Valentine’s Day Treats

Whether you’re celebrating love for yourself, your friends, family, or a romantic partner, Valentine’s Day is a day to feel good and help those around you to do the same.  And while we love chocolate as much as anyone, we don’t relish the post-box of truffles stomach ache, confused skin, and sugar hangover.

This year, for the first time, we’re introducing a special Valentine’s Day cashew mylk to help you or your loved ones celebrate healthfully.  Meet our new Pink Mylk.

Pink Mylk ($9.25 for 16 oz.)

Pink Mylk ($9.25 for 16 oz.)

Made with organic cashews, organic maca, raw strawberries, organic vanilla, medjool dates, filtered water, and just a hint of beet juice (for that vibrant pink color), it’s a Valentine’s Day drink that will help you feel your best.  Cashews are rich in protein, strawberries are a good source of antioxidants, and maca is a natural energy and libido booster.

Valentine's Gift Bag ($35 each)

Valentine’s Gift Bag ($35 each)

Valentine’s Day Gift Bags ($35 each)

We’re also offering special Valentine’s Day gift bags – the perfect healthful treat for you or a loved one.  The gift bags, reusable cooler bags, come filled with one package of Superfood Bites, one Pink Mylk, a 4 oz. mason jar of Bola Granola, and a $10 gift card for your Valentine to use later.

To reserve your Valentine’s Day gift bag or Pink Mylk, email by Sunday, February 12 at noon.  Be sure to let us know what you’re ordering, which date (2/13 or 2/14) you’ll be picking up, and from what location you’d like to pick up.  We’ll also have limited quantities of individual Pink Mylks, as well as Valentine’s Day gift bags, available in both stores for those who don’t reserve ahead of time on Monday, February 13 and Tuesday, February 14.  Ordering 5 or more gift bags or 12 or more Pink Mylks?  We can deliver to your downtown Boston office on Tuesday for free – mention in your email that you’d like to set up delivery.



Wellesley Grand Opening – 11.29.2016

Come celebrate the opening of our Wellesley location with us! All day on Tuesday, November 29, we’ll have special deals, samples, and the opportunity to win fun (and healthy) prizes at our Wellesley store.


Join us for:

  • Samples galore! We’ll be making samples of our most popular juices and smoothies all day; plus we’ll have samples of some of our favorite food items like the Tuscan Kale Bowl and Spicy Peanut Noodles.
  • Free stuff! Receive a free Thirst. For Life. cooler bag (perfectly sized for three cold-press juices or one acai bowl) with any purchase of $35 or more.
  • Discounts! Take 20% off all shots.
  • Prizes! Snap your best photo of the opening and tag us (@thirstjuiceco) and use hashtag #thirstwellesley on your public Instagram account for a chance to win one of three gift cards, or the grand prize of a cooler bag filled with your choice of nut milk, plus your choice of cold pressed juice, plus Superfood Bites, and more.  Or join our mailing list and with any purchase to be entered in a raffle to win a $20 gift card.
  • And more!

Celebrations start at 7AM and continue until we close at 6PM!

Thirst Wellesley Construction Update #5: We’re Open!

We’re open in Wellesley!


This past Monday, we opened our doors in the Belclare.  We could not be more grateful for the warm response that we’ve received from our new community.  To all of you who have stopped in for a smoothie (or several) or just to say “hi,” thank you! And if we haven’t met you yet – please come introduce yourselves.  We’d love to meet you!

Much of our exterior signage went up today, though some of it will have to wait for a warmer day.

Exterior Signage

We’ll celebrate our Grand Opening after Thanksgiving all day on Tuesday, November 29.   Please stop by for samples, discounts, and the chance to win great prizes! (Details to follow.)


Wellesley Construction – Update #4

If you follow us on Snapchat (for those of you not yet following, we’re “thirstjuiceco”), you know that we spent time at our new Wellesley store yesterday – and that it’s finally starting to look like a juice bar! The floor is in, as are the tiles, some of the cabinetry, and the wall separating the front and back of the house.

Future home of our menu board, above some beautiful new tile

Future home of our menu board, above some beautiful new tile.

We are really excited about how much bigger the back of house space is in our Wellesley store compared to Boston.  In Boston, we basically don’t have a back of house.   That means we peel every carrot, wash every leaf of kale, and cook all of soup on the counter immediately behind the register.  Thanks to the increased prep space in Wellesley, you can expect more prepared foods (think salads, grain bowls, and new snack items) and a wider variety of cold-pressed juices.

