• 1/4 cup corn oil
  • 2 teaspoons grated fresh ginger
  • 1 pound sushi-grade tuna
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon minced jalapeño
  • 1-1/2 teaspoons wasabi powder
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely chopped scallion
  • 1 -/2 tablespoons lemon juice, plus half a lemon
  • Sea salt and freshly ground pepper
  • 1 tomato — cut into 1/8-inch dice
  • Wasabi mustard microgreens for garnish
  • 20 best-quality potato chips


  1. In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
  2. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice.
  3. Mix gently and season with salt and pepper.
  4. Stand a 1-1/2-inch-tall and 2-1/4-inch-round mold or a biscuit cutter in the center of a salad plate.
  5. Fill the mold with tuna tartare, pressing gently.
  6. Repeat with the remaining tartare.
  7. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato and wasabi mustard micro, the remaining tablespoon of cilantro and a squeeze of lemon juice.
  8. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.


  • 3 large organic eggs
  • 1 cup cottage cheese
  • 2 Tbsp extra-virgin olive oil or camelina oil
  • 1/2 cup garbanzo bean (chickpea) flour
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1 cup chopped pea shoots
  • 3 Tbsp chopped chives


  1. In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt.
  2. Pulse in pea shoots and chives.
  3. Heat lightly greased skillet over medium heat.
  4. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes.
  5. Flip and cook until pancakes are browned on bottom and centers are just cooked through, about 1 minute longer.
  6. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.

1 cup broccoli microgreens
½ cup kimkraut (or comercially prepared beet-based saurkraut)
¼ avocado, sliced into small pieces
1 Tbl salted sunflower seeds
2 Tbl Annie’s Goddess Dressing (would also be good with a simple homemade vinaigrette)
2 Tbl Lemon Hummus

Put microgreens onto a large plate and top with kimkraut, avocado slices, sunflower seeds.
Drizzle with dressing and top with hummus and fresh cracked pepper. Enjoy!