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.
The aroma of slow-simmering caramel and chocolate wafts through Hoffman’s Chocolate’s Greenacres headquarters. To demystify its origins, the shop’s chocolatiers have outfitted their kitchen with observation windows, granting customers the chance to admire their delicate handiwork and holiday helper subcontractors. They meticulously lace European truffles with chocolate drizzles, and dunk cherries and pretzels in milk and dark chocolate. This devotion to small batches of handmade treats extends back to the 1970s, when founder Paul Hoffman began peddling treats out of his small Lake Worth chocolate shop. Over the decades, chocolatiers have expanded the bakery’s repertoire to include whimsical confections such as enormous fortune cookies and seasonal treats.
3 in 1 Juice's staff hand presses sweet, healthy elixirs to order from fresh fruits and veggies, sidestepping additives and preservatives in favor of largely organic ingredients. The menu's juices and smoothies ($4–$8) gush into glasses in a variety of flavors, such as 3 in 1's signature carrot, beet, and orange medley. Blenders or repurposed mini-golf windmills mix up peanut butter, banana, and soymilk in the icy peanut-butter smoothie, and swish together fresh sugar cane with watermelon or honeydew for melon cane pours. Arepas, Venezuelan unleavened-cornmeal patties ($4.75 each), carry exotic toppings such as shark meat and venezuelan cheese to bellies as diners relax around cozy tables and tropical plants or try to stave off scurvy by licking the lime walls.
Orange Leaf's self-serve frozen-yogurt stations tempt dessert lovers with a line-up of more than 55 flavors, including gluten-free and no-sugar-added options, and 35 toppings. Tongues can traipse across timeless frozen-yogurt flavors such as classic tart, cherry, and chocolate, or less-trodden tastescapes such as peanut butter, red velvet, and gingerbread ($0.49/oz.). Then guests bedeck desserts with mounds of toppings, adorning their yogurt with such options as marshmallows, chewy mochi, and fresh fruits similar to those worn by generals in the Oompa Loompa army. The staff weighs completed creations on a scale before guests dive into their edible masterpieces spoon first.
Juice & Java prides itself in a menu filled with drinks and organic ingredients all pulled directly and unadulterated from their natural birthplaces. Even the most devious of thirsts are heroically quenched by coffee and tea drinks ($1.40–$3.75) along with juices and smoothies, available with nutritious add-ins ($2.95–$10.95). Solid sustenance presents itself as a chicken crepe, a chicken breast swathed in a gossamer crepe with optional roommates of sprouts and tomatoes ($7.95). The salmon toss, named for an ancient ritual of flinging salmon onto mile-long barbecue pits, presents a plate of organic quinoa, smoked salmon, scallions, tomatoes, garbanzo beans, and tzatziki sauce ($9.95). Vegan and gluten-free menu items unfold before the eyes of eager herbivores.
More than just a simple dairy dispensary, Eco Yogurt Lounge pairs sweet treats with environmental stewardship in a space that’s more club than ice cream shack. More than 30 flavors of traditional frozen yogurt, including wild strawberry lemonade, peanut butter, and blueberry tart, play well with sugar-free, tart and agave-sweetened varieties, many of which also contain vitamin and protein boosts to replenish bodies with nutrients. Once patrons have selected their swirls, they can head over to a series of small alcoves, where a toppings bar with self-serve cookie, candy, and fruit pieces awaits sweet inspiration. Yogurt in hand, they can sit at one of the modern white benches or plush chairs as brilliant LED lights reflect a wall of color-changing waves across the room. In addition to placating sweet teeth, Eco Yogurt Lounge also allays consciences, supporting earth awareness by using recycled materials and donating a percentage of the proceeds to ecologically friendly organizations.