Newborn juice bar Perfectly Pressed in Salinas is suddenly the area’s best fresh energizer.

No, not the apple, mint and collard greens that go into the Mint Kick at Perfectly Pressed Juice Bar ‘n’ Eatery (998-8770) – though that does make for an exuberant burst of mojito-like succulence, and the most popular option at the new, modest and spotless strip-mall space tucked away on West Alisal in Salinas.

And not the beet, jicama, wheatgrass, spinach, kale, orange, apple and ginger whirlwind that goes into the EnerGee juice either, a taste that’s also been a hit since Perfectly Pressed opened at Hartnell Shopping Plaza in August. (All are $5/16-ounce and $20/half gallon.)

Nope. The most incredible mix is less vibrant vegetable nectar and more a blend of no-brainer and high-minded creation, of “duh” and “aaaaaaaahh,” of “I thought of that years ago” and “I never would’ve thought of that in a millenium.”

The no-brainer part: launching the first real juice shop in the area. (Sorry Jamba, blenders aren’t juicers.)

Think about it. It’s a health-conscious county well-schooled on the benefits of kale and carrots and chia seeds. It’s also an active and busy community short on time. It’s full of folks on top of food trends and technology who understand how messy and time-consuming and ultimately expensive home-juicing can be. (I am not proud to admit I have used my space-age juicer all of twice.)

The high-minded creation part: Each of the signature flavors, which form a beautiful palette of pastels in their bottles and a range of flavors on the tongue, is designed with a specific superpower in mind, like the immunity that comes with the Fixr Elixr and its carrot, spinach, cabbage and orange elements. Or rehydration and renewal with the Coconut Chia Fresca.

That’s part of the reason Salinas resident and owner-operator-enthusiast Monica Berriz practically leaps over the counter at arriving customers, beaming enthusiasm and general health.

“You can’t just create a juice and fit it into the family of juices,” she says. “It has to have a purpose. If they need to drop pounds, it’s the Green. If they’re not feeling well, they get the Fixr.”

I expect that medicinal emphasis to mean flavor comes secondary, but each melange, despite the potentially chaotic and complex combinations, enjoys an impressive identity and cohesion.

“YOU CAN’T JUST CREATE A JUICE. A JUICE HAS TO HAVE A PURPOSE.”

“I try to balance out every juice,” Berriz says. “Give it a protein [like kale, spinach, collard greens, broccoli rabe], an antioxidant [jicama, wheatgrass, pomegranate], its own unique feature.”

She’s eager to break out little paper shot glasses and lead a ride on the rainbow of juice. The Green Dream with cucumber, spinach, kale, celery, apple, lemon and ginger – packing nutrients and just enough protein for cleansing and weight loss – is a force of dark green magic, hearty, crisp and full. The Berry RAD with radicchio, pomegranate, parsley, jicama, collard greens and apple enjoys a nice earthy backbone to pair with the antioxidant – and vitamin-heavy payload. The beet-driven, aptly named EnerGee is one of many that just begs for a cocktail collaboration with local mixologists.

The former marketing pro is doing her enthusiastic squeeze play because she lives to share – and personifies – the healthy glow that goes with steady juicing, which she’s done for years.

“I love it!” she shouts on my visit.

“It’s not that people need the raw food, it’s the nutrients that the juices provide,” she says. “I get so emotional about it.”

Later she elaborates.

“People don’t eat vegetables,” she says. “That’s just the bottom line. Here people are able to consume huge amounts of raw vegetables and their bodies – and tastebuds – are digging it. It’s a raw revolution. We cook the heck out of vegetables and lose all the benefit.”

Her favorite moment on the job is the one where the door opens and a fresh face comes in.

“It makes my day every time I get a convert,” Berriz says. “That’s the most fulfilling – hooking someone else on fresh juice.”

She has developed a loyal – and quickly expanding – following with the juices (served with chia seeds for 74 cents), and an assortment of complements, including wheat grass shots ($2.52), coconut waters and milks ($4.63), and tasty little 4-inch panini-style sandwiches that are “perfectly pressed” too – and include tomato basil-mozzarella, turkey-spinach-pesto, ham-cheese-peperoncini and hummus-bell pepper ($1.85). Up next: açai bowls with acai berries topped with fresh fruit and granola and chia seeds, an assortment of salads, prickly pear pops and her own in-house spicy jalapeño hummus in sandwiches or served with jicama sticks.

She’s open 6am-7pm weekdays, 6am-3pm Saturday, and already testing new formulas inspired by customers returning from juice-crazy places like L.A. saying they came across something spectacular. The one she was pioneering on my visit was kiwi-cucumber-green apple.

It’s hard not to let a tiny “Wow” slip from the lips with a taste of that blend or another of the vibrant juices. But that fits with the theme. The panini are a wow-value. The huge house juicer, which runs well into five digits and looks like a space telescope, is a wowser to admire. And a nice wheatgrass shot-Mint Kick combo brings a pow of wow to any morning. In other words, quite a mix.

QUICKBITES

• New management and big changes underway at Bahama Island Steakhouse (626-0430) at Carmel’s Barnyard: Longtime co-owner/operator Sylvia Sharp is out and owners Cynthia and Tom Loeffler are helping their son/GM Anthony, bring in beautiful Mediterranean antiques – a piano, mirrors and clocks – and tweaking the menu. Catch Niners games on fire-pitted, pet-friendly patios; happy hour flows 3-6pm weekdays; piano play Wednesdays too.

• More Quick Bites on the foodie newsletter, www.mcweekly.com/subscribe.

• The best kind of fight is a food fight. Carmel Valley Ranch hosts one 2-5:30pm Sunday, Dec. 8, to benefit Aspiranet foster care/adoption efforts. Exec Chef Tim Wooddirects Junior Chef Stars and Cabrillo College culinary students – as they craft secret-ingredient dishes – and charms crowds as they sip McIntyre, Morgan andMonterey Bay Wine Company wines and nibble signature CVR snacks ($50 donation).

• Monterey Bay Aquarium does Community Free Week Dec. 7-15. Enjoying Cindy’s Waterfront Restaurant 11am-3pm – and the curried grilled shrimp salads ($14), adult grilled cheeses ($15), “mighty” meatloafs ($15), shrimp-and-crab rolls ($17), true cod soft tacos ($17) – is easier with free entry.

• American Culinary Federation’s Champagne and Mistletoe Christmas dinner ($65) – short rib, macadamia halibut, jumbo crab cakes, asparagus-artichoke risotto – is Tuesday, Dec. 10, at Monterey Marriott. www.Montereybaychefs.org.

• New Sarita’s the Original (350-0555) now serves margaritas and beer with its molcajetes and chile rellenos. Yay.

•Fifi’s Holiday Grand Tasting ($25, RSVP 372-5325) unboxes a big ol’ bunch of standout wine values 2-4:30pm Saturday, Dec. 7. Great deals from Champagne, Bordeaux, Burgundy plus Super Tuscans, top Spanish reds, California and Oregon Pinot Noirs, top Chardonnays plus nice hors d’oeuvres.

• The next shuttle ($15) to The Drummond Culinary Academy at Rancho Cielo happens Friday, Dec. 13, 444-3521 for reservations.

• Happy Girl Kitchen (373-GIRL) unwraps a boho shopping scene 10am-4pm Sunday, Dec. 8, with craft pottery, prints, copper jewelry, glassware, knitted shawls, baked goods, local pickles, jams and preserves, plus live jazz pianist Zach King and folk guitarist Jordan Smart.

•“When you are squeezed,” author Wayne Dyer says, “what comes out is what is inside.”