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“Let food be thy medicine”

Hippocrates

Microgreens are very versatile and can be combined to make filling and delicious meals and smoothies.

Try these easy recipes and find more ways to enjoy eating and drinking your microgreens :)!

Tutti Fruitti Sunflower Smoothie

INGREDIENTS

  • 50g of sunflower shoots or mung bean shoots
  • 2dl raspberries
  • 2dl orange juice
  • 1 banana, peeled and frozen
  • 1 tbsp honey

INSTRUCTIONS

Blend everything until you have a smooth texture. Pour the smoothie into glasses and garnish with a sunflower or mung bean shoot


Microgreen Pesto

INGREDIENTS

  • 2 cups of microgreens (I use sunflowers and pea shoots)
  • 1 cup of microgreen basil
  • 1 clove of garlic
  • 1/4 cup pine nuts (sub. cashew or walnuts)
  • 15ml lemon juice
  • 1/2 cup of olive oil
  • salt, pepper

INSTRUCTIONS

  1. In a food processor or blender add all ingredients except the microgreens. Instead gradually add microgreens as you blend.
  2. Adjust flavors as necessary
  3. Enjoy immediately or store in an airtight container for up to 10 days

OPTIONAL

  • substitute pine nuts for walnuts or cashew nuts
  • add 1/3 cup of parmesan cheese
  • Other microgreens that work well are spinach or kale


Sushi rolls with Quinoa and Wasabi Mayo

Make fresh sushi with sprouted quinoa and microgreens

Serves 4

INGREDIENTS

  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tbsp sugar
  • 300g sprouted white quinoa
  • 1/2 cucumber
  • 2 avocadoes
  • 2tbsp pickled ginger
  • 8 sushi sheets
  • 1/2 tsp salt

INSTRUCTIONS

  1. Mix the rice vinegar, sugar, and salt and let sit for about 5 minutes or until the sugar has dissolved. Add in the quinoa sprouts.
  2. Mixed microgreens – Micro mustards, radish, peas

Wasabi Mayo

  • 2dl mayonnaise with 1 – 2 tsp of wasabi powder & 1 tsp of soy sauce

PREPARE SUSHI ROLL

  1. Cut the cucumber in half-length wise, and cut the halves into approximately 15cm long sticks, slightly less than 1/2cm thick. Cut the avocadoes in half and remove the pits. Scoop  out the avocado flesh and slice it lengthwise. Cut the pickled ginger into smaller pieces.
  2. Place a thin kitchen towel or bamboo mat on the kitchen counter. Put a sushi sheet in the middle, glossy side down.
  3. Spread the quinoa sprouts evenly over the sushi sheet, but leave 1-2 cm empty along the upper edge of the sheet so you can close the roll.
  4. Please the cucumber sticks, avocado, pickled ginger, and a few microgreens in a line about 2 cm in from the edge nearest to you.
  5. Carefully, but as tightly as you can roll up  the sushi sheet. Make sure the filling doesn’t get pushed out forward. Roll the sheet until you’ve almost reached the upper edge. Press the roll together and hold it like this for a bit. Moisten the upper edge of the sheet with water and finish rolling the sushi all together. Repeat with the remaining.
  6. Cut the rolls into approximately 2 cm thick slices.

Add a dollop of wasabi mayo on each slice and garnish with more microgreens.


Tom

Tom

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