Wheatgrass Juice Serving 2
20ml-30ml. wheatgrass juice
Chopped pineapple
Spinach
Cucumber
2 stalks celery
Defrost wheatgrass cube
Pour the chopped pineapple and veggies into a blender,
then blend until smooth.
​
Enjoy
​
Consume on an empty stomach
Mix with different fruits and/or veggies for variety.
Ingredients
¼ cup water or coconut water
½ cup milk sub.
¼ cup fresh wheatgrass
1 orange or 2 Tangerines
½ banana frozen
½ cup ice
Blend 45-50 seconds
High in Vitamin C, vitamin A, Folate, Manganese,
Creamy, sweet and refreshing
Wheatgrass is intensely good in many ways having antioxidants,antibacterial, anti-inflammatory properties
70 % Chlorophyll which is a important blood builder
Aids in detoxing the body, and helps support healthy liver function
Enjoy
Wheatgrass Smoothie
2 cups wheatgrass or ¼ cup fresh/frozen wheatgrass
1 cup of your favorite fruit, frozen or if raw fruit is used include 1 cup of ice
One carrot
1 Tablespoon lemon juice
1 Tablespoon agave
Add up to ½ cup cold water to adjust for consistency
Note- Apple and carrot sweeten wheatgrass if using raw apples and 1 cup apple or fruit juice
With raw apples it will come out like applesauce, you will need a spoon some raspberries/blueberries and
Sprig mint will finish it off.
Enjoy
Tropical Beach Delight Smoothie Serving 2
2 cups Frozen Tropical Fruit Mix (Pineapple, Mango, strawberry, and peach)
½ cup yogurt
½ cup coconut water or pineapple juice
1 banana peeled
2 handfuls microgreens (sunflower or pea)
2 Tablespoon of unsweetened coconut flakes-if you would like
Blend Enjoy
​
Beef Stir fry with Speckled Pea Microgreens
Ingredients
Angel Hair Pasta, or linguine
Beef Filet (Tenderloin)
Pea Shoots
​
In a pan boil water and cook angel hair pasta or linguine.
Chop up 1-2 cups of Speckled Peas, put aside for later.
Let it all sit together to tenderize meat for 15 minutes. In a bowl add ½-1 lb. Beef Filet (beef Tenderloin), cut in cubes, Add 1 tsp oyster sauce, 1 tbsp Olive oil, salt, pepper, and a little sugar, mix well, add a pinch of baking soda to marinade, mix well.
Add fresh sliced garlic to pan on stove top and cook till lightly brown, add in meat and marinade until done.
Shut the fire off and add in Speckled Peas,Toss well.
Add mixture to pasta, toss well, and add parmesan cheese.
One of my favorite dishes.
​
Enjoy
Eggroll and Microgreens Breakfast
Ingredients
2 Eggs
Milk
Broccoli Microgreens
Cheese( I use Cheddar)
Protein (optional)
Scramble 2 eggs with a little milk in a bowl.
In a fry pan on the stove top, add 1 Tbsp oil/or butter till it dissolves.
Add ½ the egg mixture to one side of the pan till cooked.
Add a handful of broccoli microgreens on top of egg mixture.
When it is light brown, slowly roll ½ way to the middle of the pan.
Add remaining egg mixture once it thickens, add a small handful of Broccoli Microgreens.
Lastly add cheese and continue to roll.
Place microgreens on top.
Salt and Pepper to taste.
Enjoy
Roasted Cauliflower with Sprouts
Ingredients
Cauliflower and Coconut oil
Plain yogurt, and Lemon juice
Salt/Pepper to taste, mustard, a touch of sugar.
Microgreens of your choice
Cut up Cauliflower saute on stove top with coconut oil in a pan.
Spread cauliflower on parchment cookie sheet.
Bake 200’ for 20-25 minutes, while it's cooking.
Make yogurt sauce.
