Archive for the ‘Eating for health’ Category

Pressed Juicery's Freeze makes it easy to get all your fruit & veggies

By
June 20th, 2016



PHOTOS COURTESY PRESSED JUICERY

Pressed Juicery's all-greens "Green 1" cold-pressed juice is turned into an all-natural, guilt-free frozen dessert that is delicious, sweetened with apple, dates and with coconut meat for added texture.

In the evolution of healthful drinking, there was a time we carried around plastic water bottles, soon replaced by Hydro Flasks and bkrs once we learned the hazards and toll of plastics.

These days, you're likely to see the return of plastic. Only the contents have changed from clear to hues of bright reds to dark green, even cream and black.

Yes, our cups runneth over ... with juice, and the juice bars, they keep a-comin'. The latest is California-based Pressed Juicery, which opened its doors June 12 in Ala Moana Centers Ewa Wing, street level, makai side next to the Bloomingdale's entrance.

In an email interview, co-founder and CEO Hayden Slater said, “Growing up in Los Angeles, I was educated about health and wellness trends, but I rarely practiced them in my own life. In the early days of my career, I constantly felt lethargic and stressed and was living on a diet of fast food.

"It wasn’t until I traveled to Southeast Asia that I tried a juice cleanse—it began as five days and ended up lasting for 30 days. I was amazed at how energized I felt, and after returning home I realized I wanted to share this experience with others.

"I think that juicing was a catalyst for healthier behaviors. I began to start my day with a green juice, and that motivated me to make better decisions every day, ultimately leading me to get in better shape and feel great again.”

Juice delivered by the numbers, allowing people to gauge their flavor compatibility. In the case of Greens and Roots, the No. 1s are the most unadulterated flavors. Higher numbers will have fruit juices blended in for sweetness, and lemon for a bright touch of citrus.

With Pressed Juicery, Slater said, "Our main priority is making high nutrition a realistic option for everyone. To that end, we’re focused on creating blends that appeal to a wide range of customers—whether they’ve been drinking cold-pressed juice for years or are trying it for the very first time. We also love to experiment with unique flavors and ancient ingredients; for example, our Greens 5 is a tropical take on green juice that includes pineapple and fennel, and our charcoal lemonade can provide detoxifying effects."

Pressed Juicery's blends have been tested over time in 40 markets nationwide, and they're all delicious, from the all-greens "Green 1," to unique signature blend of Brazil Nut, with the nuts, kale, spinach, romaine, vanilla bean, dates and sea salt.

Well, actually, I'd probably stay away from Greens 4 just because it contains watercress, and that's the flavor that stands out most because I'm not a big fan of watercress.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

A flight of greens. Greens 1 on the left has the highest concentration of greens. Next to it, Greens 1.5 has sea salt added. Greens 4, counting toward right, tastes greenest, with the bitterness of watercress. Most people will gravitate to Nos. 2 and 3, with the sweetness of apple and a touch of lemon.

Juices are divided into citrus, roots, greens and fruit categories. Each category has three to five different blends. I'm a fan of the greens and roots. Of course I love citrus and fruits as well, but I'm cautious about taking in too much sugar. Prices range from $7.50 to $9 for 16 ounces.

One thing Pressed Juicery has that no other local juice bar is offering is their juice-based Freeze soft-serve that may change the way we enjoy dessert and offers a palatable way for even the most fruit-and-vegetable averse to get their five a day. The six flavors offered are Greens, Roots, Citrus, Fruits, Chocolate and Vanilla. Each starts with the juicery's standard juice sweetened with dates and with coconut meat added for body.

The Freeze is offered in $5 and $6 cups; add $1.75 for your choice of toppings such as fresh fruit, chia seeds, granola, shaved almonds, shredded coconut, cacao drizzle, almond butter, dark chocolate chips and pink Himalayan sea salt.

With the Freeze, it would be nice to have a place to sit down and enjoy dessert with friends. The company is growing fast, and that's something they'll need to consider in planning future stores as today's juice bars have the potential to become tomorrow's soft-serve parlors.
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Pressed Juicery is open 9 a.m.to 9:30 p.m. Mondays to Saturdays, and 9:30 a.m. to 7:30 p.m. Sundays. Call (808) 949-5272.

Midweek's Rasa Fournier looks forward to her Greens Freeze, which she had topped with cacao drizzle, raspberries, pineapple and shaved almonds.

A diverse line of tourists and locals, young and old, flowed through the juicery all afternoon, four days after its Sunday opening.

The setting, makai side street level next to the lower level of Bloomingdale's in Ala Moana Center's Ewa Wing, around the corner from Shirokiya's soon-to-open Japan Village Walk.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Juic'd Life opens in Kaka'ako

By
June 10th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Mother and son Shannon Benedict and Jaguar Clement have opened Juic'd Life upstairs at SALT, Kaka'ako.

