Review: Jamba Juice At-Home Smoothies.

Via on Jun 4, 2010

I’m a huge smoothie fan.

I think they are one of the greatest breakfast or snacks ever. Growing up in San Diego, I would make smoothies anytime of the day, anytime of the year. Now living in Colorado, I’m not thinking smoothie when I wake up and its 10 degrees outside. That’s why Spring and Summer smoothie time is that much more special to me.

So seeing as I have pretty high standards for my smoothies (I like to call myself an expert smoothie maker), when asked to review Jamba Juices At-home Smoothies, I was a little hesitant. Don’t get me wrong, I looove Jamba Juice smoothies. I used to get them all the time as a kid. But a pre-blended prepared smoothie package, to me, seems to freeze all the love out of smoothies—I like to make ’em myself and know exactly what’s going into them.

They do taste great. Jamba Juice At-Home smoothies offer Jamba’s three most popular blends: Razzmazztazz, Mango-a-go-go and Strawberries Wild. Jamba’s “All Natural” Smoothies contain no high fructose corn syrup, Og trans fat, no artificial flavors, no artificial colors and no preservatives. They do, however, contain modified corn syrup, xanthan gum, steviol glycosides and ascorbic acids. None of which I’ve seen in my kitchen cabinet and therefore haven’t made their way into my own smoothie blends.

Jamba’s smoothies are low in calorie, whereas some of my favorite “healthy” smoothies can really pack on the pounds, and have a good source of Vitamin C, 100% in most smoothies, yet significantly lacking on any other vitamins. Each package, (a little over $3) makes two eight-ounce smoothies. You just need to add juice and blend.

I’d happily suggest Jamba’s At-Home Smoothies for those who want snacks that are quick and easy to whip up. For now, I’ll stick with my fresh fruit (I buy local from the farmers’ market) or organic (you can find affordable organic frozen fruit) smoothies. I like experimenting with different flavors and texture anyway.

And there’s a little piece of San Diego in every one of my smoothies.

About Lindsey Block

Lindsey Block spends her weekdays as part of the Elephant Journal crew and her weekends hiking or picnicking at the park with a book. She's been a vegetarian for most of her adult life and delights in cooking up a new recipe (even though she really just wants to make tacos). She currently lives in Southern California.

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