Q&A: The Joy of Juice
A conversation with the husband-and-wife duo, Chris and Rose, behind Born to Juice (TikTok: @borntojuice)
“We wanted to build something that was reflective of what we’ve been doing over the last 15 years. Wellness has been huge for us. Juicing has been huge for us. We had a major health crisis when we lived on Maui. Our whole family was hit hard with mold poisoning, and cold-pressed juicing was the way we got our health back.”
For Chris and Rose, wellness isn’t about perfection; it’s about creating rituals that make feeling good more accessible, more joyful, and more connected to everyday life. What started as a personal healing journey eventually evolved into a thriving online community centered around fresh ingredients, intentional living, and helping others build sustainable habits through food.
As longtime advocates for cold-pressed juicing, nutrient-dense meals, and now growing their own herbs and greens at home, their philosophy felt deeply aligned with so much of what we hear from the Lettuce Grow community: that small daily choices — harvesting fresh basil, blending a morning juice, sharing recipes with friends — can completely reshape the way we feel in our homes and bodies.
We sat down with them to talk about building community through wellness, the rituals that shape their days, and why growing your own ingredients feels like the natural next step in reconnecting people to their food.
You shared that your family experienced mold poisoning while living on Maui, and that cold-pressed juicing became part of your healing journey. How did that experience change the way you think about nourishment?
When we were living on Maui, our family was hit hard by mold poisoning. It was a scary time, but looking back, it forced us to completely rethink how we live and eat. Cold-pressed juicing was a big part of how we got our health back. Once we experienced what fresh juice, fresh ingredients, and removing inflammatory foods could actually do for our energy and healing, there was no going back.
The phrase “Juice Fam” came up a lot during our conversation. What does community mean to you in the context of wellness?
The Juice Fam honestly surprised us. We started going live on TikTok to share a cold press juicer that’s been a game changer for us and has made it super easy for us to juice every day. Somewhere along the way this incredible community began to form. Now we'll go live and before we can even answer a question someone in the chat has already jumped in to help. People share what they juiced that morning. They celebrate each other's wins. They check in on each other. It’s become this really beautiful community.
I think the secret to our success is we’re not just selling a product and saying, ‘Okay, enjoy it, see you later.’ We’re there for people. If something goes wrong or someone has questions, we want them to know we’re here. That trust and support is really what community means to us.
You both speak about wellness in a way that feels approachable rather than restrictive. How do you personally balance discipline with joy?
We always say that you have to actually live your life, too. We’re not about perfection. We’re about awareness and consistency. Like when we went to Nashville [on vacation], we enjoyed the desserts and the experiences, but it also reminded us how quickly our bodies communicate with us when something’s off. For us, wellness became less about restriction and more about noticing how good we feel when we’re taking care of ourselves.
We’ve learned that if something feels sustainable and enjoyable, you’ll actually stick with it. That’s why we focus so much on making healthy habits easier and more exciting instead of making people feel guilty or overwhelmed.
During our call, you mentioned that one of your goals is to eventually have herbs and greens growing behind you during your live streams because they’re ingredients you genuinely use every day. What are some staples you always keep in rotation?
We go through so much fresh produce, which is why we love having our indoor Farmstand right there with us. We’re constantly using basil, mint, parsley, and cilantro. We've also been getting really into growing microgreens and broccoli sprouts. When you juice every day, you realize just how many greens you need, so being able to literally clip what we need and drop it straight into the juicer during our live streams just makes sense. It connects the whole process for us and for the people watching.
You’ve built your platform around helping people make healthier choices feel easier and more sustainable. What are some of the simplest changes that made the biggest difference in your own lives?
The biggest shift for us was definitely removing major inflammatory foods. We’ve cut out refined oils, alcohol, refined sugars, and fried foods, and we noticed amazing changes pretty quickly once we did. But honestly, the real secret is just making things easier on yourself. If your juicer is a pain to clean, or if your ingredients are hard to find, you aren't going to do it. When you make a healthy habit easy to access and easy to repeat, you do it consistently. That’s where the real transformation happens.
You shared a story about traveling with your juicer to Nashville because you didn’t want your wellness routine to stop while traveling. That felt very representative of your philosophy overall. Why are consistency and ritual so important to you?
We just realized we didn't want to lose our wellness routine just because we were out of town, so we actually brought our juicer with us to Nashville and batch-juiced for the trip. Consistency doesn't mean you have to be rigid or stressed about it; it’s just about keeping up with the rituals that make you feel good, wherever you are. We really believe that if you do something consistently for about 40 days, it stops being a challenge and just becomes part of your everyday lifestyle.
(Editor’s Note: Readers can explore Born to Juice’s current wellness challenges and recipes here.)
There was a really beautiful moment where you talked about people eventually needing to grow at least some of their own food again. What do you think people reconnect with emotionally when they participate in growing their own ingredients?
I think people are really craving a connection to where their food actually comes from. There’s something very grounding about clipping your own greens in your kitchen rather than just buying them wrapped in plastic at the store. When we lived in Maui, we used to go to these farms where you could pull your own kale and cabbage right out of the dirt, and that feeling really sticks with you. Growing your own food, even just a little bit indoors, gives you this quiet sense of gratitude for what you're eating.
You both talk about food with so much excitement, from purple cabbage juice to fermented foods. What currently inspires you most in the kitchen?
Lately, we're inspired by foods that are healing and different. Foods like purple cabbage, sweet potato, dragonfruit and jicama are staples in our juice recipes and are amazing for you. We love experimenting with fresh ginger, turmeric, and fermented foods. One of our favorite things right now is taking the leftover pulp from making nut milks and turning it into fun things like sauces, salad dressings and dehydrated crackers. It’s exciting to find those little ways to make healthy, whole foods feel comforting and creative without any waste!
