Fermented beverages packed with probiotics.

Raw, unpasteurized almonds with a subtle sweetness enhanced by dates.

Fresh, pure pressed juice.

Blend of acai, kale, seasonal fruit and topped with signature granola.

Maca, lucuma, berry and banana with a mild chocolate-vanilla flavor and cacao nibs.

Goji and coconut concentrate.

A banana berry blend.

Maca and ginger with grapefruit and blueberries.

With hemp seeds, vegan protein, goji, banana and strawberry.

A blend of greens with apple and banana.

A combination of maca, quinoa, lucuma, solcana, Peruvian white carob and kichwa blended with banana and blueberries.

Blend of organic grapefruit juice, banana, spirulina, goji berries and hemp seed.

With berries and banana.

Collard ribbons tossed with dill, tomatoes and a sweet and sour dressing. Topped with a heaping spoonful of raw sauerkraut.

Kale with a lemony emulsion and topped with red peppers and thick slices of avocado. Includes an oz. of Tibetan goji berries and go raw spicy seed mix.

Romaine and spinach topped with a sweet potato, beets, dulse and sprouts. Served with a light lemony dressing.

Romaine lettuce, spinach and cilantro topped with juicy tomato wedges and a drizzling of zesty Catalina dressing.

Includes lime, agave and paprika.

Balsamic vinegar and olive oil spiced with garlic.

Blend of avocado, hemp seed, lemon and OJ.

Light and lemony dressing with a boost of dulse.

Includes flax oil and coconut concentrate.

Blend of mustard seeds and coconut vinegar.

Includes celery seed.

A chunky tomato and olive blend.

Onions lightly enhanced with Himalayan sea salt, cashews and walnuts.

Tomatoes, red pepper and coconut vinegar.

Young coconut meat diced together with celery, onion and blended with a pine nut cream.

Sprouted garbanzo beans are whipped and creamed, then drizzled with extra virgin olive oil and sprinkled with cayenne spice.

Blue green and crystal mana, ginger and maca with a base of pumpkin and sesame seeds.

Hazelnut and basil whipped with a touch of lime.

Includes butternut squash, sunflower seeds, wakame and dill.

Includes almond, celery and dulse.

A rustic flat bread with a robust flavor.

A blissful blend of sesame and flax seeds with onions.

Includes fennel, anise, black pepper and garlic nestled in dehydrated base of wheat berries.

Young coconut meat diced together with celery, onion and blended with a pine nut cream. Served on sprouted bread with carrot and sprouts. Served with a side salad and our house onion crispies.

A spread of butternut squash, sunflower seeds and wakame on Bavarian sunflower bread. Topped with tomato and sprouts. Served with a side salad and our house onion crispies.

Falafel patties made up of garbanzo beans, parsley and garlic, sliced and laid on top of a hummus layer with shredded carrots on onion bread. Served with a side salad and our house onion crispies.

Spread on top of a slice of poppyseed bread and flavored with fennel, anis and black pepper. Finished with a smidge of mustard and vegan mayo along with cucumber and lettuce. Served with a side salad and our house onion crispies.

Bite size pieces of untoasted nori filled with our superfood seed cheese, avocado and carrot. Served with a homemade wheat free tamari-ginger dipping sauce and go raw pumpkin seeds.

Collard leaves envelope a pumpkin seed pate distinguished by scallions, cilantro and red pepper. Includes two burritos per entree. Served with sides of sour cream, salsa fresca and guacamole.

Two squares of wheat berry crust with distinctive layers of cashew cheese and marinara. Served with olives and hazelnut pesto.

With thin green strips of zucchini, white cashew cheese and red marinara.

Spaghetti with meatball, ravioli and garden burger. Served with dessert special.

Three patties in an order. The ultimate ratio of seeds and vegetables. Slice each one in half and eat it like a bagel with an avocado and sprout filling or simply spread with a dollop of red pepper ketchup, mustard and parsley relish.

A dehydrated medley of nuts and sunflower seeds served with couscous and sides of sour cream, salsa fresca and dessert.

Vitamin rich grain soaked in carrot juice and then tossed with red pepper, parsley and scallions. Non raw.

Fresh cashew cheese in delicate turnip rounds. Served with marinara and parsley relish.

Sprouted black rice with a medley of tomato, cucumber, raisins and fresh herbs tossed with a miso-lime dressing. Served with corn relish and dessert.

Chipotle lime nacho dough wrapped around a woodsy sun-dried tomato pate. Served with sides of corn chutney salsa, salsa fresca and dessert square.

Kale, tahini and spirulina are massaged together with a subtle spice of cayenne and dehydrated to crispy perfection for an oil and nut free snack.

Organic corn and spices blended together. A good pair with salsa fresca, sour cream or collard green burrito entree.

Each stick is balanced blend of seed, nut, herb and spicy.

Two per package. Blend of seeds, nuts, maca and lecithin rounded out with banana and raisins.

Two per package. Shredded coconut and almond flour are rolled together with notes of maple and vanilla.

Two per package. Baked Italian classic made from an almond hazelnut flour blended with flakes of coconut.

Chocolaty crunch includes almond pulp, cacao and coconut oil.

Includes maca, OJ, apple, sunflower seeds and raisins.

Includes goji berries, cacao nibs and coconut.

Includes nut clusters, granola and raw agave nectar. Use it for cereal topped with almond milk.

With a touch of cinnamon spice.

Fresh gala apples, dates and raisins with cinnamon.

Coconut and lemon filling with cashew and almond.

Layered cacao, dates, almonds and an espresso shot topped with a light vanilla layer and finished

A carrot, apricot and nut blend with cinnamon and spices.

Spirulina and organic mint with coconut oil and a simple nut crust.

Creamy chocolate avocado and cacao tidbits with ginger and cayenne.

A fudgy square with avocado, raw chocolate, dates and agave.