Does Cold-Press Juicing Live Up to the Hype? | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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Does Cold-Press Juicing Live Up to the Hype?

You see them all over the place these days. From hard-core vegans to women in matching Lululemon gear with yoga mats under their arms to men wearing business suits to parents with kids in strollers, those plastic bottles with brightly colored cold-pressed juices are becoming ubiquitous in Broward County.

That wasn't the case just over a year ago.

Juicing isn't exactly new, though its current ubiquitous status is. Cold-pressed juices have been used by raw foodists and Hollywood celebrity types who have touted the physical and health benefits of juice cleanses for decades. Enthusiasts claim the cleanses detoxify and purify the body. The cold-press method involves crushing and then pressing the produce to get the highest yield as well as the maximum amount of enzymes and nutrients, whereas other juicing methods can also heat the juice, supposedly destroying some of the precious particulates.

See Also: Myapapaya Coming Up on One-Year Anniversary: "We Are Building a Community"

While many are skeptical about sustaining themselves on just liquids for days on end, somewhere along the line, the general solid-food-eating public caught on to the idea of incorporating high-quality juices into daily routines -- and it's turning into a big business.

On November 30, Myapapaya Juicery and Kitchen celebrated its one-year anniversary; it was the first local brick-and-mortar cold-press juicery to set up shop in Broward County -- after just a short time in business, the whole foods eatery had to quadruple its staff.

Adam Kanner, chef/owner of Myapapaya, has seen the growth firsthand.

"At first, people had an issue with paying $10 for a juice," he said. "Now I get so many people thanking me all the time for being here. It's become trendy and hip to walk around with one of these bottles."

To keep up with demand, the restaurant runs its juicers for seven hours during the night to get ready for the morning.

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Sara Ventiera

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