WELCOME TO OUR LAST MENU BEFORE CLOSING UNTIL JUNE!
You can pre-order items from this menu until Wednesday, March 11 at 10am.
Pick-up and delivery for these items runs from Wednesday, March 11 through Sunday, March 15.
NOTE: WE ARE TEMPORARILY CLOSING FOR A MAJOR BUILDING REPAIR & RENOVATION AS OF MONDAY MARCH 16. THIS WILL BE OUR LAST MENU UNTIL WE REOPEN IN EARLY JUNE. SIGN UP FOR OUR EMAIL NEWSLETTER FOR UPDATES.
Most of our housemade dishes are part of a rotating monthly menu, listed here, made fresh every week. We offer many other housemade items regularly each week, such as Bone Broths, Snacks, Cultured Foods and Cultured Beverages, along with products from other vendors, which can be found in the categories on the left.
When the weekly menu closes online Wednesday morning, until the next menu becomes available for online ordering on Thursday night, the products display the message "In Store Only at this time." These products are available in our Brick and Mortar Store in Berkeley (while supplies last), from Wednesday through Saturday. For this menu, we will have an additional final store day on Sunday, March 15, 10am-2pm.
Pastured chicken is simmered in bone broth with baby white lima beans (GAPS Diet-friendly), dandelion greens, escarole and chard from local farms. This nourishing and satisfying seasonal soup is finished with fresh rosemary. Try it with rice and grated Parmigiano Reggiano on top.
Ingredients: pastured chicken* and chicken bone broth,* lima beans,* onions,* chard,* escarole,* dandelion greens,* olive oil,* garlic,* rosemary,* Celtic sea salt, thyme,* sage,* bay leaves,* wild-foraged kombu (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly. (Each pound of beans is cooked with a one-inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet. Also contains heated olive oil.)
Our chicken meat and broth come from a mix of pastured and non-pastured chickens, all of which are raised on an organic diet. Some of our chicken meat come from chickens raised on soy-free and corn-free diet.
This old-fashioned chicken soup features local carrots, leeks and celery sauteed with fresh herbs in the traditional mirepoix, then simmered in mineral-rich bone broth with plenty of chicken. It is finished with fresh herbs for a nutritive and delicious soup that also makes a perfect base for Chicken-Noodle, Chicken Soup with Rice or Matzo Ball soup.
Ingredients: chicken bone broth* and meat,* leeks,* onions,* celery,* carrots,* parsley,* chicken fat,* thyme,* sage,* rosemary,* Celtic sea salt, bay leaves,* Allstar Organics celery salt* (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
Most of the chickens we source are pasture-raised, and fed a supplemental diet that is organic, soy-free and corn-free. We also source some chicken meat and broth bones that are organic but not pasture-raised.
Grassfed beef is braised in an aromatic bone broth with butternut squash from our new Farmers market neighbors, Riverdog Farm, for a traditional Persian stew scented with warming spices, rose petals and saffron. Prunes add sweetness, which is balanced with fresh lemon and lime. "Khoresh kadu halvai alu" is traditionally eaten over saffron rice, but it also stands alone. Sprinkle toasted pumpkin seeds on top for a bit of crunch!
Ingredients: grassfed beef,* beef bone broth,* butternut squash,* onions,* prunes,* tomato paste,* lime juice and zest,* lemon juice and zest,* Celtic sea salt, cinnamon,* cardamom,* turmeric,* dried ground rose petals,* black pepper,* nutmeg,* saffron* (* = organic)
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.
This lovely, dairy-free cauliflower puree is scented with fresh ginger and lemongrass (grown right here at Feral Heart Farm in Sunol!), then blended with coconut milk for a nourishing soup that is finished with cilantro and fresh-squeezed lemon and lime juice.
Ingredients: cauliflower,* Native Forest coconut milk (guar gum-free),* onions,* lemongrass,* coconut oil,* cilantro,* ginger,* lemon juice,* lime juice,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS and Paleo Diets-friendly.
Local carrots are sautéed until tender with onions, pureed with coconut milk, lightly scented with ginger and balanced with a bit of orange juice. This vegan soup is delicious and nourishing.
Ingredients: carrots,* Native Forest coconut milk (guar gum-free),* onions,* coconut oil,* vegetable stock (filtered water, celery,* onions,* ginger,* thyme,* sage,* oregano,* bay leaves*), orange juice & zest,* lemon juice,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diets-friendly.
