Savory griddle cooked pancakes made from beans or lentils, ginger, lemon juice, and spices, plus a hefty dose of veggies. Veggie pancakes are always grain free and we rotate through three different varieties: red lentil, berbere red lentil (contain nightshades) and mung dahl (no onions, garlic, nightshades).
Ingredients: red lentils or mung dahl, fresh ginger, lemon juice, olive oil, turmeric, sea salt (for red lentil veggie pancakes add garlic, for berbere add paprika, cayenne, roasted garlic, allspice, cardamom; mung bean veggie pancakes are always free of onion, garlic, and nightshades).
How we love them:
As a veggie side ~ 2 veggie pancakes, served with any of our delicious sauces. Excellent accompaniment to soup or salad!
As a protein~4 veggie pancakes, served with any of our delicious sauces. Delicious with house salad and/or lemon ginger veggies on the side.
As a wrap~crisp veggie pancakes wrapped up with crunchy raw veggies in our sprouted buckwheat and millet naan (soft and spongy like a crepe) and drizzled with fermented cashew raita.
As a sandwich~2 veggie pancakes sandwich crunchy veggies dressed in balsamic drizzle or your choice of sauce. Messy, but delicious!
Hearty baked sprouted bean and grain patties topped with caramelized onions, lettuce, and shredded carrots; sauced with balsamic drizzle. Burger flavors vary weekly and the sauce options may also change to best complement the burger.
Ingredients: sprouted beans and grains (both vary with weekly flavor), onions, garlic, celery, sprouted flax seed, olive oil. May contain: fresh citrus juice, apple cider vinegar, parsley, ginger, jalapeno, and/or other veggies)
How we love them:
The “traditional” way on a sprouted sourdough bun and served with a salad on the side.
Skip the bun, with the patty served over a salad and side of lemon ginger veggies.
On their own as a healthy and hearty breakfast or snack.
A unique version of quiche made from a mung dahl batter that is mixed with veggies and baked in a veggie crust until golden brown. Like the veggie pancakes, the quiche is grain free. Flavors vary daily depending on what vegetables are seasonal/available.
Ingredients: mung dahl, onions, garlic, olive oil, sea salt. Additional ingredients depending on daily flavor option.
LEMON GINGER VEGGIES/LEMON GINGER VEGGIE BOWL
A mélange of steamed and roasted vegetables tossed in our tangy lemon ginger sauce. The lemon ginger veggie bowl includes sprouted mung beans (cooked) to make it a protein, while the lemon ginger veggies are just that. For a larger/full meal portion, order a lemon ginger veggie bowl plus an extra side of lemon ginger veggies. You can also add a scoop or 2 of sprouted mung beans to this or any other meal. A millet cake on the side, when available, makes the meal complete!
Sauce Ingredients: fresh lemon juice, onions, ginger, garlic, olive oil, sea salt
Red leaf lettuce and a mixture of crisp raw veggies, roasted beets, and pickled onions are dressed in a rich sprouted tahini dressing for a satisfying, nutrient-rich plant-based meal. A substantial side salad on its own, or get a double order plus a couple scoops of sprouted (cooked) mung beans for a hearty meal salad. Of course the veggies may vary somewhat seasonally or based on availability.
Salad Ingredients: red leaf lettuce, cabbage, carrots, roasted beets, pickled onions, house sprouted lemon tahini dressing.
Dressing Ingredients: sesame seeds, lemon juice, olive oil, garlic, parsley, sea salt
Our sprouted sourdough millet and buckwheat crust spread with a layer each of pesto and tomato-veggie sauce, then topped with veggies and our vegan sprouted lentil and shiitake “sausage”. A delicious, satisfying, and familiar combination of flavors and textures.
Crust Ingredients: buckwheat, millet, flax, chia, sea salt, olive oil, baking powder, apple cider vinegar.
Pesto Ingredients: basil, spinach, hemp seeds, lemon, olive oil, garlic, salt
Sauce Ingredients: tomato, carrot, onion, garlic, olive oil, apple cider vinegar, salt
Sausage Ingredients: lentils, shiitake mushrooms, pumpkin seeds, onion, garlic, salt, olive oil, spices
Slightly crisped red lentil crepes, or dosa, wrapped around seasonal veggies in a mild curry sauce, then drizzled with fermented cashew raita.
Dosa Ingredients: red lentils, onion, garlic, olive oil, apple cider vinegar, salt
Sauce Ingredients: onion, garlic, ginger, spices
A comforting savory porridge/stew made from mung dahl, basmati rice, and veggies very mildly seasoned with ginger, turmeric, and fresh lemon juice, then topped with a sprinkling of toasted coconut. Kitchari is a traditional Ayurvedic healing meal and is always free of oil, onions, and garlic. If you like a bit of heat, it’s delicious with a touch of our jalapeno hot sauce, though not quite as soothing. Wonderful with naan.
