October 9

Zesty Super Green Soup with Notso

Keeps well for up to one week.  Bring to a simmer a few minutes. Pairs great with sauteed shrimp! We also love a scoop over this weeks brown rice pilaf...try it!

Falafel Salad

Best enjoyed within three days. Remove falafel and toast until crispy on the outside. Stir dressing and bring any solidified oil back to a liquid state. Dress, top with warm falafel and enjoy!

Young Roasted Carrots with Thyme-Yogurt Sauce and Paprika Toasted Pumpkin Seeds

Keeps well for up to 5 days. Remove sprouts. Bring a heavy bottomed pan to med-high temperature and sear carrots on 2 sides. Remove From heat and top with yogurt sauce and sprouts. Pairs well with our zesty green soup or this week’s turkey meatballs.

Date and Almond Brown Basmati Pilaf with Saffron and Parsley

Stores well for up to 5 days. Also great with grilled proteins or this weeks turkey meatballs. We are also loving it with a ladle of warm zesty green soup over it! ( Brett also says you gotta try it with a fried egg:)

Savory Broccoli Cake

Keeps well for up to one week. Preheat oven or toaster oven to 350F and warm in an ovenproof dish for 8-10 minutes, or until heated through and crispy on the outside. Great over a bed of lightly dressed arugula!

Lemon and Mint Turkey and Zucchini Meatballs with Tzatziki

Best within 4-5 days. Warm in a toaster oven at 350 for 7-10 minutes or on a heavy bottom pan. Top with Tzatziki and enjoy with this weeks carrots or rice.  

Cinnamon and Ginger Cashew & Macadamia Nut Butter

Stores well for up to 7 days refrigerated. Great with this weeks cinnamon raisin bread or your favorite toast. We also love it on rice cakes or in smoothies with fresh berries.

Dark Chocolate Sprouted Black Bean Brownies

Keeps well refrigerated for 1 week. Best chilled or at room temp.

Sprouted Oat and Seed Bread with Cinnamon and Raisin

Keeps well for up to two weeks, refrigerated. Slice, toast, and serve with butter, goat cheese  or this weeks’ nut butter. Freezes well in an airtight container.