May 21

Spring Herbs with Sweet Green Peas and Zucchini

Keeps well for one week. Gently warm over medium-low heat until heated throughout, stirring frequently.  

Zucchini*, English Peas*, Leek*, Onion*, Extra Virgin Olive Oil*, Shallots, Garlic*, Dill*, Tarragon, Sea Salt, Pepper*

Coconut Curry with Sprouted Chickpeas, Romano Beans and Wilted Greens

Best within one week. Warm over low heat on the stovetop, stirring frequently, or cover and heat in an oven at 375ºF for 20 minutes. Pairs well with this week’s Kaffir Lime & Cilantro Sprouted Brown Rice!

Sprouted Chickpeas*, Spinach*, Coconut Milk*, Onions*, Sugar Snap Peas*, Cilantro*, Ginger*, Garlic*, Coconut Oil*, Lemon Juice*, Curry Powder*, Turmeric*, Sea Salt, Black Pepper.  

Kaffir Lime & Cilantro Sprouted Brown Rice

Best within five days. Warm gently in a covered stovetop pan, or cover and heat in an oven at 375ºF for 20 minutes. Pairs well with this week’s Coconut Curry with Sprouted Chickpeas, Romano Beans and Wilted Greens!

Basmati Rice*, Coconut Milk*, Shallots*, Ginger*, Garlic*, Cilantro*, Kaffir Lime Leaves*, Lime*, Raw Extra Virgin Coconut Oil*, Cardamom*, Pink Himalayan Salt.

Fogline Farm Chicken Shiitake Soup with Toasted Garlic

Best within five days. Heat in a heavy bottomed pan on medium heat, and allow to simmer for 2-3 minutes.

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

Asparagus, Red Potato, Fresh Thyme and Gruyere Frittata

Keeps well for one week. Warm in an oven or toaster oven, preheated to 350ºF for 8-10 minutes or until warmed throughout. Enjoy with some greens, for a complete meal! Although, if you eat it off of a paper towel on the way to work...we certainly won’t judge! :)

Pajaro Pasture Raised Egg*, Red Potato*, Asparagus*, Cherry Tomato*, Shallot*, Gruyere, Kerrygold Butter, Thyme*, Dijon, Sea Salt, Pepper.

Sprouted Peanut Lime Slaw

Keeps well for up to five days. This slaw can be eaten raw, or served warm for easier digestion. To warm, sauté for a few minutes on medium heat until cabbage has softened slightly. Remove from heat, top with the Peanut Ginger Dressing and enjoy!

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Rooster Ridge Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.

Strawberry Rhubarb Chia Pudding with Turmeric Granola

Keeps well for up to five days.  Top with turmeric granola and enjoy!

Rhubarb*, Live Earth Strawberries*, Oat Milk*, Chia Seeds*, Kerrygold Butter, Lemon Juice*, Vanilla Extract. Granola: Bob’s Red Mill Gluten Free Oats*, Coconut*, Sesame Seeds*, Pajaro Pasture Egg Whites*, Maple Syrup*, Coconut Oil*, Turmeric*, Cinnamon*, Sea Salt.

Turmeric and Orange Ginger Lemonade

Keeps well for up to four days or pop in the freezer for a later date. When freezing, make sure there is enough room in the jar for the liquid to expand. Enjoy cool, or for maximum Vitamin C absorption, try it at room temperature or gently warmed on a stove top. Be sure to shake it up before enjoying, as natural separation may occur. Check out our Instagram for cocktail ideas!

Filtered Water, Turmeric Root*, Ginger Root*, Freshly Juiced Oranges*, Freshly Juiced Lemons*, Raw Honey, Sea Salt.

*Certified Organic Ingredient

Melanie Geist