A hearty chickpea and sweet potato Buddha bowl topped with fresh greens, creamy hummus, and a drizzle of balsamic glaze.

Herb-crusted salmon paired with wild rice, sautéed greens, and a light avocado-cucumber salsa for a fresh, omega-rich lunch.

Grilled chicken breast served with quinoa, roasted vegetables, and a zesty lemon-tahini dressing for a protein-packed, energizing meal.

Freshly made kambucha from high quality white tea, with a surprise taste, depending on the season (ex. mynt, basil, blueberries, etc.)

Seared tuna steak with a sesame crust, accompanied by a vibrant mango-cabbage slaw and a drizzle of soy-ginger glaze.

Quinoa-stuffed bell peppers baked to perfection, topped with a spiced tomato sauce and garnished with fresh parsley for a hearty, plant-based delight.

Rosemary-marinated lamb skewers served with couscous, grilled zucchini, and a refreshing mint-yogurt dip for a Mediterranean-inspired feast.

High quality macadamia nuts from China

Tea from DaYuLing area of Taiwan, harvested in the winter of 2024, at 2000-2100m (almost the highest elevation of any Taiwanese tea); an unusual style of preparing oolong - with almost no oxidation.

A healthy chocolate, with a deliciously distinct feel and taste. No lactose, no added sugar, only plant ingredients.