2 pieces. Flax seed chips topped with macadamia cheese, bruschetta and microgreens. Gluten free.
Flax-based garlic bread. Served with herbed olive oil dip. Gluten free.
3 pieces. Flax seed chips topped with avocado, pesto, basil, bell pepper, marinated mushroom and crisp onion. Gluten free.
3 pieces. Crisp wontons skin (cooked), shredded cabbage, ranch sauce, ground mushroom, salsa, dill-ranch sauce and cilantro. 80% raw.
Miso broth over bean sprouts, celery, tomato, avocado, macadamia nuts and nori seaweed. Topped with dill and lime leaf sauce. Gluten free.
Curry broth over sea veggies, coconut and bell pepper. Topped with olives and macadamia cream. Gluten free.
Tamari-flax broth over diced coconut and avocado. Topped with cilantro and crisp flax cracker. Option to blend. Gluten free.
Blended spirulina, coconut oil, bok choy, boccoli, carrot and onion. Gluten free.
Spring mix, romaine, cabbage, tomato, avocado, carrot, cucumber with macadamia and teriyaki dressing. Topped with purple onion and candied mixed nuts. Gluten free.
Bed of cabbage, bean sprouts, carrot, jicama and mint over a sheet of nori. Toppped with bell pepper, avocado, cilantro and lime leaf sauce. Gluten free.
Romaine and shredded cucumber tossed in sweet mustard dressing. Topped with onion, tomato, avocado, olives, flax chip and mixed nuts. Gluten free.
Crisp watercress, jicama and carrot tossed in teriyaki dressing. Topped with tomatoes and dehydrated onion. Gluten free.
Spring mix tossed in balsamic vinaigrette. Topped with purple cabbage sauerkraut, mushroom, olives, pickle and candied mixed nuts. Gluten free.
Spring mix, sea veggies and kimchee tossed in creamy truffle ranch. Gluten free.
Romaine mixed in ranch dressing and topped by marinated mushrooms, olives and dill. Gluten free.
Light umeboshi plum dressing over romaine, shredded cucumber, mixed herbs, onion and tomatoes. Topped with macadamia nuts and dill. Gluten free.