Oct 22, 2019
Made for Sizzle SWFL First Bite Restaurant Week Event at FGCU, 3 Cheese Balls Brûlée (Marscapone, Goat and Cream cheese) with Micro Amaranth, Arugula, on a Butternut squash puree with Beet juice drizzle. Gluten free, organic, and Keto friendly without the brown sugar/coffee dust. #swflsizzle #chefsofswfl #livingmicrogreens #DiscoverWhatLivingCanDo #plantbasedliving #floridamicrogreens #swflsizzleweek #foodideagroup #H2Only #HempGrown #microgreensfarm #swfl (at Florida Gulf Coast University) https://www.instagram.com/p/B356ONPAdVm/?igshid=w53uxdfedcke
