Organic Tree is Alive and Growing!

Organic Tree is thriving beyond the Shala doors. You are welcome through Pacific Ashtanga retail space or at our entrance around the other side of the building. We started serving juices and samples of potential menu items to the Pacific Ashtanga Community on Saturday May 29. Monday June 7 we introduced our fixed menu offering both a Fresh Fruit Salad and a Quinoa & Avocado Garden Salad with an orange flax oil dressing.

Brian and Diana had a vision to offer the Pacific Ashtanga Community organic local juices and fresh raw/vegan cuisine available after practice throughout the week. A fixed menu of 2 or 3 daily raw/vegan entrees and a short list of juices will be available to enjoy at Organic Tree or to take-out in biodegradable containers. Soon we intend to offer more entree selections on our take-out menu and we'd like to offer Organic Catering in the future.

I,Valerie Adair recently joined in the vision to operate the cafe, create menus & recreate your menu requests, I'll be offering health & culinary workshops, and keep the food comin! I have served as a Private Chef and Caterer for 30 years, as a licenced Gerson Therapy Care Giver I am passionate about food as medicine, self healing, and just healthy, beautiful, clean, food. I advocate conscious food choices and incorporating as much raw organic food into your diet, as possible to create artistic flavorful dishes.

We are creating a beautiful space beyond the Shala doors here at Organic Tree. Come relax taste live raw nutrients at their peak, fresh from South Coast Farms.

We are growing every day!

The doors to ORGANIC TREE are open and organic locally grown juices are flowing.

Check out what we have served so far...

JUICE MENU 12 oz for $5-

We offer 3 colorful combinations to choose from; Variations are available.

Emerald ~ Apple, celery, kale, parsley, ginger

Sunrise ~ Carrot, celery, ginger

Fresh Citrus ~ pick of the day

SERVING YOU ~ fresh juices and raw/tasty menu items are waiting for you after practice

Monday ~ 8:30 -11 AM

Wednesday ~ 8:30 AM - 11 AM

Saturday ~ 8:30 AM to Noon

Sunday ~ 10 - 11 AM

Closed new and full moons

Evening hours will be available in the future

Organic Tree will open to the public after Pacific Ashtanga's Anniversary Party Saturday July 10th. Our hours of operation will expand as we grow. Please come through the doors and visit us, introduce yourself and see what is on the menu.

We need your support and patronage as we take root in this new venture to nourish and teach raw/vegan/vegetarian nutrition to our Pacific Ashtanga and surrounding community.

Check out the dishes we have served over the past two weeks

Saturday May 29 ~ The doors are open and the juice is flowing at Organic Tree. Sweet Potato Pie was served in 4 ounce cups and it had rave reviews. "Raw sweet potatoes? I love it"!

Sunday May 30 ~ We served samples of these Fruit Spring Rolls accompanied by a cashew - coconut cream and strawberry puree, coconut flakes and crushed raw almonds. Bliss, for sure! This can be served as a brunch or dessert dish.

Monday May 31 ~ Memorial Day! (No Picture) South of the Boarder Quinoa Salad was over the top! Fresh corn off the cob, tomato, onion, cilantro, chipotle and cumin in a lime/flax dressing was refreshing

Wednesday June 2 ~ We served samples of Raw & Wild Mini Portabellas with garden wild rice, chive-fennel slaw and a lemon/flax herb dressing - So fabulous that someone ordered an entree to take home!

Saturday & Sunday June 5, 6 ~ We served samples of ~ Raw California Roll with Bragg's & Wasabi

Rollin our own ~ Raw California Rolls at Organic Tree

What a Beautiful Dish and very flavorful, California/Shitake Roll with Braggs's Amino & Wasabi . Everyone loved the flavors, texture and the raw jicama in place of white sticky rice. "Excellent....I'd definitely order this"!

Saturday & Sunday ~ We served samples of a variation of this as a terrine with a crown of guacamole', cilantro pesto and an orange curry dressing.

Organic Tree celebrates our first day serving a fixed menu ~ to nourish you!

