Our luscious golden smoothie is full of juicy, tropical fruits like bananas, papaya, and mango, along with fiber-rich white chia seeds and hemp milk. Served with our moringa crunch, it's a great breakfast treat!
A hearty mix of brussels sprouts, radicchio, and arugula, topped with grapes, pickled gala apples, herbed quinoa, and crunchy spiced walnuts, served with our creamy poppyseed dressing.
Our take on a red curry, scented with ginger, garlic, and turmeric and full of tender butternut squash, vibrant bell peppers, spinach, and snap peas, served with brown rice and garnished with fresh cilantro, cashews, and a lime wedge.
A creamy pumpkin spiced chia pudding, sweetened with banana and vanilla extract, topped with our ginger snap granola.
Our tofu scramble, mixed with kale, bell pepper, and roasted potatoes, and served with our tomatillo salsa verde.
An arugula and radicchio-based salad, topped with za’atar chickpeas, herb-scented red quinoa, watermelon radish, artichoke hearts, cucumber, Moroccan-spiced carrots, and a herb-garlic-tahini dressing.
A protein-rich, super-savory vegetable chili, spiced with cumin, chili powder, and a hint of cinnamon and cacao, and served with a cooling avocado-cilantro-lime crema, and a caramelized onion chickpea cornbread.
A no-bake snack bar, made with wholesome oats, almonds, dried cherries, walnuts, and energizing matcha.
Antioxidant-rich acai berries make a delicious breakfast when blended with bananas, berries, and protein-rich hempmilk and sunflower butter. Topped with fresh fruit, coconut and pepitas, it is both nourishing and delicious.
Cajun-spiced roasted cauliflower, served with arugula, baby spinach, golden beet, and radish, along with tender black rice and a creole mustard vinaigrette.
Our take on this Middle Eastern stew, made with slowly simmered fire roasted tomato, garlic, and onions, and a baharat spice mix, including coriander, cumin, cardamom, black pepper, and paprika. Served with protein-filled, short-grain brown rice and lentils.
This moist carrot muffin is loaded with applesauce, nutritious flaxseeds, almonds, and plump raisins, and is spiced with cinnamon and ginger.
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, served with our homemade mixed berry compote and strawberry coconut cream.
Our tender mixed baby greens salad is topped with tomatoes, scallions, and our homemade coconut bacon, topped with our housemade vegan poppyseed dressing.
A Thai noodle salad with shiitake mushrooms, bok choy, carrot, thai basil, and edamame, served with a spicy peanut sauce.
This ethereally creamy avocado-based mousse is rich and chocolatey thanks to our dark organic cocoa and a crunchy topping of crushed peanuts and cacao nibs.
Our papaya smoothie bowl, made with strawberry, açai, pineapple, banana, and coconut milk, topped with a crunchy seedy topping for a nourishing and delicious treat.
This bowl combines delicious fall ingredients, like cranberries, bourbon-poached pears, and apple cider vinegar, along with delicious end-of-summer favorites like nectarines. It's garnished with walnuts and a herbaceous quinoa.
Our quinoa pasta, tossed with garlic, delicata squash, peas, and cherry tomatoes, served with a lemony pea pesto.
This snack of fresh, seasonal veggies, together with one of our rotating varieties of hummus is both nourishing and tasty.
A seeded baked oat bar, served with spiced apple and dark cherry compote and our housemade vanilla coconut-chia yogurt.
This refreshing take on a Chinese chopped salad packs a refreshing kick with a citrusy dressing, crisp fresh veggies and greens, along with a crunchy shallot-nut topping.
Our homemade chickpea flour crepes, served with arugula, carrots, pea shoots, braised fennel, and our harissa vinaigrette.
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.