Beet
Year-roundBrings Nitrates, folate, potassium
Dietary nitrates convert to nitric oxide in the body, which relaxes blood vessels. Most of the research has been done in endurance athletes.
An old idea, not a new one
Food is the medicine
Every culture that lasted figured out which plants to eat and when. We are not inventing anything here. We are pressing it.
See what's pressingWhat each one is actually doing
Nothing in the bottle is there for colour. Here is the reasoning, including where the evidence is thin.
Ginger
Year-roundBrings Gingerols
The compound behind the heat. Long used for nausea and digestion, and one of the better-studied traditional remedies.
Turmeric
Year-roundBrings Curcumin
Poorly absorbed on its own, which is why it has been paired with black pepper and fat for centuries. That pairing was worked out long before anyone could explain why.
Lemon
Winter peakBrings Vitamin C, citric acid
The acid does real work beyond flavour. It helps your body take up plant iron from the greens it is pressed with.
Leafy greens
Spring and autumnBrings Magnesium, folate, vitamin K
Magnesium is a cofactor in the reactions that produce ATP. Most people in the US fall short of the recommended intake.
Apple
AutumnBrings Quercetin, potassium
The base of most blends because it carries the others. Quercetin is concentrated in the skin, which is why we press whole.
Carrot
Autumn to springBrings Beta-carotene
Your body converts it to vitamin A as needed. It absorbs better with a little fat, so this is one to drink alongside food.
Cucumber
SummerBrings Water, silica, potassium
Roughly 95% water. It is in the bottle to carry volume and minerals without adding sugar.
What the season is giving
We press what is ready. The menu moves because the ground does, not because marketing said so.
Green and bitter
Asparagus, dandelion greens, radish, early spinach, rhubarb
Bitter greens arrive first for a reason. They are what grows when the ground is still cold, and bitterness gets digestion moving after a heavy winter.
Water and sugar
Watermelon, cucumber, tomato, peach, berries, sweet corn
The season that makes you sweat grows the food that replaces what you lose. Summer produce is mostly water and potassium, which is not a coincidence.
Dense and keeping
Apple, pear, carrot, beet, winter squash, late greens
Things that store well. Roots and hard fruit carry more sugar and hold it, which is what got people through winters before refrigeration.
Citrus and roots
Orange, grapefruit, lemon, stored beets and carrots, hardy kale
Citrus peaks exactly when nothing else is growing and vitamin C is hardest to come by. Kale gets sweeter after a frost.
What we actually believe
And what we won't claim
- Whole ingredients, pressed, nothing added
- Organic first, local when the season allows
- No heat pasteurization, which is why it does not keep long
- We say when the evidence is thin instead of overselling
- Food, not a supplement, and not a replacement for care
The questions worth asking
Including the ones that don't flatter us.
Can juice cure or treat anything?
No, and anyone telling you otherwise is selling something. Juice is food. Food supports a body that is doing its own repair work. That is a real thing and it is also a modest thing.
What about a juice cleanse?
We don't sell them. Your liver and kidneys already do that job continuously, and going several days on juice alone means very little protein and a lot of sugar. One bottle alongside real food is a better idea than five bottles instead of it.
Isn't the fibre lost in pressing?
Most of the insoluble fibre, yes. That is the honest tradeoff for faster absorption. It is a reason to eat whole fruit too, not a reason to avoid juice.
Why does the menu keep changing?
Because we buy what is actually good that week. A fixed year-round menu means sourcing from wherever it happens to be in season, shipped a long way, picked early.