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Oven at 350. Grease your glass pie dish. Saute your onion and peppers about 5 minutes then set aside. Whisk your eggs then add baking powder and almond milk. Whisk again. Add remaining ingredients and blend. Pour into your glass pie dish. Arrange cream cheese so it is not all in one spot. Bake for 28 minutes. Take out of oven and allow to rest for 6 minutes. Cut and serve!

Set pan on medium heat and add coconut oil. Whisk your eggs with a splash of water. Pour into hot pan. Wait until the bottom firms up so you can swish it around the pan. Now add salt and pepper and your microgreens. Let it get almost done before flipping to close the omelette. We enjoy ours with fresh sliced tomato and a little hot salsa.

Radish Greens Soup

Bunch of washed radish greens

1 small onion - chopped

2-3 carrots - chopped

1 tablespoon avocado oil

1 cup of chopped cauliflower

3 cups stock or broth

1/2 cup cream

Detroit Red Microgreens

Oil in the pan. Cook up your onions and carrots until they soften. Salt and pepper. Thyme would be nice. Add your cauliflower and radish greens til they are nicely coated with oil. Add your stock. Bring to a boil. Lower temp and let simmer for 30 minutes. Take off heat and let cool a little. Throw it all in the blender. Blend until smooth. Put back in your pot or dutch oven. Add Cream. Heat through then serve with microgreens tossed on top at the end. 

Omelette with Microgreens

Bunch of Daikon Radish Microgreens


salt & pepper

2 teaspoons of coconut oil

Paleo Quiche (crustless)

Bunch of Daikon Radish Microgreens

1 small onion - chopped

1/2 green pepper - chopped

6 eggs

salt & pepper

1 tsp Italian Seasoning

1/4 teaspoon baking powder

1/4 cup Cream Cheese in chunks

1 tbs Coconut oil

1/4 cup almond milk