This gluten-free multi-seed cracker has that crunch you love with the subtle aromatic flavors of rosemary and nigella seed. We’re baking small batches of this nutrient-rich cracker for you to snack on in so many ways. Spread on some butter and jam for a quick snack, enjoy with a few slices of your favorite cheese or avocado slices, or as this week’s baba ghanouj. You can even use the cracker crumbles as a salad topper! There or no wrong ways to do this cracker. Only delicious ones.
This creamy dip is overflowing with earthy sweetness and lemony freshness. We’ll roast organic carrots in olive oil and salt until they’re caramelized to bring out all their deep rich flavors before blending each batch with chickpeas, tahini and lemon. Then we’ll top off each pot with a drizzle of Aleppo pepper pepper, olive oil, and toasted pumpkin seeds. This is a dip that will keep you afloat during the week – add to any plate you make this week with our sides, use as a spread on some toast, a dip for veggie sticks + chips, or as an add-on to an abundant salad bowl.
This is our flagship nut butter. It’s not like anything you’ve bought from a store. It’s fresh, decadent, earthy, and incredibly satisfying. It’s made with the perfect ratio of all the most nutritious organic nuts and seeds. No rancid oils or added sugars. Hard to believe that something so nutrient-dense could taste this good. Our favorite way to eat it is on a piece of dark chocolate or right off of the spoon when you need a snack. Because our nut butter is made to order each week in small batches, it’s fresh and, therefore, MUCH tastier – we guarantee you will be able to tell the difference.
This breakfast porridge is back by popular demand for the last time this season. It’s a delicious and nutrient-rich way to get in your plant protein and healthy fats first thing in the morning (or anytime!). We’ll be pulling from the very last of our freezer stash of plump, juicy local figs from Small Potatoes Farm that were soaking up the sunbeams all summer long. We’ll cook them down with orange peel and a touch of coconut sugar until all the sweetness and flavor is condensed into a jammy marmalade. Each container will have a layer of slow-cooked quinoa porridge, lemon cashew cream, and a generous dollop of the fig and orange jam. Enjoy chilled right out of the container or warmed up in a saucepan, stirring with a touch of water as needed.