our juice is made on the slowest machines that produce the least amount of juice commercially acceptable. there are larger commercial machines available, but we feel they produce an inferior tasting product. we use four norwalk cold press machines. the norwalk was invented by norman walker in 1930. norman walker died at age 99. he passed on a legacy of incredible juicing recipes and a knowledge base that we strictly adhere to.
our living mentor is fred bisci. fred is over 80 years old, a raw foodest for 40+ years, and has unrivaled knowledge on food and nutrition. we consult with fred on regular basis to confirm the health benefits of what we create.
we are the best juice and smoothie bar on the planet. it’s true. we checked. if you found us, it means that your food and health consciousness has soared higher.
our living mentor is fred bisci. fred is over 80 years old, a raw foodest for 40+ years, and has unrivaled knowledge on food and nutrition. we consult with fred on regular basis to confirm the health benefits of what we create.
we are the best juice and smoothie bar on the planet. it’s true. we checked. if you found us, it means that your food and health consciousness has soared higher.
cold press juicing using the norwalk machines has several advantages. we have several norwalks in use at all times during normal business hours.
norman walker invented this machine some 75 years ago. the press has two separate juice extraction machines built into it: (1) the pulverizer; and (2) the 3 ton hydraulic press.
harder vegetables and certain fruits require first being pushed down the pulverizer feed tube. a slow spinning blade creates a pulp out of the produce.
the pulp is then wrapped in a cotton or linen cloth and placed on the press tray. the press crushes the juice from the pulp.
the result: the maximum juice extraction from the least amount of produce. also the pulverizer is proven to be the most effective way to liberate the nutritional enzymes from the fibers of the produce.
because the press does not force air into the juice during pressing, the juice is not decaying as fast as with other methods of juice extraction. it is considered perfectly acceptable to bottle this type of juice for 2 to 4 days. sweet potato juice may ferment in 2 days, whereas, ginger could hold up as long as a month in a sealed refrigerated container.
using norman walker’s machine and many of his formulas, and following his philosophies with the selection of fresh, raw, and ripe produce insures that you always get the best tasting and purest juice available.
in contrast to the slow working norwalk machines, we also use a standard rotary blade centrifugal juice machine. ours’ works excellent on a range of produce with the only disadvantage being that the centrifugal force rams air into the juice. this accelerates the decomposition of the fresh juice. therefore, it is recommended that this type of juice not be bottled or refrigerated but rather be consumed within a few minutes of production
