Divya's Kitchen

With spelt-sesame crackers and watermelon radish.

With gluten-free crackers and watermelon radish.

Sunflower seeds, tahini, orange, celery, microgreens, roasted carrot tahini, and spelt-sesame crackers.

Sunflower seeds, tahini, orange, celery, microgreens, roasted carrot tahini, and gluten-free crackers.

With cherry tomatoes.

Red Bhutanese rice, carrots, celery, spinach, baby bok choy, cashews, and green tahini sauce.

Creamy spinach, soft Indian cheese, spiced rice pilaf, almonds, cranberries, green mango pickle, and date-tamarind chutney.

Creamy spinach, vegan cheese, spiced rice pilaf, almonds, cranberries, green mango pickle, and date-tamarind chutney.

House-made vegan & gluten-free bread with avocado, watermelon radish, cashew sour cream, and microgreens.

Green beans, carrots, zucchini, kale, and cilantro-mint chutney.

Green beans, carrots, zucchini, kale, and cilantro-mint chutney.

With quinoa and wild rice.

With cashew sauce, basmati rice, and red lentil beet pâté.

Arugula, watercress, and walnut-avocado dressing.

Romaine & mixed baby lettuce, Persian cucumber, heirloom cherry tomato, vegan cheese, sunflower greens, walnuts, balsamic vinaigrette, and herbed sunflower dressing.

Kale, chard, and spinach.

With pecans and dried cranberries.

House-made paneer (soft Indian cheese) with sweet & smoky sauce.

Cacao, fresh sunflower milk, Irish moss, dates, coconut oil, and rose-infused almonds.

Pistachios, fresh almond milk, and raw cane sugar.

Fresh juices of ginger, mint, and lime, and raw cane sugar.

Hibiscus tea with fresh pineapple juice.