Our menus promote health. There is no one perfect way of eating that works for everybody. We encourage balance, moderation and eating based on bio-individuality. For the purposes of this service, meals are primarily plant-based and include dense proteins, organic and/or certified naturally grown produce and gluten-free grains (not appropriate for celiacs as the shared kitchen does process wheat at times). We source pastured eggs and sometimes prepare flax eggs for baking. Fermented soy products such as black beans and sprouted organic tofu are used in lieu of GMO soy. Dairy (raw and/or organic) is incorporated sparingly and can be substituted or omitted if necessary. Refined sugar and artificial sweeteners are never included.