Pressed Juicery’s new book Juice: Recipes for Juicing, Cleansing, and Living Well has been front and center in many of our kitchens this month. After hitting bookstores last month, this uncookbook full of the co-founders’ tips for juicing, detox and a slew of healthy juice recipes has had us juicing double-time with recipes like this one for spicy tomato and fennel.

What better place to celebrate the new Juice book than the neighborhood where our very first Pressed Juicery shop opened it’s (tiny, swinging) door? Inside the iconic Brentwood Country Mart, alongside many of our favorite neighbors, from Jenni Kayne to Botany Flowers (who provided these gorgeous blooms,) we mingled with friends, family and other juice-lovers as the founders signed books, munched on treats by Kitchensurfing chef Tehra Thorp, and sipped on – what else? – Pressed Juicery cocktails.

Having recently launched our very first Neighborhood Guide in Brentwood, the Country Mart – in all it’s old-fashioned charm – played the perfect backdrop to our juicy, farm-to-table gathering. Summerland‘s bountiful fall produce boxes filled the space and those juice urns filled with citrusy, last-days-of-summer cocktails were enough to make anyone’s weekend.

One of our favorite elements of the afternoon were hors dourves by Kitchensurfing LA chef, Tehra Thorp. After our delicious sunny yoga brunch and DTLA cocktail soiree with Kitchensurfing’s incredible chefs, we know we had to have them for our gathering. This incredible recipe by Tehra is whipped up with one of our fave juices of all time, gingery, neon pink Roots 3. Try your hand at this Roots-spiked couscous salad that left us all with beautifully beet-stained lips!

Roots 3 Couscous Salad with Roasted Vegetables
Serves 5


8 oz Israeli couscous
2 tablespoons olive oil (for the sauté pan + just enough to coat the couscous)
1/2 cup cauliflower
1/2 cup carrots
1/2 cup zucchini
1/2 cup summer squash


In a pot bring the juice and 8 oz of water to boil. Sprinkle couscous over the surface and stir.  Let cook until couscous is al dente (about 10 minutes). Strain and stir in olive oil to keep couscous from sticking. Let cool.
Meanwhile, while couscous is cooking, chop vegetables (small dice). Heat oil in a sauté pan and pan roast the vegetables (10 minutes on high heat – cook all together). Let cool.
Once all is cooled, toss together and serve as a side salad.
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