You wouldn't guess it from the spelling, but NV-DA is pronounced "nun dah." It's a Cherokee term that means "the sun and the moon," but the eatery honors nature with more than just its name: it serves up sustainably-sourced dishes, all of them organic, raw, and vegan. The creative force behind them is raw chef Stacey Jackson, inventor of the smoothie bowl. These signature items fall somewhere between smoothies and parfaits, and are studded with extras such as buckwheat groats, goji berries, and fresh banana chunks.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Eating healthy can be a challenge, but when a truck playing catchy tunes pulls up with fresh fruit smoothies, neon-pink snapdragon smoothies, acai and pitaya bowls, and fruit-heaped parfaits, it's easy to make the right choice. The mixologists aboard the Rockberry Acai Bowls & Smoothies truck ?known for their creative foods, designs, and street appeal? whip up smoothies with a top-secret "shaka" recipe when they're not packing berry bowls with energy-revving fruits. They also serve up a few extras, like chicken salad sliders served on Hawaiian sweet rolls. Goods are gluten free, and they happen to be as pretty and delicious as they are good for the body. As if this combo of positivity wasn't enough, Rockberry is also socially conscious, dedicated to employing community members and partnering with local charities. A dish from the truck, therefore, is good for the heart in more ways than one?plus it's easy on the eyes and tongue.
There's one thing you won't find at any of the more than 100 Juice it Up! locations peppering California: a flame. For more than 20 years this health-drink haven has been blending specialty raw juices that make use of fruits, veggies, nonfat yogurts, and even sherbet. And for those who are looking to fill up even further, Juice it Up! also serves body-friendly snacks such as bowls of organic acai topped with granola, bananas, strawberries, and honey.
With a name that's a riff on the French phrase for golden bread, Pandor Bakery and Cafe specializes in regional French pastries OC Weekly once said inspire "where-have-you-been-all-my-life epiphanies". Pandor is far from just a pastry shop, though, as it boasts an extensive menu that includes everything from breakfast plates to paninis. By morning, guests can be found digging into Nutella french toast or croque madames?and head in early for its Dornut pastry, which OC Weekly calls "obscenely good." At lunch, the kitchen sizzles with the sound of pressed sandwiches layered with pesto chicken or grilled zucchini. Though Pandor's flagship location can be found in the south of France, the California locations incorporate local goods such as coffee from Costa Mesa's Portola Coffee Lab and forks grown within Orange County.
Though the bakers at The Funnel House experiment with state-fair-style recipes, they don't limit themselves to dishes from, well, the states. Instead, they specialize in funnel cakes, as well as the dessert's Latin American equivalent: handmade churros. They serve both dishes in their classic, sugar-dusted form or topped with scoops of ice cream, whipped cream, or fruit. It isn't just the desserts that are state-fair classics, however. Staffers also fill glasses with cold lemonade and creamy cinnamon horchata.