CoHo serves vegetarian common meals and Mother Nature does a great job of providing a colorful palette.
This menu featured a tomato herb soup, flax bread, sprouted lentil and carrot salad, raw squash and cabbage salad, plus a new creation–apple slices topped with sprouted hummus and alfalfa sprouts.
For St. Patrick’s Day, it was green, green, green.
Tarts included green leeks, green chard, and green stinging nettle; the salad had green sprouts plus more green veggies and green parsley dressing; squash (not green); raw veggies had a green spinach and green avocado dip.
For more delectable photos, check out the photo gallery “2014 Colorful CoHo Meals.”