Focuses on whole, unprocessed ingredients rich in omega-3 fatty acids, antioxidants, and phytonutrients. Key ingredients include fatty fish, leafy greens, berries, turmeric, ginger, and healthy fats like avocado and olive oil.

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Passed Appetizers

• Turmeric-Spiced Chicken Skewers with Cucumber-Tahini dip.

• Wild Salmon Crudo on Cucumber Discs with Microgreens and Lemon Zest.

• Avocado & Hemp Seed Crostini on seeded crackers with chili flakes.

• Walnut-Stuffed Mushrooms with garlic and fresh parsley.

• Mini Sweet Potato Cakes: Topped with a dollop of coconut yogurt and chives.

• Ginger-Soy Glazed Shrimp: Served on bamboo picks with sesame seeds.

• Beetroot Hummus Cups In endive leaves  with crushed pistachios.

• Sardine Pâté on Celery: High in omega-3s, finished with fresh dill.

• Roasted Cauliflower Bites with cumin and lemon-garlic aioli.

• Prosciutto-Wrapped Asparagus Lightly grilled with a balsamic reduction drizzle.

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First Course

• Golden Lentil & Turmeric Soup: Hearty red lentils simmered with anti-inflammatory spices.

• Roasted Tomato & Red Pepper Gazpacho 

• Bone Broth with Ginger & Scallions

• Kale & Blueberry Superfood Salad with toasted almonds and lemon-poppyseed vinaigrette.

• Shaved Brussels Sprout Salad with pomegranate arils and cider-walnut dressing.

• Mediterranean Chickpea Salad with Cucumbers, cherry tomatoes, parsley, and olives.

• Creamy Curried Butternut Squash Soup with coconut milk

• Watercress & Apple Salad: Peppery greens paired with pumpkin seeds.

• Arugula & Fennel Salad with citrus segments and toasted pine nuts

• Miso Mushroom Soup

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Main Course

• Grilled Wild-Caught Salmon: Over sautéed spinach with a squeeze of charred lemon.

• Turmeric Cauliflower Steaks with herb chimichurri and quinoa.

• Slow-Roasted Lemon Herb Chicken with roasted root vegetables.

• Mackerel Fillet with Ginger-Lime Sauce: Served alongside steamed bok choy.

• Rainbow Quinoa Power Bowl: Black beans, roasted sweet potato, avocado, and kale.

• Zucchini Noodles with Walnut Pesto

• Cod Poached in Tomato & Saffron with Parsley Poatatoes

• Grass-Fed Beef Stir-Fry with broccoli florets, snap peas, and fresh ginger.

• Chickpea & Spinach Coconut Curry over black "forbidden" rice.

• Tempeh & Veggie Kebabs: Marinated in tamari and turmeric, grilled to perfection

 

Dessert

• Dark Chocolate Avocado Mousse: Rich in healthy fats and high-percentage cacao.

• Mixed Berry Compote: With coconut cream and mint.

• Baked Pears with Cinnamon: Topped with chopped walnuts and honey.

• Chia Seed Pudding: Made with almond milk with fresh raspberries.

• Golden Milk Panna Cotta with turmeric and honey.

• Grilled Peaches with balsamic glaze and crushed pecans.

• Raw Cacao & Date Truffles: Rolled in shredded coconut and hemp seeds.

• Banana-Walnut "Nice Cream": Blended frozen bananas with a pinch of sea salt.

• Almond Flour Berry Cobbler with maple syrup.

• Poached Figs with Star Anise in light honey and ginger syrup