"It's about health. But it’s also about balance."
Finally, juice recipes developed by chefs. Well-being never tasted so good.
At juicebox, we believe life is about vitality and balance, not diets and deprivation. Founding partners Kari Brunson and Brandin Myett spent many years living unsustainable lifestyles in professional kitchens, which led them to trade in the restaurant hustle for the farmers market, launching juicebox in the spring of 2012. In November 2013, they opened their first retail cafe specializing in cold-pressed organic juice and vegetable-focused cuisine.
Kari was formerly a ballerina with the Pacific Northwest Ballet for 9 years before developing an all-consuming interest in the culinary arts in 2009. Brandin has worked as a professional chef in some of Seattle's best restaurants including Matt’s in the Market, How to Cook a Wolf and La Bete. Kari’s expertise in professional fitness and culinary teaching and Brandin's unique take on fine recipe development yield a dynamic culinary and real-world approach to juice and food that's uncomplicated: simple composition, colorful focus, bright flavors, powerful results.
Never compromising taste for nutrients, juicebox is redefining what it means to choose health.