Oct 22

Cashew Date-Milk Chia Pudding with Apple Compote and Toasted ALmonds

Keeps well for up to three days. This meal is meant to be eaten  at room temperature or chilled. Just top with nuts and enjoy!

 Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Apple*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract, Pomegranate*, Pomegranate Extract.

Baby Kale Caesar Salad with Crisped Potato Croutons

Best within three days. Toss with dressing and top with toasted pumpkin seeds and fried garlic.

Baby Kale*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcheshire, Wild Planet Anchovies, Dijon, Salt, Pepper.

Italian White Bean Soup

Keeps well for up to one week.  Bring to a light simmer for a few minutes stirring frequently.

Homemade Vegetable Stock*, Cannellini Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*.

Local Wild Halibut Salad with Fresh Dill, Fingerling Potatoes and Aioli

Keeps well for up to three days. In an oven at 350 start warm your potatoes and halibiut salad covered (to preserve moisture) for 8-10 minutes. Then Remove your salad and let the potatoes continue to cook uncovered for 10 minutes to crisp them up.  Drizzle or dip with your Aioli and top with sunflower sprouts.

Wild Local Halibut, Pasture Raised Eggs*, Quinoa*, Dijon, Dill*, Parsley*, Green Onion*, Avocado Oil*, Sea Salt, Fingerling Potatoes*, Black Pepper*. Aioli: Avocado Oil*, Pasture Raised Raw Egg Yolk*, Dijon*, Garlic*, Salt.

Oyster Mushroom Frittata with Herbed Goat Cheese

Keeps well for up to one week. Preheat oven or toaster oven to 350° and heat for 7-10 mins, or until heated through. We love it with greens and a squeeze of lemon!

Pasture Raised Eggs*, Baby Portabella Mushrooms*, Oyster Mushrooms, Onion*, Tomatoes*, Goat Cheese, Pasture Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*

Thai Butternut Squash Soup

Best within one week. Bring to a simmer for a couple minutes stirring frequently. Top with sprouted peanuts and fried shallots.

Homemade Vegetable Stock*, Butternut Squash*, Sweet Potatoes*, Carrots*, Onions*, Coconut Milk*, Raw Extra Virgin Coconut Oil*, Garlic*, Shallots*, Lemongrass*, Ginger*, Peanuts*, Basil*, Green Onion*, Lime*, Pink Himalayan Salt, Black Pepper*, Red Pepper Flakes*

Rosemary Tahini Dressing

Best within 2 weeks.  This dressing pairs well with any green. We love it as a grain bowl topping too or as a dip for potatoes, radish or any veggie. Make a quick meal with a handful of greens, a fried egg and a dollop of this dressing.

Tahini*, Lemon*, Apple Cider Vinegar*, Rosmary*, Garlic*, Coconut Aminos*, Sea Salt.

Matcha Latte 

Best within 10 days . Keep refrigerated. Enjoy chilled or if you’re looking for a treat, over ice cream is great too! (We love it over Vixen Kitchens Vanilla Ice Cream.)

 Cashews*, Macadamia Nuts*, Coconut Butter*, Hemp Seeds*, Vanilla Extract, Matcha Tea*, Sea Salt.

Sprouted Wild and Brown Rice Fritters with Spicy Greens

Keeps well for up to four days. You can eat this salad at room temperature or reheat the fritters in an oven or stove-top.  Drizzle with dressing and enjoy!

Basmati Rice*, Wild Rice*, Broccoli*, Olive Oil*, Pasture Raised Eggs*, Green Onion* Goat Cheddar, Rosemary*, Arugula*, Red Onion*, Balsamic Vinegar*, Raw Local Honey*, Garlic*, Thyme*, Dijon Mustard, Basil*, Sea Salt*, Black Pepper*.

Carrot-Turmeric Buckwheat and Millet  Bread

Keeps well for to ten days or freeze.  Slice, Toast and top with butter or your favorite cheese or spread. 

Sprouted buckwheat*, Sprouted Millet*, Rolled Oats*, Carrots*, Psyllium husks, Aluminum-free baking powder, Extra Virgin Olive Oil*, Turmeric*, Sea Salt