The 5 Best Smoothie Bars In Washington, D.C.
5. Smoothie King
Smoothie King’s pros include the franchise’s extensive menu, wide variety of proteins, and added nutritional supplements. Unfortunately, the amount of sugar packed into their smoothies makes them more of a dessert than a healthy snack, and the veggies and fruits are mostly powdered. Regardless, try the Pomegranate Punch or Lemon Twist Strawberry for a delectable, sweet treat.
Customers at Robeks rave about the açai bowls, which consist of the trendy superfood, açai fruit, along with a blend of yogurt, granola, and other fruits. The quality of the products is always prime, offering consistently fresh produce, but the service is lacking. It’s slow; the same person working the cash register makes your smoothie. The extra proteins and health supplements distract from the unnecessary additives. To avoid sugar, stay away from the sherbet.
3. Jaco Taco & Juice Bar
Tacos and smoothies? Definitely a winning combination. Jaco offers the most classic smoothie, dubbed the Plain Jane, that is a healthy crowd favorite. For something more exciting, slurp down the Key Lime Pie smoothie – avocado, lime juice, yogurt, apple, and graham cracker crumbs. The food menu offers scrumptious tacos, quesadillas, burritos, and açai bowls.
2. Khepra’s Raw Food Juice Bar
This vegan juice bar is the most authentic place to get organic, raw smoothies in the DMV area. The prices can be steep, but what raw foods place isn’t overly expensive, especially in DC? Dine on the the hemp burger for a unique flavorful experience; try pairing it with the Coconut Sea Moss smoothie. The only downside to Khepra’s is the lack of customization – there’s no make-your-own option, and only a moderate menu.
Offering homemade sandwiches, wraps, and alternative cookies made of chia seeds, this is the go-to spot for a healthy lunch in downtown DC. The Chocolate Dream smoothie is a real dream, because it’s actually healthy – rice milk, fresh strawberries, and bananas. There’s also a wheatgrass juice, which is brewed with grass that sprouts from red winter wheatberries.
By Kate McMahon