Mango, avocado, spinach, almond butter, almonds, date, banana + Your Super Power Matcha{Matcha, Moringa, Maca, Wheatgrass, Barley Grass}
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These nutritious little bites of goodness taste a whole lot like cookie dough! We love these energy bites with coffee for a mid-morning snack or as a treat to share with the kids. Store them in the fridge or freezer until ready to enjoy.
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It’s time to welcome in the abundant spring time produce, and dig into some crisp veggies and bright flavors - and these light and delicious Collard Wraps are just the ticket! Served with fresh spring vegetables and a super food slaw of red + green cabbage, match sticked carrots, jicama, sesame seeds and our homemade Ginger Sesame Dressing. Enjoy these wraps cold or room temp.
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We added a dash of mint and spirulina to to our classic chia pudding and added a layer of chocolaty mouse - topped with the crunch of super foodie cacao nibs - this is rich in flavor and nutrition. Enjoy for a breakfast treat or as a guilt free dessert!
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Mango, avocado, spinach, almond butter, almonds, date, banana, coconut flakes.
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Isn't healthy beautiful? HOT pink, lemony with a kick of garlic and full of vitamins and minerals. Serve with our rainbow of crudités or gf crackers.
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Sweet dark cherries, cauliflower, banana, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs.
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A hearty and satisfying vegan meal bowl made with tofu, brown rice and brightly colored stir-fried veggies. Super-satisfying flavors, and easy to reheat…
TO SERVE: Warm all ingredients in a saute pan or wok over medium heat. Dress with with our homemade Perfect Peanut Sauce and garnish with provided toasted peanuts. Top with cilantro, scallion, and if you like a little more spice: a sprinkle of red pepper flakes or a drizzle of sriracha. This bowl works well at room temp too. Pairs well with roast chicken if desired.
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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. (No pita chips served this week.)
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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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