Sunny Food

Food & Coffee Shop: Your Gateway to Wholesome, Detoxifying Meals

At the heart of Mahakala Center’s philosophy is a dedication to inner cleansing – supporting the body’s natural ability to detoxify through wholesome, nourishing meals. Our meals embrace this ethos by offering vegan and vegetarian options for breakfast, lunch, and dinner, featuring signature Mediterranean Buddha bowl meals. Our aim is to nourish your body and uplift your spirit, providing an alternative to today’s over-processed, packaged foods.

Crafted using organic and eco-friendly ingredients, either grown in our garden or sourced from farmers who cultivate on pesticide-free soil, our menu responds to the challenges of modern living, including pollution and exposure to plastic and toxins. Each dish celebrates nature’s purity, blending seasonal vegetables, wholesome grains, and flavorful dressings to delight the senses while delivering essential nutrition. By prioritizing fresh ingredients and food processing methods that activate the body’s natural detoxifying processes, we help you reconnect with food that supports both your well-being and the health of our planet.

Our kitchen at Mahakala Center is crafted by Dr. Vesna Lem, a medical doctor and nutritionist. We focus on Mediterranean plant-based cuisine, with additional vegetarian options like homemade yogurt, cheese, and eggs. We are deeply committed to sustainability, sourcing our ingredients directly from local farmers and from our own garden, which is rich in Mediterranean kale. This means that sometimes certain items, like eggs, may not be available, but it helps us maintain an eco-friendly, low-waste kitchen.

In addition to promoting health through a diet rich in vegetables and cruciferous vegetables that support detoxification and nourishment, we also incorporate a variety of herbs that benefit the microbiome. Our dishes are not only healthy but also delightfully flavorful, often surprising guests with how delicious plant-based and vegetarian food can be. Our goal isn’t to turn everyone into vegetarians, but rather to show how wonderful and satisfying these foods can be, encouraging everyone to include more of them in their own kitchens.”