Roots in VA

Ingredients

• 1 slice sourdough toast
• ½ ripe avocado
• 1 handful pea shoot microgreens
• Squeeze of lemon, sea salt, red pepper flakes

Method

1. Toast bread. Mash avocado with lemon and salt.
2. Spread onto toast, top with pea shoots.
3. Finish with red pepper flakes and olive oil.

Ingredients

• 4 corn tortillas, cooked protein or black beans
• ½ cup radish microgreens, ¼ cup diced mango
• Lime juice, cilantro, sour cream

Method

1. Warm tortillas. Layer protein and mango.
2. Top generously with radish microgreens and lime juice.

Ingredients

• 1 cup cooked quinoa, roasted chickpeas
• Handful each broccoli and mustard microgreens
• ½ avocado, tahini dressing

Method

1. Build bowl: grain base, protein, avocado.
2. Top with both microgreens, drizzle tahini dressing.

Ingredients

• Frozen banana + mango blended thick
• Granola, berries, coconut flakes
• 1 tbsp each flax and chia microgreens

Method

1. Blend frozen fruit until thick and creamy.
2. Add toppings, scatter microgreens last.

Method

1. Heat water to 195°F — just below boiling.
2. Steep tea bag for 5–7 minutes.
3. Add honey to taste and a slice of lemon.

Method

1. Boil tea bag in 1.5 cups water for 5 minutes.
2. Strain and add raw honey if desired.
3. Sip slowly after meals.

Method

1. Brew 3 bags in 2 cups hot water for 8 minutes.
2. Add honey, then 2 cups cold water.
3. Refrigerate 1 hour, serve over ice with lemon.

Ingredients

• 2 cups methi leaves, 3 garlic cloves sliced
• 1 tbsp ghee, ¼ tsp turmeric, salt, lemon

Method

1. Sauté garlic in ghee until golden. Add turmeric.
2. Add methi, sauté 3–4 minutes. Season with salt and lemon.

Ingredients

• 2 cups purslane, 1 cup cherry tomatoes halved
• ¼ red onion, olive oil, red wine vinegar, oregano

Method

1. Combine purslane, tomatoes, and onion.
2. Dress with olive oil, vinegar, salt, and oregano. Serve immediately.

Ingredients

• 3 cups amaranth leaves, 2 garlic cloves, coconut oil
• Dried red chili, salt, lime

Method

1. Sauté garlic and chili in oil 30 seconds.
2. Add amaranth, stir-fry 3–4 minutes. Season with salt and lime.

Ingredients

• 2 cups radish greens, ¼ cup walnuts, 2 garlic cloves
• ¼ cup parmesan, ⅓ cup olive oil, lemon, salt

Method

1. Blend all except oil until roughly chopped.
2. Drizzle in oil while blending. Season with lemon and salt.

Ingredients

• ¼ cup flaky sea salt, 1 tbsp dried mint
• 1 tsp dried anise hyssop, zest of ½ lemon

Method

1. Air-dry lemon zest 30 min. Combine all ingredients.
2. Store in airtight glass jar. Use as finishing salt.

Ingredients

• ¼ cup fine sea salt, ½ tsp ground carom
• ½ tsp ground ginger, ¼ tsp black pepper

Method

1. Toast carom seeds, grind finely.
2. Mix all ingredients. Store in airtight jar.