Press Colorado Juice Co. offers fresh drinks
WHAT: Downtown Grand Junction Farmers Market
WHEN: Thursdays, 5:30-8:30 p.m.
WHERE: Third through Seventh streets along Main Street, Downtown Grand Junction
COST: Free to attend
Stephanie Witwer, a Grand Junction resident, needed a solution to help manage her celiac disease. Six years ago, she decided to make her own juice to help naturally heal her body.
She then decided to make it her business, creating Colorado Press Juice Company earlier this year.
Witwer was an occupational therapist but decided hospital work wasn’t for her. She chose to help folks before they need formal health care by creating natural, organic juices.
Many of her ideas came from juice shops in California and Hawaii. She creates all her own recipes out of the Business Incubator’s commercial kitchen.
“There are so many different reasons people drink my juices,” Witwer said.
Reasons may include weight loss, detoxing or cleanses or even medicinal use to help cope with anti-inflammatory issues.
Bottles cost $10 and come in a variety of flavors, including Beauty Tonic (cucumber, apple, seasonal greens and lemon), Skin Glow (carrot, apple, lemon and ginger) and Cleansing Tonic (apple, lemon, ginger, cayenne).
The bottles are available for purchase during downtown Grand Junction’s farmers market at the 400 block of Main Street, in front of Crystal Books & Gifts (439 Main St.). Her products are also available at Ridgeline Fitness Institute (805 South Ave., Grand Junction) on Tuesdays and Fridays from 9 a.m. to noon.
She uses a cold-press process, which sets her apart from the rest of other local juicing companies. The process helps with storage and receiving the most nutrition from ingredients.
Witwer explained she first grinds produce at low temperatures to keep all live enzymes in product, then put into a large cloth bag. She puts the bag into a large juicing machine using 2,000 pounds of pressure to remove the fiber.
“If you are going to eat two pounds of produce, you only get about 30 percent of its nutrition,” Witwer said. “When we remove the fiber, it can absorb up to 90 percent of the nutrition.”
According to PressColorado.com, it uses two pounds of vegetables and fruits in each drink. With the cold-press process, it also lengthens the shelf life as opposed to juicing at home. A bottle can last up to four days.
Most ingredients are purchased locally, with a majority coming from Field to Fork CSA. Field to Fork in return reuses the compost for its garden and animal feed.
For more information, visit http://www.presscolorado.com.
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