Categories: LIFEPlaces

What Do We Think Of Juicery By Chateau 1771?

Did my non-healthy self get on board with Juicery by Chateau 1771?

 

 

There are people in the world that like meal planning, exercising and feel great after a week of juice cleansing. Then there are people like me, who sleep after a good—read: “bad”—meal and feel no sort of guilt whatsoever.

 

But health is something I really need to get on board with; even I can admit that much. I’m not saying it’s going to be easy or that I’m going to love it, but I’m thrilled that there are places that make it that much easier to be on board.

 

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The 771 Group Of Restaurants group of restaurants is one I know from childhood; it’s one that I trust. I remember spending breakfasts in their corner of Greenbelt, surrounded by family and going home satisfied. Fast forward some odd years and they’ve built another for me to depend on (and just in time too): Juicery.

 

Juicery by Chateau 1771 is all about fresh, guilt-free offerings that are perfect for on-the-go and replenish you like nothing else. But let’s be honest here and say that the most important thing is that the menu has some pretty yummy stuff.

 

 

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Take your pick between the juices and the smoothies, the salads, the soups and the fuss-free fruit cups and satisfaction will quickly come your way. If you want some unsolicited advice, the Pink Detox Salad is the way to go. It comes with pomelo, kale, watermelon, walnuts, goat’s cheese and yogurt-pomegranate dressing. The curried squash soup is also something pretty special—unexpected complementary flavors that build with each spoonful.

 

But the stars of the show really are the juices (because Juicery by Chateau 1771, obviously) and shakes, and we’re a little partial to The Big Vibe, Strawberry Fields and Pomelo Watermelon. Maybe give me a little more time to hop on the green juice train.

 

 

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Speaking with Chef Vicky over our meal was a different experience all together. Juicery’s menu seems simple enough: throw together a few fruits, some vegetables, dab on some dressing and you’re good to go. But things that are worthy of their name don’t come simple; it was days of hard work, of getting just the right measurements and flavors down. It was experimenting, documenting and eventual training.

 

All we have to do is reap the benefits of all that trouble. The yummy, yummy results, which they themselves offer their own benefits, too.

 

Photography Elisa Aquino

Art Alexandra Lara

Adie Pieraz

Her Economics background is super helpful in her day-to-day life. She likes writing about film, television, hugot stories, drinks and people.

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Adie Pieraz

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