Hot New Spot For Cold-Press

Alexandra Friedlich making an Acai Bowl behind the counter at Juic'd Life in Kakaako

Alexandra Friedlich making an Acai Bowl behind the counter at Juic’d Life in Kakaako ANTHONY CONSILLIO PHOTOS

It might sound like a strange confession coming from someone who runs a cold-pressed juice joint, but Jaguar Clement, who co-owns Juic’d Life with his mother Shannon Benedict, admits this: “I don’t care for a lot of vegetables.”

But it’s a testament, he feels, to just how tasty the juices are at Juic’d Life, which opened at Kakaako’s SALT last month. Clement’s favorite flavor is Boost, which is stocked with kale, spinach, pineapple, apple and romaine.

“I don’t eat kale or spinach — I will only drink it,” he says. “When someone comes in and is like, ‘I don’t like vegetables,’ but they want to eat healthy, I know what they’re talking about because that’s how I was,” he adds.

The shop offers a variety of cold-pressed juice flavors — each that are stocked with 2-4 pounds of fruits and veggies. Cold-pressed juice, which has become a popular food trend in recent years, is designed to be a healthier alternative to other juices — it’s got no added sugar, no preservatives and has not been pasteurized.

“This is just pure fruits and vegetables,” Clement says.

Assorted Juic'd Life cold-pressed options

Assorted Juic’d Life cold-pressed options

Juic’d Life also offers juice cleanses, made-to-order juices, vegan baked goods and protein bars. Plus, there are make-your-own options for salads and acai that feature an array of toppings. And here’s something you don’t see often: You can add as many toppings as you want for a flat rate.

“The theory behind this is I always thought it was annoying that people charge money for extra toppings,” Clement explains. “We just wanted to make it so that everyone can have whatever they want.”

Clement, who maintains a healthy regimented diet, has long been a fan of cold-pressed juice. When a shop he’d frequented in his native Arizona shut down, he jumped at the opportunity to open a shop here — he and Benedict bought the name and the look, revised the menu and concocted their own juice flavors. Clement may still be a college student — he’s currently taking a year off from pursuing a business degree — but he’s already a seasoned entrepreneur: He started his first business selling sports memorabilia when he was just a sophomore in high school.

Eventually, Clement says, they hope to open multiple locations and expand the menu.

Next on the to-do list? Figuring out how to create a cold-pressed version of soft-serve ice cream.