In 2015 siblings Brian Moore and Paula Taylor opened Arlee’s Raw Blends on Nassau Street serving only fresh, simple, real ingredients in all their food. Their food is all gluten-free, vegan, GMO free, dairy free, and without refined sugar. The result is increased energy, clear skin, and a stronger metabolism.
Customers enjoy their juices as cleanses, meal replacements, diet supplements, and snacks. Taylor has a Kale 2 juice blend for breakfast every day. “It fills me with energy. Sometimes I have one of our salads for lunch, sometimes I don’t. Because I am eating so many vegetables, I don’t think about my calorie intake. Because I am getting all the nutrients and enzymes my body needs I’m always full.” Each day they freshly prepare several different kale juice blends. Their 16-ounce juices are made from about five to six pounds of organic fruits and vegetables.
New to Arlee’s Raw Blends menu is overnight oats, “organic steel cut oatmeal soaked overnight with different toppings, such as granola, nuts, and fruit served cold,” describes Moore. They also offer the most decadent vegan desserts, including strawberry, peach, and blueberry-filled cashew non-dairy “cheesecakes,” chocolate and vanilla pudding, and brownies. Their desserts contain ground raw cashews, raw almonds, raw cacao, dates, and avocados. They taste richer than desserts made with refined sugars.
Arlee’s also has a wide selection of salads, including kale grapefruit salad with pumpkin and hemp seeds, served with a lemon Dijon dressing. All of their food is made fresh in their industrial kitchen, including their cashew cream cheese, raw almond butter, beet and kale chips, and their Friday vegan, gluten-free pizzas.
Pizza crusts are made out of vegetables, apples, zucchini, and flax seed. Their toppings are spinach, red bell peppers, and Portobello mushrooms. In place of cheese they use cashew cream. Taylor adds “we make our own sun-dried tomato sauce. The men love it. It is so great.” The eight ounce pizza is cut into four pieces. It can be eaten as a meal, shared with a friend, or served as an appetizer. Leftover crusts are ground up and served with their salads. “It gives salads a little crunchy taste, like croutons,” adds Taylor.
Moore and Taylor continue to add new items to their menu. What started as a single blend of the day, has turned into five to six blends of the day. “We are getting creative,” explains Taylor. “We like to use foods that are seasonal.” A current seasonal favorite is the watermelon blend, which contains watermelon, lime, and mint. “Watermelon is very hydrating. It protects the skin from UV rays.” They squeeze the juice out of the watermelon and use what is left to make watermelon jerky, which is served either plain or with spicy Ethiopian seasonings.
Their turmeric and ginger shots have medicinal qualities. “We don’t use any powders,” adds Taylor. “We squeeze the juices from the roots.” The one-ounce shots are known to assist with inflammation, and ginger aids with digestion.
Stop in for free samples.
Arlee’s Raw Blends, 246 Nassau Street, Princeton. 609-580-1899 www.arleesrawblends.com. Hours: 6:30 a.m. to 8 p.m. Monday to Friday; 8 a.m. to 7 p.m. Saturday and Sunday.