Drink Your Way to Health: JuiceBox

By Seattle Mag January 8, 2013


I’m lazy. If I’m going to eat something that’s good for me, it’s got to be delicious, which is why I have a hard time eating right. I love vegetables, especially in cheesy gratins, which is counterproductive, and I’m a sugar and carb fiend with unpredictable blood sugar issues, which makes my cravings wicked mean when I try to fast. But the minute I opened a bottle of JuiceBox’s blood orange, carrot, red apple and fresh turmeric juice, fresh from their shared kitchen at La Bete restaurant on Capitol Hill, I knew this was something I could get behind.

Taken together carrot and red apple create a pretty tame juice as it is, they’re both sweet, with flavors that are familiar and not too “out there” for most palates, but the addition of blood orange, whose bouquet is more delicate and refined than your run-of-the-mill orange and the fresh turmeric (which has a very subtle flavor, but potent anti-inflammatory power) makes this juice somehow transcendent—like a special, delicious treat.

JuiceBox owners, chef Brandin Myett and former Pacific Northwest Ballet dancer Kari Brunson, use mostly organic and regional produce, around two pounds of it per 16 ounces, in their freshly pressed, small batch juice blends, which are available as a one, three or five day cleanses as well as for individual purchase from their kitchen and at Lab5 Fitness. Delivery is also available for a fee.

Just to tempt you even more, other recent juice blends include golden beet, red apple, lemon, and ginger; lacinato kale, pineapple and celery; and almond milk, local raw honey, cinnamon and nutmeg.

It’s nice to know that drinking can be good for you, isn’t it?


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