Total Time: 15 minutes | Servings: 4 servings
With toasted pistachios, fresh herbs, chives, hemp hearts, sesame seeds, avocado slices and a tahini honey vinaigrette
Ingredients:
1 head butter lettuce
½ cup fresh cilantro leaves
½ cup fresh dill
1 avocado
½ cup pistachios
¼ cup hemp seeds
¼ cup...
Total Time: 40 minutes | Servings: 4
with broccoli (stalks included) spinach, kale, sweet onion, lemon, garlic and ghee topped a crunchy chickpea and seed mix and a drizzle of olive oil
Ingredients:
2 tbsp ghee
1 clove of garlic *sliced* (optional)
2 heads of broccoli (with stalks)
1 sweet oni...
Total Time: 1 hour 10 minutes | Servings: 12 slices
with almond flour, eggs, coconut sugar, ghee, lemon zest and mixed berries with a lemon monk fruit glaze drizzled on top
Total Time: 40 minutes | Servings: 4-6
with sea veggies, sweet potatoes, shiitake mushrooms, leeks, radishes and buckwheat noodles
Total Time: 15 minutes | Servings: 12 balls
With cashew butter, almond flour, honey, green tea matcha flour and rolled in crushed pistachios
Total Time: 35 minutes | Servings: 4 servings
with tri-colored quinoa, kale, delicata squash, broccolini, sprouts, with a cashew herb sauce
Total Time: 5 minutes | Servings: 1 mocktail
With pomegranate juice, monk fruit sugar, grapefruit, lime, mint and sparkling water garnished with pomegranate arils, mint leaves and sugared rim
Total Time: 20 minutes | Servings: 6 servings
homemade matcha waffle with a grain-free flour blend topped with coconut whipped cream and dusting of matcha
Servings: 1 tonic | Total Time: 10 minutes
With creamy cashew milk, dates, mushroom blend powder, cinnamon, maca powder, and cocoa powder
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
