Cooked-Vegan Organic Gastronomy – 4-Course Meal

Seasonal Root Vegetable and Ayurvedic Lentil-Curry Soup, with Cilantro-Sesame Oil, Knife-Crushed Cumin Seed and Szechuan Pepper: (olive oil, celeriac, carrots, shallots, yellow lentils, ayurvedic hot curry, sesame oil, cilantro, cumin, lemon juice, szechuan pepper)



Sautéed Kale and Button-Mushrooms, with Sunchoke Purée and Parsley Sauce: (olive oil, shallots, kale, mushrooms, sunchoke, pink salt, parsley)



Market Salad with Coeur de Frisée, Half-Blood Orange/Lemon and Brazil Nut Dressing with Raw Kohlrabi and Black Lava Salt:(lettuce, frisée, Brazil nuts, kohlrabi, lava salt, apple cider vinegar, lemon juice, half-blood orange, olive oil)



Raw Food Frozen Banana, Whole Almond Butter, Hemp Seed and Cinnamon Dessert. Dehydrated Black Coffee/Cacao Wafer:(almond butter, banana, cinnamon, hemp seeds, cold-pressed coffee, 100% cacao. Both the coffee and chocolate are from a fairtrade organic cooperative of families called SALDAC)

What’s important to remember here is: fresh, organic, local, seasonal vegetables from this morning’s farmer’s market. (Respect this as much as possible)