All of the warm spices of Morocco are featured in this salad, including cumin, coriander, paprika, and cinnamon. Along with sweet dates and sultanas, tangy pickled red onion, roasted winter squash, our signature dukkah mix, and a vibrant harissa dressing.
A tangy, sweet tamarind sauce with chili, ginger, and garlic bring together our version of one of Thailand's most popular street foods. We've used brown rice noodles for the base of this dish, along with sauteed mushrooms, roasted cashews, and mung bean sprouts for a nice crispy texture.
Unique and delicious, a spread of ground toasted pumpkin seeds and jalapeno heat with a finish of citrus. This spread straddles the fence between sweet and savory, and it’s addicting—it’s that hard to stop once you start.
Radishes, Celery, Carrots, Toasted Pepitas, Lime Juice, Apple Cider , Yellow Onions, Cilantro, Extra Virgin Olive Oil, Garlic, Jalapeño Peppers, Himalayan Pink Sea Salt
Buckwheat groats provide the perfect canvas for this flavorful Mediterranean-inspired dish, complete with some of our favorite ingredients, including sundried tomatoes, briny kalamata olives, and lots of fresh herbs. It's served with our golden balsamic-basil dressing for a refreshing midday meal!
Arugula and radicchio make the base of this colorful, protein-packed salad. Mixed with refreshing blood oranges, grapefruit, and orange, along with crisp fennel, shredded beets, herbed quinoa, and white beans, tossed in a citrus-chia vinaigrette, and topped with pistachios.
Edamame, Spring Mix Lettuce, Brown Rice, Red Cabbage, Persian Cucumbers, Carrots, Mung Bean Sprouts, Toasted Sesame Oil, Scallions, Hemp Seeds, Sesame Seeds, Nori Wrap , Himalayan Pink Sea Salt
Chicken, Spring Mix Lettuce, Brown Rice, Edamame, Red Cabbage, Persian Cucumbers, Carrots, Mung Bean Sprouts, Toasted Sesame Oil, Scallions, Hemp Seeds, Sesame Seeds, Nori Wrap , Himalayan Pink Sea Salt
A creamy, nutty peanut sauce, made with savory coconut aminos and lots of aromatic ginger and garlic, is served as the sauce for a stir-fry of fresh mushrooms, bell pepper, and carrots, served with scallions and zesty lime.
This refreshing salad is full of fresh, vibrant, tropical flavors, including jicama, black beans, and citrus-scented quinoa, topped with a macadamia nut crunch, and a passionfruit, guava, and orange dressing.
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.
Okinawa Purple Potatoes, Coconut Oil, Maple Syrup, Cassava Flour, Arrowroot, Vanilla Extract, Lemon Juice, Shredded Coconut, Himalayan Pink Sea Salt
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