Servings: 1 tonic | Total Time: 10 minutes
With creamy cashew milk, dates, mushroom blend powder, cinnamon, maca powder, and cocoa powder
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OWL Venice
With sweet onion, celery, fresh watercress, turkey broth, yellow potatoes, vegan yogurt and topped with a soft boiled egg
Total Time: 6 minutes | Servings: 1
with turmeric, ginger, black pepper, nutmeg and coconut sugar with a homemade nut milk
Servings: 4 servings | Total Time: 1 hour
Made with homemade roasted pumpkin puree and a gluten-free flour blend sautéed with ghee and served with arugula and a creamy sage cashew sauce
Servings: 2 servings | Total Time: 1 hour
Pan-seared wild salmon with a creamy beet puree, sauteed oyster mushrooms and fresh watercress served alongside an OWL Venice broth elixir
Ingredients:
2 (6 oz) wild salmon filets, skin on
3 tbsp olive oil
2 red beets, skin removed, sliced ½ in q...
With topped with crunchy roasted chickpeas and a delicious cilantro-parsley chimichurri sauce
Homemade turkey patty topped with sliced avocado, fresh cilantro and a squeeze of lime
Roasted potatoes with a homemade vegan basil pesto, and a simple radish salad served with a poached egg and micro greens
Total Time: 50 minutes | Servings: 4 servings
With a creamy hemp “alfredo” sauce, sauteed rainbow chard and fresh herbs
with a creamy avocado sauce and lemon
Servings: 2 | Total Time: 30 minutes
Ingredients:
2 (6oz) salmon filets
1 lemon, juiced
1 avocado
4 tbsp olive oil
⅓ cup fresh parsley
2 tbsp filtered water
8 cups fresh spinach
Salt + pepper to taste
Directions:
Preheat the oven to 300°F. Line a baking s...
Servings: 2 bowls
With shiitake mushrooms, sautéed spinach, roasted cashews, kimchi, sesame seeds and coconut aminos
Ingredients:
1 cup brown rice (or quinoa)
1 tbsp rice vinegar
2 cups OWL Venice Broth
6 cups fresh spinach
1 tbsp olive oil
1 cup shiitake mushrooms
1 cup kimchi
1 tbsp sesa...
Serves 2
With cashew milk, green tea matcha powder, white chia seeds and topped with a homemade blueberry sauce, honeycomb and hemp seeds
