Welcome to Our Weekly Menu!
Items on this weekly menu are available for pre-order Thursday, June 14 until 10 am Wednesday, June 20. Pick-up and delivery run from Wednesday, June 20 through Saturday, June 23.
Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Beverages, which can be found in the categories on the left.
Missed the online pre-ordering window? If you see the message "In store only at this time" next to product name it means online ordering for the week has closed. Come shop our Brick and Mortar store.
Massa Organics brown rice is cooked in mineral-rich chicken bone broth with onions and garlic until tender, then simmered with chicken and fresh snow peas and generously seasoned with fresh cilantro and parsley, scallions and lime for our nutrient-dense version of Peru’s classic Arroz con Pollo. The snow peas come from Rodoni Farms near Santa Cruz, a third generation family farm that has transitioned to organic over the past ten years.
Ingredients: pastured chicken meat and bone broth, Massa Organics brown rice, onions, snow peas, scallions, cilantro, parsley, garlic, Celtic sea salt, coconut oil, olive oil, lime juice & zest, orange juice, cumin, black pepper
Recipe is gluten-free, dairy-free, and nightshade-free.
Polpettini are little meatballs in Italy, and this soup features the seasoned, hand-shaped little meaty balls in a saute of Tomatero Farm leeks and Paul's Produce carrots, celery, and crimini mushrooms, with plenty of bone broth and a hint of fresh dill from County Line Harvest. The polpettini are enriched with liver, bound with pastured eggs, and roasted before going in the soup. Little nuggets of meaty goodness in a nourishing broth with plenty of veg -- what more could you want?
Ingredients: grassfed ground beef, beef bone broth, onions, leeks, carrots, celery, mushrooms, pastured eggs, beef liver, porcini powder, garlic, Celtic sea salt, dill, black pepper, red wine vinegar
Recipe is gluten-free, dairy-free, nightshade-free, and GAPS Diet-friendly.
The first organic local tomatoes are just rolling off the vines, and we're working with the sourcing masters at Monterey Market here in Berkeley to get them into our kitchen. Beat the heat with this refreshing cultured take on gazpacho, featuring tomatoes and cucumbers, and a splash of our probiotic-rich sauerkraut brine. A delightful change of pace on summery days. What could be better? And where else will you find a probiotic gazpacho? Try it with a dollop of our Yogurt or Piima Cream, or toast from one of our artisanal bread bakers dipped in Seka Hills olive oil!
Ingredients: fresh tomatoes, cucumbers, olive oil, red onions, lemon juice, parsley, garlic, red wine vinegar, sauerkraut brine (juice from cabbage, Celtic sea salt), white wine vinegar, Celtic sea salt
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
Marin Sun Farms grassfed beef is simmered in bone broth with the classic mix of onions, carrots, celery, tomato paste, and herbs for a beef stew inspired by Osso Bucco (traditionally made with veal shanks). Try it with this week's Gremolata, the traditional accompaniment.
Ingredients: grassfed beef and bone broth, onions, celery, carrots, tomato paste, parsley, garlic, rosemary, Celtic sea salt, bay leaves, lemon zest, thyme, black pepper, juniper berries, cloves
Recipe is gluten-free, dairy-free and GAPS Diet-friendly*.
Gremolata is parsley-based pesto, traditionally served with Osso Bucco. It is also delicious stirred into rice or white beans, dolloped on steamed fish or scrambled eggs, or used as the base for a salad dressing.
Ingredients: parsley, Seka Hills olive oil, lemon juice, garlic, anchovies, lemon zest, preserved lemon brine, Celtic sea salt, black pepper
Recipe is vegetarian, gluten-free, dairy-free, and GAPS Diet-friendly.
Slow cooking in broth and white wine with plenty of fat, French herbs and Dijon mustard make the chicken gizzards and hearts in this confit super tender and delicately seasoned. Heat and eat as-is, over rice, or with a good piece of gluten-free Bread SRSLY sourdough bread to sop up the delicious juices.
Ingredients: chicken gizzards, chicken hearts, chicken bone broth, onions, carrots, celery, chicken fat, dry white wine, garlic, fresh tarragon, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, thyme, oregano, black pepper, bay leaves
Recipe is gluten-free*, dairy-free, nightshade-free and GAPS Diet-friendly.
*Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
Traditionally called a Cottage Pie in England, this is just like a Shepherd's Pie, but with beef instead of lamb. Sauteed with onions, tomato paste, herbs and a bit of beef liver for extra nutrition, the beef filling is baked under a layer of rich mashed Yukon Gold potatoes (with housemade cultured piima milk) for a hearty and nourishing main dish.
Ingredients: grassfed ground beef, potatoes, onions, tomato paste, piima milk, Straus butter, beef bone broth, parsley, beef liver, Celtic sea salt, thyme, sage, white pepper, bay leaves, nutmeg
Recipe is gluten-free, black pepper-free and contains dairy.
New Recipe! This delicious medley features nopal cactus pads grown by Riverdog Farm. The nopal cactus pads -- famous for their anti-inflammatory, neuro-protective, blood sugar-balancing properties -- are cubed and simmered with tender pinto beans, tomatoes, and onions for an irresistible vegetarian stew that can be eaten on its own, over rice or in tacos.
Ingredients: nopal cactus, pinto beans, crushed tomatoes, onions, bell peppers, olive oil, cilantro, oregano, Celtic sea salt, red chili pepper flakes, kombu (for cooking beans)
Recipe is gluten-free, dairy-free, and vegetarian.