Inside Look - Unfinished back of house

Inside Look – Unfinished back of house

We still need to paint, hook up plumbing and electric, and install equipment.  And then we need to pass all of our final inspections.  But we’re close enough that we can now say we plan to open next month!

Stay tuned for more updates as we get closer.   We are also now hiring Team Members and Shift Managers for Wellesley.  If you’re interested or know someone who would be a great fit, check out the job description on Craigslist here: Job Listing and email us at

Wellesley Construction – Update #3

Our rough plumbing and electric inspections are complete  – we passed! And last night, the Board of Selectman approved our restaurant license (known generally as a Common Victualler’s License; in this case a “Take Out Food License,” because we don’t have seating).

Check back next week for a longer post with pictures of the huge progress our construction team has made in the past few weeks!



Wellesley Construction – Update #2

Construction on our Wellesley store continues to progress as planned.  Though there’s still much to do, our construction team has accomplished a lot in the past month.

  • The cement slab, which the team tore up last month in order to install plumbing, is now whole.
  • Framing (to support our interior walls) is now complete.
  • Installation of “rough” plumbing is ongoing.
  • Installation of “rough” electric is ongoing.

Wellesley - Early August 2016

Next up, we have our rough plumbing and electric inspections and the hearing for our restaurant permit (often referred to as a Common Victualler’s license).

Check back soon for more updates and follow us on snapchat (thirstjuiceco) to come with us behind the scenes on our site visits!

New to Thirst Juice Co.?  Learn more about us on our about page and view our menu, too.


Behind the Brand: New Grounds Food

When it comes to sourcing, we think long and hard about whom we’re buying from, what they stand for, and the quality of the items they’re selling us.  We work with companies that we’re proud to be associated with.  A lot of those companies, like us, are locally based.  Because we love them – and think you will too – we want you to meet them!

Over the next few months, we’ll be introducing you to some of the local companies we work with in our Behind The Brands series.

September 10, 2014- Johnny Fayad and Ali Kothari, DSMB'17 are the co-founders of New Grounds Food and will be launching a kickstarted campaign to help get their Coffeebar, an all natural energy bar with a full cup of fair trade coffee, off and running.

Johnny Fayad and Ali Kothari, DSMB’17 are the co-founders of New Grounds Food.

With countless snack bars on the market, our standards for bars are extremely high.  Like everything at Thirst, all the bars we sell are gluten-free and vegan.  Additionally, we look for bars that aren’t just tasty and healthful, but that have something special about them – they’re locally created, a unique concept, or especially delicious.  New Grounds Food Coffee bars check all those boxes.  Created by Johnny Fayad and Ali Kothari during their freshman year at Northeastern (!) and containing a full cup of organic, fair-trade coffee in every bar, Coffee Bars stand out in a crowded field.

Johnny took the time to answer a few questions about what makes New Ground Food Coffee Bars special.

Where did the idea for New Grounds Food come from?

After running late to our 8am classes freshmen year at Northeastern, my co-founder and I never had time for breakfast and coffee in the morning and wanted a quick way to get our boost without sacrificing nutrition. We would joke around asking “Why can’t we just eat our coffee?”, and eventually had the thought of actually creating a way to do it. We started making some and tested the recipes out on friends and family and it started taking off from there!

Tell us a little bit about the founders. How do you know each other? Have you always been entrepreneurs? Food/coffee lovers?

Ali and I met during our freshmen year at Northeastern in Peggy O’Kelly’s 8am Financial Accounting class where we would occasionally find ourselves coming in around 8:05am without our morning cup of coffee! I’m not sure if I’d say we were always entrepreneurs but we always enjoyed making things and solving problems. Food and coffee are definitely a big part of our lives! We don’t exclusively hold ourselves to eating coffee, but also enjoy a nice pour over at a local coffee shop.

There are a lot of “healthful” bars out there these days. What makes yours unique?

There’s a full cup of real coffee in every bar! We want to provide people with clean and simple foods to keep them energized for all of life’s adventures and we thought eating coffee would be a tasty and nutritious way to make that happen.


Does New Grounds Food have a mission? If so, what is it?

Ya! Our mission, as I briefly mentioned is to provide people with clean and simple foods to keep them energized for all of life’s adventures. This means keeping our products free of ingredients we wouldn’t want to eat by themselves, or another way we like to say, “using ingredients found in a pantry, not a laboratory”.

