MENU 6/11-6/17

Breakfast

coconut rice + pasture-raised egg with lemon basil cashew cream

mushroom + leek quiche with sweet potato crust

peach cobbler overnight oats (v)

tigernut zucchini cacao brekkie muffins

 

Lunch

plantain + sweet potato bowl with coconut turmeric rice (v)

bbq lentil + pineapple celery root tacos + lemon basil cashew cream (v)

asparagus + pea sweet potato glass noodle stir fry

(+/- shredded pasture-raised chicken)

wild-caught salmon cakes + snap pea quinoa salad and maple-turmeric tahini drizzle

 

Soup

watercress soup (v)

lentil, tomato + coconut soup (v)

creamy vegan asparagus soup (v)

 

Dinner

grass-finished steak with basil chimichurri + smoke braised lentils

(vegan + seasoned hemp tempeh)

chickpea (soy-free) miso roasted eggplant + maple-turmeric tahini with snap pea quinoa salad (v) 

fig + caramelized onion flatbread + balsamic reduction

(+/- shredded pasture-raised chicken)