Feb 11
Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric Curry Paste
Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in the jar to allow for expansion.)
Warm on Stove Top: Warm soup in a heavy-bottom pot on the stove top over medium heat, stirring frequently. You can add a little filtered water if it gets too thick.
Red Lentils*, Water, Coconut Milk*, Onion*, Coconut Oil*, Shallot*, Ginger*, Turmeric*, Garlic*, Curry Powder*, Jalapeño Pepper*, Lemongrass*, Lime*, Tamari*, Cilantro*, Kaffir Lime Leaf*, Salt, Black Pepper*
Southwestern Sprouted Black Eyed Pea BBQ Chopped Salad (with Fogline Farm Chicken option)
Keeps well refrigerated for up to 3 days.
Ready to eat: Pour jar contents out into a bowl. Toss with tahini dressing, drizzle with BBQ dressing, and enjoy!.
Sprouted Black Eyed Peas*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*, Dressing (2 dressings packed separately) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika*, Salt
Kate’s Kale Salad with Castelvetrano Olives and Garlic Dates
Keeps well refrigerated for up to 3 days.
Ready to eat: Pour jar contents out into a bowl. Toss with dressing, layered at the bottom of the jar. Work the dressing in thoroughly with your hands, tongs, or a couple of forks before enjoying.
Dino Kale*, Castelveltrano Olives*, Sheep’s Milk Manchego*, Dates*, Garlic-infused Olive Oil*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Salt
Sprouted Red Quinoa with Brussel Sprouts, Kale, and Preserved Lemon
Keeps well for 4 days.
Ready to eat: This salad can be enjoyed at room temperature.
Warm on Stove Top: Warm a heavy bottom pan, using a little olive oil or ghee to coat the pan. Toss in salad, stirring frequently over medium heat for 5-7 minutes.
Oven: Preheat oven/toaster oven to 375ºF and heat covered for 10-15 minutes, or until heated through.
Sprouted Red Quinoa*, Brussel Sprouts*, Dino Kale*, Yellow Onion*, Preserved Lemon*, Avocado Oil*, Ghee*, Lemon Juice, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp/cup of salad), Dry Vermouth, Garlic*, Bay Leaf*
Spiced Turkey and Zucchini Burgers
Keeps well for up to 5 days or freeze for up to 3 months.
Warm on Stove Top: Over medium heat, warm a heavy bottom pan. Use a little oil to coat the pan. Warm both sides of the burgers for a few minutes and enjoy!
Oven: Preheat oven/toaster oven to 375ºF. Place burgers on a heat-safe tray and cover with foil. Bake for 10-15 minutes to heat through.
Ground Turkey*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Eggs*, Mint*, Cilantro*, Garlic*, Cumin*, Salt, Black Pepper*, Cayenne*
Braised Greens and Tangy Herb Frittata with Goat Cheddar
Keeps well refrigerated for up to 5 days.
Oven: Preheat oven/toaster oven to 375ºF. Place frittata on heat-safe sheet tray and bake for 7-10 minutes to heat through, until the edges are slightly crispy. To kick it up a notch, try throwing in a handful of haricorts verts green beens (the little skinny ones), tossed with a little olive oil and a sprinkling of salt, alongside the frittata for the same amount of cooking time.
Pasture Raised Eggs*, Potatoes*, Kale*, Spinach*, Garlic*, Cilantro*, Parsley*, Oregano*, Onion*, White Cheddar*, Extra Virgin Olive Oil*, Red Wine Vinegar*, Dijon, Salt
Blood Boosting Beet Dip with Fresh Dill and Sprouted Hazelnuts
Keeps well refrigerated for up to 5 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)
Ready to eat: Enjoy with your favorite veggies, crackers, or bread. Great as is, or swirl in a generous dollop of plain Greek yogurt to make it extra luxurious, and garnish with dill and chopped hazelnuts!
Red Beets*, Sprouted Hazelnuts*, Strauss Greek Yogurt*, Fresh Dill*, Garlic*, Red Wine Vinegar*, Black Pepper*, Salt
Date and Cashew Milk Chia Pudding with Fortune Plums and Pink Lady Apples
Keeps well refrigerated for up to 5 days.
Ready to eat: Spoon out what you need for breakfast or snack and enjoy. Super satisfying!
Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Plum*, New Crop Tart Apples*, Sprouted Almonds*, Palm Sugar*, Vanilla Extract
Roasted Pistachios and Almond Flour Cookies
Keeps well refrigerated for up to 7 days.
Ready to eat: Open bag of cookies with excited anticipation and dive right in! Pairs great with a hot mug of tea and, well…everything.
Rolled Oats*, Almond Flour, Baking Powder, Cardamom*, Coconut Oil*, Extra Virgin Olive Oil*, Maple Syrup*, Vanilla Extract, Salt, Orange Zest*, Raisins*, Pistachios
Turmeric & Orange Ginger Lemonade
Keeps well refrigerated for up to 7 days, or freeze for up to 3 months. (To freeze, be sure to leave 1.5-2” of room in jar to allow for expansion.)
Ready to eat: Give the jar a gentle shake to mix up all the turmeric and ginger goodness. Fill your glass and repeat.
Warm on Stove Top: In a heat-proof pan, heat lemonade until piping hot. This is a great way to enjoy this drink, especially if you’re feeling under the weather.
Filtered Water, Turmeric Root*, Ginger Root*, Freshly Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Salt
*Certified Organic Ingredients