Almost all our produce is from Certified Organic sources, and about a quarter is locally grown too. In fact, there’s a good chance whoever’s working the Produce Department when you’re shopping knows the grower personally — that’s how passionate we are about making sure you’ll find the freshest produce at the best value in Atlanta.

Every Monday from 5-6 pm, join raw food chef Akil Amen as he prepares and shares delicious meatless dishes using seasonally available produce. This popular in-store event is free and very flavorful! For more information call 404-681-2831 x116.

Soy Free Sesame Mushroom Soup

Created by Akil Amen

Based on a recipe from Ani Phyo’s “Raw Asia”

Ingredients:

4 shiitake mushrooms, thinly sliced

6 baby bella mushroom, chopped

1 bunch enoki mushrooms

1/4 cup coconut amino

2 tablespoons sesame oil

Red pepper flakes, one pinch

3 cups water

1/2 cup tahini

3 medjool dates

2 tablespoons sliced scallions

Marinate mushrooms in coconut amino, sesame oil and pepper flakes for 20 minutes before adding to the soup.

For the base, blend water, tahini and medjool dates. Top with sliced scallions and enjoy!

Chef Joi’s Raw Brownies

· 1 Cup each Pecans & Walnuts
· 2 Cups dates
· 1 Tbsp. vanilla (optional)
· 2/3 cup carob or cacao powder & one pinch of salt

Mix in food processor ’til fully blended, pour into pan. Eat and smile!

Chef Joi’s Raw Blueberry Cobbler

Crust/Topping:
· 3 Cups Pecans (dry)
· 3/4 tsp Sea Salt
· 1 Tbsp Vanilla Extract
· 1 tsp Cinnamon
· 3/4 Cup Dates (pitted)

Place pecans and salt in food processor and process until flour-like. Add the dates and vanilla and process until dough-like. Mixture should be slightly sticky, but not a glob. Place half of the crust in the bottom of your dish. Set other half aside for the topping.

Syrup:
3/4 Dates (pitted) — 1/2 Cup of Blueberries (fresh or frozen) — 1/2 Tbsp Vanilla Extract– ¼ to 1/3 Cup Water, as needed

Without cleaning out the food processor, place all the syrup ingredients in processor. Process until mixture is smooth and thick. Only add water in order to facilitate the blending process.

Filling:
1 1/2 Cups blueberries (fresh or defrosted frozen variety)

Put blueberries in a large mixing bowl and toss with syrup. Make sure the berries are all covered. Pour the syrup covered blueberries on top of crust. Crumble the remaining crust/topping across the top of the filling. You can enjoy your cobbler now or refrigerate and enjoy over the next two to three days.