Welcome to the Kitchen

In light of recent events, we have decided to limit our deli service to curbside pick up only. Please note: We are currently offering same-day ordering only.

Call the front desk to place your order: (707) 586-5555 Opt. 1.

  • Pay for your order over the phone using a debit or credit card. (Payment must be taken over the phone)
  • Please allow 15-30 minutes for us to prepare your order.
  • When you arrive to pick up your order, please park along the curb in front of the visitor entrance on Pacific Street and call the front desk to inform us of your arrival. 
  • We will bring your order to your car.

Please note: We are unable to hold orders longer than 30 minutes. 


The TrueNorth Health Center invites you to visit our front office to purchase healthy and delicious food from our deli case any time during business hours (Mon-Sat from 9AM-5PM; Sun from 12:30PM-5PM). All food is prepared and ready to eat (some items may require heating up).

Our deli case is stocked with many of your favorite entrees, soups, salads, vegetable dishes and desserts. In addition, we will be adding many new items to the menu.

Our chef Ramses Bravo, author of the cookbooks: "Bravo!" and "Bravo Express!", has developed a variety of outstanding dishes which fully comply with the TrueNorth Health strict policy of avoiding all animal products, as well as avoiding added oil, salt and sugar.

We can email you weekly to let you know what our featured items for the week will be. If you are not on the mailing list yet, click here to be added, and check the "Weekly TrueNorth Kitchen Updates" box (as well as any others that interest you).

Thank you for your support, and we hope this new model makes it easy for you to eat healthily everyday!

TrueNorth Health Center

Yellow Curry Lentils

Yellow lentils, onions, garlic, celery, vegetable broth, yellow curry, arugula and oyster mushrooms.

Black Beluga Lentil Stew

Black beluga lentils, vegetable broth, plantains, yellow onions, red onions, leeks, shallots, celery, and garlic.

Red Lentil Loaf with Yellow Pepper Sauce

Red lentils, polenta, spinach, tomatoes, onions, celery, leeks, garlic, shallots, smoked paprika, vegetable broth. Sauce: Yellow bell peppers, onion, celery, garlic, fennel, basil and vegetable broth.

Veggie Pot Pie

Carrots, celery, onions, asparagus, garlic, peas, potatoes, soy milk, cauliflower, fennel, leeks, thyme, and vegetable broth.

Brussels Sprouts with Apples and Dates

Brussels sprouts, onions, garlic, dates, lemon juice, apples and pecans.

Creamed Spinach

Spinach and cream sauce: onions, roasted garlic, cashews, vegetable broth, brown rice flour and nutmeg.

Root Vegetable Gratin

Yukon gold potatoes, sweet potatoes, yams, red onions, yellow onions, garlic, thyme, allspice, brown rice flour, cashews, and vegetable broth.

Golden Beet and Citrus Salad

Golden beets, jicama, oranges, celery and pumpkin seeds.

Roasted Cactus Leaves and Tomatoes


Cactus leaves, tomatoes, red onions, garlic cloves, lime juice, cilantro, black pepper and seasonings.

Cathy's Tu-no Salad

Garbanzos, celery, onions, basil, parsley, lemon juice, mustard, rice vinegar, cashews, kelp powder and granulated garlic.

Blueberry-Lime Truffles with Berry Compote

Blueberries, dates, gluten-free oats, lime, toasted cashews, and berries.

Pumpkin Swirl Cheesecake

Pumpkin puree, red kuri squash, dates, pears, cashews, lemon juice, pecans, brown rice flour, coconut milk, agar flakes and pumpkin spice.

Banana-Pecan Oatmeal Strips

Strips: Steel cut oats, apple juice, pecans, raisins, cinnamon and nutmeg. Sauce: Bananas, pineapple juice, almond butter and nutmeg.