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Sharing the power of real-food juices

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Photo by Madoline Markham.

Amanda Blake Turner knows the power of juice.

In November 2013, her flu-like symptoms wouldn’t go away. Antibiotics from a misdiagnosis of walking pneumonia didn’t help, either.

At 36, with years of competitive trail racing under her belt, she had never dealt with a serious illness and now, with a young daughter to care for, her severe fatigue and nausea kept her from getting out of bed.

Relief came at last from Turner’s sister, who juices for her kids when they get sick. As it turned out, it was juicing and good nutrition that healed Turner’s body and, in turn, inspired a new dream. 

Less than two years later, she and her business partners have opened a Sprout & Pour juicing bar at The Summit next to Primeaux Cheese & Vino. An original location is also located in the Edgewood neighborhood of Homewood.

The business started as a stand at farmers markets. Before long, demand called for opening a brick-and-mortar store in Edgewood. Just afterward, The Summit invited them to open a location, and a few months later, the business had grown to where they decided to say yes. 

Their juices are made by cold-pressing, a process that yields a high amount of nutrition and lasts for four days. Juices also act as an energy booster and supplement made with food, no sugar or preservatives included.

Turner recommends using the juices as a snack between meals, when you are on the go but want something refreshing. 

“If you are going to spend $4-5 on a juice, you might as well put something in you that uses real food,” she said. “All the benefits you get from eating [fruits and vegetables], you get from juicing them.”

Turner thinks Sunrise tastes like orange juice with its combination of carrot, apple, lemon and ginger. The Cashew Milk, which crushes raw cashews in a Vitamix blender, tastes like a cinnamon roll in a bottle with its combination of honey, cinnamon and vanilla. Turner’s 2-year-old daughter, Frances, likes the Beet-Nik (beet, carrot, celery, apple and spinach), Spring (kale, cucumber, mint, apple and orange) and Quench (romaine, mint, apple, celery, pineapple and parsley) flavors.

“I have been an athlete most of my life and have seen a lot of trends and people looking for something quick and easy,” Turner said. “Juice is powerful, but it’s part of eating well as a more holistic mission and vision as opposed to a quick fix.”

The juices are priced at $6.99 for 16 ounces, which is two filling servings. It might seem like a steep price, but Turner said it’s the cheapest cold-pressed juice you’ll find. Plus, she notes, it’s made from locally farmed produce, hand juiced, and locally bottled and labeled.

In addition to juices, Sprout & Pour serves raw food snacks, such as energy bites, granola and raw doughnuts.

Soon after opening, the store will offer Juice Life classes in partnership with other retail stores at The Summit.

The interior will be similar to the original Sprout & Pour location. 

“It will reflect a similar aesthetic to the Edgewood store, with a farm to table, fresh and clean space,” Turner said. “We painted the interior with a green to exude the idea behind drinking your greens, being in nature, eating clean and farming, and we built the bar top with reclaimed wood.”

At tastings, Turner said most people are pleasantly surprised and go on to try more flavors of juices.

And it’s better than a multivitamin, too, she said. 

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