If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Flavorful syrups in bright colors rain over fluffy balls of finely shaved ice as staff at Oahu Shave Ice & Ice Cream craft their titular frozen treats. A whopping 80 different flavors douse the ice, which holds flavor more evenly than a traditional snow cone, creating Hawaiian-style masterpieces infused with tastes of blackberry, red velvet, or horchata. Order yours Oahu-style to add a scoop of ice cream—which comes in 16 milky flavors—and a Snow Cap of sweet vanilla cream.
Pizza is only one of the many tasty specialties that Canyon Pizza has to offer, but it sets a good precedent for the care and quality the chefs pour into all their dishes. Homemade meatballs adorn the Spicy Sicilian pie, along with jalapenos, vine-ripened tomatoes, basil, and a thick layer of cheese, and they also arrive stuffed inside hot toasted subs brimming with gooey, melted mozzarella. If you're more of a veggie-lover, the Veggie Delight pizza features a medley of the freshest mushrooms, green peppers, tomatoes, onions, and black olives, while salads see the same crunchy ingredients tossed together with lettuce that the chefs chop fresh each and every day. Other homemade items include the garlic spread that cooks spread onto slices of garlic bread, and the chocolate chip cookies that they bake-to-order to ensure they taste just as good as the ones customers bake at home or inside their car's toaster oven. Of course, if you'd rather play the role of chef, Canyon Pizza also invites guests to create their own pies by choosing from a list of nearly two dozen ingredients, including ground beef, pepperonchini, sun-dried tomatoes, and hot buffalo wing sauce .
Bartenders often use soda to offset the intense flavor of alcohol, but Hanayo Martin prefers another tasty counterweight: cupcakes. Topped with her signature cream cheese frosting, the decadent treats include strawberry cake infused with champagne and banana cake infused with dark rum. But Hanayo—along with childhood pal, Hapa cofounder, and frosting miner Akemi Lee—happily crafts non-alcoholic versions of her spiked treats as well, available in an additional half-dozen classic flavors. Classic, however, doesn't mean traditional; cupcakes can be crowned with rice cereal treats, seaweed, and green tea icing.
The aromas of Provençal cooking permeate Bistrot Massilia’s red-walled dining room, where vintage posters and photographs summon up the nostalgic atmosphere of a French country bistro. In the kitchen, chefs sizzle traditional delicacies such as escargot and frog legs in butter, or brown meaty entrees such as oven-roasted pork tenderloin, braised lamb shank, and sautéed salmon. Lighter fare such as crêpes and omelets round out offerings for breakfast and lunch. In addition, a guest sommelier pours out imported vintages during themed wine dinners the last Wednesday of every month.
Juicy tidbits of chocolate-dunked fruit arrive on the doorsteps of family and friends, done up in colorful bouquets and candy boxes by the skilled fruit arrangers at Edible Arrangements' more than 1,100 franchises worldwide. The company's in-house chocolatiers drizzle albion strawberries and daisy pineapples in a trio of chocolate flavors. Once properly chocolated, the workers organize the preservative-free sweets into lush arrangements that resemble flowers in bloom. Customers can choose to plop their bouquets in a variety of vessels, including vases, mugs, and sports- or holiday-themed containers that add a personal touch to the edible gifts. Alternatively, customers can opt to adorn gifts with the cheery, red lids of candy boxes, nestling 12 chocolate-dipped morsels inside to build anticipation and determine if loved ones have x-ray vision as they guess whether fruit will come dusted in shredded coconut or drizzled in white chocolate.