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.
This traditional Middle Eastern dish is made with cumin-spiced rice and lentils, served with sautéed onions. We pair ours with a delicious tahini-lemon sauce, a hempseed "tabbouleh" and our tasty pickled red cabbage.
Our take on a chopped salad with fresh mediterranean flavors, including basil-scented garbanzo beans and quinoa, roasted cauliflower, savory kalamata olives and grape tomatoes, served with a tahini-lemon-dill dressing.
These delicious sweet potato noodles are a great base for this dish that can be consumed hot or cold! Served with sesame roasted mushrooms, crunchy water chestnuts, edamame, and our coconut-peanut satay sauce, it's a satisfying dinner!
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.
Our take on this classic salad. We step ours up several notches, by adding in savory capers, seasoned chickpeas, and our housemade vegan parmesan which is made with cashews and nutritional yeast. Served with our delicious and creamy vegan caesar, it's a true treat!
Adobo, a thick, spicy, red sauce with many variations in Mexican cuisine, is the inspiration behind this warm and flavorful meal. Our Adobo spice blend features garlic, onion, paprika, cumin, orgegano, and dried chiles - tossed with veggies and roasted. We've balance these powerful flavors with red rice, pickled red cabbage, and a cooling chipotle ranch dressing.
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.
A salad that celebrates one of Italy's finest exports - aceto balsamico! We've tossed brussels sprouts with balsamic vinegar and roasted them, creating a tangy, sweet, and almost caramelized effect. Served with creamy cannellini beans, walnuts roasted with herbs, rainbow quinoa, and our house balsamic vinaigrette.
Our noodle bowls are more than just delicious, fork-twirling fun. Crunchy, shredded cabbage and carrots all tossed with noodles and a sesame ginger sauce for a tasty dinner that'll satisfy your cravings for takeout.
A beautifully bright salad guaranteed to brighten up any winter day! This refreshing salad features seasonal orange slices, our house herbed tofu "feta" cheese, mint and orange seasoned quinoa, and lemon-mint vinaigrette.
Mushrooms and Marsala Wine are a classic combo that combined with toasted herbed walnuts and chopped artichoke, can't go wrong. Toss all together with a creamy marsala sauce with zest lemon to brighten it up.
Our fall root vegetable salad is warmed up with the incredible flavors of the Yucatan such as annato, citrus, cloves, cumin, and Mexican oregano. Topped with spiced sunflower seeds, pickled red onion, and a creamy avocado dressing to balance out this super aromatic salad.
Our spin on one of the greatest comfort foods of all time - ramen! Our ramen noodles get their green hue from jade rice, which is infused with chlorophyll-rich bamboo extract. The umami rich broth is topped with sesame roasted mushrooms, bok choy, and roasted sweet potatoes.
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.