february soup: white bean with sweet potato and kale

February 4, 2013

To celebrate National Soup Day, we wanted to highlight our newest addition to the line, white bean soup. All of sweetgreen’s soups are made in-house with fresh, nutritious ingredients. February’s soup brings lots of vitamins essential to staying healthy during these cold winter months. Check out what these soup-er foods can do for you!

White Beans: high in fiber and protein, these legumes will help keep you feeling full, without feeling heavy. The high content of vitamin E provides essential antioxidants, while vitamin B6 helps your metabolism function at a healthy pace. 

Carrots: we all know that eating carrots maintains your eyesight, but did you know that they’re also high in fiber and antioxidants? Carrots are loaded with natural sugars, so we can add just the right amount of sweetness without having to add the real deal. 

Garlic: add spice without adding calories or fat! Garlic is not only full of flavor, but it is also said to promote your cardiovascular and antibacterial systems. Plus, it aids in digestion, so eat up!

Roasted Sweet Potatoes: compared to your average potato, the sweet version is significantly higher in complex carbohydrates, protein and calcium. Further enhance your vision with high amounts of beta carotene and stay full for longer with lots of fiber.

Kale: as if we couldn’t stress it enough in our infographic, kale provides almost all of your daily need of vitamins A, C and K. It’s beneficial for your eyes, bones and cholesterol, and it’s just plain delicious!

introducing sweetgreen in schools

February 17, 2011

We are very proud to present our newest community program: sweetgreen in schools. This is an exciting way for us to get involved in our communities and teach kids about the importance of eating healthy!  sweetgreen in schools is a series of interactive, educational nutrition education classes where students will learn key messages about nutrition, health, and “where food comes from” through hands-on activities.  The series will culminate in a final project and students will create personalized salads to share with their families, and compete to see which is the tastiest!  We will also invite the classes on a field trip to one of our store locations to see professional chefs developing and serving salads to customers.

In this month’s lesson, “Eat the Rainbow!” classes prepare salads using a colorful variety of fresh fruits and vegetables and discuss the nutrients and health benefits of each. This past Friday marked the inaugural sweetgreen in schools held at Garfield Elementary in southeast DC.  Adorable 9 and 10 year olds were hesitant at first to try some of the ingredients (tomato, carrot, corn, kale, beets and local feta cheese), but gobbled the salads down once they were all mixed together.  They were even willing to taste raw beets and were surprised by its crunchy sweet flavor.  The kids loved our krispy kale, discovering a new kind of “chip”, and while they craved ranch dressing, they enjoyed balsamic vinaigrette more than they ever thought.