Now, we’re all for eating healthy and doing right by our livers, but staring into a bowl of boring salad everyday isn’t exactly our idea of eating well. If you hadn’t noticed, healthy cafes and juice bars have been popping up around Brisbane for a while now; every café in town has tried their hand at a protein ball and a detox juice!
With some of the best cafes in Brisbane deftly jumping onto the ‘healthy eating’ bandwagon, these days it takes more than just a barrista with a blender to appeal to today’s health conscious customer!
Formerly taking up (albeit temporary) residence in the Teneriffe Antiques Centre, the team at Press’d have moved just up the road to more spacious digs, and have quickly become one of the best cafes in Brisbane to indulge in the kind of foods that don’t bring on a dose of the food guilts.
Press’d’s menu proves that healthy eating doesn’t have to mean grazing on carrot sticks and hommus all day—don’t deny it, we’ve all been there. Specialising in organic cold pressed juices and an all organic plant-based food menu, Press’d have 25 juices and smoothies to choose from alone, plus an extensive range of raw, healthy dishes and to attack with your fork; even desserts (hello, raw berry cheesecake!).
If you’re feeling a bit sluggish and haven’t been particularly kind to your body of late, Press’d have also developed organic juice and raw food detox plans to get you on the straight and narrow (or at the very least wean you off that nasty 3pm sugar habit). Caffeine addicts don’t need to feel left out either—Press’d serve a mean coffee if you’re looking for a pick me up.
It’s this creativity and extensive knowledge of working with plant based ingredients that make Press’d quite the standout; you know what you’re putting in your belly is not only VERY good for you, but it’s super delicious, too.
Whether you’re a happy health nut, or just want to treat your body better, Press’d have the knowledge and know how. If anyone is going to make this whole healthy eating movement popular, it’s these guys.
Image credits: Tash Sorensen
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