SALT at Our Kaka‘ako is quickly shaping up to be a new dining center. In addition to early tenants such as Hank's Haute Dogs, Highway Inn, Starbucks and Jamba Juice, the latest to open is another refreshment oases, Tea Cafe.

With no relief from hot, sunny days, I'm also looking forward to the opening of Juic'd Life, a raw whole food juice bar that will be offering 12 flavors of cold-pressed juices formulated to help people re-energize, rebuild, repair and maintain their bodies. Each 16-ounce bottle holds the nutrition equivalent of 2 to 4 pounds of fresh fruits and vegetables.

The top seller, "Boost," is made with kale, spinach, pineapple, apple and mint. "Absorb" blends carrots, apples, and ginger. One of my new favorites is the "Detox Flush" with apple, ginger, lemon, turmeric, burdock and the spice of cayenne.

Juic’d Life also offers three-, five and seven-day cleanses to help detoxify your body, as well as made to order salads, made to order juices, and four types of made-to-order acai bowls, plus energy bars, protein cookies, bagged granola, fruit and nuts.

Among Juic'd signature blends are Refresh (lemon, strawberry, pineapple, apple and mint), Purify (spinach, kale, cucumber, apple, celery, romaine, ginger and lemon) and Detox Flush (described above).


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Juic’d Life is at at SALT at Our Kaka‘ako, 685 Auahi St., Unit 218.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Mindfulness and vegetarian way

By
April 10th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The Bodhi Tree Dharma Center welcomed guests to a Buddha lunch meditation.

The Bodhi Tree Dharma Center in Liliha hosted a Buddha Lunch to welcome spring on March 6.

About 30 participated in the eating meditation, one of the most pleasurable of meditations. The vegetarian lunch meditations typically take place once a month, from noon to 1 p.m., by $10 donation.

The first half of the meal is enjoyed in silence as a matter of learning mindfulness, focusing on the food alone, and appreciating nature, the elements and human hands that make such a meal possible.

A soup of tofu, tomatoes and other vegetables.

The word we were given for the meditation was "savor." It was a reminder that if we were to stop and really think about what we eat, we would not suffer from as much of the diet-based afflictions as we do, and we not be worried about dieting because we would make choices that nourish, not sicken, us.

Mai Frascarelli, who created the center in March 2009 as a way of thanking a community that allowed her, a Vietnam War refugee who came here with nothing, to become successful. She oversees the meal preparation, said she offers the lunches to promote vegetarianism as a cruelty-free way to live. By hosting the lunches, she hopes she can show people that vegetarian food can be delicious and satisfying.

"Every little bit helps," she said. "Even if you eat vegetarian one day a month, it's better than no days at all."

She said that she is a vegetarian because she loves animals, and those that are raised as food are "unhappy from the day they are born 'til the day they die.

"When they're unhappy, they produce toxins that are not good for you, and your body becomes a graveyard for these animals."

Never thought about it that way. I am not that strong-willed. I do love a good fried chicken and pork is my downfall. But, I can eat less of these things and more of what is good for me in any given week. On days I am not "working," I do favor nothing more than yogurt, hummus and crudité to give my body a break.
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The Bodhi Tree Dharma Center is at 654-A N. Judd St. Call (808) 537-1171.

Salad of rice vermicelli, tofu and greens.

Another dish of tofu, vegetarian proteins and vegetables.

It was interesting to me, because the message of savoring the moment reiterated philosophies of the Zen tea masters at the Urasenke tea room in Waikiki, which I recently visited.

While there, I picked up one of their newsletters and read a piece by tea master Sen Soshitsu XVI, who wrote about being bothered by the sound of the "click, click, click" of a cell phone camera during a sacred tea ceremony. That struck home because I have been guilty of doing the same, in the name of news.

He wrote: "I thought this was quite regrettable. Maybe, as a way of enjoying memories it is fun to look back time and again at photos you have taken. A kenchashiki, however, is a sacred situation. ... and then there is the matter of the failed philosophy of ichigo ichie, the failed understanding that every event in life is something singular and unrepeatable. To conscientiously see these events with your eyes and print them in your heart is the way of tea.

At chanoyu practice sessions, as well, it is fine to jot down notes about the tea procedure after the lesson if, for instance, it is one of the 'oral transmission' shikaden or okuden temae for which there are no textbooks. But, if you feel safe just because you recorded the information and you do not try to attach it into your heart, all you have accomplished is to get your notebook to remember it. Even if you make videos or take photographs using handy electronic devices, those sorts of things are temporal. I would like for you to give your practice sessions your whole physical attention moment by moment and for you to always be of the mind to intently learn."

This was something I had to think about because I take photos and videos often as a matter of "capturing" news.

But, as I have told people many times before, in the process of recording, fashion shows, for instance, I never actually "see" the show. What I am looking at is the flow and distance of models as they fill the camera or video screen. I don't really get to enjoy the moment because I am working. It is only in the replay that I am fully able to appreciate the designers work. Just as when I review a restaurant, I'm not really enjoying it as much as my friends because I have to think and remember what I am experiencing with each bite.

