Keeping it Fresh

 

Sprouted mung & cucumber salad – avocado – mint – haole koa (Leucaena leucocephala) crumble. This late September menu also included Roasted Squash Pesto – sunflower – spicy amaranth (Amaranthus spinosus) – Savage garden basil and a Vegetable Coconut Curry with roasted roots and java plum.