All the vegetables in this stew are warming, and at the same time fresh, light and invigorating. This vibrant and robust soup is packed with vitamins A, B, C, and K, minerals and antioxidants.
TO SERVE: Warm to desired temperature., salt and pepper to taste. Serve with a dollop of the provided pistachio mint pesto.
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Crunchy, nutty, not-too-sweet... loaded with fiber, healthy fats, and omega punch - this one can fill in as breakfast, snack or a treat after lunch!
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A fun spin on our classic chia pudding - but instead of just one flavor, we’re layering chocolate, vanilla and strawberry to create a Neapolitan style treat. Packed with protein, healthy fat and lots of love. Enjoy for breakfast, an afternoon pick me up, or an evening (guiltless) treat!
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Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Mediterranean cuisine. Our plant-based version is herbaceous, cool and creamy, but made without the dairy! This would make the perfect dip for fresh vegetables and warm pita, served with olives. Pairs perfectly with this week’s Ultimate Med Bowl.
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The ultimate Mediterranean bowl with quinoa and hemp tabbouleh, fresh parsley + dill, fresh spring greens, creamy tahini dressing and topped with our gluten free + vegan falafel.
TO SERVE: Warm the Falafel in a saute pan for a few minutes on each side- just until warm. Leave the lettuces crisp, and enjoy as a salad with a drizzle of Tahini Dressing. Serve this dish with our house made Vegan Tzatziki Dip and pita chips on the side.
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Brown rice lasagne noodles mixed with a creamy pumpkin béchamel sauce, layered with rosemary tofu ricotta, sautéed kale, caramelized onions and beautiful butternut. To prepare: cover with foil and warm in a 350 degree oven until warmed through. top with provided Mac nut parmesan. Season with salt + pepper to taste, and if you like, a sprinkle of red pepper flake - bon appetit!
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This recipe is inspired by the popular Chinese take-out dish, Kung Pao Chicken, and adapted from a recipe from our friend and local chef Mark of Field 2 Fork. We've swapped out the deep fried chicken for super nutritious, oven-roasted cauliflower and the result is a perfectly healthy, but still delicious alternative to the traditional version. We think it's even better than takeout!
TO SERVE: Serve over rice and garnish with fresh cilantro, scallions, Thai basil and peanuts. Add a squeeze of lime or dash of sriracha if you like a spicy kick!
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This lovely pesto is fresh, green and full of spring flavors. Pairs well with pasta, zoodles, or even a dollop with eggs and toast. We love it as a simple light + bright dip for our veggie crudités!
Read MoreThis delicious "detox dip" gets its golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper, and a generous sprinkle of ground turmeric – the ultimate healthy spice. Pairs very well with our Savory Thai Noodles this week. We love it as a simple light + bright dip for our veggie crudités!
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Banana, tahini, date, cauliflower, mango, golden flax seeds, Maldon salt, Your Super Golden Mellow {Turmeric, Ashwagandha, Ginger, Cinnamon, Lucuma and Pepper}
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GF oats, cinnamon, almond butter, pecans, cherries, blueberries, raspberries, blackberries, Vanilla Sunwarrior Protein Powder, sea salt.
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Our favorite “detox anytime” salad. A crunchy kale cruciferous salad served with our house made Vitamin C Boosted Tahini Dressing. It’s jam-packed with nutrients to support your body’s detoxification system. Served over tri-colored quinoa, we love this salad served cold and crunchy or warm and stir-fried. Eating it raw? We love a few raisins, currants or blueberries on top!
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This salad is all about using what's fresh and in season from your local market, and this week it's loaded with plant-based protein to keep you energized all day long. Quinoa, chickpeas, grated carrots and beets, crisp cucumbers, mixed spring greens, beautiful cherry tomatoes, and our homemade basil vinaigrette.
TO SERVE: Empty the contents of the jar into a large serving bowl and toss with the vinaigrette. Top with mixture of pistachio, pepitas and dried cranberries. Pairs well with cubed avocado and a squeeze of lemon.
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Almond butter, kale, avocado, almonds, date, banana.
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