Sample Fall Menu:

Water: 

Cooked water for enhanced digestion, spiced with ginger and turmeric, or fresh lavender (off heat), enough to sip from stainless steel water bottle throughout the day  

Breaky:

Oatmeal or buckwheat porridge with homemade almond milk from soaked and skinned organic almonds.  Topped with apple/pear sauce, walnuts, and local honey

or

Avocado toast: local sourdough, avocado mash with Himalayan pink salt, lemon zest, and anti-inflammatory fall spice blend

or

Ghee eggs and kale (scrambled turmeric tofu in coconut oil for vegan)

Lunch:

Organic brown rice with roasted sweet potatoes, beets, brussel sprouts, and homemade tahini dressing    

or

Turmeric rice, collard greens with golden raisins, split yellow lentil pate

or

Quinoa “fried rice” with chickpeas (soaked and simmered), bok choy, carrot ribbons, tamari, and organic sesame oil

Snack:

1 cup organic grapes

or

1 local apple with seed butter

or

medicinal drinking cacao

Dinner:

Kitchari stew with kabocha squash and swiss chard greens.  Topped with ghee (or coconut oil for vegan), fresh lime juice, cilantro chutney, and dulse flakes

or

“Creamy” cauliflower soup with thyme and rosemary

or

GF pasta with cashew cheese sauce, baby spinach, and nutritional yeast