Our Recipes

Moms Mix Salad

5 oz. TLG Mom’s Mix microgreens 5 oz. (broccoli, radish, alfalfa, arugula) or any of our microgreen mixes

2 carrots chopped

2 celery stalks chopped

¼ cup raw sunflower seeds

Poppy seed dressing

Croutons and chopped green onions (Optional)


Directions: Mix first 3 ingredients in medium salad bowl. Sprinkle with sunflower seeds. Add dressing and top with croutons and onions, if desired.


Salmon Pita Chips with Garlic Chives

TLG garlic chives

Philadelphia Cream Cheese

Pita chips

Smoked salmon (thin sliced)


Directions: Spread cream cheese on pita chips. Layer Garlic chives on cream cheese and top with smoked salmon.


Baked Potato Topping

2.5 oz. TLG broccoli microgreens

5 oz. TLG garlic chives

8 oz. sour cream

Shredded cheddar cheese


Directions: Mix all ingredients except garlic chives and refrigerate for 4 hrs. Top baked potato with mix and generously sprinkle with garlic chives.



TLG arugula microgreens

TLG radish microgreens

Pizza of your choice (Homemade or Frozen)

Fresh mozzarella cheese


Directions: Top pizza with slices of fresh mozzarella cheese. Bake pizza as directed. Remove from oven and sprinkle with TLG arugula and/or radish microgreens (Use both for a more intense flavor).


TLG Steak Sauce

TLG arugula microgreens, chopped

TLG radish microgreens, chopped

Blue cheese

Butter, softened

Salt & pepper, to taste


Directions: Mix all of the ingredients together. Top cooked meat with TLG Sauce.


Blueberry-Raspberry Smoothie

¼ cup TLG alfalfa

1 cup frozen blueberries

1 cup frozen raspberries

I tsp. vanilla extract

1 cup any milk or other liquid

1 tbs. honey or agave

For an extra nutrition add 1 shot TLG wheatgrass juice


Directions: Process all ingredients in blender or nutri-bullet


Tropical Smoothie

¼ cup TLG alfalfa

1 cup pineapple

1 cup mango or papya

1 cup strawberries

1 banana

1 kiwi

1 cup liquid of your choice (coconut milk, pineapple juice or orange juice)

1 cup ice if using fresh fruit, if frozen ice is not needed

1 Tbs. honey or agave

For added nutrition add 1 shot TLG wheatgrass juice


Directions: Process all ingredients in blender or nutri-bullet.


California Rolls

2 cups TLG alfalfa microgreens

2 nori sheets

2 tsp. mellow white miso

½ ripe avocado thinly sliced

¼ cucumber, seeded and cut lengthwise into strips

¼ cup grated carrot

¼ cup red bell pepper, cut lengthwise into thin strips

Tamari for dipping


Directions: Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edges of the nori closest to you, layer half of the sprouts, avocado, cucumber, carrot and bell pepper. To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeeze it with the mat; then lift the mat and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seam of the roll. Cut the roll in 6 pieces with a serrated knife. Fill, roll, and slice the other sheet of nori the same way. Arrange on a plate and serve immediately, with a small bowl of tamari for dipping, if desired.

From: Raw Food Recipes



Cream of Broccoli Soup

5 oz. TLG Microgreen broccoli

2 Tbs. avocado oil

¾ cup heavy cream

1 medium onion, chopped

1 carrot, chopped

1 celery stock, chopped

1 potato, peeled and chopped

4 cups chicken stock



Thyme or nutmeg to taste


Directions: In a large pot sauté onion, carrot & celery in avocado oil until tender over medium high heat. Add potato, chicken stock, salt and pepper to taste. Simmer 5 minutes. Add broccoli and continue simmering until potato is tender.

Puree in blender or food processor. Return to pot and add cream, heat to simmer. Garnish with nutmeg or thyme, ½ teaspoon butter and micro-green broccoli. Serve with pita chips. Enjoy!











Leave a Reply