For the crust: 1 cup almond flour 1/2 teaspoon salt 1 Tablespoon cocoa powder 2 Tablespoons maple syrup 1/4 cup coconut oil, melted For the filling: 1.5 ounces of goat cheese, at room temperature 2 Tablespoons greek yogurt 1 Tablespoon maple syrup About 1 1/2 cups strawberries handful of basil micro greens (or regular basil if you can’t find micro greens) To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings. In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts. Top with strawberries and basil micro greens.

Ingredients 1 lbs spaghetti, dry or zucchini noodles 1/2 cup olive oil extra virgin 2 tbsp butter 1 tbsp minced garlic 1 tbsp grated lemon peel 1/4 cup fresh lemon juice 1/4 cup chicken broth 2 tsp dried basil 1/4 tsp salt 1/8 tsp freshly ground pepper 1 cup arugula microgreens 1/2 cup chopped fresh parsley Instructions Cook spaghetti in a large pot of salted boiling water until al dente. Or prepare your zucchini noodles. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.

Ingredients: 1 TBS olive oil 1 small onion, finely chopped 4 Carrots, grated 2 Oz Purple Kohlrabi Microgreens 1 cup red lentils 6 1/3 C water or vegetable stock 1 tsp ground cumin 1 tsp coriander or cilantro salt and pepper, to taste Directions Heat oil in a large pot over medium heat and add onions. Cook for 5 minutes or until golden brown. Add carrots and cook for another 5 minutes. Add lentils, Purple Kohlrabi water and seasonings. Bring to a boil and simmer for 30 minutes or until lentils are tender. Allow the soup to cool slightly. Transfer to a blender and puree. Serve warm and enjoy!

INGREDIENTS ¼ cup broccoli microgreens chopped 1 large egg plus 2 egg whites 2 teaspoons milk 2 tablespoons grated hard cheese Salt and Pepper Cooking Spray, or oil/butter for greasing the dish. INSTRUCTIONS Pre-Heat & Mix Up Place a 1-cup ramekin (or heatproof dish, a small mug will do in a pinch) on a baking sheet and place in the oven. Preheat to 425 degrees. Meanwhile, whisk egg whites and egg with 1 Tablespoon of cheese, and milk. Add salt and pepper to your liking. Tip: If your cheese is salty, use less salt. Stir all of the chopped microgreens into the egg mixture. Bake Carefully remove the hot dish from the oven. Coat with cooking spray, or if using oil/butter, very carefully oil the dish. Then, while the dish is still piping hot, pour in egg mixture and top with the remaining cheese. Bake until the eggs are puffed and browning, about 15 minutes.

Ingredients: 1 serving 5 ozs green grape 1 stalk celery 5 ozs wheatgrass 3 dried melons Ice Preparation steps 1. Celery-Grape Wheatgrass Juice preparation step 1 Rinse grapes thoroughly under running water, drain in a sieve and separate from stems. 2. Celery-Grape Wheatgrass Juice preparation step 2 Rinse celery and remove tough strings, if desired. Chop coarsely. 3. Celery-Grape Wheatgrass Juice preparation step 3 Rinse wheatgrass, shake dry and coarsely chop. 4. Celery-Grape Wheatgrass Juice preparation step 4 Finely dice dried melon. 5. Celery-Grape Wheatgrass Juice preparation step 5 Using a juicer, extract juice from grapes, celery and wheatgrass. Fill a glass with ice cubes, pour in juice, and garnish with diced melon.

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Grilled Fish Tacos with Lime Slaw Ingredients 2 cups shredded coleslaw mix 1 cup Red Stem Radish 1/2 small red onion, thinly sliced juice of 1 lime, plus wedges for serving 3/4 teaspoon sugar Kosher salt Vegetable oil, for the grill 1/4 teaspoon cayenne pepper 1 1/2 pounds skinless grouper or other firm white fish, halved crosswise 8 corn tortillas Fresh cilantro, Mexican crema and salsa verde, for serving Directions Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes. Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

Fennel, Apple and Micro Greens Salad Recipe Salad: 1 small organic fennel bulb 1 medium organic apple (sweet variety not tart) 1/2 an organic onion 1 tablespoon organic fennel sprigs 2 cups organic micro greens 2 tablespoons organic lemon or organic lime juice Dressing: 2 tablespoons raw honey 2 tablespoons organic lemon or organic lime juice 1 Tablespoon organic coconut oil 1 teaspoon organic mustard seeds or organic poppy seeds Slice the fennel bulb into very thin slices using a mandolin. Slice the onion into thin slices on the mandolin, cut into smaller pieces if desired. Slice the apple either on the mandolin or on a spiral slicer (no need to core, just take the stem off). If using the mandolin, cut the apple circles into strips to make more edible sized pieces. In a large bowl, toss the fennel, apple and onion with the 2 tablespoons lemon juice to prevent browning. Add the micro greens. In a small bowl, combine the dressing ingredients When it is well blended, pour over the fennel mixture and stir until well coated. Serve.