Stewart's Microgreen Recipes 

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.

Chef and Author: Scott Stewart  

1- 4oz Salmon Fillet

½ – 2 Tbs Butter

½ tsp Pepper

1/2 Tsp Salt

1 Tbs Minced Garlic

Healthy handful of radish sprouts 

Directions:

Mix 1 Tbs butter, salt and pepper together.

Spread on Salmon.

Grill Skin Side down till crispy.

Finish Salmon in broiler till golden.

Spread remaining butter mix.

Set Radish microgreens on serving plate and place Salmon on top.

Serve with a smile.

One tortilla, any kind you fancy 

½ – 2 T hummus

½ C spring mix 1 carrot, shaved

Healthy handful of radish sprouts 

 Feta cheese crumbles

Directions:

Spread tortilla with hummus.

Combine veggies in a bowl and arrange on tortilla.

Top with some feta crumbles and wrap up well.

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.