Our Meals

32 oz

Organic, grass-fed beef bones plus organic carrots, celery, onions, garlic, and fresh rosemary = pure postpartum magic. A splash of organic apple cider vinegar before the 48-hour simmer allows for maximum mineral extraction, making calcium, magnesium, and phosphorus available in a form your body can actually absorb when you're depleted.

32 oz

Albondigas is a traditional Mexican stew of meatballs and vegetables in broth-- ours is catered specifically to postpartum mothers. We use a blend of grass-fed beef, beef heart and beef liver. The ratio matters: enough organ meat to give you concentrated nutrition, enough regular beef to keep the flavor rich and familiar.

32 oz

This chicken soup is designed to be familiar yet new-- not quite your grandma's chicken soup, but still a chicken soup for the postpartum soul. Like any good chicken soup, it's built in layers: dashi made with kombu and local, organic dried mushrooms, our 48-hour bone broth, fresh ginger and organic white miso for depth and beneficial probiotics.

32 oz

Saffron has been used for postpartum mood support for thousands of years, and even better, it's luxuriously delicious. We steep saffron and single-origin green cardamom into coconut milk for a minimum of 12 hours, then blend it with slow-roasted local butternut squash until it's the most beautiful golden hue.

32 oz

Organic red lentils (the kind that cook down to a creamy consistency) are simmered in our 48-hour bone broth and layered with caramelized onions, fresh ginger, fresh turmeric, garlic and our from-scratch garam masala.

32 oz

Caldo verde is a staple in Portuguese cuisine, and for good reason. We simmer local, organic pork sausage in our 48-hour bone broth alongside organic potatoes, farmer's market kale, sliced onion and lots of garlic.

32 oz

Organic sprouted oats are soaked overnight and cooked low and slow with cardamom-infused milk, grass-fed butter, local organic eggs, grated carrots, coconut, and collagen peptides. The result is closer to pudding than porridge. Custardy. Rich. Warming.

32 oz

Inspired by the classic French quiche lorraine, this frittata combines caramelized onions, local bacon, and sharp cheddar cheese in a custard of local eggs and organic cream. The eggs set into a creamy, custardy texture with crunch from the bacon, flavor from the onions and richness from the cheese.

18 brownies

18 dark chocolate brownies made with sprouted oat flour and almond flour, enriched with flaxseeds (for lignans that may support milk production), swirled with salted caramel, and sweetened just enough to let the dark chocolate shine. They're fudgy and rich without being cloying.

32 oz

A traditional condiment in Central American culture, curtido is similar to sauerkraut but with lots more going on flavor-wise. A base of fermented cabbage gets kicked up a notch with grated carrots, jalapeños (just a few!) and oregano added to the mix.

1 loaf

Made from a five-year-old starter that's been fed daily with organic dark rye flour since she was born in San Luis Obispo, this ultra-nutritious bread also incorporates freshly milled organic whole grain flour.