Anything else we should know or that you’d like to share?

Make sure to keep a lookout for awesome places like Thirst Juice for your chance to eat your coffee! And if you want to follow along, check us out on social media @NewGroundsFood to explore new grounds with us!

Wellesley Construction – Update #1

Thirst Belclare

We’ve been waiting a VERY long time to say this, but we’re thrilled to share that we started construction on our Wellesley store yesterday!

As many of you know, we signed a lease for a great space on the Grove Street side of the Belclare last summer.  We’d hoped that our Wellesley store would be open by now, but we’re so excited that we’re finally getting closer!

Here’s what the interior looks like now:

Wellesley 1 - Interior

As you can see, there’s lots to do! But our construction team is committed to getting this done as quickly as we can.  Equipment is ordered and the additional permitting we’ll need in order to open is in the works.  We’ll post regular updates on construction here, and we’ll let you know when we have an opening date.  If you want  updates sent straight to your inbox, sign up for our newsletter (enter your email at the bottom of this page).  Also, add us on snapchat to get a behind the scenes look at our progress! We’re ThirstJuiceCo.



Featured Food: Acai

Acai, pronounced ah-sigh-ee, is a berry that grows on acai palm trees.  Acai is known for its high antioxidant content and has become popular in the U.S. as the essential ingredient in acai bowls (frozen blends that typically include acai, banana, and other fruits, and are topped with various toppings like fresh fruit, coconut flakes, and granola).

Acai Bowl

photo credit: Tori Kendrew, kitchen + kraft

History of the Acai Bowl

Acai grows in Central and South America, and has been eaten for centuries.  Historically, many in the Amazon ate acai daily, often alongside other foods, including as a part of savory meals.  It wasn’t until travelers brought Acai from Northern Brazil to the cities of Southern Brazil in the 1970’s that acai bowls came into existence.  Some say the bowls were first popularized by Carlos Grazie, founder of Brazilian Jiujitsu, as a way to fuel his trainees.  Others say the bowls first became popular among surfers, who would eat the cold bowls as a way to gain energy and cool down in the hot Brazilian sun.  Either way, the bowls began as a delicious way for athletes to fuel their workouts, or to recover from them.  Acai bowls later started appearing in other warm areas with surfing communities, like Hawaii and California; you can now find acai bowls at juice bars and health focused restaurants in many cities throughout the U.S.  We’re proud to have four different types of acai bowl on the Thirst Menu!

Health Benefits

Acai, which is often referred to as a “superfood” is high in antioxidants and contains fiber and healthful fats.  Some studies also suggest that consumption of acai may help boost immunity, help control blood sugar, and support heart health.

Coconut Acai Bowl 1

Coconut Acai Bowl

Questions You’ve Been Asking:

  • Are acai bowls vegan?
    • Great question! The answer is, it depends. Like everything at Thirst, our acai bowls are vegan (and gluten-free), and it’s easy to make a vegan acai bowl.  However, some restaurants and cafes (including traditional Brazilian ones) blend the acai with dairy (milk or yogurt), pour cream on top of the blend, or include honey as a sweetener. Keep in mind that even if the base is vegan, not all cafes use vegan granola. If you aren’t sure about the ingredients and follow a vegan diet, always be sure to ask!
  • Are acai bowls healthy?
    • Yes! Acai bowls are packed with beneficial nutrients, and make a great snack or meal. If you are concerned about limiting your calories, make sure your bowl is made with an unsweetened nut milk as a base, and that you don’t overdo it on the toppings.
  • What does acai look like?
    • Acai berries are small, blue berries that grow in clusters on acai palm trees. You won’t see fresh acai in the U.S.  It grows primarily subtropical regions of Central and South America and must be eaten or frozen within 24 hours of harvest.  If you are looking for acai in your grocery store, look in the frozen fruits section.  You’ll likely find acai in single-serve frozen packs.
  • Does powdered acai contain the same benefits as frozen acai? What about acai juice?
    • The most healthful form of acai that you’ll find in the U.S. is the frozen form. Powdered acai contains antioxidants, but lacks the fiber and healthful fats of frozen acai.  And any acai juice you’ll find here has been pasteurized (heated at extremely high temperatures); this process kills bacteria, but also destroys many of the healthful enzymes in the juice.

Make Your Own Acai Bowl!

Want to make your own acai bowl?  These bowls are easy and fun to make in your home blender.  A basic recipe follows, but feel free to experiment!

