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.
Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Inside a cheery space across from Todos Santos Plaza, the chefs at Spice Grill pack North Indian heat into lamb, chicken, seafood, and vegan and vegetarian dishes. A yogurt marinade keeps meats, vegetables, and paneer cheese tender as they’re grilled in a clay tandoori oven. Other dishes are simmered long and slow in stews of coconut milk or tomato, seasoned with spices that range from delicate to intense. A slate of traditional Indian desserts caps off the menu: creamy, sweetened cheese morsels found in gulab jamun and ras malai, Indian-style ice cream sourced from the milk reservoirs of Kashmir, and even belly-warming dessert preparations of carrots and lentils. Inside the softly lit dining room, white tablecloths glow against walls of deep saffron and sunset orange, harmonizing with small, evocative paintings of Indian life.
At Treats Café - Natural and Organic, the vegetables that top burgers or tuck themselves inside wraps spring from nutrient-rich, organic soil tilled by local farmers. This attention to where food originates is the crux of the health-conscious eatery’s mission, and it enables patrons to dine out and dine sustainably at the same time. To that end, its staff strives to make eating good-for-you food easy and enjoyable. In addition to tasty cuisine, Treats crafts colorful juices, such as a carrot-and-celery-juice concoction dubbed Eye Stress Relief because of its ability to transition from liquid form into a pair of glasses.
Chef Habib Eljacifi opened his first pizza place called P-ZA Pie in Concord. He serves you fresh pizza with homemade thin crust dough. They also offer pizza with a wide range of toppings, pick one of the specialty pizza's such as Carbonera with Alfredo sauce or create your own slice. Also served is Chicken Pesto Panini sandwich with a Caesar Salad or a Strawberry Nutella Crepe. Gluten free pizza is also available.