Food with Intention, inspired by Ayurveda and the idea that food is medicine. Serving plant-based meals, superfood drinks, and gluten-free treats.
Everyone feels better when they eat more plants! Our menu is vegan, gluten-free, dairy-free, soy-free and friendly for those on a Whole 30 or Paleo diet. We use nutrient-dense, ethically sourced, plant-based ingredients, and make sustainable decisions when it comes to all aspects of our operations.
Our mission “Food with Intention” represents a commitment to choosing the best option when crafting each menu item and sourcing ingredients, based on how we can best support local purveyors, organic farmers, local artisans, and environmentally friendly companies. With a balance of flavors and health benefits, every sip and bite is not only delicious but also nourishing and consciously sourced.
Curcuma also builds community through educational workshops, pop-up markets, and events. We also provide catering for intentional, mission aligned businesses which have included meditation workshops, yoga teacher training, and camping retreats.
ethically sourced superfoods + locally grown produce
we make our milks, sauces, and spreads in-house
NO ADDED SUGARS
we only use natural organic sweeteners
Our to-go containers are biodegradable and we compost!
SERVED ICED OR HOT, UNLESS NOTED!
GOLDEN MYLK (OUR SPECIALTY!)
Turmeric, cinnamon, cardamom, ginger, himalayan pink salt, black pepper, vanilla, medjool date, coconut milk
GOLDEN MYLK LATTE
Our signature drink with cold-brew coffee
GOLDEN BUTTER COFFEE
A brain & metabolism boosting blend of Golden Mylk with cacao coconut manna, MCT Oil, and cold-brew coffee
Golden Mylk with matcha, MCT oil, plant-based collagen
COFFEE & CACAO LATTES
Cacao, maca, cold-brew coffee, medjool date, activated cashew milk, ceylon cinnamon
Cacao, maca, roasted chicory & dandelion, medjool date, activated cashew milk, ceylon cinnamon
Reishi, raw cacao coconut butter, raw cacao, activated cashew milk, cold-brew coffee & cardamom
Cacao, maca, ginger, clove, cinnamon, activated cashew milk, medjool date, topped with cayenne
Mushroom Coffee: Four Sigmatic arabica coffee with chaga and lions mane
Curcuma started as a personal journey for chef and owner Rachel Musquiz, who experienced drastic changes as she became connected to where her food came from and embraced a plant-based lifestyle. Turmeric was the gateway herb to understanding how quickly the body adapts when you fuel it with the right ingredients. Every menu item utilizes superfoods and adaptogens as functional ingredients to maximize the potential of our bodies.
Prior to becoming a self-taught chef and solopreneur, Rachel had a 10 year career in media working with Conde Nast, L'Oreal, and NBCUniversal and received her MA in Media Studies at The New School University in New York City. Feeling drained from city life, she first learned to cook after reading Alice Waters’ The Simple Art of Cooking, and joined a local CSA. She would haul those veggies up her 4th floor walkup in the Lower East Side of Manhattan, invite friends over for dinner and realized her passion for nourishing others. After leaving New York, she travele