Food
- Photo credit: Omid Jaffari – shiitakeblog.com
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
- Fruit buffet
Lunch
- 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.
Dinner
- 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 agave swirls and 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
- Dandelion / raspberry / apple / lemon smoothie
Lunch
- Large Mediterranean tabbouleh salad of parsley, ripe tomatoes, shallots, and lemon.
- Collard / celery / cucumber / apple juice
Dinner
- Pea-fennel-spinach soup (recipe courtesy of Shiitakeblog.com)
- Large salad of boston lettuce, cucumbers, kale, broccoli, and ripe tomatoes.
- Kale / apple juice
- Sliced mangoes and figs
Snacks
- Raw nuts & seeds
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 / banana / 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