Friday, May 28, 2010

Sambazon CEO Ryan Black Volunteers in Haiti

I had the privilege of spending a week of vacation last week volunteering in Port au Prince, Haiti. The trip was organized by a local church group of 14 people including me, some of the members which had made trips there before and after the devastating earthquake in January of this year. I personally felt compelled to go there in an effort to share some hard work, love and service to a country and people who need it terribly. Despite the overwhelming conditions (heat, poverty, water, medical, food, housing), the Haitian people’s happiness and energy reminded me of Brazil, one other country in the world where the energy and joy simply can’t be overcome by the poverty. This was uplifting and exciting.

While I was there, I ran into Sambazon Ambassador Jon Rose. To bring clean drinking water to school children in Kenya & Uganda, Jon’s father Jack Rose started Jon Rose then created Waves for Water to bring the solutions developed in Africa to the rest of the world, and most recently, Haiti. W4W is arming local people with water filters and buckets - a simple yet effective water purification system that makes any accessible water potable. Jon, Jack and all the remarkable people I met in Haiti truly revise the boundaries of what is possible.

I don’t have to tell any of you how truly blessed we are to have been born in country where most of the basic needs are not even a question. While my personal journey to Haiti last week was in the name of building a concrete wall and servicing the people down there, I knew that leading up to the trip that I would benefit much more from what they gave than what I could give them. Coming back to lovely San Clemente and reflecting on an intense week at a Haitian orphanage, I am quite sure of this. The video above is 10 minute slide show of the pictures that I took and the love that was shared with so many beautiful kids and hard working people.

-Ryan Black

Wednesday, May 26, 2010

Chicago Greenfest Goes Purple!

With the Cubs on a winning streak, the Blackhawks advancing to Stanley Cup Finals, a record setting heat wave and Green Festival in town – Chicago was buzzing this weekend with positive vibes. Being my first trip to Chicago I was excited to see Wrigley Field, try out some world famous deep dish pizza, and turn Chicagoland onto the Purple Berry.

Green Festival Chicago
had a great vibe this year with Clif Bar’s 2 Mile Challenge and T-Mobile’s Recycle your Cell campaigns. It was great to see the people of Chicago taking advantage of this great event to support green and sustainable businesses and services.

As an official Partner of Green Festival Chicago, Sambazon was front and center near the entrance so our booth was poppin’ all weekend. With Samba music blazing and açaí bowls blending, thousands of people were able to experience the Sambazon culture and get their first taste of the real deal açaí experience.

Thanks to everyone who came out to support the event and if you tried Sambazon for your first time, heard about us from a friend, or got some great shots of the booth, be sure to hit us up on Facebook and show your Samba love.

Get with the Purple Berry,
Cameron Faist - Sambazon Event Manager / SAMBAZON

Tuesday, May 18, 2010

Featured Recipe: Vegan Açaí Frosted Cupcakes

Desert is usually where the feeling of “good for your soul” takes precedence over rational thought. The yummy, satiating taste of sweetness reminds us of those home baked goods from mom that always, no matter what, made us feel loved, and safe, and happy. Grow up a few years and we suddenly realize how unhealthy those goodies actually were... Which is why we came up with our very own Vegan Açaí Frosted Cupcakes. A little compromise of bad with a whole lot of good.

Soft fluffy chocolate cake topped with açaí frosting that’s both indulgent and rich in antioxidants. Perfect for any shower or get together. Plus did I mention that they are vegan? No animals harmed in the making. Feel good yet?

Chocolate Cupcake
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Açaí Frosting
1/2 cup Earth Balance margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups Veganized Powdered Sugar
1/4 cup Sambazon Original or Pure Açaí Smoothie Pack, thawed
1 1/2 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Once combined, add the rest of the sugar, Sambazon smoothie pack and vanilla and continue to beat the mixture until light and fluffy.

Monday, May 17, 2010

Sambazon Fuels the Tempe Tri Participants!

For most of us, living in 98+ degree heat 8 months out of the year sounds unfathomable (or maybe that’s just me). Well, some Arizonians happen not to actually mind it, and at the Tempe Tri this past weekend, I saw 1600 athletes actually race in it!

The Tempe Tri is all about fun. Sure you’ve got your top finishers that collapse at the finish line from the sheer physical exhaustion that comes with pushing your body to the absolute limit, but you’ve also got your Santa Clause – the guy that raced in a Santa outfit just to stoke out the world as he jogged by shouting, “racing is fun!”. There’s also everyone in between, a 13 year old prodigy athlete, a mom and daughter team, an inspirational paraplegic who finished on a special bike and an entire community of mostly local participants racing just to race or to improve a personal best.

One thing we do know, is that regardless of age, athletic ability, or acclimatization to Tempe’s incredible heat, a half-frozen Sambazon açaí juice is the absolute best thing to grab after crossing that finish line. Congrats to all Tempe Tri athletes, thanks for letting Sambazon be your icy fresh recovery drink that hot Sunday morning!

Keep it Purple,
Kaia Lai - West Events Manager / SAMBAZON

Friday, May 14, 2010

Featured Recipe: A Halo Above Her Head by Preston Eckman

This enticing recipe comes from Preston Eckerman, a true Sambazon fan & mixologist extraordinaire! His inspiration? The Amazon Rainforest, of course.

“The unique attraction to A Halo Above Her Head is the beverage’s exquisite layers,” says Preston. “Açaí drops symbolize açaí berries floating in a delicate mist below the forest canopy of mint leaves. In each sip, the refreshing flavors of honeydew, aloe and açaí blend together perfectly.”

