HAPPY FOODS

Salad
Asian Slaw-Red and green cabbage, red bell pepper, chinese long beans, and sesame seeds in a zesty ginger vinaigrette.
Moroccan Whole Grain Salad-Sprouted buckwheat and red quinoa, shaved red and green cabbage, meyer lemon slivers, monukka raisins, and black cherries marinated in olive oil, ACV, house Moroccan spice blend.
Entrees
Tuna Roll Ups-Seasoned sprouted sunflower seeds pulsed in pinenut mayo with celery, apple, and red onion, wrapped up in collard leaf.
Jambalaya-Marinated cauliflower carrot rice, red and green bell peppers, red onion, marinated eggplant and zucchini, seasoned with house creole spice blend.
Zucchini Saag Masala-Tender baby collards and zucchini in a creamy savory masala sauce. Served over cauliflower yellow rice.
Dessert
Chocolate Pudding!-Avocado and baby coconut base, sweetened with medjool dates with organic vanilla bean.
Fruit Crumble-Fresh strawberry and mango slices topped with coconut-date-brazil nut crumbs.
Masala Gingersnap Haystacks- Masala-scented coconut ginger cookie.

Salad:
Curtido-Marinated slaw of red and green cabbage, carrots, onion, herbs, and key limes.
Appetizers:
Tropical Sushi-Nori rolls filled with jicama rice, fresh mango slices, red bell pepper, fresh herbs, daikon radish, carrot, and avocado. Served with citrus ginger dipping sauce.
Egg Salad Collard Wraps-Will be here tuesday! Kait ran out of sesame seeds!
Kale Chips!-Will be here Tuesday. Chipotle Lime flavor this week.
Entrees:
Mushroom Confit Stuffed Zucchini-Marinated mushrooms in a hollowed zucchini shell, served with a tangy cream sauce.
Thai Red Curry Noodles-Ribbons of zucchini, daikon, and red bell pepper served with an herbaceous baby coconut red curry sauce.
Desserts:
Tropical Fruit Crumble-Like an upside-down pie! Filling is mango, strawberries, and kiwis. Crust topping is slightly salted date macadamia brazil nut.
Masala Ginger Snap Cookies-Available Tuesday or Wednesday: Masala-scented sprouted almond and coconut cookies.

Salads
Spicy Curtido- Latin slaw with lime and jalapeno
Saag- Marinated spinach in spiced macadamia sesame sauce.

Entrees
Zucchini Pasta- Fresh noodles served w/ macadamia pesto
Jambalaya-Riced cauliflower and creole-seasoned marinated seasonal veggies
Enchilada Fresca!-Sliced veggies and  herbs in creamy sesame lemon sauce

Snacks
Dino Kale Chips!-Cheezy Jalapeno Lime
Coconut Sticky Rice w/Mango- Made with Jicama and fresh baby coconut

Desserts
Cookies- Masala-spiced ginger snap
Cheesecake- Green Vanilla Bean!!!
Seasonal Crumble- Strawberry Apple Rhubarb Crepes- Seasonal Fruit or Chocolate

We have been evolving exponentially in these past few weeks over here at the cafe. As of April 27th, 2009, Pure Joy Cafe is now the Green Goddess Cafe. Since April 14th, the food is now being created and produced by Chef Kait of Happy Foods, with a completely new menu roster. The Cafe is still owned and run by Shannon Hayes, and we still carry a full line of Synergy raw chocolates and truffles.