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
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
Salt & pepper, to taste
Directions: Mix all of the ingredients together. Top cooked meat with TLG Sauce.
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
¼ cup TLG alfalfa
1 cup pineapple
1 cup mango or papya
1 cup strawberries
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.
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!