The food we eat is an important part of who we are, and is an integral part of our ethos. In Sou-gour-ganic cooking, we pay attention to every detail of the food process. We do this by:

·        Hand-picking of all local & organic produce and ingredients

·        Cooking in cast iron pots & pans or other alternative equipment that retain flavor and fortify nutrients

·        Serving the meals in the most upscale yet retro-holistic style dining atmosphere in order to foster values of connections to the universe which yields our food source.  We also adhere to food sovereignty, the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods and for the peoples right to define their own food and agriculture systems. Thus, one can enjoy a healthy driven nutrient packed meal all grown and harvested with in a 25 mile radius of our urban inner-city community.

Sou-gour-ganic’s atmosphere is designed to empower community members to learn about nutrition, have a healthy attitude towards food, and  develop an awareness and respect for their bodies. The nutritional options available to community members are crucial to their growth and development as a community, as the food they eat plays a key role in their ability to grow and flourish as a community. We believe its important for a community and it’s children to understand that food decisions are health decisions.

Our recipes are carefully crafted and designed to create a balanced meal with essential vitamins and minerals accessible from whole foods such as fruits, vegetables, complex carbohydrates, high quality lean protein and healthy fats usually sourced locally from an urban/inner-city community. All of our meals are prepared fresh on site, from scratch, on a daily basis by our in-house urban holistic nutritional farm-to-table chef, creator of a style of cooking known as Sou-gour-ganic (soul, gourmet, organic). We strive for our guests to experience “urban elegance” a new dining experience inspired by locovorism, (a movement  in which a community procures its food with in a 25 mile radius.) And orchestrated meals with a soul food base infused with various international cultural influences and various cooking techniques that promote health and wellness so that food maintains its nutritional value.

Our chef strives to instill healthy eating habits in order to perpetuate a holistic lifestyle that will eventually carry a community into lasting wellness.

Sougourganic style greek influenced quinoa pita pockets

Display on your palette combination stands for little cooking and is perfect for lunch or as a light dinner for the sandwich lover in you

  • Prep Time: 30m
  • Total Time: 30m
  • Serves: 6
  • Yield: 6
  • Category:


  1. 2 c cooked quioa
  2. salt & pepper to taste
  3. 1/4 c plain non-dairy greek yogurt
  4. 1 tbsp. fresh lemon
  5. 1/4 c chopped fresh dill
  6. 2 cloves minced garlic
  7. 1/3 c chopped red onion
  8. 3/4 c diced peeled cucumber
  9. 3/4 c diced tomato
  10. 3 whole wheat Pita Pockets cut in half


  1. Place quinoa tomato cucumber onion garlic Dill lemon juice and yogurt in a Bowl sprinkle with salt and pepper and lightly mix with a fork until combined spoon desired amount into Pita pockets a perfect accompaniment for this dish is your choice of any green salad 117 cal per serving wow!

Sougourganic corn chili bake

This healthy winter comfort dish is plenty for two or one big meal for cold hungry humans.

  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h
  • Serves: 2
  • Yield: 2
  • Category:


  1. tbsp. olive oil
  2. c of gluten-free stone- ground cornmeal
  3. tsp. cayenne pepper
  4. tsp. ground cumin
  5. 1 tbsp. chili powder
  6. c frozen corn
  7. fl oz 6 oz can of black olives drained and roughly chopped
  8. 14.5 oz can of fire roasted diced tomoatoes undrained
  9. oz 15 oz can of black beans drained and rinsed
  10. tsp. salt
  11. lb lean ground veal or any of your favorite lean meats
  12. cloves of garlic minced
  13. L green or red bell pepper seeded and diced
  14. L sweet onion diced
  15. c shredded cheddar cheese


  1. Preheat oven to 350 degrees Fahrenheit. Rub baking dish with olive oil and set aside heat oil in large pan over medium-high heat add onion and bell pepper and salty for 4 minutes add garlic turkey and salt and saute 6 to 8 min or until no pink in the ground veal drain meat and add beans tomatoes olives corn chili powder cumin chili pepper and cornmeal and stir to mix well transfer to prepared rubbed baking dish sprinkle cheese over top and bake uncovered for 40 minutes until cooked throughout 286 cal wow!

Sougourganic green lentil salad

The top secret to this amazing high-protein salad is using only the ripest, most brilliant colored, freshest ingredients you can get your hands on.

  • Prep Time: 20m
  • Total Time: 20m
  • Serves: 4
  • Yield: 9 cups
  • Category:


  1. c green lentils
  2. ears of corn white corn preferably kernels cut about 3 cups
  3. c chopped heirloom tomatoes
  4. c chopped red onion
  5. c chopped fresh spinach
  6. c fresh squeezed lemon juice
  7. extra virgin olive oil
  8. Salt and pepper to taste


  1. In a large pan bring green lentils two a boil reduce Heat and simmer for 20 minutes or until tender but still firm rinse well under running water Coldwater preferably and then set aside combine lentils with the remaining ingredients and toss and combined serve as a side dish with your choice of grilled fish or on top of fresh crispy green for an entrée salad. 186 cal 7g pro 7g total fat 27g carb 0g chol 201g sod 6g fiber 4g

%d bloggers like this:
Skip to toolbar