfect cappuccinos or wholesome lattes I had imbibed. Eventually I bribed the barista at New York City's Via Quadronno with a segment on my television show so he would teach me how to make the delectable cappuccino he serves in the restaurant. Then I invested in a professional-grade La San Marco machine that makes true espresso (I use Antica Tostatura Triestina coffee beans) and steams milk to a rich, creamy texture.

Making delicious coffee - and juice or smoothies - has become part of my morning ritual. For more ideas visit marthastewart.com/healthful-drinks.

Adapted from Martha Stewart Living Magazine.