Refreshing blend of pureed peaches and sweetened citrus water
Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing
Invigorating mocktail made with cranberry, orange and lemon juices and honey.
Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.
Whole wheat pancakes with fresh banana.
A rich, brothy stew of chicken, hominy, and red chilies topped with shredded cabbage, radish, cilantro, lime, onion & avocado
Salmon fillet dusted with five-spice powder and pan seared. Served on wasabi and sweet pea puree with pickled onions on top. Bold flavors coupled with elegant colors and heart conscious ingredients.