Kale-ifornia™ Smoothie

1/2 cup mixed frozen berries
1/2 cup frozen banana
1/2 cup fresh spinach
1 cup Almond Milk
1 TBSP. Coconut Oil (it is extremely important to always have some source of healthy fat when making a smoothie, this fat allows your body to absorb all the vitamins, minerals, and phytonutrients present in the fruits and vegetables)
1 handful of Kale-ifornia™ Micro Greens


Simply add all frozen ingredients & coconut oil into blender. Add almond milk in slowly. Depending on how thick you prefer your smoothie add more or less almond milk.

Asian Zest Stir Fry

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons ginger, minced
1 cup chicken broth
3 tablespoons soy sauce (Use Tamari if Gluten Free)
2 cups veggies (carrots, sugar snap peas, & bell peppers)
2 teaspoons cornstarch
toasted sesame seeds (optional)
4 servings of brown rice
1/4 cup Asian Zest Micro Greens


Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Sautee 5 to 6 minutes or until chicken is brown. Add 3/4 cup of the broth and the soy sauce. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened. Serve on top of rice, and garnish with toasted sesame seeds and a big bunch of Micro Broccoli.

Gluten Free Pizza with ABC Micro Greens

2 packed cups Blanched Almond Flour
1 cup Arrowroot or Tapioca Starch (Potato Starch will work too).
1 1/2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Garlic Powder (optional)
3 Large Eggs
1/2 Cup Milk (Any variety- dairy or nondairy)
1 Tbs Oil or Melted Butter
1 Tbs Whole Psyllium Husk
1/2 Tsp. Vinegar or Lemon Juice.
Toppings of choice: tomatoes, artichokes, spinach, peppers, cheese etc.
ABC Micro Greens


Preheat oven to 425 degrees. Place a sheet of parchment on either an 8 inch round pizza pan or a small square or rectangular cookie sheet. Lightly oil the parchment and set aside.

In a large bowl whisk together the almond flour, arrowroot, baking powder, salt and garlic powder. In a second smaller bowl whisk together the eggs, milk, psyllium husk and vinegar. Add the liquid mixture to the dry and mix until well incorporated.

Pour the wet batter onto the prepared parchment and oil a spatula. Using the oiled spatula spread the dough into the shape you would like. If you like, make the edges taller. Re-oil the spatula as often as needed to prevent the dough from sticking to it.
Place the crust into the oven and partially bake for 15 minutes. Remove from oven, place desired toppings on and then bake again for 15-25 minutes depending how well done you would like your pizza.
Place 1 cup of micro greens on top and serve.
Notes: The psyllium can also be replaced with Flax Meal.

Hot Mama’ Cornbread Stuffing

1 cup (2 sticks) unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
18 ounces fresh anaheim chiles (about 6 large), chopped
18 ounces fresh poblano chiles, chopped
4 to 6 fresh jalapeños
1 1/2 tablespoons ground chiles
2 teaspoons coarse kosher salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon fresh oregano, roughly chopped
3/4 teaspoon ground cumin
1 cup Hot Mama’ Micro Greens
one 13×9 inch cornbread cut into 1 inch cubes, preferably a day old (this is about 8 cups)
6 ounces monterey jack cheese, cut into 1/4 inch cubes
4 large eggs
1 cup low sodium chicken broth


Preheat oven to 375F. Butter a 15 x 10 baking dish and set aside. Melt the butter in large skillet over medium heat.

Add onions and garlic and sauté until translucent and tender (about 5 minutes). Add the fresh chiles and sauté until they begin to soften (about 12 to 14 minutes). Stir in ground chiles, salt, pepper, oregano, and cumin. Transfer the mixture into a large bowl to cool. Once cool, stir in the Hot Mama’ micro greens. You can stick it in the fridge to speed up the cooling process.

Add the cornbread to the chili mixture and toss gently. Toss in the cheese. Whisk the eggs and broth together, then pour over stuffing and toss gently to moisten. Transfer stuffing to the buttered dish.Cover dish with buttered foil, buttered side down. Bake the stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden, about 30 minutes longer.

The concept behind our High-Density Vertical Growing System has garnered considerable attention as an answer for many of the food issues facing the 21st century.

Because our produce is grown locally it saves on delivery costs and allows a much fresher product to go to market.