The elderflower, spirulina and chia seeds of the latest juice-for-health craze are blending with the falernum, nettles and Himalayan sea salt of the craft cocktail movement.
“I don’t have jiggers just yet, but I do have a Vitamix, a chinois and a dehydrator, and there are Mason jars everywhere,” says Steven Jennings, owner of Sustained Juice, a delivery-only, cold-pressed custom juice venture.
The nonalcoholic flavors of the Sustained Juice line are layered, complex and carefully crafted from organic produce Jennings buys from Cultivate KC. “I want the rarest, rawest, most unusual pieces of produce I can find,” he says.
By the same token, the Sustained Juice philosophy isn’t about throwing a heap of fruits and vegetables into a blender and drinking whatever nutrient-dense, good-for-you but tastes-so-bad liquid that often results; the various flavors must work in harmony.
“I try to place umami in the bottle,” Jennings says, referring to the Japanese word used to describe foods with an extra-sensory, savory deliciousness from foods naturally high in glutamate.
Jennings has worked for nearly two decades in the service industry alongside a slew of high-profile chefs, including James Beard-award winners Colby Garrelts and Michael Smith, so exotic and high-quality ingredients such as Madagascar vanilla, turmeric and African bird pepper have naturally crept into his own flavor profiles.
“I want (my customers) to travel around the world with flavor,” he says.
Of course, customers with specific health concerns also guide the company’s lineup of flavors, so Jennings is currently experimenting to find ways to incorporate power-packed, umami-rich seaweed into a palatable juice blend.
▪ Sustained Juice, 816-895-2466, sustainedjuicekc.com. The line includes 25 juices, $6-$10 for 16 ounces, delivery only. Pulp and bottles are recycled.