Roasted beet salad with cumin-spiced chickpeas and jalapeño-ginger yogurt.

Pumpkin bread with chocolate chips. Vegan & made with whole grain spelt flour.

Crispy baked kale chips with miso-garlic dipping sauce

Ricotta bruschetta with fig jam, caramelized onions, thyme & lemon zest.

Seared tuna roll with cucumber, avocado, and basil aiolo

Sweet potato & pear soup with sage, coconut milk and garam masala. (vegan & gluten free)

Fennel & arugula salad with feta and toasted pine nuts. A light and tasty post-holiday meal.

Spinach and soba noodle soup

Cranberry cocktail with basil & mint

Carrot Cake, lightened up.

Eggy Pasta! Linguine with fried eggs and rosemary breadcrumbs.

Cheesecake marbled brownies (vegan)

Roasted pumpkin and wild rice salad with cilantro pesto.

Maple and balsamic roasted brussels sprouts with cranberries, broccolini and arugula