After that, you can try to resist wanting to make this at home, but you’ll be happier if you just give in to your endulgant self.

Cocktail Ingredients & Recipe
1/4 of a whole lime
1oz of freshly juiced ripe honeydew
barspoon of aloe preserve
1oz Veev
.75oz Square 1 Botanical

-Lightly muddle lime in mixing glass
-add honeydew juice, aloe preserve, Veev, and Square 1
-Shake and double strain into champagne coupe
-Drop roughly 10 Purple Palm berries* into bottom of glass
-Float lightly slapped mint sprig to garnish

*Purple Palm berries
3oz Sambazon acai juice
3oz Creme Yvette
2oz lemon juice
2oz G’vine Floarison
2 gelatin sheets or 2 tsp of agar agar powder
6 oz canola oil

Directions for Purple Palm berries:
-Combine first five in sauce pan and heat until gelatin or agar agar dissolves, remove from heat and place in vessel to cool in fridge
-Put oil in freezer and chill until just before it solidifies
-Drip purple juice into oil to create small “berries”
-Strain out berries and wash thoroughly with water when needed
-Otherwise store in oil

Huge thanks to Preston for sharing this recipe with us!!!

Pamela Kotsaftis - East Events Manager / SAMBAZON

Wednesday, May 12, 2010

Buy Rob’s Organik Blend (ROB) Wax, Go Surf, Drink Sambazon... Check!

Rob Machado, Sambazon and Bubble Gum Surf Wax have teamed up to offer friends and fans the earth-friendly deal of the day. On the back of every Bubble Gum’s ROB Rob’s Organik Blend (ROB) Wax wrapper, you’ll find a Sambazon coupon for $1 off any two juices or energy drinks. To top it off, on every wrapper, there’s a link to Sambazon’s website with special online coupons on other products you might not see in your conventional grocery store. Reusing a recycled paper wrapper printed with soy-based ink? Just another thing SIMA’s 2009 Waterman of the Year is doing to make the world a better place.

According to Bubble Gum co-founder, Britt Galland, “it’s a sweet deal, because if you spend a buck on a bar of ROB wax, you get that buck back when you buy Sambazon products. Sambazon’s Jeremy Black likes the promotion because creates another use for the recycled label and “it enables Rob to share some of his favorite products with his fans and friends.”

Well, that’s it, we hope you enjoy the deal. And to Robs’ friends and fans, thank you for all the support over the years.


Tuesday, May 11, 2010

Sambazon named in Outside Magazine's "Best Places to Work"

Sambazon was recently named to Outside magazine’s third annual “Best Places to Work” list. Sambazon was ranked No. 47 out of 50 selected companies. The full story was published in the May issue of Outside magazine, or you can click here to see the full list of companies to receive this honor.

Outside’s “Best Places to Work” list was compiled with the help of the Outdoor Industry Association and Best Companies Group. The year-long selection process began with an outreach effort that identified a wide range of non-profit and for-profit organizations with at least 15 employees working in the United States. Participating companies were then sent confidential employee-satisfaction surveys and employer-questionnaires to collect information about benefits, compensation, policies, job satisfaction, environmental initiatives, and community outreach programs. All of the results were analyzed by Best Companies Group experts, who selected the 50 companies that strive to enhance their employees’ enjoyment of active endeavors, and environmental and social involvement.

“Sambazon is honored and thrilled to be part of Outside magazine’s Best Places to Work. We strive to do good within the community, be as environmentally friendly as possible and to make our company a fun, exciting place for our employees to work,” said Ryan Black, CEO of Sambazon.

"These 50 companies come from a vast array of industries but they're all following the same enlightened path," said Michael Roberts, Executive Editor of Outside. "They're successful businesses in a challenging economy precisely because they support a proper work-life balance. They know that benefits like on-site gyms and fitness classes, reimbursements for ski passes and sports racing fees, and support for community service efforts during work hours make their employees happier and thus more productive."

We're very honored to be listed along side these companies and promise to continue to make strides to keep ourselves here!

Thanks for the support,

Friday, May 7, 2010

Sambazon's Director of Lifestyle Marketing & Triathlete Scott Nemeth recaps Ironman St. George

This past weekend, my wife Fe and I had the chance to bring Sambazon out to the Ironman in St. George, Utah.

First things first, huge congratulations to all the people who raced, finishing a 2.4 mi. swim, 112 mi. bike, and a 26.2 mi. run is definitely not easy. Seeing the intensity and the rigor that the participants put their bodies through is incredible. Big, small, short, tall, round or 100 lbs....everyone out there is fighting for something, and somehow, clear as day, you can see right into the window of their emotions and experience the fight with them. Especially in those last 100 meters as they near the finish line! Powerful stuff! Thank you all for the inspiration! I will be taking it with me as I compete at Ironman Brasil in a couple weeks.

Big ups to Michael Weiss, the IM St. George Champion. So he tells me after the race he drinks two Sambazon bottles per day...ha...who knew? In fact, most Triathletes seem to really appreciate our stuff. Maybe it’s because they are looking for a refreshing alternative to all the highly processed drinks, gels, and chews that people are wolfing down all day. Or maybe it is because our açaí is just that good..either way I am always impressed at how loyal the Sambazon users are.

Looking for a treat on the way home, we searched out an amazing raw food spot in Vegas called "Go Raw." In addition to making a quite tasty bowl using Sambazon açaí, they also have some amazing raw burgers, pizzas, and pastas... If you ever roll through town, we highly suggest you try it!

Scott Nemeth - Director of Lifestyle Marketing / SAMBAZON