This savory dough is ready to form into patties or balls and pan-fry (or bake) into the West African fritter called Akara. It is a thick "dough" of sprouted black-eyed peas, onions, ginger, sweet peppers and mild but flavorful spices. Perfect for a quick meal. Try it with a dollop of our Piima or Yogurt Cream.
Ingredients: black-eyed peas, onions, tomato puree, dehydrated sweet red bell peppers, paprika, Celtic sea salt, olive oil, ginger, white pepper, cayenne
Recipe is vegan, gluten-free, dairy-free, and black pepper-free.
Sea palm and wakame seaweeds harvested by Pacific Wildcraft are rehydrated and mixed with daikon, burdock and Paul's Produce carrots, then tossed in a sesame dulse vinaigrette, along with thin rings of scallions and toasted sesame seeds.
Ingredients: sea palm, wakame, carrots, daikon, burdock, olive oil, coconut vinegar, scallions, toasted sesame seeds, wheat-free tamari, mirin, dulse, brown rice syrup, ume plum vinegar, garlic, lemon juice, toasted and untoasted sesame oil, Celtic sea salt
Recipe is vegan, dairy-free, gluten-free, nightshade-free and black pepper-free.
Back for a return engagement after its debut last summer! Traditionally, Fattoush salads feature crispy toasted pita chips. We wanted to keep it grain-free, so we're adding French green lentils to this lovely seasonal mix of romaine hearts, Riverdog Farm cherry tomatoes and Armenian cucumbers, and sheep feta in a sprightly sumac and mint vinaigrette.
Ingredients: romaine hearts, green lentils, cucumbers, cherry tomatoes, sheep feta cheese, sumac vinaigrette (olive oil, red wine vinegar, lemon juice, mint, ground sumac, Celtic sea salt, garlic, black pepper)
Recipe is vegetarian and gluten-free.
Our irresistable probiotic version of the famous Green Goddess dressing features our house-made mayonnaise and yogurt cream, fresh herbs from local farms, and salted anchovies. Try it as a dip with crunchy vegetables for a quick snack.
Ingredients: yogurt cream, Seka Hills olive oil, parsley, tarragon, raw pastured egg yolks, white wine vinegar, preserved lemon brine, scallions, anchovies, chives, Celtic sea salt, black pepper
Recipe is gluten-free, nightshade-free and contains dairy.
Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches, as a dip for asparagus or artichokes, or use it to make homemade egg salad, potato salad, chicken salad, or as a base for salad dressings. We've been especially enjoying it mixed into Vital Choice Albacore Tuna, Salmon, Mackerel or Sardines.
Ingredients: raw pastured egg yolks, yogurt cream, olive oil, lemon juice, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is gluten-free* and contains dairy. *Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.
Ingredients: Straus cream, piima culture
Recipe is gluten-free and contains dairy.
Comes Frozen this week. This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!
Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.
Ingredients: coconut oil, turmeric, black pepper, filtered water
Recipe is vegetarian, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks. Product can be divided into individual servings (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use.
This creamy, dairy-free chocolate pudding is made from coconut milk, sweetened with palm sugar and thickened with pastured eggs for a nutrient-dense version of the childhood classic.
Ingredients: Native Forest coconut milk (guar gum-free), palm sugar, cocoa powder, pastured eggs, tapioca starch, vanilla extract, Celtic sea salt
Recipe is gluten-free and dairy-free.
This gluten-free, dairy-free spice cake is made with coconut flour, pastured eggs and coconut milk. Lightly sweetened with honey and molasses, this gingerbread makes a great after-meal treat or tea-time snack.
Ingredients: eggs, coconut flour, honey, Native Forest coconut milk (guar gum-free), molasses, coconut oil, ginger, cinnamon, cardamom, vanilla extract, lemon juice, Celtic sea salt, baking soda, cloves
Recipe is vegetarian, gluten-free and dairy-free.
Dried coconut is sweetened with palm sugar and baked with pastured egg whites, a hint of vanilla, a pinch of sea salt, and Enjoy Life soy-free chocolate chips for a chocolatey version of the classic.
Ingredients: coconut, pastured egg whites, palm sugar, brown rice syrup, Enjoy Life soy-free, dairy-free chocolate chips (evaporated cane juice, chocolate liquor, non-dairy cocoa butter), coconut flour, vanilla extract, Celtic sea salt
Recipe is gluten-free and dairy-free.
Dried healthy soup mix in a jar! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated lentils, then layered them with dehydrated onions, carrots, celery, leeks, kale, and chard as well as spices to make this soup ready to cook. Just put the jar contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat! You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.
Ingredients: sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves, Celtic sea salt, turmeric, sumac, black pepper, thyme, ginger, rosemary
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS diet friendly.
Dried Soup Mix Cooking Instructions
Directions: Pour pint of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until lentils are tender, adding liquid to desired thickness. Yields approx. 1.25 quarts soup
A uniquely healthy dried soup mix! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated black-eyed peas, then layered them with dehydrated collard greens, crimini mushrooms, sauerkraut ("Kraut Cracklins"), leeks, celery, and herbs. Just put the contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat. The result is full of flavor and mushroomy goodness, the warmth of black pepper, and the nourishment of greens. You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.
Ingredients: sprouted black eyed peas*, collard greens*, Kraut Cracklins* (green cabbage, Celtic sea salt), crimini mushrooms*, leeks*, celery*, porcini powder, Celtic sea salt, thyme*, sage*, yellow mustard powder, black pepper, bay leaves
Recipe is vegan, gluten-free, dairy-free and nightshade-free.
Dried Soup Mix Cooking Instructions
Directions: Pour entire jar of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until black eyed peas are tender, adding liquid to desired thickness. Yields approximately 1.25 quarts soup.