Watermelon, habanero and tomato gazpacho topped with a minted cucumber and avocado salsa.

Chocolate chip cookie mini tarts with a vegan habanero & orange chocolate ganache

Middle Eastern Shakshuka with duck eggs, radish and feta cheese!

Baked hemp seed falafel with massaged kale and a harissa-tahini dressing.

Indian curry made with root vegetables and amaranth grain!

Barley grain bowl with Asian pear, cashews, frisee, cilantro and ginger-lime vinaigrette.

A greens-packed shake with maca, matcha, ginger, avocado, frozen pineapple, banana and almond milk.

Butternut squash soup pureed with oil braised garlic & fried sage

fresh turmeric red lentil dal grain bowl with wilted greens, quick pickled carrots and cilantro-lime coconut cream

Fig & Cured Olive Tapenade and a Syrian Roasted Red Pepper & Pomegranate Dip. Perfect for vegan, gluten free and paleo diets!

Tuscan white bean & kale soup made with onion-parmesan broth and topped with parmesan toasts.

Savory stew made with walnuts and pomegranate, sumac roasted eggplant and saffron rice.

Chilled carrot & harissa soup made with almonds, dates and topped with creme fraiche

string beans sauteed with olive oil, lemon and topped with warmed feta

vegan banana ‘ice cream’ with crushed peanut butter filled pretzels

Crunch Korean Cabbage slaw with almonds, cucumbers & carrot ribbons.

Oven roasted kale frittata with harissa & feta cheese.

Roasted cauliflower and chickpeas with smoked paprika and turmeric

heirloom tomatoes, juicy nectarines, fresh basil and torn mozzarella cheese with champagne vinegar and olive oil