Yet, because I have done this work for so long and captured so many moments, that I am very aware of how much is lost to faulty memory and I am glad to have captured such moments to jog my memory.

But as sensei said, there is a time and place for electronic devices and if you are trying to meditate and appreciate the moment you should be there 100 percent.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food column is in print on Wednesdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Jamba Juice introduces Whole Food Nutrition smoothies

By
January 13th, 2014



 

Jamba Complete Nutrition Smoothies Photo

Jamba Juice photo

On the heels of my juice cleanse, Jamba Juice is celebrating the new year with the unveiling of its new Whole Food Nutrition™ smoothies.

Whole Food Nutrition smoothies are made with whole food ingredients including kale, carrots, chia seeds and Greek yogurt. With 10 to 14 grams of protein, these smoothies were created to provide balanced nutrition and serve as a convenient breakfast, lunch or snack on-the-go, and are available in three flavors:

Kale-ribbean Breeze: A tasty blend of mangos, kale, passion-mango juice, Greek yogurt and chia seeds, delivering protein and fiber, Omega-3s and a full serving of kale.

PB Chocolate Love: A blend of chocolate, peanut butter, bananas and 2% milk for protein and fiber, plus a full serving of whole grains.

Carrot Orange Fusion: A blend of fresh orange juice, whole carrots, Greek yogurt, soymilk, mangos, bananas and chia seeds that works as a good source of protein, fiber and Omega-3s, with a full serving of veggies.

Detox epilogue: A slow comeback

By
December 31st, 2013



almonds
On my first morning back from Blue Tree Cafe's juice cleanse, I have the last juice, the tomato and celery Virgin Mary that I had hoarded from yesterday, and a fistful of raw unsalted almonds. I believe the total calories is about 350.Nadine Kam photos

At Blue Tree Cafe, one of the mottos about their juice cleanse is that “It will change your life.”

I do feel great, lighter and energized though I was correct in that the 1,500 calories a day would not result in weight loss for a petite person.

Time will tell how much this will change my diet. I’m not one to be concerned with diet in the first place. Obviously, I eat for a living so don’t shy from trying new things. But, while on the cleanse I did become aware of how much social dining I do, and how that leads to extraneous meals when I want to hang out with friends, when we all eat—not because we’re hungry, but because we want to hang out and talk.

In having to resist foods, I think anyone who initiates a juice cleanse will realize how little food the human body requires, and how much most people overeat on a regular basis. For the most part, eating today is more a sensory than survival instinct. It takes very little food to stay alive.

At this point, a bowl of ramen would be too much for me. I would only be able to manage a few spoonfuls of broth and a few noodles.

I’m not naturally a snacker. I don’t keep much food at home because I simply don’t crave it. Yet, I know now that I do a lot of mindless eating, picking up on cookies or candy in the office, not because I’m hungry or even want them, but because they’re simply sitting within arm’s reach. In the process of not eating, I’m surprised by how much I can resist.

Unlike many people I know, I don’t crave bread, pasta, pastries, candy or cookies. My downfall would be fat, seafood, meat, french fries or anything potato. If I could curb those appetites, cut back on extraneous and mindless eating, and make a more concentrated effort to get enough fruit and veggies, that would go a long way in reducing my junk food intake and living more healthfully. So, that’s the plan for 2014 and beyond.

lunch
Lunch: An ear of corn and three celery sticks, about 130 calories.

Through the juice cleanse, I craved solid food and longed for the end when I could eat again, but yesterday I realized I couldn't just jump back into normalcy, which would surely lead to heartburn as the stomach amps up the digestion process.

What to eat? After the accomplishment of a cleanse, you don't want to return to old habits right away and put toxins back into your body.

Because I was too full to finish my juices over two days, I managed to carry a Virgin Mary over, and drink that for breakfast. I thought about making oatmeal, but was too lazy, so just grabbed a fistful of almonds.

The night before, I had gone shopping and because I craved fat, wanted to buy an avocado for lunch today, but they were all too green. I spotted corn and thought it would be easy to boil that and bring for lunch, to ease my way back to carbs. The fiber is a continuation of the detox process, though nutritionally, a sweet potato or yam would have been a healthier choice.

I have carrots at home. I buy celery, onions, kale and chicken to go into chicken soup later today, to ease back into protein.

I chop the veggies ahead so I can start the soup when I come home from work. Can't wait to have a taste of chicken, though it will be about 1-1/2 ounces per helping. I plan to have two servings, spaced out over a few hours.

The great thing is that, having started and ended when I did,  I just have to maintain healthy thoughts for 2014. The hardest work has been done.

veggies
Celery, onions and carrots, chopped and ready to be made into soup.

chicksoup
The finished chicken-kale soup. I end the day at about 800 calories. Between lunch and dinner I ate five holiday dry-roasted macadamia nuts and a banana.

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