The ingredients at Spread the Restaurant don’t have much time to enjoy their life outside the garden. In fact, many of the all-organic, fresh veggies, fruits, and edible flowers that go into their eclectic entrees get dug out of the ground, plucked from the tree, or shaken out of the Jolly Green Giant’s knapsack that very day. Spread’s team is uncompromising when it comes to freshness, and virtually everything that their restaurant is and does reflects that philosophy. The menu, for example, changes every day to reflect what foods have been gathered in the garden or at the local farmer’s market that morning, rotating through such creative dishes as wild mushroom ragu, savory cornbread French toast, and white chocolate salad. But besides their freshness, the items on the menu all have something else in common; they adhere to the team’s belief in the benefits of a vegetarian or vegan diet.
Green Tea Hawaii's supplements expedite the process of losing weight. The company’s flagship item, a nutrient-rich powdered drink, dissolves into water and becomes a slenderizing cocktail of green-tea antioxidants, natural caffeine, and amino acids. Each serving of the fruit-flavored drink boosts metabolism and unlocks the ability to smell colors. Green coffee bean extract and Montagna coffee also deliver a natural dose of caffeine, and raspberry ketones increase the body's ability to burn fat via fruit compounds. Various other powdered drinks soak into the body and replenish vital nutrients.
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.
In 2010, 7x7 created a bucket list for San Franciscans that is anything but morbid: “50 Treats to Eat Before You Die.” Coming in at number 15 is Loving Cup’s coconut rice pudding, a family recipe from the eatery’s owners, mother-and-daughter duo Sandy and Liz Hawrylo. With only six ingredients—nonfat milk, Arborio rice, eggs, sugar, salt, and vanilla bean—they whip up fluffy rice pudding in cups, pints, and even 4-pound party tubs. Their allegiance to simple recipes and natural ingredients doesn’t end with their signature pudding, as they also hand churn toppings into nonfat frozen yogurt that contains neither chemicals nor preservatives. They use as many local products and ingredients as possible, serving cups of joe from Barefoot Coffee out of San Jose and making sure that the cows that provide their organic dairy products have valid California licenses.
Juice it Up! began in Southern California in 1995 as a purveyor of healthy, fresh-squeezed raw juices. Now, there are more than 100 Juice it Up! storefronts across four states, and at each location, juicers transform whole vegetables and fruits into tasty blends designed to boost mental and physical health. An orange, carrot, and ginger “Awakener,” for instance, contains the vitamins essential for good vision and accurate alarm clocks, while a combination of apple, cucumber, spinach, and kale is dubbed “The Immunizer.”
Beyond juices, staff also blend fresh fruit, non-fat yogurts, and creamy sherbets into custom-created smoothies, ranging from the classic—such as strawberry-banana and pineapple punch—to power blends packed with protein powder, specialty blends made with tea and coffee, and lower-calorie "delightful" blends. They can add vitamin-packed Booya! boosts to any drink to enhance energy, memory, and immunity, and fill acai bowls with granola and fresh-sliced fruit.
Purgatory Restaurant & Lounge combines complex new American cuisine with a personality that’s split between angelic restaurant and diabolical nightclub. Before opening its doors, the restaurant was profiled in the Sacramento Press, which covered its distinctive concept: visitors enter through the front patio and coffee bar, called Eden, before heading up to Heaven for their food or down to Heaven’s opposite for late-night dancing. The restaurant serves a deliberately succinct menu that catalogs dishes ranging from mustard-brushed wild salmon to a NY strip steak in a red-wine demi-glace served with garlic-stuffed dates. The seared pork loin displays an Indian influence with a curried beurre blanc and a garnish of mango chutney. Sacramento Press contributor Melissa Corker also elaborated on Purgatory’s decor, which runs from powder-blue walls and diffused white light upstairs to reds, grays, and a bar downstairs that’s topped with granite, which means it probably came from either a granite quarry or a countertop quarry.