From Our Editors
When she's not running a distressed-animal rescue operation, you'll find Karliin Brooks serving pressed juice and raw, vegan food from the counter of a juice bar or the window of a biodiesel-fueled food truck. The lifetime vegan founded The Squeeze as another search-and-rescue mission of sorts, this time to save New Yorkers from their own poor dietary habits and the environmental impurities that constantly bombard them. Brooks uses a Norwalk hydraulic juice press to convert unpasteurized produce—which is organic, non-GMO, never frozen, and local wherever possible—into sippable, superfood mixes that aid detoxification and weight-loss efforts. The Norwalk hydraulic juice press preserves live enzymes, minerals, and nutrients to help the body reset and kill cravings.
In addition to tasty, healthful juices, Brooks prepares a full menu of raw and organic breakfast foods, desserts, and savory dishes, including coconut truffles and "moc n' cheese" made with gluten-free pasta. She also promotes individual and planetary wellness via group or private food-prep classes, teaching people how to make "cheese" out of cashews.