Your Greatest Wealth Is Your Health

Thoughtfully composed dishes balancing raw botanical nutrients, clean proteins, and exquisite artisanal flavors.

Morning & Vitality

Iron-Support Morning Beet Smoothie

Citrus-Roasted Root & Microgreen Grain Bowl

Pan-Seared Herb Salmon Garden Plate with Cacao Avocado Mousse

Ingredients½ small beet, cooked and cooled

• 1 cup fresh spinach

• 1 tablespoon chia seeds

• ½ cup water for soaking chia

• 1 tablespoon ground flaxseed

• ½ cup strawberries or mixed berries

• ½ banana

• ½ orange, peeled or 2 tablespoons fresh lemon juice

• ¾–1 cup water

• 1–2 dates, optional

• Small piece fresh ginger, optional

• Ice, optional

Preparation: Soak the chia seeds in ½ cup water for 15–20 minutes, or refrigerate them overnight. Add the soaked chia, beet, spinach, flaxseed, berries, banana, citrus, and water to a blender. Blend until completely smooth. Add more water or ice to reach your preferred consistency.

Why the citrus matters: Spinach, chia, and other plant ingredients contain non-heme iron. Vitamin C from the orange, lemon, and berries can help your body absorb that iron more effectively.

Tip: If you're drinking this specifically with an iron-rich meal or iron supplement, avoid having coffee or tea at the same time because they can reduce non-heme iron absorption.

My Signature Favorite

Bowl Ingredients

• 1 cup cooked quinoa or farro

• 1 small beet, peeled and cubed

• 1 small sweet potato, cubed

• 1 carrot, sliced

• 1 cup fresh microgreens

• 1 cup baby spinach

• ¼ cup chickpeas

• 2 tablespoons pumpkin seeds

• ½ orange, segmented

• 1 tablespoon olive oil

• Fresh lemon or orange zest

• Black pepper and a small amount of salt, to taste

Roast the Vegetables

Heat the oven to 400°F. Toss the beet, sweet potato, and carrot with olive oil and a little black pepper. Roast for approximately 25–35 minutes, turning halfway through, until tender and lightly browned.

Citrus-Infused Grains

Prepare the quinoa or farro according to the package directions. While still warm, stir in 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, and a little citrus zest. Allow it to cool slightly before building your bowl.

House-Made Citrus Herbal Vinaigrette

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons fresh orange juice

• 1 tablespoon fresh lemon juice

• 1 teaspoon apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1 tablespoon finely chopped fresh parsley

• 1 teaspoon finely chopped fresh basil

• ½ teaspoon fresh thyme

• ½ teaspoon grated fresh ginger

• Black pepper to taste

• Pinch of salt

Place everything in a small jar, cover tightly, and shake until emulsified. Refrigerate any extra dressing and shake again before serving.

Build Your Bowl

Start with the citrus-infused grains and spinach. Add the roasted beets, sweet potato, carrots, and chickpeas. Top with fresh microgreens, orange segments, and pumpkin seeds. Finish with the Citrus Herbal Vinaigrette.

Why This Combination Works

Beets • Microgreens • Spinach • Chickpeas • Pumpkin Seeds • Citrus • Whole Grains

Chickpeas, spinach, pumpkin seeds, and some grains contribute plant-based iron. The orange and lemon provide vitamin C, which can improve the absorption of non-heme iron from plant foods.

Menu description:
Citrus Garden Grain Bowl — Crisp microgreens, roasted heirloom roots, citrus-infused grains, chickpeas, pumpkin seeds, and fresh greens finished with our house-made Citrus Herbal Vinaigrette.

This is an iron-supportive meal, not a treatment for iron-deficiency anemia.

A satisfying whole-food meal featuring pan-seared salmon, herb-roasted vegetables, fresh greens, and a creamy raw cacao avocado mousse for dessert.

Pan-Seared Herb Salmon

Ingredients

• 1 wild salmon fillet, about 5–6 oz

• 1 teaspoon extra-virgin olive oil

• 1 teaspoon fresh lemon juice

• 1 garlic clove, minced

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• ¼ teaspoon rosemary

• Black pepper

• Pinch of salt

• Fresh lemon wedge

Pat the salmon dry. Season with garlic, herbs, pepper, and salt. Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for approximately 4–5 minutes, then turn and cook another 3–5 minutes, depending on thickness. Finish with fresh lemon juice. For food safety, FDA guidance recommends cooking most fish to 145°F internally.

Herb-Crusted Garden Plate

Ingredients

• 1 cup broccoli florets

• ½ cup Brussels sprouts, halved

• ½ small sweet potato, cubed

• ½ cup sliced zucchini

• 1 cup spinach or mixed greens

• 1 tablespoon pumpkin seeds

• 1 tablespoon olive oil

• 1 teaspoon fresh parsley

• ½ teaspoon thyme

• ½ teaspoon garlic powder

• Black pepper

• Fresh lemon

Toss the vegetables with olive oil, herbs, garlic, and pepper. Roast at 400°F for 25–30 minutes, turning halfway through. Serve over the fresh greens, sprinkle with pumpkin seeds, and squeeze lemon over the entire plate.

