Kale, walnuts, and cranberries tossed with citrus aminos, and topped with carrots, beets, daikon, and avocado.
Radicchio, endive, watercress, alfalfa, sprouts, steamed broccoli, carrot, cucumber, avocado, seaweed, and red cabbage.
Radicchio, endive, watercress, alfalfa, and red cabbage garnished with carrots and beets.
Raw oats, orange juice, maple syrup, cashews, vanilla, Himalaya salt, coconut oil, crunchy apple, and blueberries.
Almonds, walnuts, sunflower seeds, Brazilian nuts with acai, blueberries, maple syrup, coconut oil, chocolate, cocoa, banana, strawberries, and coconut.
Hazelnut, walnuts, sunflower seeds, cardamom, Brazilian nuts with matcha, cashew, coconut meat, coconut oil, maple syrup, blueberries, and coconut flakes.
Chia, cashews, maple syrup, vanilla, Himalaya salt, strawberry, and coconut oil.
Chia, cashews, passion fruit, maple syrup, vanilla, passion fruit, and coconut oil.
Japanese sweet potato, bean of the day, collard greens sauteed with garlic and kombu broth, broccoli, carrot, and wakame seaweed. Served with brown rice.
Broccoli, carrot, and onions in carrot ume sauce. Served with brown rice.
Shiitake, sliced ginger, and scallions in a sweet teriyaki sauce with a side of vegetables. Served with brown rice.
String beans, kabocha, carrot, broccoli, onions, and kale in a pesto sauce. Served with brown rice.
Sauteed kabocha, cauliflower, broccoli, white mushrooms, onions, carrot, and kale in a coconut green curry. Served with brown rice.
Romaine, alfalfa, carrot, onions, with pickle, and veganesse spread. Served on toasted spelt bread.
Romaine, alfalfa sprouts, carrot, tahini spread, and portobello mushroom.
Romaine lettuce, carrot, cucumber, and bean sprouts.
Grade A ahi tuna, paprika, lettuce, alfalfa sprouts, beans, and home-made guacamole in a spinach wrap.
Served with brown rice and a side of steamed vegetables.
In ginger tamari kombu broth, with carrots, tofu, shiitake, and string beans. Served with brown rice.
Served with a small garden salad, steamed vegetables, and brown rice.
6oz topped with sweetened miso paste served with brown rice and steamed vegetables.