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 chefs at Sushi Zen Bistro aim to whisk taste buds on a trans-Pacific trip, crafting Japanese cuisine using fresh fish and preparation techniques straight from Japan. Drawing from a vast menu, they accompany their cut rolls, hand rolls, and specialty sushi rolls with lunch and dinner entrees, including grilled Atlantic salmon and beef teriyaki. These kitchen gurus extend their culinary skills beyond the Asian variety, also preparing North American fare such as burgers, pizzas, tacos, and quesadillas.
Tapping into expertise accumulated during 20 years in business, cooks at Greenhouse Cafe craft made-from-scratch sauces for sandwiches, pastas, and salads. They pull turkey breast and slices of french bread from a grill, covering the whole thing with tomato, avocado, provolone, and a housemade italian dressing. Fettuccini, linguini, penne, or angel-hair noodles are covered in Cajun seasonings, alfredo sauce, and shrimp like a bad public speaker at a culinary school.
Consuming between 9 and 13 servings of vegetables and fruits each day can seem like a daunting task. But Robeks turns what could be a chore into a delicious pastime with fresh juices and blended smoothies incorporating oranges, bananas, blueberries, strawberries, mangos, and other fresh fruits. Elsewhere on the menu, tasty protein muffins, vegan cookies, power bars, and wheatgrass and lemon-ginger shots help customers adhere to a healthy lifestyle without hiring an apple tree as a personal trainer.
Even though the menu at Oceanview Restaurant showcases international accents, the cooks never stray too far from the familiar flavors of comforting home cooking. This soulful approach shines through in dishes such as the herb-crusted pork chops and flatbreads topped with shredded chicken, grilled red onion, and tangy barbecue sauce. The menu has room for plates with a bit more flair?a glaze of wasabi-ginger sauce tops the sesame-crusted tuna and coconut shrimp arrives with a sweet mango chutney.
Oceanview Restaurant's ambiance mirrors the cozy spirit of its cuisine. Framed pictures of landscapes and nature scenes adorn the custard-hued walls, although the restaurant also entertains diners by occasionally hosting performances by local bands, DJs, and standalone keyboards possessed by HAL-9000. Outdoors, a shaded patio area surrounded by blooming flowers offers al fresco seating options.
3 Drunken Goats Restaurant takes its name from cabra al vino, a Spanish cheese soaked in wine for two to three days. It's an apt fit for the eatery, where Spanish wine and sangria pair with a menu rife with Spanish tapas. Savor piquillo peppers filled with idiazabal cheese, scallops wrapped in Spanish ham, and a grilled octopus and chorizo plate praised by LA Weekly.
Other artfully plated items include entrees like grilled salmon with pocha beans and desserts such as churros with chocolate sauce. You might be able to smell your dish being prepared in the open kitchen from 3 Drunken Goats' high-ceilinged dining room, where dark woods surround wine racks and a flat-screen TV broadcasting the latest sports.