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.