Pecan “Pattie” served with Raw Kraut, Mustard and Sprouts
$ 8.50

Mixed Sprouted Indian Quinoa Salad
$ 7.00

Dolmas (grapeleaves stuffed with sprouted brown rice and pine nuts)
served with Tzatziki Cucumber Almond Dipping Sauce
$ 7.50

Chef’s Choice
Raw Veggie Pasta with Cashew Dill Sauce
$ 9.50

Dessert
Raw Cherry Cheesecake
$7.50

* Pea shoots and Micro greens are from Monroe County farms
*Grape leaves have no preservatives and are cured in sea salt only

202 Hale St.
Charleston, WV 25301
304-343-4253

We are a week into the launch of “Organic To-Go: A Vegan Pop-Up In Appalachia” and have already raised over $1,000!! Now it’s time to pick up the momentum and get closer to our goal of $8,000.

Can you help???? We can’t do this on our own, we need as many people to talk about this as much as possible so that more people contribute. And be sure to tell all your friends about the great rewards we have you!

I’m so excited to introduce our new branding for the project by our partners at MESH Design and Development. This is exactly what our bus will look like …. EXACTLY like this

Raw Pistachio Baklava

Zucchini Hummus
served with Crudites and Raw Crackers $ 7.50

Mediterranean “No Grain” Hemp Seed Taboulie Salad
$ 7.50

Dolmas filled with Sprouted Rice & Pine Nuts
served with Tzatziki (almond and cucumber) Dipping Sauce
$ 7.50
(our grape leaves have no preservatives and are cured in sea salt only)

Chef’s Choice
Lettuce Wraps filled with Marinated Vegetables
served with Teriyaki Dipping Sauce & Sea Sprinkles (sweet Nori sprinkles)
$ 8.50

Dessert of the Week
Raw Pistachio Baklava
$ 5.50 per serving

* Pea shoots and Micro greens are from Monroe County farms
*Grape leaves have no preservatives and are cured in sea salt only

202 Hale St.
Charleston, WV 25301
304-343-4253

Use these natural paints to give your Easters Eggs a little special touch.

Made from plants, flowers and fruits:

COLORED WATER

• Sprinkle a small amount of GLOB pigments into vase.
• Add water and stir.
• Add more to increase color intensity.

PAINT EASTER EGGS
½ tsp GLOB powders
½ tsp water

• Mix powder and water with a brush. Brush on eggs with a thin layer of paint. Dab off excess with a tissue. Set to dry.
• For darker colors apply a second coat. Paint over with a different color to make layered hues.

Pecan “Pattie” served with Raw Kraut, Mustard and Sprouts
$ 8.50

Black Eye Pea and Veggie Salad
$ 6.50

California Nori Vegetable Rolls served with Sunomono and Dipping Sauce
$ 8.50
(pea shoots and radish sprouts from Monroe County Farms)

Chef’s Choice
Raw Veggie Pasta with Cashew Dill Sauce
$ 8.50

Dessert
Organic Fruit Cobbler
$6.50

202 Hale St.
Charleston,WV 25301
Mon – Sat 10am-6pm : Closed Sunday

304-343-4253

Organic cotton and denim styles from Prairie Underground Spring/Summer’12 Collection. Made in California.