Monday June 7 ~ Red Quinoa Garden Salad & Avocado, oranges & raw pumpkin seeds. I again served this with the cilantro pesto and orange/flax dressing and it was delightful.

Beautiful live food dressed in an orange curry vinaigrette

Wednesday June 9 ~ Beet "Ravioli" entree and the Red Quinoa Garden ~ Avocado Salad are on the menu today. Please come by after practice and order your favorite juice, check out our health library and introduce yourself to Valerie.

The posts below are repeats of the Organic Tree's menu here with added recipes.

Juicing under the Organic Tree

Looking in through the potted plants

Great Space and everything is new!

What a beautiful way to start the weekend riding in to set up for the launch of Organic Tree Juice Bar and Raw Food Cafe. In a morning practice of my own I breath and flow as I clean organic veggies from the local farm and set up for everyone to gather round the bar. Flowers, biodegradable to-go cups, and samples of Sweet Potato Pie Terrine and I was ready to serve.

Good Morning!

I'd say they went nuts, oh yeah... what a treat to have your own organic juice bar on the other side of the door from your Yoga Shala, and food! Everyone was ecstatic to have food coming soon. It was a good start today.

Have a beautiful day!

Raw Sweet Potato Pie or Terrine

Sweet Potato Pie felt like the perfect flavor of the day for the launch of Organic Tree Juice & Raw Food Cafe. The first recipe I tried after surfing through raw food sites was Divine so I'm going to give you the link and you can check out other recipes there. They offer reviews from other foodies so, you get an idea before you buy the ingredients. I served little 4 ounce terrines of this with a spoon and everyone went nuts over it. I sold almost all of them by noon and the next morning a fan came back and bought the last two!


I added Fuji apple and carrot to this recipe and cut way back on the nuts. I always modify recipes and I always cut back on nuts... soaked raw almonds are always preferred and offer a sweeter flavor and less oil. Please experiment and make clean food an adventure, fun modifying all along the way.



In cooking and baking there is less room for change because of the effects of each ingredient in the process. With raw food recipes you can really change complimentary flavors and colors around and have more fun. Timing with service of raw food is much looser and clean-up is a dream after a career including professional kitchen K.P. Everything is so easy to clean without cooked on dairy, meat and flour. I feel liberated and much cleaner in life, body and soul...I love raw!



http://www.goneraw.com/recipe/sweet-potato-casserole



Do enjoy! Eat this in small servings as it's high in carb.s and frutose.

Raw Thai Garden Spring Rolls and Confetti "Rice"

Raw Thai Garden Spring Roll & Confetti coconut, pineapple "Rice"

Hostess for ladies who lunch - welcome girls!

Dessert is served with Lunch! Bon Appetite

Garden Spring Roll with Confetti "Rice" crowned in coconut

on a bead of cabbage, mint, basil slaw - I love this photo!

Throwing together a little something sweet for the ladies

Raw Spring Rolls & Almond Butter dipping Sauce - To-Go

Summer picnic lunches for a concert or to take to the beach.

Raw Thai Garden Spring Rolls & Confetti "Rice"


Garden Spring Rolls - edible flowers chopped, grated carrot/ginger/chive, shitake mushrooms sliced, cucumber matchsticks, sprouts, cabbage slaw/mint/thai basil/cilantro layered over a rice paper wrapper and rolled like a burrito. Store covered during the rolling process so the rolls don't dry out.

Almond Dipping Sauce - Raw almond butter, rice wine vinegar, lime - zest & juice, ginger - grated, agave, soy, flax oil mixed in the blender or food processor using water to smooth.

Confetti "Rice" - Cauliflower, red/yellow bell pepper, onion, parsley, tomato, ginger-grated, pineapple, coconut-lime juice, each ingredient chopped separately in the food processor using the "S" blade then mix together in a large bowl. Serve from a mold on a bed of shaved savoy cabbage and red bok choy, accent with tomato pieces, raw nuts, edible flowers, fresh herbs .