Project Juice, the fast-growing, certified organic cold-pressed juice and clean food company, announced the launch of its newest seasonal menu for fall, curated for the first time by newly appointed head chef and director of product development, Sascha Weiss, a veteran chef and plant-based food expert.

Formerly the personal chef to George Lucas and his family, as well as the founding chef at The Plant Café Organic, Weiss brings his visionary knowledge and experience to Project Juice’s fall grab-and-go food menu, creating simple, delicious menus, with a nutritionally balanced profile.

“It’s inspiring to work with a company that is driving access to clean, healthy food with an emphasis on flavor, sustainability and innovation,” Weiss says. “This menu is an homage to those goals, and to the community we’re serving. I’m excited to roll out this menu, knowing we are providing real food fuel to everyone who tries it.”

Weiss is personally excited about the creation of Project Juice’s fall seasonal menu, using some of his favorite cooking and fermenting techniques and ingredients of the season.

Asian Chopped Salad: One of Chef Weiss’ favorites for this season, and inspired by his travels in Southeast Asia, this sumptuous salad combines sweet spicy, salty and sour with ingredients like the powerhouse superfood purple potato, mineral-rich mung beans, carrots, green beans, red cabbage and toasted coconut tossed in a tasty tamarind-almond dressing, with a touch of cilantro. It’s high in iron, potassium, protein and is cholesterol free.

Mediterranean Roasted Vegetable and Black Rice Salad: A personal favorite of Chef Weiss, this flavorful dish includes Moroccan-style beet pickles, which are lacto-fermented—something Weiss is particularly pleased with—(using “good” bacteria, including Lactobacillus and Bifidobacterium), adding a more compelling flavor and sweetness to the earthy beets, without any added sugars, sweeteners or vinegars. Along with perfectly roasted cauliflower, tossed with grape seed oil and the anti-inflammatory turmeric, this salad is served on a bed of black rice, spicy arugula with a green herbed sesame dressing. It’s topped with toasted almonds and golden raisins to provide texture that is irresistible.

Beet & Beluga Lentil Salad: Pairing (dairy-free) almond-ricotta, quinoa and beautifully toasted walnuts with a balsamic vinaigrette, this salad is a protein-packed must-have. With quinoa’s “perfect protein,” and beluga lentils, which contain high levels of protein and fiber, as well as nutrient-dense beets mixed with salad greens, this is perfectly paired with Project Juice’s fall seasonal cold-pressed juice— Pomegranate Orange, Weiss says.

Protein Soba Noodles: Made with black bean flour, these macrobiotic noodles have a nutty flavor that offer a more nutritionally dense profile than traditional noodles—higher in fiber, lower in fat, mineral-rich, with a higher quality protein than its counterpart. Paired with antioxidant-rich sweet potatoes and folate-rich broccoli, and topped with red cabbage and tangy tamarind almond sauce, this provides a well-rounded meal that bursts with flavor.

Veggie Spring Rolls with Thai Dipping Sauce: Blending a taste of summer with fall veggies, these spring rolls are a cacophony of flavors and textures with each bite. Made with all natural rice papers, the spring rolls are high in calcium and fiber, and are great sources of potassium and iron. Each roll is filled fresh carrots, cucumber, red bell pepper, greens, mint, basil and tender roasted sweet potato. The rolls are served with a protein-packed Thai sesame dipping sauce.

Dino Kale & Roasted Winter Squash Salad: This salad celebrates all things fall and winter with rich, dark leafy dino kale and the complex flavors of winter squash. Paired with quinoa—a potent superfood celebrated in ancient Incan culture—this salad is rounded out by the zing of its lemon-flax and its toasted almond topping.

Caesar Salad with Cashew Parmesan and Vegan Caesar Dressing: Crisp romaine lettuce is matched with kale, carrots and red cabbage served under protein dense chickpeas. It’s all tossed in fresh lemon juice and cracked pepper and served with a bright and refreshing cashew Caesar dressing and cashew parmesan, made fresh using nutrient-rich, nutritional yeast for the perfect cheesy, umami flavor.

Mango-Vanilla Chia Pudding with Toasted Almonds: A hearty and nutritious choice for breakfast or dessert with high antioxidant, fiber, omega-3 and protein profile, plus the serotonin-boosting vanilla, it is a natural choice to satiate any sweet tooth.

Coconut Yogurt Parfait with Superfood Granola: Gut-health is one of the most important keys to overall health and wellness, and it is served up deliciously here with house-made probiotic coconut yogurt complementing gluten-free Superfood Granola topped with goji berries, and cacao nibs.

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