by Ryan Slater & Zach Berman | Autumn is upon us and folks are heading out to the farms and patches in search of the elusive great pumpkin. Not only does the season give us school, football, Halloween, hockey, and big moons lavishes us with pumpkin pie this and pumpkin spice that, be it synthetic or organic, home-made or home-brewed, store-bought or something weird that your co-worker is passing around in a Tupperware container. In honour of this majestic time of year, here’s our how-to guide to making the perfect Pumpkin Pie Smoothie.
Pumpkin Pie Smoothie Recipe
1/3 can organic pumpkin pie filling (1/2 cup) – if you don’t have time to make your own pumpkin pie filling; We like the Organic Farmer’s Market Brand. You can get this at most grocery stores, but we usually get it from Whole Foods.
3/4 frozen banana – we like frozen bananas so the smoothie comes out cold (no ice added).
1 medjool date – these healthy sweeteners can be found at most grocery stores – for a good deal check out Sunrise Market or Famous Foods.
A pinch of raw vanilla – We like the Giddy Yo Yo brand which you can get at Famous Foods or the Organic Traditions that you can get at Whole Foods or Choices. If you’re in a pinch, pure vanilla extract will do the job.
A shake of cinnamon.
A thumb of ginger.
300-500 ml of coconut milk – If you don’t have coconut milk, almond milk is a good substitute. Aroy-D makes a creamy and full-flavoured coconut milk and Earth Choice is our go-to Organic Coconut Milk, but pretty much any coconut milk from your local grocery store will do the trick.
Step 1 – Add the ingredients to your blender.
Step 2 – Press blend – whhiiiiiirrrrrrrr.
Step 3 – Pour into a tall glass and enjoy.
Step 4 – Make an extra impression by adding a little Spiced Rum or Baileys.
If your smoothie is too thick, add a little bit of coconut water or almond milk to the mix.
Ryan Slater and Zach Berman are the co-owners of The Juice Truck. What began as a couple of dudes with a strong sense of wanderlust and a dream of making juice has blossomed into a company that is slowly but surely becoming a hub of health and wellness in Vancouver. Maybe they’ll travel the world again soon and see what else they can dream up. Until then, they’ll be cracking wise and making stuff here.
Owners Zach Berman and Ryan Slater picked up the 5,000 sqft space (formerly Stanley’s Printing) back in August and have broken it up into three areas: storefront, commissary, and community space. The storefront will function as a 16 seat eatery/retail apothecary, selling juices, supplements, tinctures, teas, puddings and so on, with 3-4 quick and healthy breakfast and lunch items (vegan/gluten-free) from a menu designed by chef David Gunawan of Farmer’s Apprentice. The front doors are inset from the sidewalk, so expect a patio as well. The good folks over at Glasfurd & Walker (responsible for the branding of Meat & Bread, Wildebeest, among others) are doing the interior design.
The commissary component is massive, a high gloss testament to the success of a once fledgling mobile operation that is now looking to expand its reach beyond the Lower Mainland (it’s so great to see them outgrow the space that they shared with so many other food trucks next to Beta 5 on Industrial Ave – makes one wonder who will be next to leave the nest!). It accounts for some 3,500 sqft of pristine work space for juice production and cleanses, and as you can see from the shots above and below, it’s already looking pretty damn spiffy.
Finally, there’s the community space (the pinkish red room in the photographs). While it can and will seat 26 people for pop-up suppers and movie dinners, it will also be used for nutrition and fermenting workshops, yoga classes, kids activities, and more.
Juice production starts in April, and the retail/eatery frontage will open to the public (if all goes according to plan) on May 1st.
In: A big pink (technically, it’s watermelon) truck.
On: The corner of Abbott and Water Streets, Gastown. Sometimes Kits on the weekend.
When: 11:30am – 5:00pm, weekdays. Check our Twitter and Facebook for weekends.
Web: thejuicetruck.ca | Twitter | Facebook
Ryan Slater, Juice Tender
Zach Berman, Juice Tender
Never underestimate the power of a trek through the Himalayas to change your life. We (Zach and Ryan, Juice Tenders) tossed around ideas of going into business together for years, but it was two weeks into a Himalayan trek, snowbound in a small Nepalese village when inspiration struck.
We noticed the locals drinking a vibrant, sweet smelling, orange-coloured drink. We discovered it was made from Seabuckthorn berries and it supplied these high altitude locals with most of their nutrients. It was this juice, so essential to their health, which changed our perspective on juice and sparked a new idea.
We spent the next year travelling the world, never going very long without seeking out the nearest juice stand. How many other nutritious, Seabuckthorn-like juices and juice blends were there out there that we could bring them to Canada? Turns out, quite a few.
When we came home, The Juice Truck was born.
Juice does some amazing things for your body and health. It’s also delicious, refreshing and hydrating, which is every bit as important. Especially the delicious part.
We make the most nutritionally complete juice possible. Our premium cold press makes juice that contains more essential vitamins, minerals and enzymes than juice made any other way. The cold press also preserves the natural flavours of the produce, which we feel makes the juice tastier.
We support local produce and organic farming practices as a way of extending our passion for healthy living beyond our cozy corner of Water and Abbott Streets. In the case of fruits and vegetables that just aren’t locally or seasonally available (mmmmm, pineapple), we take a long look at potential suppliers to verify their growing standards and practices measure up to our standards.
In 2012, we are adding The Juice Cleanse (thejuicecleanse.ca) to The Juice Truck family. It’s part two of our ongoing passion with all things juice.