Breakfast

Acai bowl with fresh fruit, chia seeds and house-made maple chai granola

Avocado toast with lime and aleppo

Lunch

Raw collard veggie wraps with carrot miso spread

Watermelon gazpacho with fresh mint

Quinoa “tabouleh” salad

Chocolate covered cashew and coconut stuffed dates

Ginger turmeric tea with lemon and raw honey

Dinner

Spring rolls with fresh herbs and almond sauce

Grain bowl with ancient grains, kale salad, roasted root veggies, braised tempeh and maple tahini dressing

Raw chocolate tart with fresh seasonal berries