juju eats

Juju Eats, with its cleans­ing juices and sub­stan­tial sal­ads, is a respite from the greasy havens of fast food

The Philippine Star - - LET'S EAT -

salad for lunch? Not as a starter, a palate cleanser, or a way to as­suage guilt while binge­ing on a buf­fet? That’s a ma­jor men­tal block right there. This is the Philip­pines af­ter all, where ma­jor­ity of meals are com­posed of steamed rice paired with pork cooked in an in­fi­nite num­ber of ways. A coun­try where sal­ads are of­ten af­ter­thoughts: sad look­ing limp leaves drown­ing in thou­sand is­land dress­ing. And one more de­tail should be men­tioned: eat­ing healthy is sub­stan­tially more ex­pen­sive here.

But that didn’t stop David and Kat Azanza from pi­o­neer­ing a move­ment to en­cour­age health­ier eat­ing via Juju Eats. It all started with cleans­ing pro­grams via freshly squeezed juices, hence the name of the restau­rant, but quickly ex­panded to a pre­miere salad bar where fifty plus choices of top­pings add up to over five thou­sand com­bi­na­tions. Here, it’s all about bal­ance, pro­por­tion, and cal­i­bra­tion. It’s not nec­es­sar­ily about not eat­ing meat, it’s know­ing when to stop, and know­ing when to start eat­ing some­thing bet­ter. Juju’s suc­ceeded in shift­ing paradigms and con­vinc­ing even hardcore car­ni­vores like my­self to oc­ca­sion­ally forego my go-to choices and in­stead in­dulge in fresher, greener op­tions. The menu has ex­panded from their orig­i­nal juices, bowls and wraps, to a full range of rice bowls, pani­nis, smooth­ies, su­per­food desserts, and even a se­lec­tion of fresh, fruity cock­tails.

pho­tos by gabby can­tero

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