For an earthy, satisfying vegan soup, we caramelize onions, sauté mushrooms, braise them in a housemade vegetable broth with California-grown French green lentils and kale, then finish it all with porcini mushroom powder and fresh herbs. Try it with a dollop of our Piima or Yogurt Cream.
Ingredients: French green lentils,* vegetable broth (filtered water infused with onions,* carrots,* celery*), onions,* kale,* leeks,*, porcini,* shiitake,* oyster* and crimini* mushrooms, olive oil,* garlic, parsley,* Celtic sea salt, thyme,* porcini powder,* apple cider vinegar* (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly (contains heated olive oil).
Grassfed ground beef is simmered with onions, tomato paste, garlic and spices, and a bit of bone broth and pureed liver, for a meaty filling that can be eaten as is, used as a stuffing for fresh peppers or a taco filling, or a great Sloppy Joe for kids of all ages.
Ingredients: grassfed ground beef, beef bone broth,* onions,* tomato paste,* olive oil,* beef liver,* garlic,* thyme,* oregano,* Celtic sea salt,* parsley,* red wine vinegar,* black pepper,* cinnamon,* allspice,* bay leaves* (* = organic)
Recipe is gluten-free, dairy-free and GAPS*/Paleo Diets-friendly.
A combination of pastured and organic chicken livers are seared and puréed with onions, lots of Straus butter, sea salt, mustard, parsley, a few drops of brandy, black pepper and cloves for a rich and nourishing spread that is topped with a thin layer of butter to preserve freshness. One of our most popular dishes, it's perfect on Morell's rye bread or the irresitable Cult Crackers.
Ingredients: chicken livers, Straus butter,* onions,* parsley,* chicken bone broth, Celtic sea salt, brandy,* Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove), thyme,* black pepper,* mace,* cloves* (* = organic)
Recipe is gluten-free and contains butter.
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,* pastured chicken hearts,* chicken bone broth,* onions,* carrots,* celery,* chicken fat,* dry white wine,* garlic,* fresh tarragon,* Dijon mustard* (non-grain distilled vinegar, mustard seed, salt, clove), Celtic sea salt, oregano,* thyme,* black pepper,* bay leaves* (* = organic)
Recipe is gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.
*Our chicken bone broth comes from a mix of pastured and non-pastured chickens, all of which are raised on an organic diet.
In Mexico, baked vegetable custards are a part of many meals. They are more savory than sweet, smooth-textured, and rich with eggs. In our dairy-free version, roasted sweet potatoes are pureed with coconut milk, pastured eggs and nutmeg, then baked in a tin until set. Eat for breakfast, or as a dessert (with a dollop of sweetened Piima or Yogurt Cream!) Enjoy hot, cold or at room temperature.
Ingredients: garnet sweet potatoes,* coconut milk,* pastured eggs,* coconut oil,* Celtic sea salt, white pepper,* nutmeg* (* = organic)
Recipe is vegetarian, gluten-free, nightshade-free, black pepper-free and dairy-free.
Pleasant Grove Farms black beans from Northern California are simmered and puréed with sauteed onions, oregano, chili powder, smoked paprika, beef bone broth and the key flavor enhancer, pastured housemade lard, for a creamy and nutrient-dense side dish.
Ingredients: black beans,* grassfed beef bone broth,* onions,* pastured lard, garlic,* apple cider vinegar,* Celtic sea salt, cumin,* oregano,* coriander,* housemade chili powder (pasilla & guajillo chiles, sweet paprika,* onion powder,* oregano,* cumin*), smoked paprika,* kombu sea vegetable (* = organic)
Recipe is gluten-free and dairy-free.
The Specific Carbohydrate Diet (SCD) considers black beans permissible while the Gut and Psychology Syndrome Diet (GAPS) considers them off-limits.
Each pound of beans is cooked with a one inch piece of kombu, which is not on the GAPS Diet Introductory Diet or SCD protocol.
Whole crimini mushroom caps are cultured in an herby salt-based, probiotic brine yielding a flavorful, live-culture mushroom that would be perfect as an appetizer, sliced on a salad or garnishing a soup or stew.
