Food


Sample Menus

1. 100% Gourmet Raw Vegan: for those transitioning to a healthier lifestyle

Breakfast

  • Kale / apple / mint / sunflower sprout smoothie
  • Raw granola: soaked, sprouted, dehydrated raw buckwheat, served with almond ‘milk’ and garnishes
  • Sprouted essene kamut bread served with a berry chia “jam”

Lunch

  • Green juice of parsley, apple & lemon
  • Salad of local organic greens, avocado, citrus, and chili pepper
  • Kale chips seasoned with unprocessed sea salt and cold-pressed olive oil
  • Raw italian antipasti platter: flatbreads, sunflower paté, spinach ricotta ‘cheese’, pecan date paté.
  • Chocolate-coconut truffels

Dinner

  • Green juice of kale, cucumber & ginger
  • Gourmet sprout salad of sprouted lentils, grains, and alfalfa
  • Raw pad thai of kelp and zucchini noodles, garnished with crushed raw nuts marinated in cold-pressed sesame oil
  • Cacao-almond ice ‘cream’, lounging with pomegranate jewels

Beverages

  • Spring water, sourced from Springwater, a town just 30 minutes down the road
  • Fresh green juices
  • Freshly brewed loose-leaf herbal teas

Snacks

  • Raw nuts, seeds & dried fruit
  • Fruit baskets

2. Advanced Raw Vegan: for those already enjoying a raw lifestyle

Breakfast

  • Shot of E3 Live
  • Smoothie: Dandelion / cucumber / green apple / lemon / vanilla stevia

Lunch

  • Large Mediterranean tabbouleh salad of parsley, ripe tomatoes, shallots, and lemon.
  • Green juice (no fruits added)

Dinner

  • Pea-fennel-spinach soup (recipe courtesy of Shiitakeblog.com)
  • Large salad of bok choy, fermented vegetables, cucumbers, kale, broccoli, and ripe tomatoes.
  • Green juice (no fruits added)

Snacks

  • Raw nuts & seeds
  • Kale chips

Beverages

  • Spring water, sourced from Springwater, a town just 30 minutes down the road
  • Fresh green juices
  • Freshly brewed loose-leaf herbal teas

3. Healthy Moderation: for those who are content eating a 50% raw, 50% cooked menu.

Breakfast

  • Kale / lemon / apple smoothie
  • Cooked millet, garnished with maple syrup and slivered almonds

Lunch

  • Large salad of romaine, cilantro, dill, ripe red peppers, and lime.
  • Cooked quinoa and chick-pea salad, mixed with parsley, ripe tomatoes, and citrus.
  • Gourmet sprouts salad of bulgur, sprouted beans and grains, and a roasted red pepper sauce.

Dinner

  • Gourmet pizza on a whole-wheat crust, tomato-basil marinara sauce, and local, organic vegetables.
  • Salad of boston lettuce, fennel slivers, celery, cucumber, and a spicy citrus dressing.
  • SOMA Chocolatier truffles.

Snacks

  • Raw nuts, seeds & dried fruit
  • Fruit baskets

Beverages

  • Spring water, sourced from Springwater, a town just 30 minutes down the road
  • Fresh green juices
  • Freshly brewed loose-leaf herbal teas

Wild Foods added onto the Menu (Seasonal, and depending on availability)

  • Dandelion
  • Clover
  • Wood Sorrel
  • Wild garlic mustard
  • Wild leeks
  • Wild peppermint
  • Burdock
  • Jewel-weed
  • Troutlilly
  • Goldenrod
  • Queen Ann’s Lace, aka Wild Carrot
  • Burgamot
  • Plantain
  • Cat tails
  • Willow trees
  • White cedar
  • All evergreens with needles
  • Black cherries
  • Mulberries
  • Staghorn sumac
  • Juniper berries
  • Rosehips
  • Wild strawberries, raspberries and grapes

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