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COOL OFF

DRINK UP

A ViTAl BOoST ViDA Juicery’s Sebastian Manjon-Cubero on the benefits of juicing

PHOTO: MIKE PEGRAM

BY ARIC SLEEPER

Whether it’s to lose weight, kick a nasty habit, or detox after a weekend full of day-drinking and barbecued everything, some health-seekers turn to fasting coupled with an extreme juice cleanse to right themselves. But according to the founder of ViDA Juicery, Sebastian Manjon-Cubero, an effective juice cleanse is a gradual process and should not be a shock to the system. “There’s good extreme and bad extreme,” says Manjon-Cubero. “I’m a strong believer that you shouldn’t put your body through a really brutal shock. I like to ease people into it. It’s kind of like catching a wave. Everything is a step toward hitting the peak, and then you ease back out of it.” The “brutal shock” Manjon-Cubero refers to is the popular “master cleanse,” a 10-day diet of lemon juice and water laced with maple syrup and cayenne pepper. He

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believes that fads like the master cleanse can do more to harm than good to the body. His mission with ViDA Juicery is to reinvigorate the people of Santa Cruz with locally sourced nourishing juices, rather than deplete them at times when their health may already be worn thin. “A cleanse should not be something that’s going to suck the life out of you,” he says. “It should give you life.” Manjon-Cubero moved from Costa Rica to Santa Cruz at a young age and became a traveling chef after graduating from Le Cordon Bleu College of Culinary Arts in San Francisco. While working long hours in a kitchen in New York, he found himself feeling drained and unhappy and began experimenting with juicing to keep himself energized throughout his day. “I was either going to crash land or find something to fuel me. That’s what

got me started,” says Manjon-Cubero, who moved back to Santa Cruz in 2010. “I found a passion for juicing, and that’s how ViDA was born.” Manjon-Cubero wants to do more than put a new brand of juice in grocery stores. He says that the nourishing essence of veggies and fruits is lost when juice sits on the shelves for weeks at a time—and, in fact, small amounts of vitamins are lost when exposed to heat and light and processes like pasteurization, which is why he’s on the hunt for an ideal location in Santa Cruz to set up his own juice bar where he hopes to offer fresh juices on tap. The key to retaining the nutritious qualities of the fruits and veggies lies in the juicing process itself, according to Manjon-Cubero, and for him that means a slow grind with a cold press. “When you hear the term ‘coldpressing,’ it means you’re grinding the

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Santa Cruz Waves Aug/Sept 2015 Issue 2.2  
Santa Cruz Waves Aug/Sept 2015 Issue 2.2  
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