The beginning of everything,
the essence.
True self-care begins within ourselves — with conscious choices, products that respect our body and mind, environment, and simple moments that make life shine.
How it all began
My first encounter with cold-pressed juice was with Eliza. She was a healer who cared for everyone like her own children and cured herself of cancer. I went to do an acupuncture treatment, and it was from there that I learned about vegetable juices, as she called them, which helped her overcome the disease.
vision
We know that many products are sold out there claiming to be healthy, but the truth is simple: what is healthy is natural. Nature is complex and, at the same time, wise in its simplicity—a balance that we are still far from fully understanding, but which carries within it everything we need.
True healing lies in living foods, in their purest state.
We know it's difficult to scale a business to an industrial level and maintain a competitive profit without sacrificing quality in some way. But my view is that the future doesn't belong to large industries in their current model, because we know they don't bring the healthiest options, but rather the most profitable ones.
The future belongs to businesses with soul, those that choose quality, transparency, and care for people and our planet above all else. Fortunately, we have technology to help us achieve this conciseness worldview and focus on caring for others and ourselves.
the cold-pressed method
The cold-pressing method avoids thermal and enzymatic degradation, preserving the molecular structure of nutrients and active phytochemicals—which ensures greater bioavailability and biological efficacy.
values
TRANSPARENCY
SUSTAINABILITY
HONESTY, TRUST, ETHICS AND TRANSPARENCY
DIGNITY AND INTEGRITY
RESPECT
RESPONSIBILITY AND DEDICATION
COURAGE
GRATITUDE
COURTESY
mission
To help heal more and more people using natural resources.
transparency and respect
My idea was to create a space like a laboratory with a display window, so that everyone could see what happens inside — communicating one of the values I believe in most: transparency.
Unfortunately, many restaurants and food industries use ingredients, additives, and processed foods to artificially increase satiety, reduce costs, or enhance flavor and texture. The worst part is that, because we don't have strict regulations, these additives often don't even appear on labels—and yet the product can be sold as "natural." Some common examples are: Monosodium glutamate (MSG) – flavor enhancer; Hidden sugars (corn syrup, glucose, dextrose) – increase palatability and create a addictive taste; Modified fibers and starches – used to add volume and a false sense of satiety; Hydrogenated fats and refined oils – cheap and of low nutritional quality; Sulfates and phosphates – preservatives that maintain a "fresh" appearance and increase water retention in meats and seafood, and much more.
Another important point is the waste we produce. Many establishments hide the fact that they don't properly dispose of waste, yet they still promote themselves as "respectful" or "sustainable" brands. In practice, tons of food scraps, single-use plastic packaging, and cooking oils end up in the regular trash, without recycling or proper treatment. This not only generates environmental impact—increasing greenhouse gas emissions and soil and water pollution—but also represents a huge loss of resources: wasted food could be reused in composting or donated, while packaging and glass could return to the recycling chain. True sustainability goes far beyond marketing. It involves transparency in the origin of ingredients, waste treatment, packaging reduction, and the conscious use of natural resources. This is the commitment I want to reinforce with Heal: to show that it's possible to produce responsibly, without hiding what's behind the storefront, healing the whole thing completely.
Sustainability
Circular Economy & ESG
Regardless of size, waste management will always be our responsibility. I opted for a waste management system focused on circular economy and carbon neutrality, ensuring that 100% of waste is reused or recycled, in addition to offsetting the carbon emitted in the process, generating a positive impact by mitigating the effects of pollution and global warming.
Through the "Waste with a Future" Seal, Musa offers traceability and certification that waste is disposed of correctly, resulting in carbon offsetting for companies that use its services.
I also used returnable glass bottles and reverse logistics. This is just the beginning of a broader mission to rethink how we produce and consume — reducing waste, embracing transparency, and using technology with purpose. Behind each bottle lies a conscious supply chain — designed to reduce waste, respect nature, and support a transparent future.
Practicality
With our busy lives—often marked by stressful routines and many things happening at the same time—we end up prioritizing only what seems most urgent at the moment. In this process, many neglect their health and nutrition, believing that these are issues that can wait.
It was precisely with this in mind that my idea came about: to offer convenience and a pleasant environment in a grab-and-go format, so that taking care of yourself doesn't have to wait.
the new consumption habit
In 2019, I already believed in this movement of replacing alcohol with healthier options and more conscious choices, and I started creating events with DJ friends where the focus wasn't on alcohol, but on music and juice—a symbol of health, freshness, and energy. The idea is simple and powerful: to celebrate life with well-being, good music, and good connections, showing that it's possible to have fun and create memories without neglecting your body.
A new healthy consumption habit is gaining momentum: bakeries and cafes are transforming into meeting points, bringing in DJs and creating a celebratory atmosphere where the focus is not on alcohol, but on well-being. In these experiences, pleasure lies in sharing good music, good food, and a lighter lifestyle, where socialization depends not on alcohol, but on taking care of one's body and the positive energy of the environment.
the beginning of everything
I started producing at home: my living room became a bottle warehouse—I even bought a whole pallet after negotiating the price—the kitchen filled with boxes of supplies that arrived several times a week, and the space also functioned as a photo studio. Until finally I decided to buy a bigger machine, move back in with my parents to be able to open the store, planning every detail of the renovation down to the last detail.
about me
My name is Alexia. I’ve worked across different industries and sectors, which gave me a broad perspective — seeing a lot of theory meet practice — and helped me make better choices and share what I’ve learned along the way.
Since childhood, food has always played an important role in my life, a value I inherited from my family. Understanding how food affected my body and productivity made me even more curious and dedicated to the subject — though always a bit skeptical by nature. I never believed everything I read; instead, I sought different sources, compared perspectives, and tested what I learned on myself.
That curiosity led me to read food labels, researching unfamiliar ingredients to understand what they were, which ones were harmful, and which ones could help my body. I wanted to know which foods improved what, which diets existed, and what actually worked — constantly trying to understand food more deeply. At my first appointment with a nutritionist, I already knew everything she was going to tell me, and deep down I realized that simply following a calorie chart wasn’t the answer I was looking for.
I’ve taken medications that later disrupted my metabolism, tried high-protein diets only to gain back twice what I’d lost, experimented with fasting, and learned to follow my intuition — to truly feel in my body what made sense and what didn’t. Now, I want to share the best of what I’ve learned.