Juicing for Health: Natural Awakenings Guide to the Best Juice Places in Westchester & Dutchess NY

The perfect juice cleanse


We all know that eating more fruits and vegetables is good for our health, but fitting all those servings into a busy day can sometimes be challenging. One way to do it is through juicing, which makes fruits and vegetables deliciously drinkable and their nutrients instantly accessible. Adding wellness-boosting ingredients to juices can also increase their health benefits. We looked around for juicing spots in our area and offer our favorites here. Drink up!


Amy Berman and Julie Wiesen, owners

430 Bedford Rd Armonk, NY 10504

914.273.9437; Bewies.com

Tell us about your juices. All of our juices are freshly made with organic, local and seasonal produce. Everything is made to order and can be customized to meet a customer’s dietary needs. We use a high speed juicer that makes fresh, high quality juices.

What’s popular these days? We are well known for our Radiate Juice, which is a blend of all greens and a hint of apple for some sweetness. With the slightest tickle in the back of their throats, or a sick child in the house, our customers also come running to reap the benefits of our Immunity Juice. It’s a combination of beets, garlic, ginger and other colorful fruits and vegetables. It’s a beautiful juice and, after drinking it for three days, you’re back on your feet at the speed of life!

Do you offer juice cleansing programs? Yes. We offer juice cleanse programs that are customizable as well as juice and food cleanses for individuals who still want to enjoy a meal throughout the day. We recommend starting with a three-day cleanse, which is when we notice customers starting to get maximum benefits. Longer cleanses have even more detoxing benefits.

We’ve both been trained as Holistic Health Counselors by the Institute for Integrative Nutrition, so we’re always available to our customers during and after the cleanse to help them get the best results and make a healthy transition back to regular eating.

What are the prices? Daily cleanses are $59.


get juiced

Get Juiced

Margarita Carreras, co-owner

8 East Market St, Red Hook, NY

845.835.8402; GetJuicedAmerica.com

Tell us about your juices. Our juices are made fresh daily with all organic produce, and local when in season. We have two different juicers that we work with. For all of the cleanses and pre-phoned in orders, we use the Norwalk, a slow cold pressed juicer. By using this cold pressed method, we slow the oxidation and prolong the life of the juice, giving people the chance to consume it within a three-day window. If you’re consuming the juice right away there is no problem. For those in a hurry we use a Breville, as recommended by Joe Cross, who made the powerful documentary Fat, Sick and Nearly Dead. It’s fast, easy to clean and relatively inexpensive.

What’s popular these days? The Get Lean is a hit, made with kale, cucumber, broccoli, green apple, celery and lemon. It’s rich in antioxidants, calms the central nervous system, boosts immunity, detoxifies the liver and alkalizes the body. The Get Happy, made with cucumber, parsley, pear, lime and celery, has the additional benefits of being anti-inflammatory, boosting energy, toning bones, supporting kidney function, reducing bloating and balancing blood sugar.

Any cleansing programs? Yes, and we offer a half-hour consultation with a nutritional coach who will customize your cleanse according to your goals and specific needs. She will also be available during your cleanse, if need be. Customers receive a lot of information when they sign up for the cleanse.

What are the prices? $50 per day, and juices come in glass bottles with a $2 deposit on each. That’s refundable upon completion of the cleanse once the bottles are brought back.


o2 juices cropped

O2 Living

Rosemary Devlin, founder

Yellow Monkey Village, 792 Rt. 35, Cross River, NY 10518

914.763.6320; O2Living.com

Tell us about your juices. Our juices are 100 percent cold-pressed, certified organic, sourced locally when we can, and naturally packed with antioxidants, trace minerals, vitamins, fiber, flavonoids and chlorophyll. At O2 living we put a lot of love into each juice and produce small batches to assure the best quality. We never water our juices down, so not only are they loaded with nutrition; they’re packed with delicious flavor, too.

What’s popular these days? Our Fresh Start, Green Vitality and Red Radiance are all really fabulous. Our most unusual is the Almond Envy smoothie, packed with natural protein.

Do you offer juice cleansing programs? Yes, with one, three, five or seven day programs. We recommend “Cleanse Guru” Dr. Gabriel Cousins’ protocol for cleansing. For customers with autoimmune disorders and cancer diagnoses, we have alternative holistic options from the Gerson Institute. To find out more about our lifestyle brand and keys to healthy living, readers can visit o2living.com.

What are the prices? An 8-ounce juice is $4.99, and a 16 ounce juice is $9.99 in the store.



Trailside Café

Ghenya Fagan, owner

1807 Commerce St, Yorktown Heights, NY 10598

914.302.7331; Trailside-Café.com

Tell us about your juices. We use local and organic ingredients whenever possible. Currently we use a centrifugal juice extractor, but we’re introducing a cold press later this year. We offer a wide variety of juices with something for everyone, from beginners to extreme juicers. We also have a large selection of additives for our juices and smoothies, and we can accommodate people who like to create their own blends.

What’s popular these days? Our most popular juice is our green machine, while our most unusual would be the green grapefruit.

Do you offer juice cleansing programs? Yes, for three, five or seven days, and each one includes a complimentary consultation with our nutritionist.

What are the prices? The three-day cleanse is $165, the five-day cleanse is $275 and the seven-day cleanse is $385. We have frequent buyer cards, which offers the 11th juice for free, and we’ll soon be introducing a kid-friendly juice and smoothie menu.


Culinary Institute of America Expands Healthy Eating Curriculum

Skills I Class with Chef Martin FreiThe Culinary Institute of America (CIA) in Hyde Park, NY, is featuring more plant-based foods and whole grains in its teaching kitchens than ever before. CIA students pursuing a bachelor’s degree are now learning to bring health and wellness to their future customers through such courses as The Science of Nutrition, Flavor Science and Perception, Consumer Behavior, and Foodservice Management in Health Care.