Ingredients: mung dahl, brown basmati rice, celery, carrot, kale, ginger, turmeric, asophoetida, fresh lemon juice, sea salt.
All of our sauces are created to bring your right balance to your meal; because of course taste is very personal. We do not add sweeteners to any of our sauces, but rather take advantage of the sweetness of caramelized onions where needed to complement the other flavors and bring the six tastes into balance.
Lemon Tahini – sprouted sesame, lemon, EVOO, parsley, garlic, sea salt
Fermented Cashew Raita – fermented cashews, lemon, EVOO, parsley, sea salt
Lemon Ginger – lemon, ginger, EVOO, garlic, onion, sea salt
Balsamic Drizzle – EVOO, balsamic vinegar, onion, garlic, sea salt
Jalapeno Hot Sauce – whole jalapeno, onion, garlic, apple cider vinegar, sea salt
Coconut Drizzle – creamed coconut, dates, sea salt
Berry Sauce – berries, dates, citrus, sea salt
House Pesto – seasonal greens, basil, hemp seeds, lemon, EVOO, sea salt
SAVORY MILLET CAKES
Soft-cooked cream millet formed into patties and baked until crisp. Fabulous anywhere you might eat bread – as an accompaniment to soup or salad, with the lemon ginger veggie bowl, cut in half and served with hummus, lentil or chickpea salad, Za’atar butter, etc.
Ingredients: millet, olive oil, sea salt
FERMENTED CASHEW CREAM CHEESE
An amazing spread that is delicious on toast, on millet cakes, on veggie pancakes; anywhere you would eat traditional cream cheese. Also a fabulous base for dips and sauces, and for cream cheese frosting!
Ingredients: cashews, rejuvelac, lemon juice, olive oil, sea salt
SPROUTED CHICKPEA ZA’ATAR HUMMUS
Divine. Because the chickpeas are sprouted (and cooked), the tahini is freshly blended from sprouted sesame seeds, the lemon juice is fresh, and the garlic is added with a light touch, so it’s present but not overpowering.
Ingredients: chickpeas, sesame, olive oil, lemon, parsley, garlic, sea salt
Made from olive oil, sumac, thyme, and a touch of salt then refrigerated until solidified to a melt-in-your-mouth (or on your toast) texture. Not to be missed!
RAW KALE CHIPS
Fresh lacinato kale battered in a savory veggie and seed mixture, then dehydrated until crisp and magical. An awesome travel or super satisfying afternoon snack.
Ingredients: kale, onions, carrots, pumpkin seeds, chia seeds, sea salt
A creamy, dreamy, gingery, turmeric milkshake.
Ingredients: almonds, ginger, banana, turmeric, chia seeds, coconut oil, dates, chia seeds, vanilla, and spices.
HERBAL COCONUT CHAI
Caffeine-free and health-supportive raspberry leaf (with a flavor similar to black tea) is steeped into a spicy mix of ginger, cardamom, cloves, and black pepper, plus licorice root for a touch of sweetness and date-sweetened coconut milk for a creamy finish. Served hot or cold.
FRESH NUT MILKS
Sprouted nuts blended with dates and sea salt until smooth and creamy. Additional ingredients may be added, such as coconut oil and turmeric for golden milk, carob powder, spices, and vanilla for carob milk, etc. We love cashew milk, but periodically use other nuts such as almonds or hazelnuts.
SPROUTED SOURDOUGH BREAD
Ingredients: buckwheat, millet, flax, chia, olive oil, sea salt, coconut sugar, baking powder, apple cider vinegar. Other ingredients may be added for specific flavors. We do make a buckwheat-only version (Tuesdays) and a sugar free version (Wednesdays). Buns and pizza crusts are also typically make without sugar. The base recipe has about 1 teaspoon of coconut sugar per full loaf.
NAAN (OUR VERSION; AN UNLEAVENED SPONGY FLATBREAD)
Ingredients: buckwheat, millet, flax, olive oil, coconut sugar, sea salt.
SPROUTED GRAIN MUFFINS, ROULADES, TORTES
Ingredients: buckwheat or quinoa, coconut sugar, coconut oil, applesauce, chia seeds, sea salt, baking powder, apple cider vinegar. Additional ingredients based on rotating flavors.
CHOCOLATE CHIP OR POWER COOKIES
Ingredients: house sprouted and ground buckwheat and quinoa flours and tahini, amaranth, coconut oil, coconut sugar, brown rice syrup, baking powder, baking soda, sea salt. Add chocolate chips for chocolate chip cookies; add figs, ginger, sprouted pumpkin seeds, and hemp seeds for power cookies.
RAW ONE BITE TREATS
Ingredients: varying combinations of nuts and dates, sometimes sprouted grains, plus spices and other additions depending on seasonally available flavors. Check our cooler for today’s selections!
Ingredients: amaranth, sprouted nuts or seeds (depending on flavor), coconut oil, coconut sugar, brown rice syrup. Crunchy, light, melt-in-your-mouth. Warning: addictive.