AUG 2014

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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Page 113 of 115

A WAVE OF JUICE BARS is sweeping the country, with the trend toward sipping rather than chewing our daily dose of disease-fi ghting vitamins and antioxidants showing no sign of abating. The Hotel Palomar in Phoenix, home to rePose salon and spa, is among Kimpton's 10 properties embracing the movement, with a dedicated juice menu set to be rolled out across the company's nationwide portfolio this year. Created to "promote excellent health and boost energy", the menu is an extension of the group's wellness offerings that stretch to in- room yoga mats and fi tness programming, and complimentary bike rentals. For juicing novices watching their waistlines, summer is a perfect season to get started. "It's that time of year when people spend a lot of time by the pool and they want to feel good about the way they look," says Stephen Jones, executive chef at the Palomar's Blue Hound Kitchen & Cocktails. "Juice is a fantastic, organic, natural way for them to get all their vitamins and the 'good' fuel for their day, while helping nourish their body. It's also really refreshing," he adds. Jones favors a Breville juicer, but other brands work well too. He prefers to measure produce in grams "because it's the best way to keep track of weight or water content," adding, "You can eyeball all of the greens to be about two cups each." In addition to the verdant veggie-packed Being Green, guests can choose from Beets Me (featuring red beets, carrots, ginger and cilantro) and Local Only (loaded with local farm produce that varies by city). Showcasing naturally sweet vegetables—and incorporating a hint of lemon to greens for a citrus kick—the juices taste great too.—Lesley McCave id TASTE 114 DAYSPA | AUGUST 2014 Ingredients Being Green Juice 200 grams (7 oz.) cucumber 200 grams (7 oz.) celery 160 grams (5.6 oz.) spinach 160 grams (5.6 oz.) kale 40 grams (1.4 oz.) lemon Place all green produce in a small salad spinner, rinse thoroughly with water and spin. Cut rind from lemon, keeping the meat of the fruit as intact as possible. Place all ingredients in juicer and juice. Yield: 16 oz. STEPHEN JONES Straw

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