Ingredients: Crimini mushrooms,* brine of Lower Eastside Dill Pickles (juice from cucumbers,* fresh dill,* grape leaves,* garlic,* ginger,* juniper berries,* caraway,* coriander,* yellow and brown mustard* seeds, black peppercorns,* bay leaves,* Celtic sea salt), garlic,* dill weed,* ginger,* caraway seeds* (* = organic)
Recipe is vegan, nightshade-free, gluten-free, dairy-free and GAPS/Paleo Diets-friendly.
Red beets are steamed until tender, then tossed with blanched onions, dill, olive oil, Bernie's Best Raw Apple Cider Vinegar, and probiotic sauerkraut brine from our house-made krauts for a delicious condiment or an addition to a salad.
Ingredients: red beets,* onions,* apple cider vinegar,* sauerkraut brine (juice from green cabbage,* Celtic sea salt), olive oil,* Celtic sea salt, black pepper,* dill* (*=organic)
Recipe is vegan, gluten-free, nightshade-free and GAPS Diet-friendly.
Fresh leaves from an edible variety of chrysanthemum are IN season at our favorite urban farm, Feral Heart Farm in Sunol. The tender leaves are blended with umeboshi plums, along with ginger, sesame seeds and a squeeze of lemon juice to create a uniquely zesty and nourishing probiotic pesto. Chrysanthemum leaves are higher in potassium than bananas, and contain significant amounts of calcium, vitamins A & C, antioxidants and flavonoids.
Ingredients: shungiku (chrysanthemum greens),* olive oil,* toasted sesame oil,* pureed housemade ume plums, ginger,* sesame seeds,* lemon juice,* hosemade ume plum vinegar (* = organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
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. We're now using eggs from Burroughs Family Farms that come from chickens that are pasture-raised, and fed an organic diet that is soy-free and corn-free!
Ingredients: raw pastured egg yolks,* yogurt cream,* olive oil,* lemon juice, Dijon mustard* (non-grain distilled vinegar, mustard seed, sea salt, clove) Celtic sea salt, black pepper* (* = organic)
Recipe is gluten-free and contains dairy.
Yet another generations-old recipe from our resident pickler (emeritus) Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a cheese platter. Try it paired with Sierra Nevada Chevre!
Ingredients: raw honey, apple cider vinegar,* red jalapenos,* green bell peppers,* Great Lakes grassfed beef gelatin, lemon juice* (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, GAPS Diet-friendly and not vegetarian.
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* (* = organic)
Recipe is gluten-free and contains dairy.
Product comes frozen. 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 (* = organic)
Recipe is vegan, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks, or frozen. Product can be divided into individual servings (1/2 teaspoon) wrapped in wax paper and frozen in an airtight container for ease of use.
Incredibly light with a slight crisp of a crust on top, this luscious gluten-free treat is not to be missed. It features a combination of flours — almond, coconut, rice and potato. We blend this with pastured eggs, local Seka Hills olive oil and lactose-free Green Valley sour cream from Redwood Hill Creamery.
Ingredients: coconut flour,* rice flour,* potato flour,* sour cream,* pastured eggs,* sucanat,* almond flour,* olive oil,* cocoa powder,* Dandy Blend (soluble extracts of roasted barley, rye, chicory root, dandelion root and beet root), arrowroot, vanilla extract, baking soda, baking powder, Celtic sea salt (* = organic)
Recipe is vegetarian and gluten-free.**
**Dandy Blend is made of the water-soluble extracts of five ingredients; three roots and two grains (barley and rye), not from the ingredients themselves. The ingredients are roasted, covered with hot water, and allowed to steep. The water, with the soluble portions of all the components, is separated from the grounds. The remaining fine brown powder left is what becomes Dandy Blend. All the gluten and other water-insoluble substances are left behind.
This gluten-free, nut-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: pastured eggs,* coconut flour,* unfiltered California honey, Native Forest coconut milk (guar gum-free),* molasses,* coconut oil,* ginger,* cinnamon,* cardamom,* vanilla extract,* lemon juice,* Celtic sea salt, baking soda, cloves* (* = organic)
Recipe is vegetarian, gluten-free, nut-free and dairy-free.
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. We're now using eggs from Burroughs Family Farms that come from chickens that are pasture-raised, and fed an organic diet that is soy-free and corn-free!
Ingredients: Native Forest coconut milk (guar gum-free),* palm sugar,* cocoa powder,* pastured eggs,* tapioca starch,* vanilla extract,* Celtic sea salt (*=organic)
Recipe is gluten-free and dairy-free.