“Health in food has never been sexy, but now it’s about foods with great flavor being naturally better,” says chef Brendan Walsh, culinary dean at CIA. “If our students have never tried red quinoa, farro, wheat berries, or amaranth, tasting these foods gives them a chance to be creative and see the possibilities of including more plant-based foods in their cooking.”

These additions to the curriculum come out of the CIA’s thought leadership conferences, examining such topics as “Healthy Kitchens, Healthy Lives,” “Menus of Change,” and “Healthy Flavors, Healthy Kids.” Industry leaders at these summits discuss wellness issues facing American families and how chefs can be part of the solution. The CIA works with the Harvard School of Public Health on several of these initiatives.

“The relationship between what we eat and our well-being is now talked about in the mainstream medical community,” Walsh says. “Eating can be a preventative practice, and we in the food world can make a huge difference.”

Because not every recipe or regional cuisine lends itself to healthier ingredients, the CIA teaches that portion size and side dishes can help to balance a meal. Examples of making recipes healthier include replacing the cheese and butter in a classic risotto with a white bean purée and vegetables, and introducing brown rice to cuisines in which white rice has been a staple. The idea is to teach students that healthier options don’t mean sacrificing flavor.

As quality ingredients become more “center-plate,” Walsh notes, chefs will become less reliant on fattening sauces and use herbs or lemon juice to accent natural flavors. “The people who employ our graduates are more aware than ever of health and wellness,” he says, “and they want them to know both how to cook healthier and why it’s important.”

Founded in 1946, CIA is an independent, not-for-profit college offering associate and bachelor’s degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. The college also offers courses for professionals and enthusiasts, as well as consulting services that support innovation in the foodservice and hospitality industries.

The Culinary Institute of America is located at 1946 Campus Dr. in Hyde Park, NY, with additional campuses in CA, TX, and Singapore. For more info, call 845.452.9600 or visit CIAChef.edu.


Crown Maple, Pure, Organic Maple Syrup from Madava Farms in the Hudson Valley

Organic, New York maple syrup

Organic, New York maple syrup

Madava Farms

47 McCourt Rd., Dover Plains, NY

845.877.0640; CrownMaple.com 

March is maple season in New York, and Crown Maple in Hudson Valley is known as the purest maple syrup around. It’s also certified organic. Tucked away in the rolling hills of Dutchess County, this hidden treasure is new to the local foodie scene, and quickly making headlines. In fact, Crown Maple syrup was featured in the caramel sauce that topped the Hudson Valley Apple Pie at this year’s presidential inaugural luncheon.

Madava Farms is the home of this artisan syrup, tapped from 800 acres of 150-year-old red maple and sugar maple trees that enjoy perfect soil and produce a superior sap. Owners Robb and Lydia Turner, who named the farm after their daughters Madeline and Ava, were also attracted to the property’s incredible trout streams and scenic mountain top views. Robb consulted with several experts in the maple sugaring industry, including those at Cornell University’s maple institute, to implement best practices for the farm and forest.

Considered the most advanced maple syrup production operation in the country, Madava Farms uses reverse osmosis to extract water from the syrup, along with a simple tapping method to maintain the quality of the forest and land. The sap is processed into syrup the same day it leaves the tree and the syrup is placed in a barrel to keep it as pure as possible. Crown Maple comes in four grades: A light, A medium, A dark and B, with each offering a unique flavor.

On a recent tour of this Hudson Valley treasure, Natural Awakenings publisher Dana Boulanger and some friends were taken through the impressive and immaculate production facility, complete with tasting room, gift shop and café. They sampled the Grade A medium amber, which is nothing like the syrup found in stores. “It has a soft, floral, buttery taste that excites your taste buds and soothes your soul,” says Boulanger. The Grade A medium amber is a favorite of many chefs, for its distinct taste that lends itself to glazes and baking. The darker grade A is perfect for marinade and brines with its more pronounced flavor.

Chef Jacob Griffin at the farm to table café at Madava Farms

Chef Jacob Griffin at the farm to table café at Madava Farms

Visitors to Madava Farms can enjoy hiking on local trails and touring the maple syrup process from tree to bottle. The farm also offers nature programs and culinary events such as demos and chef dinners. Be sure to allow some time to enjoy delicious food at their farm to table café, which serves up unique combinations of food inspired by the versatility of the syrup. The farm also boasts an amazing organic garden, serving the café and other restaurants during the warmer months. Chef Jacob Griffin, a graduate of the Culinary Institute of America, likes to combine local ingredients from other farms to produce such dishes as brined and smoked chicken, and vegan soups, along with salads, unique pastries and paninis. Boulanger reports that she enjoyed a delicious and delicate pumpkin puree soup and a side salad of organic greens with a light Dijon vinaigrette.

Madava Farms and the Crown Maple facility is a great day trip option for Natural Awakenings foodies and readers, just a short drive from the Putnam County line. After visiting this amazing maple farm you’ll discover that syrup is not just for breakfast, although there is a family pancake breakfast on March 2, featuring five varieties of gourmet pancakes, an assortment of toppings and pulled pork hash. Boulanger plans to make a second trip in warmer weather to hike on this expansive working farm. In the meantime, she says, she’ll be whipping up a few homemade creations of her own with this heavenly syrup.   

 Natasha Bernardez is the Executive Chef of Clean Plate Culinary Inc. Her team specializes in farm to table culinary services, including catering and other customized offerings. To learn more about their services visit CleanPlateCulinary.com.