Raw kale with daikon, avocado, lemon and olive oil. Choy sum, broccoli, mushroom, tofu and chilli cooked in coconut oil and tamari with udon noodles.
Baked eggplant, quinoa and veggies, mashed sweet potato topped with red cabbage. Lots of lemon and roasted garlic.
Raw ‘tacos’ (1. Beetroot, radish, walnut and cherry tomatoes / 2. Creamy zucchini and mushroom)
Lentil, quinoa, kipfler potato, tomato, mushroom and spinach stew with mango chilli sauce and half an avocado.
Organic oats (almond milk, chia seeds, goji berries, cacao nibs, dried apricot) topped with fresh blueberries
Roast pumpkin with tamari & rosemary / Raw kale (lemon, olive oil, Himalayan salt) with chickpeas, tempeh and asparagus
Comfort food: raw, massaged kale and spiced buckwheat with potato, green beans, mushrooms, garlic and nutritional yeast
Soba Noodle Salad (with Chinese cabbage, tofu, kale, cherry tomatoes, avocado, carrots, black sesame seeds and a tamari-lemon dressing)
Spicy/Garlicky Chinese broccoli & Chinese cabbage with tofu, shiitake mushrooms, pepitas, black sesame seeds and tamari
Rice paper rolls! (carrot, spinach/mixed lettuce, avocado, snow peas, shiitake mushrooms, red peppers and pickled mango)