Slurp Your Next Salad
Juice Revolution can turn heaps of produce into drinks that are packed with vitamins
By Vicky Hallett
Nov. 8, 2011
How do you start a revolution? By pulling up to Farragut Square in a green van stuffed with carrots, cabbage and kale. That’s how Juice Revolution — a mobile reminder to eat (or rather, drink) your vegetables — formally joined Washington’s food truck scene on Friday.
Owner Jessie Kennedy, a 34-year-old former attorney who’s pledged to devote herself to promoting holistic health, got the idea from her own daily ritual of making juice. Since swapping out coffee and diet soda for cups of an emerald-hued mixture of leafy romaine, kale, cucumber, pineapple and lemon, Kennedy’s noticed a surge of energy she’s dying to share.
That recipe turned into the Green Ohm ($7, “The Nutrient Kick”), one of the three frothy, fresh choices on the debut menu for Juice Revolution. Other options are Purple Rain ($6, “The Detox”), a sweet blend of red cabbage, beets and apples; and Carrotini ($5, “The Immunity Booster”), which comes spiked with orange and ginger. The drinks have been designed to maximize vitamin and mineral content and still taste great, says Kennedy, who expects to shift offerings based on what’s local and seasonal. Customers are also free to create their own drinks by choosing any ingredient on board.
“You know if you go to Juice Revolution, you’re going to get something healthy in your body,” Kennedy says. And if you’re looking for not just a pick-me-up but also a warm-up, she promises to add hot cider and vegan soups (such as carrot-ginger, lentil and butternut squash) in the coming months.
Considering that many of Juice Revolution’s fellow food trucks sling fries, pizza, and mac and cheese, its nutritional mission is a clear departure from the norm. But that’s not the only way Kennedy hopes to differentiate the business. An avid runner — she met her husband in a running club — she plans to go directly to races and other fitness-focused events. She’s also working on partnering with yoga studios to drop off drinks for students to sip after class.
Convenience is key for Kennedy, who suspects the prospect of cleaning out a juicer discourages people from making these beverages at home. She’s happy to do the dirty work with her collection of four juicers: two heavy-duty ones, a masticating one that’s ideal for wheat grass shots, and a hand-cranked version available for emergency backup.
“It’s a production when you do it yourself,” acknowledged 26-year-old Kelsey Doty, who eagerly ordered a Green Ohm on Friday. Right behind her was Courtney Mosser, 25, who sampled all three flavors before settling on Purple Rain. “They’re all good — and good for [your health]. But that was the tangiest,” she said.
Spoken like a true revolutionary.