Lemon-Garlic Herb Dressing

• 2 tablespoons extra-virgin olive oil

• 1½ tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 small garlic clove, finely grated

• 1 teaspoon chopped parsley

• ½ teaspoon fresh thyme

• ½ teaspoon honey, optional

• Black pepper and a pinch of salt

Whisk everything together until emulsified and drizzle lightly over the salmon and vegetables.

Raw Cacao Avocado Mousse

Ingredients

• 1 ripe avocado

• 2 tablespoons unsweetened cacao powder

• 2–3 tablespoons unsweetened almond or oat milk

• 1–2 tablespoons maple syrup or 1–2 soft dates

• ½ teaspoon pure vanilla extract

• Pinch of cinnamon

• Tiny pinch of salt

• Fresh berries for topping

Blend everything except the berries until completely smooth and creamy. Refrigerate for 20–30 minutes and top with berries before serving.

Why This Plate Works

Salmon • Leafy Greens • Cruciferous Vegetables • Sweet Potato • Pumpkin Seeds • Avocado • Raw Cacao • Berries

Salmon provides high-quality protein and omega-3 fats, while the vegetables, seeds, avocado, and cacao contribute fiber and a range of minerals and plant compounds. The lemon and berries also provide vitamin C.

Menu description:

Herb-Seared Salmon Garden Plate

Pan-seared wild salmon served with herb-roasted garden vegetables, fresh greens, pumpkin seeds, and house-made lemon-garlic dressing, followed by a silky raw cacao avocado mousse with fresh berries.

Crafted for Balance & Taste

Charred Fig & Wild Arugula Bowl

A light midday salad featuring warm caramelized Black Mission figs, peppery arugula, crisp shaved fennel, toasted walnuts, and a house-made aged balsamic vinaigrette.

Salad Ingredients

• 2 cups wild arugula

• 4–5 Black Mission figs, halved

• ½ small fennel bulb, very thinly shaved

• ¼ cup cucumber, thinly sliced

• 2 tablespoons toasted walnuts or pecans

• 2 tablespoons pomegranate seeds, optional

• 1 tablespoon extra-virgin olive oil

• Freshly ground black pepper

• Optional: 1–2 tablespoons crumbled goat cheese or feta

Caramelize the Figs

Heat a skillet over medium heat with a small amount of olive oil. Place the figs cut-side down and cook for about 2–3 minutes until warm and lightly caramelized.

For additional sweetness, drizzle with ½ teaspoon of honey or pure maple syrup during the final minute.

House-Made Aged Balsamic & Fig Vinaigrette

• 2 tablespoons extra-virgin olive oil

• 1½ tablespoons aged balsamic vinegar

• 1 teaspoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• ½ fresh Black Mission fig, mashed

• ½ teaspoon fresh thyme

• Freshly ground black pepper

• Small pinch of salt

Whisk or blend until smooth and slightly creamy. The fresh fig naturally adds body and sweetness to the dressing.

Build the Salad

Create a bed of fresh arugula and shaved fennel. Add the cucumber and warm caramelized figs. Sprinkle with toasted walnuts and pomegranate seeds, then lightly drizzle with the Aged Balsamic & Fig Vinaigrette.

Finish with a few drops of aged balsamic glaze for a deeper, slightly sweet flavor.

Fig • Arugula • Fennel • Walnuts • Pomegranate • Aged Balsamic

Figs, arugula, fennel, nuts, and pomegranate provide a combination of fiber and naturally occurring plant compounds, making this a fresh, produce-forward midday meal.

Menu description:

Caramelized Black Mission Fig Garden Salad

Warm caramelized Black Mission figs layered over peppery wild arugula with shaved fennel, toasted walnuts, and pomegranate, finished with our house-made Aged Balsamic & Fig Vinaigrette.

Dark Cacao & Avocado Silk Tart

Ingredients

• 1½ cups raw or toasted hazelnuts

• ½ cup Medjool dates, pitted

• 2 tablespoons unsweetened cacao powder

• 2 tablespoons melted coconut oil

• ½ teaspoon pure vanilla extract

• Pinch of sea salt

Dark Cacao Avocado Filling

• 2 ripe Hass avocados

• 4 oz 85% organic dark chocolate, melted and slightly cooled

• ¼ cup unsweetened cacao powder

• ¼ cup pure maple syrup

• 1 teaspoon maple extract

• 1 teaspoon pure vanilla extract

• 2–4 tablespoons unsweetened almond or coconut milk

• Pinch of sea salt

Optional Toppings

• Chopped toasted hazelnuts

• Fresh raspberries or strawberries

• Cacao nibs

• Light dusting of cacao powder

• Small drizzle of melted 85% dark chocolate