Yogurt Sauce
3 Tbsp plain yogurt
1 Tbs. olive oil
1 Tbs. lemon juice
Salt and pepper to taste
1 Tsp. mustard
A little Sugar to taste
When Cauliflower is light brown, take it out of the oven, put it in a bowl.
Add Yogurt sauce mixture on top and your favorite microgreens.
Top it off with peanuts or sesame seeds.
​
Enjoy
Sweet Potato
Ingredients
2 Sweet Potatoes
Olive oil
Salt and Pepper
Garlic Powder
Hummus
Peanut Butter
1 Avocados
Maple Syrup or Honey
Wash sweet potatoes and cut into thin slices 1cm.
Place on cookie sheet,
sprinkle olive oil, salt, pepper, and garlic powder on top.
Bake at 225 degrees for 15-20 minutes, until soft.
Take it out, let it cool.
Spread hummus on ½ the potatoes
Peanut butter on the other ½.
Lay thin slices of avocado on both potatoes
Top potatoes off with microgreens.
Drizzle either maple syrup or honey on top.
Enjoy
Cucumber Microgreen Snack
Ingredients
Cucumber
Carrot
Pear
Radish, broccoli, Pea microgreens
​
Peel the skin off of a long seedless cucumber,
You want to cut long thin slivers of cucumber
Slice long thin slivers of carrots
Then long thin slivers of pears.
Lay each cucumber out on a cutting board.
In a small bunch take the carrots, radish, broccoli, peas microgreen and pinch them together.
Place them on a 90’ angle to the cucumber.
Roll each cucumber up with the microgreens.
Stand it up on the board.
Use your favorite dipping sauce to dip cucumber in.
Enjoy
Avocado Tuna Wrap
Ingredients
1 can Tuna
Red onion
Broccoli or salad mix microgreens
Mayonnaise
Avocado
Chia or sesame seeds
Place the can of tuna, drained, in a bowl.
Add a small amount of red onion, about 2 Tbsp, in to the bowl of tuna.
Add a handful of microgreens (broccoli or basic or spicy salad).
Add 2-3 tbsp. of mayonnaise to the mix;
Add 1 tsp dijon mustard.
Add 2 tbsp lemon juice
Salt and Pepper to taste, mix well.
Add tuna to the inside of the avocado, place microgreens on top, sprinkle top with chia or sesame seeds.
Enjoy
Pea Shoot Microgreens With Angel Hair Pasta
Ingredients:
Pea Shoots cut in thirds (I use about 4-6 cups)
Fresh Garlic, cut up fine (I use 1 big bulb)
Onion, cut up fine ( I use ½ of large onion)
A box of Angel Hair Pasta
Parmesan cheese
Protein of your choice.
In a large pan on the stove top, add water.
when the water is boiling, add pasta.
Cook as directed on the box.
Drain Pasta
While the pasta is cooking, Heat olive oil in fry pan,
Add protein and cook fully. Remove protein from pan and set aside.
In the fry pan, Sauté onion until translucent.
Add garlic and cook until it gets light brown; about a minute.
Add Pea Shoots, toss them for one minute, shut off flame.
Add Parmesan cheese.
​
Place pasta in a large bowl. Cover with Pea Shoots and protein.
I top it off with more parmesan cheese and smaller microgreens
Beets or Amaranth are colorful; or microgreen of you chose.
ENJOY
Smokey Cheese Crisp snack with mixed microgreens
Ingredients
​
1 cup cheddar cheese
1 cup parmesan cheese
1 tsp paprika
Sour cream
Guacamole
​
Heat oven to 190 degrees.
While the oven is heating up,
Mix the 2 cheeses and paprika together,
Use a cookie sheet with parchment paper.
Spread the mixture, about 1 tbs at a time, onto the cookie sheet.
Bake 7-8 minutes, check frequently.
Carefully place the mix onto a paper towel.
While cooling, curl each one with your hand, to make a u shape.
Once cooled, place on a platter.
Add sour cream to ½ of them.
Add guacamole to the others 1/2
Top them off with spicy salad microgreens.
Enjoy