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 Annel and Drew come from different backgrounds—she's a Michoacán, Mexico, native who learned about food in the kitchens of her family's restaurants, and he's a culinary-school grad who's training to become a certified health counselor—they share a common purpose: to handcraft original meals that use fresh ingredients obtained from local merchants. Together they do just that out of their eponymous mobile kitchen, a food truck that sets up shop a few days a week at accessible locations such as the Leucadia Farmer’s Market, the Oceanside Sunset Market, and right behind you a second ago.
As the nutrition expert, it's Drew's job to fill the seasonal menu with healthful dishes such as organic salads and sandwiches made with veggies from Suzie’s Farm. But like a thief who up and stole a whole Amazon warehouse, Annel also has plenty to offer. Having worked at acclaimed LA eatery El Floridita, she's got Cuban cuisine mastered; her kitchen makes a cuban sandwich the Coast News’ David Boylan declared is “as good as it gets.” Her degree in fashion may even have something to do with the artful presentation that marks dishes such as the grilled balsamic artichokes, which were named one of the Best Bites of 2011 in San Diego Magazine’s Best of North County.
A lifelong surfer from Southern California, Ryan Black—joined by his brother, Jeremy, and his friend Ed—ventured to Brazil in 1999 in search of perfect waves. During their explorations of the vibrant country, however, the ocean fell second to a new obsession: deliciously good-for-you açaí berries. They immediately knew that it was their calling to introduce the organic superfood to their native California culture.
With a clearly defined philosophy of caring for people inside and out, they launched a line of açaí products and eventually opened their first Sambazon café—there are now two locales—earning props in fitness and health magazines including Men's Fitness and InStyle. At both cafés, staff members serve 16-ounce smoothies blended with the star berries in addition to supergreens, fresh fruit, and chocolate. The signature açaí bowl features a blend of frozen açaí purée with banana and a sprinkling of granola.
Both of the restaurants were designed and decorated by eVocal, a group of local artists who specialize in eco design. They kept things environmentally friendly by using reclaimed materials for furniture and fixtures, recycled planks of century-old acacia wood for counters, and energy-saving bulbs to slowly toast oats toppings.
Inspired by the kebab stands that occupy corners all across Europe, The Kebab Shop blends the simple street food philosophy of Turkey with a laid-back SoCal state of mind. Its menu pairs signature lamb, chicken, and falafel doner kebabs and shawarma with 10 types of salads. Their bebe caprese get complex flavors out of a simple combination of ripe grape tomatoes, baby mozzarella, and fresh basil; on the other end of the spectrum, their traditional tabouleh is a delicious jumble of couscous, parsley, fresh mint, tomatoes, and cucumbers. To really get a feel for the menu, consider a rotisserie plate, loaded up with a meat, one hot side, and a salad of your choice.
After a quarter-century of pizza-smithing, the kitchen at Papa Toni's Pizza still crafts tasty pies out of freshly baked dough, creamy italian cheeses, and savory meats and sauces. Diners sink their teeth into specialty pies such as the all-meat Tutta Carne or the california spinach-covered Popeye, or take their cheese-covered fate into their own hands and create their own pie with 20 different toppings and a choice of flavored hammers to use on the pizza anvil. Classic pastas, subs, and calzones provide alternatives to a nonstop diet of pizza, while treats such as fresh, cherry-topped cannoli top off meals.
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.