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    Just Juice Me

    How a foodie rediscovered a zest for veg with a rejuvenating 4-day juice cleanse

    Jennifer Chininis
    Jan 27, 2013 | 9:36 am
    • In addition to ridding your body of toxins, a juice cleanse can help reset yoursystem so you crave good-for-you-foods like fruits and vegetables.
      Courtesy photo
    • Roots Juices offers individual juices and kits for cleanses, hangover recoveryand cocktail mixers.
      Roots Juices/Facebook

    After months of getting this website off the ground and a gluttonous holiday season, my eating habits had, shall we say, deteriorated. I was making poor food choices, so I was tired all the time. Even worse, I simply didn’t feel good.

    After reading our roundup of Dallas juice bars, I was inspired to do a cleanse — to reset my system so I would start craving good-for-me fruits and vegetables and boost my energy level. I fretted over the decision, mainly because I live to eat. But, to be honest, I wasn’t even enjoying food anymore, no matter how delicious.

    I chose Roots Juices mainly out of convenience, because the Dallas-based online juicer provides free delivery to certain area codes, including mine. Roots offers cleanses ranging from one to five days, for $50 a day. (Roots also does an 11-day program, which includes mostly raw foods in addition to juices.) A five-day juice cleanse is recommended, but I decided on four, simply because I didn’t think I could hang for a full work week.

    I had done a three-day juice cleanse once before (with BluePrint Cleanse), and it made me feel alert and energized. So I knew this was just the jumpstart I needed to get back on track with my health and wellness routine. I placed the order and within hours a representative called me to schedule delivery for the next day, as well as a second delivery two days later.

    The program includes six daily juices, plus chlorophyll- and aloe-infused waters for added hydration. I also downloaded some information about how to prepare for the cleanse — hydrate, don’t eat heavy proteins (oops) or highly processed foods, give up alcohol (double oops) — and how to ease yourself back into your regular routine. Eating raw foods for a couple of days following the cleanse is encouraged.

    The juice assortment includes the following, to be consumed in this order:

    • Wake Up, with carrot, apple, ginger and watermelon
    • Refresh, with cucumber, lime, mint, apple and ginger
    • Lean & Fit, with watermelon and mint
    • Go Green, with celery, kale, spinach, romaine, cucumber and lemon
    • Restore, with beet, carrot, apple, aloe and ginger
    • Health Nut Almond Milk, with filtered water, almonds, dates, vanilla bean and sea salt

    Every juice fulfilled my needs for taste, nutrients and satiation. Day one was fairly easy, because I was eager to start craving something fresh and green. I was hungry, yes, but I didn’t fantasize about cheating with a cheeseburger. In fact, I declared to my co-workers that I was dreaming about eating half an avocado — an acceptable supplement from my previous cleanse. (Full disclosure: That night I did.)

    Day two was a little different. I didn’t wake up with a headache, which I feared — not only because it was among the listed side effects, but also because I am prone to them. Instead I spent most of the day rather lightheaded and loopy, wondering how I would survive another 48 hours or do my job effectively.

    To get my mind off eating, that night I treated myself to a mani/pedi, but I did stop at Whole Foods on the way home. If I was going to cave, I figured I better have suitable backup sustenance. I filled my basket with raw foods such as Larabars, Hail Merry macaroons and Go Raw “real live food” bars. I also loaded up on fresh kale, broccoli and cauliflower at the salad bar.

    When I got home, convinced I needed to eat solid food, I dove into my box o’ veg. Interestingly, I had about four bites and decided I was done. So I popped the top on the vanilla-infused almond milk — a delightfully decadent nightly treat — and headed for bed.

    Day three was no big deal, and I figured day four would be smooth sailing as well. I admit to eating a Larabar on days three and four, if only to give my blood sugar a boost as I dove into my editing duties. I had stopped thinking about what I wanted to eat, because I was elated to be feeling better.

    But the real revelation came in how alert and awake I was every day. I had no trouble getting out of bed, I tackled my work with enthusiasm and I didn’t hit a wall come mid-afternoon. In fact, on Friday night (the day after I completed the cleanse) — when I’m normally half-comatose on my couch, fondling the remote control and wondering how I’ll find the strength to walk the few steps to my bed — I was energized enough to clean my bathroom, do a few loads of laundry and write this story.

    (Hey, do not judge me for my Friday-night activities.)

    In the end, this four-day “sacrifice” felt like a small price to pay for what I gained. Aside from a little lightheadedness on day two, I experienced no real side effects; the only downside, if you can call it that, was that I had to pee every 30 minutes. Instead, just as I’d hoped, I had a real desire for whole, fresh foods, and I couldn’t wait to “indulge” in the raw vegan “pizza” I had ready and waiting for me my first day back to eating in the real world.

    Was it worth it? Absolutely. Will I still eat cheeseburgers? Absolutely. But, for now, I’d rather have the raw zucchini pasta and fresh fruit salad that currently sit in my fridge.

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    news/restaurants-bars
    series/dtx-new-beginnings

    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's hospitality group Yela Concepts led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting - we wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis,” says Yaser in a statement.

    Mak went to college to sudy biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

    openings
    news/restaurants-bars
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