This vibrant green smoothie gets its hue from the bright green spirulina powder that's in it. Packed with tropical fruits, such as pineapple, banana, and mango, and made creamy with coconut milk, it's refreshing and nourishing all at once.
This bowl is bursting with spring flavors! Fresh greens, blanched green beans, and refreshing pea shoots form the base of this salad, which is served with a bright basil-sunflower seed pesto and topped with our housemade "everything" seed mix.
These delicious, thick cookie dough bars combine two of our favorite treats: Middle Eastern sesame Halvah and decadent chocolate chip cookie dough. These are loaded with a nutty flavor thanks to cashew butter, tahini, and almond meal.
Cashew Butter, Tahini (ground hulled sesame seed), Almond Meal, TCHO Pro 99% Unsweetened Dark Chocolate, Maple Syrup, Vanilla Extract, Himalayan Pink Sea Salt
Our classic oats are warmed up with chai spices such as cinnamon, cardamom, clove, and ginger. Along with sweet-nutty banana and cacao topping, we've included our spiced raw coconut cream to create the full chai latte experience.
This Lebanese-inspired lunch is full of crunchy, hearty ingredients, including baharat spiced lentils, roasted sweet potatoes, cherry tomatoes, artichoke hearts, and is served with our sweet and savory sumac-pomegranate vinaigrette.
Transport your morning to a tropical island with this super colorful fruit smoothie featuring açai, mango, and pineapple. Topped with a superfood packed crunchy topping of hemp seeds, puffed quinoa, moringa, and goji berries.
Our banana muffin features teff flour - an ancient grain used most commonly in the flat crepe-like Ethiopian bread, Injera. Enjoy with our house-made lucious, nutty chocolate spread for a decadent breakfast treat.
This salad highlights one of our favorite flavor pairings - miso and winter squash. Our miso glaze uses chickpea miso, garlic, ginger, and toasted sesame oil, giving the perfect balance to the sweet and earthy roasted winter squash. Togarashi spiced mushrooms, garlic rice, and a stonefruit miso vinaigrette complete this savory lunch.
The gorgeously pigmented, okinawan root vegetable makes a good (and good-looking) substitute for a traditional sweet potato pie. Simple ingredients, a purple hue, all on top of a cassava shortbread crust.