For Moon Juice Founder, Wellness Starts in the Kitchen


Amanda Chantal Bacon, founder of juice and supplement company Moon Juice, puts wellness at the center of everything. And that, not surprisingly, starts in the kitchen.

“The kitchen is such a centerpiece to my world,” the 35-year-old entrepreneur says.

“The kitchen in my current house really spoke to me,” says the Los Angeles–based Bacon, who launched Moon Juice in 2011 after years of researching medicinal foods to treat her own chronic illness. “It was big and open with windows looking out to nature. And it had a huge butcher-block counter, which was my functional dream come true.”

There, she can feed, entertain, and talk to people while she does her thing. That could be concocting recipes for her second cookbook, due out in the summer of 2019 (her first, The Moon Juice Cookbook: Cook Cosmically for Body, Beauty, and Consciousness, came out in 2016), or whipping up a batch of turmeric-, cinnamon- and cardamom-infused almond milk.

“Positioning is really important,” she says.

She has a hot-water dispenser next to the sink, which “has made me drink so much more tea and hot-water tonics than I ever did before,” she says. And she stores staples for her tonics— like cayenne pepper and turmeric—in pretty containers. “I want to make beautiful the things I’m going to use and make room for them, instead of putting them away because they are ugly.”

She keeps that principle in mind when designing labels for her own products, a line of dusts, powders, and pantry staples promising to “optimize” beauty, brain, and spirit, among other things.

Celebrities are fans, and Gwyneth Paltrow once invited Bacon to make Sex Bark (which contains Bacon’s own Sex Dust, “an aphrodisiac warming potion,” along with cacao nibs and the antioxidant ashwagandha) and Spirit Truffles (with hemp seeds, cacao and Spirit Dust) for Goop, Paltrow’s own wellness platform. This summer, Moon Juice is launching a skin-care line.

Bacon isn’t a huge fan of gadgets, saying her experience in fine dining—she trained at the New England Culinary Institute in Vermont and worked in restaurants—taught her the value of simplicity. Knife skills, a hot cast-iron skillet, and good salt are fundamental. She eschews microwaves, but has a few gadgets that she wouldn’t want to part with.

“I’m in love with my waffle maker,” she says. “I’m in love with my ice-cream maker. And obviously I’m in love with my Vitamix.”

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