White Corn Chili Grits:

"This creamy white corn is a flint corn with both soft and hard endosperm and originally from Mexico. It traveled north to New Mexico and Southern Colorado and became one of the most widely used corn to make chicos (harvested a bit green, roasted in the traditional horno, and dried for winter). Organic heirloom corn, organic Pueblo chile, REAL salt.

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Mountain Muesli: 

Colorado Mountain Muesli was inspired by two mountain ranges so important to Nanna and Dan, the Swiss Alps and the Colorado Rockies. Organic whole grain flakes (barley, Heritage wheats, Wallis rye), organic zante currants, organic sunflower seeds, organic pumpkin seeds, heirloom blue corn flour

Blue Corn Cracked Rye:

inspired from New Mexico's atole breakfast drink, this hot cereal is a blend of blue corn and cracked rye with a touch of organic thyme and Utah salt. It is stone milled using the entire kernel of both grains.   Blue corn meal and cracked Wallis rye, thyme, REAL salt 

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Rosemary Rye Porridge 

is a powerful food. It is so rich in nutrients and has some of the highest dietary fiber. The flavor of rye is distinct from any other grain. This product contains old Wallis rye which is also called "Ur-Roggen" (ancient rye) in Switzerland.  Organic rye flakes, organic rye flour (Wallis rye), organic pumpkin seeds, organic rosemary, Real salt

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House Made Granola: 

chock full of nuts and seeds, local honey or agave, organic oats with house made nut milks, yogurt and seasonal fruit. Available everyday.

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Other places, other thoughts: 

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Stuff on Toast: 

beautiful bread from our pals at Pueblo Seed: toast bar with avocado, fresh tomatoes, house made pestos, boiled eggs, house made sprouts, bagel seasoning,  local bacon, roasted garlic. Try a sweet version with housemade jams and Amish butter, cashew butter or pecan butter and sliced bananas. Yum. 

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Pancakes!

blue corn pancakes with toasted pineon nuts and prickly pear cactus syrup or savory with various ad ons. 

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Japan:

Sometimes we make a batch of beautiful organic brown rice and serve it up with a selection of Japanese add ons like togarishi and homemade furikake ( sesame, dulse, yuzu, miso) with a splash of garlic tamari, sesame oil, and fresh scallions with our house grown sprouts and kimchi. Trust us. Its fortifying and delicious!

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