Keller - Roanoke - Northeast Fort Worth | July 2023

DINING FEATURE

Juice Junkies Sisters strive to create healthy food addicts L iving in New York City in the early 2000s, Hillary Biediger made several new discoveries, including experiencing a juice bar for the rst time. BY MARK FADDEN

TOP 3 THINGS TO EAT 1 The sausage, egg and cheese breakfast sandwich ($9.50) is vegan and available all day. 2 Feelin’ stronger everyday juice ($12) contains apple, spinach, lemon, parsley and ginger to help heal the nervous system and tone the skin. 3 The vegan meatball sub ($13) was one of the items added to the menu in July.

make a smoothie or a juice. We didn’t want our customers drinking three pounds of herbicides and pesticides.” Biediger went on to explain they also use a cold press machine instead of a centrifugal juicer to help retain all of the nutrients and enzymes that help in digestion. “Plus, cold-pressed juices that are refrigerated can last much longer, typically several days depending on the juice,” Biediger said. By cold-pressing the juice, it allows the sisters to oer cleanse-grade juices their customers can use as part of three-, ve- and seven-day juice cleanses. Juice Junkies’ menu has gone beyond juice for several years. On the drinks side, smoothies are also available and—like many of the juices—several are named after famous songs from the 1960s, ‘70s and ‘80s. They include the Magic Carpet Ride smoothie made from fresh-pressed sweet potato, banana, orange, fresh- pressed apple juice and almond butter; and the Start Me Up that contains carrot, apple and celery juice. The food items are all vegan—which Biediger said are typically lower in fat content than their nonvegan counterparts—and they contain zero cholesterol. The menu includes wraps, salads and several breakfast items that are served all day. In July, the sisters decided to add ve sub sandwiches, including a meatball and an Italian. “We wanted to oer things that are familiar and traditional foods, but at the same time are plant-based and yummy,” Hines said.

“I was walking around the streets of Manhattan, and I tried an organic juice,” Biediger said. “About 10 min- utes after I nished it, I felt so awake and energized. It got me hooked.” Biediger said when she came back to Fort Worth, she decided she wanted to open a juice bar like the ones she experienced in New York City. But she needed a little help from her family, especially from her sister Gretchen Hines. “We spent a year making juices in our mom’s kitchen to determine what we would put on the menu,” Hines said. Once they had their juice menu down, it was time to nd the perfect location. They wanted a high-trac area where people could stop on the way to work or on the way home. So they decided on Fort Worth’s west side on Foch Street in 2013. A year later, Hines found what would become their second location in Keller. “We love that it’s right across the street from Keller Town Hall,” Hines said. Two choices the sisters made early on has helped make Juice Junkies stand out from the crowd: using organics and having a cold press machine. “All of our fruits and vegetables are organic,” Hines said. “It takes three pounds of fruits and vegetables to

MARK FADDENCOMMUNITY IMPACT

Juice Junkies 251 Town Center Lane, Ste. 2109, Keller 817-741-3665 www.juicejunkies.com Hours: Mon.-Fri. 8 a.m.-6 p.m., Sat. 8 a.m.-5 p.m., Sun. 11 a.m.-4 p.m. “WE WANTED TO OFFER THINGS THAT ARE FAMILIAR AND TRADITIONAL FOODS, BUT AT THE SAME TIME ARE PLANT BASED AND YUMMY.” GRETCHEN HINES, COOWNER

Sisters Hillary Biediger and Gretchen Hines are co-owners of Juice Junkies.

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