Spring greens, avocado, roasted corn, cherry tomatoes, red onion, and pistachios with tahini lemon garlic dressing.
Marinara pizza with garlic and basil.
Raw spiralized zucchini, kale, tomato, and portobello mushrooms with cashew cheese sauce.
Barley with cashew cheese sauce and paprika.
Clark and Telephone and fries.
Smokey Gouda cheesy sauce over raw zucchini noodles and kale.
Brussels sprouts, shishito peppers, chef’s special veggie roll, eggplant, and king trumpet mushroom sushi.
Tomato, mushroom, broccoli, and red onion pizza.
Raw nachos, coconut kale enchiladas, juice, and unicorn cheesecake balls.
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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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