These scrumptious little no-bake carrot cake bites taste just like a traditional slice of carrot cake, but are so much healthier - raw, oil-free and naturally sweetened. Dipped in our vegan cream cheese icing, these make the perfect energizing breakfast-on-the-go, pre-workout snack, or fun treat to share after a meal. Store in the fridge and enjoy!
Read MoreWhat better way to brighten your day than this Lemon Mousse Chia Pudding? Packed with plant-protein, healthy fats, and turmericI - It's like sunshine in a jar! We love it topped with fresh berries for a light and delicious breakfast or as an energizing post workout snack.
Read MoreShredded jack fruit, hearts of palm, chickpeas, creole seasonings and lots of fresh herbs make for the most delicious vegan “crab” cakes!
TO REHEAT: Add a small amount of oil in the bottom of a fry pan or cast iron skillet. Bring it to heat, then add the jack cakes and cover with a well-fitting lid. Heat on each side for a few minutes, or to your desired temperature.
Serve on butter lettuce leaves with a delicious vegan remoulade sauce, a sprinkle of fresh spring onions and a side of crunchy slaw.
Read MoreMixed berries, banana, cacao powder, hemp seeds, cashews, almond butter, kachava chocolate protein powder, date.
Read MoreTabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.
TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness…YUM!
Read MoreGluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, sea salt.
Read MoreHealthy and delicious, this immune boosting, miso zoodle soup is rich in protein, essential minerals, B vitamins and folic acid. Miso is a fermented food and provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy. Gently warm the soup over medium – low heat (keep the healthy enzymes intact!) Salt and spice to taste and top with fresh cilantro and scallion. Optional additions: add a sliver of avocado or a drizzle of sriracha for more spice!
Read MoreFull of contrasting textures and flavors, there is something going on in every single bite. This Mexican chopped salad has a cool freshness from the romaine lettuce and is loaded with crispy veggies like kale, radishes, brown rice, sweet corn and jicama.
TO SERVE: Empty the contents of the jar into a large serving bowl. Toss with our house made Goji Chipotle Dressing inspired by Cafe Gratitude, toasted pepitas, fresh herbs and a squeeze of lime.
Read MoreA creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.
Read MoreA slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Mexican Chopped Salad.
Read MoreIt's a one-bowl wonder of sticky rice, sautéed vegetables, marinated mushrooms, tamari roasted seasonal squash, and crisp fresh veggies. Keep the components separate or mix together as a nourishing mixed bowl and top with provided "Holy Hemp" dressing, and serve with kimchi, fresh herbs and nori wraps.
TO SERVE: Warm the components of your choice in a sauté pan over med heat. We like to keep the carrot and jicama fresh + raw. Optional protein add on: poached or fried free range egg or grilled organic chicken.
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