Oct. 27

Roasted Kabocha Squash Soup with Caramelized Ghee, Black Garlic and Fresh Herbs

Best within five days.

Warm On Stovetop: Place soup in saucepan over medium low heat, stirring frequently until heated. Serve and enjoy!

Spade and Plow Kabocha Squash*, Vegetable Stock*, Onion, Ghee (made from Kerrygold grass-fed butter,) Black Garlic*, Sprouted Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Baby Kale Caesar Salad with Crisped Garlic Potato Croutons 

Best within four days.

Ready To Eat: Place ingredients in a salad bowl and toss with dressing. Massage dressing into the kale. Serve and enjoy this nutrient-dense salad.

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

Roasted Cauliflower, Pomegranate and Pistachio Salad

Best within three days.

Ready To Eat: Place in a salad bowl and add lemon red wine vinegar dressing. Toss to evenly coat all ingredients. Serve and enjoy this nutritious, yummy salad that makes your body feel amazing.

Cauliflower*, Arugula*, Onion*, Olive Oil*, Parsley*, Mint*, Tarragon*, Pomegranate seeds*, Pistachios, Cumin*, Lemon Juice*. Dressing: Extra Virgin Olive Oil*, Red Onion*, Lime Juice*, Sea Salt, Black Pepper*.

Shakshuka with Sautéed Greens (AKA hearty Marinara) 

Best within five days.

Warm On Stovetop: Place spiced stewed tomatoes in a bottom heavy pan on medium low heat. Using the back of a wooden spoon make some indentations or “wells” in the chunky shakshuka sauce. Make sure that you space out wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created. Now, over low or medium-low heat, cover the skillet and allow the eggs to cook briefly until the whites are settled (shakshuka eggs are supposed to be runny, but if you like your eggs hard, you can let them cook a bit longer). Serve with a slice of our sprouted oat and seed bread or your grain or pasta of choice.

Tomato*, Onion*, Rainbow Chard*, Garlic*, Parsley*, Pecorino Romano, Grass-Fed Butter*, Sea Salt, Cumin*, Smoked Paprika*, Black Pepper*.

Crushed Puy Lentils with Tahini

Best within four days.

Ready To Eat! Add to your favorite salad for a boost of fiber and healthy fat.

Warm On Stovetop: Warm lentils on low heat, serve and top with a handful of greens and a squeeze of citrus.

Puy Lentils*, Tomatoes*, Red Onion*, Tahini*, Cilantro*, Lemon*, Extra Virgin Olive Oil*, Grassfed Ghee*, Garlic*, Cumin*, Bay Leaf*.

Fogline Farm Chicken Shiitake Soup with Golden Bone Broth and Toasted Garlic (Chili Add-On)

Best within five days or freeze.

Warm On Stovetop: Place soup in saucepan over medium low heat, stirring frequently until heated. Serve and enjoy!

Fogline Farm Chicken*, Shiitake Mushroom*, Celery*, Green Beans*, Lime*, Shallot*, Garlic*, Turmeric*, Onion*, Ginger*, Cilantro*, Bay Leaf*, Fish Sauce, Himalayan Pink Salt.

Hanloh Green Curry with Vegetables and Basil (Medium).

Best within three days. 

Warm On Stovetop: Place vegetable curry in a saucepan stirring frequently over low heat. Serve over warm fluffy brown rice.

Cauliflower*, Basil*, Cabbage*, Turnip*, Kale*, Coconut Milk, Vegetable Stock**, Garlic, Cilantro*, Shallots*, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Leaves and Zest*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*, Jalapeños, Serano Peppers, Vegan “Fish” Sauce Made with Fermented Pineapple
**vegetable stock contains celery*, leeks*, carrots*, yellow spring onions*, fennel*, garlic, black peppercorns*

Hanloh Pad Kee Mao- Drunken Stir-Fry (Spicy)

Best within three days.

Warm On Stovetop: Place vegetables and tofu in a pan over medium low heat until warm. Serve and enjoy!

Green Beans*, Non-GMO Tofu,* Carrots*, Ginger, Green Peppercorns, Krachai, Bird’s Eye Chili*, Garlic, Shallots*, Fresno Peppers, Thai Basil, Gluten-Free Soy Sauce, Salt, Cane Sugar*, White Peppercorns, Avocado Oil, Vegan “Fish” Sauce Made with Fermented Pineapple.

Hanloh Khao Tom-Rice Soup with Shiitake Mushrooms, Ginger and Scallions

Best within three days.

Warm On Stovetop: Place in saucepan over medium low heat until evenly heated. A Thai breakfast. You can even top it with eggs and bacon if you like. 

Jasmine Rice, Vegetable Stock**, Shiitake Mushrooms, Salt, Gluten-Free Soy Sauce, Garlic, White Peppercorns, Avocado Oil, Ginger, Scallions, Gluten-free Miso, Organic Sugar
**vegetable stock contains celery*, leeks*, carrots*, yellow spring onions*, fennel*, garlic, black peppercorns*

Cinnamon-Raisin Oat & Seed Bread

Holds well for two weeks or freeze.

Ready To Eat: Toast in toaster to add a little crisp, enjoy with your favorite toppings.

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisin*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*.

Blueberry Buckwheat Scones

Best within one week.

Warm In Oven: Preheat the oven to 350° and place the scones on a parchment-lined baking sheet. Pop in the oven and warm for 8 to 10 minutes or until the scones are thoroughly reheated. A delightful morning treat or great addition to your favorite cup of tea.

Buckwheat Flour*, Gluten-Free Sprouted Flour Blend*, Palm Sugar*, Raw Extra Virgin Coconut Oil*, Aluminum-Free Baking Powder*, Pink Himalayan Sea Salt.

Basil and Arugula Pesto with Pine Nuts in Extra Virgin Olive Oil

Best within two weeks.

Ready To Eat! Wonderful as a dip or spread or use it to dress your favorite grain or veggies.

Young Arugula*, Basil*, Pine Nuts, Olive Oil*, Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*.

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