Raw chopped kale salad, fresh lemon juice, brown rice vinegar, olive oil, himalayan salt, black pepper. Fresh rosemary, basil and parsley.
Brown buttom mushrooms, cooked in low sodium vegetable stock, with chickpea miso.
Ginger and leeks, sautéed in coconut oil, with baby bok choy. Finished with mushroom broth, fresh cilantro and za’atar.
Pickled cabbage and cauliflower with madras curry.