There’s a grab-and-go fridge at NW Raw Organic Juice Bar stocked with rainbow-colored juices, breakfast bowls and salads. Most of the juices are pressed with just a handful of ingredients and packed with flavor.

The carrot-colored sunrise juice ($10.50) with carrot, orange and ginger tastes bright and sweet, with a spicy undertone. The forest juice ($8) combines matcha with orange, coconut cashew nut milk and maple for a well-balanced flavor that is earthy and creamy with a touch of sweetness.

A family brand

NW Raw held a soft opening in August in Bend’s Westside Yard after ending a 10-year run in Ashland. The concept has evolved over the years from a juice bar to a restaurant that offers juice, said Rachel Downing, daughter of founders Web and Karen Staunton.

The Stauntons began the brand in 2014. At the time, Web was suffering from severe symptoms of rheumatoid arthritis and in search of relief, according to the company’s podcast, NW in the Raw.

“Faster food, not fast food, can be medicine,” Karen Staunton said in the podcast’s first episode.

Health-forward meals are the focus of this vegan and gluten-free fast-casual eatery. Salads, bowls, soups, toasts and smoothies adorn the menu, composed of innovative ingredients.

Aspen tree trunks hanging from the ceiling and a boulder built directly into the countertop bring elements of the outdoors inside for a dining area that is minimalist, yet inviting.

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First bites

On a recent visit to the restaurant with my parents, our meals were served on black plates, which emphasized the brightly colored whole foods the dishware contained.

In the maverick bowl, half the plate was filled with rainbow quinoa and half was filled with a fresh salad, with a helping of black beans ($15). An astringent chili line sauce and a dollop of avocado mousse added depth to the raw ingredients.

Also on the “bowls” section of the menu is the yellowstone bowl ($8.50 small serving, $11.50 large serving), which is much more akin to a soup than a bowl. My Dad easily finished off the cashew coconut curry sauce that was poured over a bed of quinoa, noting how well the cashew and coconut balanced the flavors of the curry.

The rogue gorge ($13.50) soup my Mom ordered was prepared with a clear vegetable broth and intermixed with zucchini noodles, mushrooms and sliced jalapeno. It was warm and comforting, but not filling.

For dessert, we treated ourselves to the base layer ($8.50), a salted caramel hazelnut cheesecake drizzled with caramel and coconut sauce. The “cheesecake,” which included no actual cheese, was light and sweet, and satisfied our post-lunch sweet tooth.

Downing recommends the waffle for gluten-free eaters who have gone too long without the breakfast staple. She said she’s seen a tear or two shed from those who have tried the plain el capitan waffle ($8) or the big bear waffle ($16) with banana, whipped almond butter, whipped coconut cream, syrup and candied coconut.

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