Combine in blender: Coconut or almond milk, yogurt, vanilla extract, peanut butter, orange juice, ice cubes, avocado, and sunflower microgreens in random proportions to suite your taste. Blend until well mixed and consume immediately.
You can also prepare smoothie ice cubes ahead of time by blending orange juice, vanilla extract, and sunflower microgreens, then freezing in ice cube trays.
Combine chopped tomatoes, sunflower microgreens, basil, avocado, and mozzarella and drizzle balsamic vinegar over top. Salt and pepper to taste. Toss and serve immediately as basil and avocado do not last in fridge.
Chop up chicken breast and cook in frying pan combined with salt and pepper. Add chopped carrot, then onion a few minutes later, then mushroom a few minutes later, followed by chopped garlic and pea shoots for the last few minutes of stir frying. Serve with a splash of soy sauce.
Heat non-stick skillet and cover with oil or butter. Add 2 eggs and cook until mostly set. Carefully flip and top with your favorite cheese, fresh spinach, salt and pepper and radish mix microgreens. Optionally top with salsa and sour cream. Enjoy!
Bake sweet potato in oven or microwave. Top with drained, rinsed, and warmed black or pinto beans, shredded cheddar cheese, and sour cream. Top with whole radish mix microgreens and salt and pepper.
Drain and rinse 1-2 cans of canelli beans and combined with desired portions of chopped pea shoots, red onion, grated parmesan. Add heavy drizzle of olive oil and red wine vinegar, juice of ¼ to ½ lemon. Salt and pepper to taste. Top with garlic croutons.