IT DOESN’T HAVE TO TASTE LIKE GRASS, JUST BECAUSE IT’S GREEN.

Green juice is great for you – it can and should taste great, too! Our nutritious blends of fruits and vegetables are brimming with flavors you’ll love. Whether you’ve been enjoying the benefits of green juice for years or are trying it for the first time, you’ll find a welcoming, knowledgeable staff at Thirst ready to serve you. You can also check out our “Juice Jargon” below for explanations of some of the more common (but sometimes misused) terms relating to green juice and our other products.

RAW, VEGAN, GLUTEN FREE, SUSTAINABLE

All of the products we make are vegan and gluten free, and our juices are raw, too. Choosing plant-based foods drastically reduces the environmental impact of what you eat. Our 100% vegan menu means that the food we make contributes to less greenhouse gas emission, less water usage, and less overall environmental degradation than food made from animal products. We compost much of our organic waste, and our cups and other disposable items are made from plants and are commercially compostable.

Thirst. For Life.

Thirst (n.): A strong or eager desire; craving.

"Thirst. For Life." reflects our love of adventure, exploring new places and flavors, and staying active and healthy. It also reflects our commitment to crafting juices, smoothies and soups that are not only delicious, but healthful for you and the planet, too.

Our Founder

Heather Stevenson founded Thirst Juice Co. in 2014 with her husband and, as CEO, she has grown Thirst around the idea that delicious, healthy foods are the best fuel for life’s adventures.  She believes that a balanced diet that includes loads of fresh fruits and vegetables - whole and in juices and smoothies - improves mental acuity, athletic performance, mood and wellbeing.  Thirst seeks to make delicious plant-based food and drink accessible and appealing to everyone - vegans and omnivores, athletes and weekend warriors alike.  

Heather is a life long student and devotee of plant-based food and nutrition.  In addition to her personal experience as a life-long vegetarian, Heather’s formal training includes a certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies as well as Brendan Brazier and Matthew Kenney’s course Plant-Based Sports Nutrition.  Heather regularly speaks and writes on the health and environmental benefits of plant-based food, including on the Thirst blog, during in store Sip & Learn classes, and at wellness conferences like the inaugural W.E.L.L. Summit.

An endurance athlete who has competed in a dozen marathons, the Dick Collins Firetrails 50-Mile Endurance Ultramarathon, Tough Mudder Events, and countless half-marathons and other races, Heather relies on juices, smoothies and other plant-based foods to fuel her high energy life.  Prior to opening Thirst, Heather was a litigation attorney at Sullivan & Cromwell in New York and a teacher in the South Bronx through Teach For America. She grew up in Lincoln, MA.

Juice Jargon

  • Centrifugally Extracted Juice

    In centrifugal juicers, a metal blade spins quickly against a mesh filter, separating the juice from the flesh through the use of centrifugal force. Centrifugal juicers produce juice quickly, so juices can be made to order. Many people choose centrifugally extracted juice because they enjoy drinking juice so fresh that they can watch it being made just for them. Because of the way the juice is made, and the fact that juice is slightly heated during the process, you should drink your centrifugal juice soon after purchase.

  • Cold-Pressed Juice

    Cold-Pressed juicers use high amounts of pressure to extract pulp-free juice from fruits and vegetables, while maintaining the highest nutritional content possible. These juices take much longer to make, so we bottle them ahead of time. You should enjoy cold-pressed juices within three days of bottling.

  • HPP

    HPP or High Pressure Pascalization is a heat-free method of extending the shelf life of juice to as long as 30 days. HPP treatment kills certain enzymes present in raw juices and there is an ongoing debate as to whether the process yields a less nutritious juice. So while a longer shelf-life would be great for us, it may not be great for you. While the debate goes on, we’ll stick to small batch bottling of our cold-pressed juice to make sure we’re providing you with the best possible product.

  • Enzyme

    Enzymes are protein molecules in cells that work as catalysts. Live food enzymes found in raw foods, including juice, help us digest our food and assimilate the nutrients. Cooking foods to high temperatures and processes like HPP kill certain of these enzymes.

  • Smoothie v. Juice

    Smoothies are made by blending liquid and solid ingredients together in a blender. Juices are made by putting fruits and vegetables into a juicer which separates the fruit and vegetable juice from the fiber.

  • Raw

    Raw food is food that hasn’t been heated above a certain temperature – 104 to 115 degrees Fahrenheit, depending on who you ask. Live food enzymes are present in raw food; heating the food kills certain of those enzymes. Raw foodists eat mostly or exclusively raw foods. Many people who don’t consider themselves raw foodists find that incorporating a certain amount of raw food into their diet helps them to feel their best.

  • Gluten

    Gluten is a form of protein found in certain grains, including wheat, barley and rye, and certain people, including those with Celiac disease, cannot tolerate gluten.

  • Fiber

    Dietary fiber comes in two forms, soluble and insoluble, and is not absorbed by the body during digestion. Soluble fiber breaks down in water and passes easily through your system. Insoluble fiber does not break down; this type of fiber is generally not present in juice, but is in smoothies and soups.

  • Vegan

    Food that does not include any animal products. Vegan food excludes all meat, dairy and eggs. Some people disagree as to whether honey is vegan.