Cheryl McEwen doesn't puck around.
When the entrepreneur, hospital foundation board vice chair*, snowboard instructor and mom of two started to feel inexplicably lethargic one winter, she took matters into her own hands - literally. After taking a hard look at her diet, she began chopping up organic super-vegetables such as beets, carrots, dandelion greens, and kale every morning in her kitchen. Experimenting with different combinations, Cheryl would toss her veggies into a blender with some fruit and a splash of nut milk to make a breakfast smoothie.
Shortly after Cheryl started her smoothie regimen, she began to experience dramatic benefits: higher energy levels, radiant skin, mental clarity, a consistently buoyant mood. Excited by how she was feeling, Cheryl then hacked her own time-consuming preparation process by cleaning, chopping and mulching fresh vegetables in large quantities, then freezing the compressed mixture into individual packets of goodness - the Veggie Puck was born!
When friends and family members being sneaking Cheryl's pucks into their own smoothies and experiencing similar surges in vitality, Cheryl knew she had developed a way to make super healthy nutrition super convenient - and that countless others could benefit from getting pucked as well!
*Cheryl McEwen is Vice Chair of the Toronto General & Western Hospital Foundation Board at University Health Network(UHN), Canada’s largest research hospital complex. Cheryl and her husband Rob, also funded the establishment of the McEwen Centre for Regenerative Medicine at UHN. McEwen Centre has become a world renowned centre for stem cell biology and regenerative medicine.