• 4 organic sprouted corn tortillas
  • 1 cup organic goat jack cheese, shredded (or substitute raw cashew cheese)
  • 8 fresh squash blossoms
  • ¼ cup cooked organic black beans
  • ¼ ounce spicy micro greens
  • 1 lime, quartered
  • Mild pico de gallo salsa


  1. Divide the cheese among the four tortillas and spread ¼ of the black beans on the cheese.
  2. Top each tortilla with two full squash blossoms and place over medium heat on the grill or in a lightly oiled frying pan.
  3. Heat quesadillas until cheese is melted.
  4. Fold in half and turn over for 30 seconds.
  5. Serve with fresh pico de gallo salsa. Top with sprouted
    micro greens, then sprinkle fresh-squeezed lime juice.

Makes: Four servings | Total Time: 10 minutes

recipe_dianeAbout the Chef

Name of Chef: Diane Haworth
Family: Fiance – Michael Varbaek
Community: Rancho Santa Fe
Hobbies: Longevity research, travel, cycling, paddling
Favorite Local Activity: Spending Sundays at Rancho Santa Fe Farmers Market!
About the Recipe: This is a quick and easy recipe I love to make us for lunch or for a light supper.
About the Chef: I was born in San Diego and attended USD before traveling to over 60 countries and continuing my graduate education back in the U.S. with Cornell University and the Living Light Culinary Arts Institute. I am now the co-owner of the Rancho Santa Fe Farmers Market, a longevity researcher, nutritional and motivational speaker, and documentary filmmaker. My passion is really in creating recipes from locally sourced seasonal foods, more often than not from our own property, and then sharing them with friends and family. I am a certified culinary arts chef who specializes in raw food and plant-based food preparation. My fiance Michael and I are certified producers who grow over 50 varieties of fruit, nuts, vegetables, and greens on our property.

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