Pita Jungle, launched in 1994 with a focus on the Mediterranean Diet—before it was universally popular—has introduced a new Seasonal Kitchen Crafts Menu featuring a delicious new selection of modified keto, and paleo-friendly dishes, well nested within the confines of its Mediterranean roots. The menu launched last month and run through September.

The new dishes include: Moroccan Gazpacho; Bone Broth Ramen with Shirataki; Super Green Nordic Salmon Bowl with wood-fired Norwegian salmon; Mahi Burrito of the Sea; Shaved Korean Beef Cauliflower Tostada; and Avocado Cauliflower Tostada.

New dessert additions include the PJ Green Tea Panacotta with Chia Seeds topped with pistachios, almonds, local honey, blueberries and strawberry, and a Brownie Ice-Cream Sandwich.

Locations include Uptown Phoenix, at 5505 N. 7th St., and downtown at 1001 N. 3rd Ave. For more information, visit http://www.pitajungle.com.


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