Citrus & mint salad with sweet pistachio dukkah spiced with cinnamon & cardamom.

Roasted tomatillos, peppers ans and onions blended into this soup with zucchini and black beans.

Moroccan flavored root vegetable & chickpea soup with fresh herbs and lemon

Macrobiotic grain bowls with turmeric-tahini dressing and roasted cabbage

Homemade tofu scramble spice mix made with turmeric, nutritional yeast and savory spices

Vietnamese-spiced stew made with root vegetables, shitake mushrooms and adzuki beans

Pureed asparagus, pesto & sweet potato soup

Honey curry mustard slaw with curried roasted chickpeas

Cold smoked vegan chocolate s’mores tart made with cashew-date crust and a smoked chocolate ganache.

Apricot, mint, greens and chia seed smoothie.

A crunch quiona pangrattato made with rosemary and lemon zest to top this beautiful fall kale and maple roasted red kuri squash salad!

Snap pea & nappa cabbage slaw with miso-ginger-wasabi dressing

A slightly sweet pureed parsnip-date “butter” perfect for your morning toast!

Red kuri squash sweet bread made with cardamom and orange

Add some Asian flare to your avocado toast with yuzu citrus, ginger and gomasio!

Shitakes, barley, kale and french lentils in a homemade tarragon-mushroom broth. Perfect soup for fall & winter!

Chanterelle mushrooms sauteed with olive oil, garlic, thyme and white wine and spooned over toasts.

Moroccan marinated chickpea & delicata squash salad

Sweet summer corn chowder made with coconut cream and thyme

Gluten free granola made with olive oil, kasha, maple, sesame seeds and almonds.

Homemade iced chai concentrate & cardamom almond cookies.

Chilled cucumber & watercress soup with mint & dill.