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.
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.
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
Vegan Bourbon Maple Bacon Jam
Coffee, Coconut Flakes, Apple Cider Vinegar, Maple Syrup, Red Onions, Bourbon, Liquid Smoke, Liquid Aminos, Garlic
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.
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.