As a kid growing up in the meat and potatoes state of Idaho we had juice. Sure we did. It was usually frozen and came out of a can. All you had to do was open it up, dump it in pitcher, add water a you had fresh orange juice for breakfast. Once in a while, on special occasions, we got a Capri-Sun, and since it wasn’t Kool-Aid it also got the classification as juice.
As I got older and started going to high school, I got introduced to new kind of juice called Jamba Juice. The new drink claimed to be juice but reminded me more of ice cream than juice. It even gave me a brain freeze if I slurped it up the straw to fast.
So as you can imagine I was never a really big fan of juice and rarely incorporated it into my daily meals. It just wasn’t a priority.
At age 23 I got a job working on a tourist railroad in Alaska that traveled daily from Anchorage to Fairbanks. I finally left the meat and potatoes state and was exposed to a variety of different people and opinions. Among the many things that I experienced, one was fresh pressed juice and smoothies. I even took my first shot of wheatgrass!
This juice came straight from the fruit and vegetables and was made right in front of my eyes. It had no added sugar, preservatives, artificial flavors or coloring, or artificial anything. The more I drank this juice, the better I felt. This was juice like I had never experienced it before.
Now I can’t say that I automatically converted to juice right then and there and swore off junk food for the rest of my life, but what I did gain was an appreciation for fresh pressed juice and the amazing effect it can have on my body.
The best part is that the person that introduced me to this kind of juice is working to open her own juice bar and I want to use this platform as a way to get the word out about the amazing work that she does and the bright future of Green Frog Juice Bar and Superfoods.
Green Frog Juice Bar and Superfoods 