At Paradigm Kitchen in Sunset Harbour, Jugofresh's Matthew Sherman is nourishing Miamians while keeping Mother Earth top of mind.
Obligatory Follower smashed avocado toast.
It’s the question on the minds of the next generation and climate-change scientists worldwide: How do we shift to a higher collective consciousness and a more eco-aware way of living? Especially when it comes to food? “I believe there’s a dysfunctional food system and want to head to a more sustainable one,” says Matthew Sherman. “For mind, body, and spirit.” Before getting Miami hooked on juicing with Jugofresh, Sherman was consuming “triple cheese pizzas with Fruity Pebbles on top and Chinese takeout nightly” and topping 360 pounds.
Looking for a clean slate, Sherman in 2010 opened Jugofresh for his personal well-being and to spread awareness of the benefits of juicing, first with routine juice cleanses and then expanding to 10 locations and an R&D test kitchen—planting the seed for what would become Paradigm Kitchen. “Every time my brothers were in town, we’d go to Jugofresh, but they were always hungry when we left,” says Sherman, who felt frustrated by his inability to fully nourish beyond liquid fuel and açai bowls. “We wanted to bridge the gap and create a palate-satisfying hearty meal that wasn’t heavy.” The result? An 85 percent plant-based menu sprinkled with enough animal protein (fish, chicken, and lamb, all sourced from Florida) to feed the soul.
And at Paradigm Kitchen, you can forget high-fructose corn syrup-laden cola. Housemade sodas like the Turmeric Fizz pack orange, apple cider vinegar, turmeric shrub, and honey for a drink that’s as rich in antioxidants as it is sweet. For breakfast, opt for the Turmeric Steamer with XCT coconut oil, ginger, and steamed PK nut “mylk.” Or espresso and ceremonial matcha with grass-fed milk to wash down any of the handful of egg dishes, such as the probiotic- and collagen-spiked Miso Fierce (Japanese onsen egg, miso bone broth, brown rice, and leafy greens).
Nothing says wake up like the Change Agent latte, an espresso and ceremonial matcha beverage.
Come during lunchtime and be prepared to wait for a seat (or pull up a chair at the open kitchen counter), while fitness trainers and yogis, local writers, and even the driving forces behind some of the country’s highest-earning nightclubs mindfully indulge in bowls of line-caught poke with passion fruit kimchi and Bali coconut crumble or za’atar grilled haloumi and beet-tahini burger. If you’re more the wrap-and-go type, PK’s dosa wraps are lentil-based, gluten-free, and highly digestible though chock-full of protein even without meat (herbivores ought to try the mushroom bulgogi).
Vegetarian or not, it appears that everyone at Paradigm Kitchen has one thing in common: Post-meal, diners eagerly await the vegan and gluten-free Stoner’s Delight—wickedly good banana bread and sweet potato bread topped with almond butter, caramelized banana, and granola. “For the sustainability of the planet, we need to make a shift happen,” says Sherman. “But that doesn’t mean you can’t still eat some really delicious food that hits you energetically, both physically and digestively.” Higher consciousness never tasted so good. 1843 Bay Road, Miami Beach, 786-453-2488