August is all about taking it easy and taking time for the things that matter. The weather is great, the farmer’s markets are bursting at the seams with summer produce, and we’re spending lots of time outdoors. Our dishes are nourishing and thoughtful, yet light and interesting.
A summery salad, made with ripe nectarines and heirloom tomatoes, complete with gluten-free croutons, pickled red onion, and our aromatic basil vinaigrette.
Savory-sweet overnight oats, made with shredded carrots, protein-packed hempmilk, tart dried cranberries, sweet dried apricots, and a mix of warming spices. It's topped with a toasted spiced coconut-pecan-pepita crunch, juicy blueberries, and aromatic mint.
Spinach, radicchio, and kale salad, with juicy blueberries, sunflower sprouts, pickled red onion, pecans and mint, dressed with our creamy vegan poppyseed vinaigrette.
An aromatic gingery stir-fry bowl, loaded with okinawa purple potato, cauliflower, green peas, colorful rainbow chard, bell pepper, and mango, and served with brown basmati rice, and fresh lime.
A satisfying mix of sunflower butter, oats, millet, sunflower seeds, bananas, and chia seeds, spiced with cinnamon, cacao nibs, and a sprinkling of coconut flakes, garnished with summer berries, fresh mint, and strawberry coconut cream.
Tofu, Crimini Mushrooms, Spinach, Red Bell Peppers, Red Onions, Turmeric, Cumin, Himalayan Pink Sea Salt, Thyme, Nutritional Yeast, Garlic
Nutrition
Calories
226
Fat
9g
Total Carbs
19g
Fiber
6g
Protein
21g
Ingredients
Nutrition
Vegan Bourbon Maple Bacon Jam
Ingredients
Coffee, Coconut Flakes, Apple Cider Vinegar, Maple Syrup, Red Onions, Bourbon, Liquid Smoke, Liquid Aminos, Garlic
Nutrition
Calories
101
Fat
5g
Total Carbs
12g
Fiber
1g
Protein
1g
Lunch
Miso-Roasted Salad Bowl
A roasted vegetable plate, composed of spinach and red cabbage, roasted sweet potato, broccoli, and brussels sprouts, served with tender black rice, with a miso-sesame-ginger dressing, garnished with rainbow carrots, spiced sunflower seeds and scallions.
Our gluten-free pasta, mixed with a savory tomato sauce, and topped with roasted red peppers and sautéed spinach, and topped with a garlic-infused cashew cream.
Spinach, Gigante Beans, Tomatoes, Pasta Sauce, Quinoa Pasta, Zuchinni, Arugula, Red Bell Peppers, Cashews, Lemon Juice, Hemp Seeds, Nutritional Yeast, Basil, Water, Nutritional Yeast, Extra Virgin Olive Oil, Himalayan Pink Sea Salt, Garlic Cloves
Nutrition
Calories
442
Fat
16g
Total Carbs
69g
Fiber
19g
Protein
23g
Protein Add-On
Basil Chicken
Ingredients
Spinach, Chicken, Tomatoes, Pasta Sauce, Quinoa Pasta, Zuchinni, Arugula, Red Bell Peppers, Cashews, Lemon Juice, Hemp Seeds, Nutritional Yeast, Basil, Water, Nutritional Yeast, Extra Virgin Olive Oil, Himalayan Pink Sea Salt, Garlic Cloves
Nutrition
Calories
495
Fat
14g
Total Carbs
55g
Fiber
12g
Protein
44g
Snack Add-On
Chocolate Avocado Mousse
This ethereally creamy avocado-based mousse is rich and chocolatey thanks to our dark organic cocoa and a crunchy topping of crushed almonds and cacao nibs.
Ingredients
Avocado, Bananas, raw, Coconut Milk, Cocoa Powder, Almonds, Pepita Seeds, Cacao Nibs, Vanilla Extract, Maple Syrup, Himalayan Pink Sea Salt
Nutrition
Calories
675
Fat
54g
Total Carbs
49g
Fiber
21g
Protein
13g
Ingredients
Nutrition
Friday, August 25th
Breakfast
Papaya Smoothie
Our papaya smoothie bowl, made with raspberry, açai, pineapple, banana, and coconut milk, topped with a crunchy seedy topping for a nourishing and delicious treat.
Coconut yogurt, fortified with plant-based protein and chia seeds, strawberry and orange, topped with crunchy coconut flakes and our pepita-sunflower mix.
A beet poke bowl, seasoned with citrus and sesame, served on a bed of mizuna and baby spinach, served with crisp cucumbers and sprouts, zesty pickled ginger, furikake-topped rice, and scallions, with a creamy avocado-citrus-sesame dressing.
These puffed quinoa bars are made with chopped almonds and vegan chocolate, and are sprinkled with pink Himalayan salt and a touch of cayenne for heat.