  • Blend:
    • ¾ Cup Unsweetened Almond Milk
    • ½ Frozen Banana
    • 1 Frozen Pack Acai (you can purchase Sambazon brand at many Whole Food markets)
    • ½ Cup Blueberries
  • Top With:
    • Granola
    • Coconut Flakes
    • Cacao Nibs
    • Fresh Strawberries

Curious about acai?  Come try a Peanut Butter Acai Bowl at Thirst today or stay tuned for our next Smoothie Bowl Social!


Smoothie Bowl Social: Recap

This past Sunday, March 20, Thirst Juice Co., along with kitchen + kraft, and Mia from the popular instagram account @sweeteststrawberries, hosted a Smoothie Bowl Social: Make, Munch + Brunch.  The event blended nutrition education with the opportunity to learn and practice food styling and food photography skills, and provided participants with the chance to style, photograph, and eat their own unique bowls.


photo credit: Tori Kendrew, kitchen + kraft

Upon arrival, participants were greeted with Barrington’s French Roast coffee while they mixed and mingled.

Next, Thirst Founder Heather Stevenson explained some of the characteristics that make smoothie bowls more than just great Instagram subjects.  For example, smoothie bowls, like smoothies, are a great opportunity to eat nutrient dense “superfoods” that might otherwise be difficult to incorporate in your diet.  One such food, spirulina (a blue-green algae that is a complete plant-based protein, high in antioxidants, and highly alkalizing) has a flavor that many people don’t enjoy; however, it’s easy to mask the flavor of spirulina in a bowl with a combination of sweet fruits and greens or with a nut butter.  Similarly, because maca (a peruvian root that supports adrenal function and has energizing properties) comes in powdered form, it is conveniently blended into a smoothie or smoothie bowl.

Heather also provided some tips for making a healthful bowl, including:

  • For a liquid in your base, choose an unsweetened nut mylk, water, or coconut water. Since you’ll be adding fruit, which is sweet, the sugar in a sweetened nut mylk is not necessary.
  • Consider incorporating some leafy greens into your base for added fiber and nutrients. There is no “healthiest” green; the key is variety.  Eat a kale salad for dinner every day?  Try spinach or chard in your bowl.
  • Try to choose different fruits to blend than you’ll top your bowl with. Definitely want banana slices?  Consider leaving the banana out of the base and substituting a different frozen fruit.  Have some fresh blueberries for a topping?  Choose frozen strawberries as a base.

Participants also received a handout that included specific health benefits of many popular smoothie bowl toppings.  You can read about some of those toppings on our blog, including: maca, chia seeds, goji berries, and cacao.


photo credit: Tori Kendrew, kitchen + kraft

After the nutrition portion of the event, participants had the opportunity to get to know each other better while the Thirst Team prepared bases for the bowls.  The choices were: Peanut Butter Acai (peanut butter, acai, blueberries, raw cacao powder, banana, almond milk), Vitamin “G”reen (kale, spinach, pineapple, mango, banana, coconut water), and Strawberry Coconut (strawberry, coconut flakes, mango, banana, coconut milk).

Once everyone had their bowls, Mia and Tori provided tips on making beautiful bowls.  They encouraged everyone to be creative, and decorate their bowls in whatever way they thought of as beautiful.  They also discussed focus points for bowls, how best to cut fruit, and how to incorporate props.

Tori provided a variety of fun and functional props, and people also had the opportunity to purchase some of her mindfully created, hand-crafted goods.  If you missed out, she also has an online shop that you can visit here.


Participants started decorating.


And the results were stunning! Here are a few of the images captured by participants during the event:


photo credit: Jeff Boyd, @boydj

IMG_5143 (1)

photo credit: Mia Krabbendam, @sweeteststrawberries

photo credit: Alex Mosco, @alexjmosco

photo credit: Alex Mosco

photo credit: Jon Latessa, @jonlatessa

photo credit: Jon Latessa, @jonlatessa

photo credit: Lotus Le, @fitnatic_lotus

photo credit: Lotus Le, @fitnatic_lotus

It was a great event and we can’t wait for the next one! We’re especially thankful to kitchen + kraft for cohosting, and to the many participants who made this event fun (and who let us share their photos).

Want to learn more about juices, smoothies, or plant-based foods?  Join us for our Sip & Learn series.  The next Sip & Learn Event, “Superfoods,” is coming up on Thursday, March 31.  We hope you’ll join us! (Purchase your tickets online here: or in the store.