Please note the following:
Please mention each ingredient between <li> and </li>.
Example: 1 spoon sugar, half cup water should be inputted as
<li>1 spoon sugar</li> <li>Half cup water</li>
- Please mention each direction between <li> and </li>
The key for your greens to last longer is to store them efficiently and wisely. Microgreens are no exception. When you’re delving into the world of superfoods, it is a prerequisite that you know how to handle them well.
Undoubtedly, one of the best and simplest ways to store them is to place them between damp pieces of paper towels or a muslin cloth, sealing them in a plastic bag or a container, and refrigerating it. Storing your microgreens the right way should offer you their perks for up to a week.
It is also advised to leave your microgreens in the refrigerator till they are ready to go into your recipe or on your plate. This way, you’ll prevent them drying out or wilting before serving them.
- 1 1/2 liter full-fat milk
- 150 ml fresh cream (optional)
- 60 ml vinegar
- Microgreens (any flavour)
- Heat a non-stick pan. Add milk and bring to a boil.
- Remove the leaves of the microgreens from the stem, roughly chop and add them to the milk. Stir well.
- Add cream, mix well, and bring to a boil once again. Add vinegar and stir till the milk curdles.
- Place a muslin cloth over a strainer. Put the strainer over a large bowl.
- Pour the curdled milk in it, strain, and tie a tight knot.
- Keep a perforated plate on another bowl. Put the muslin cloth with the curdled milk on it, place a heavyweight on top, and set aside for 2 hours or till the liquid strains completely.
- Use as required.
Microgreens on the Toast
- 2 slices toasted multi-grain or gluten-free bread
- 1 ripe organic avocado, pitted, peeled, and sliced
- 1/4 lemon cut into wedges
- 1/2 cup microgreens
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, toasted
- Salt and pepper
- Divide avocado slices evenly and place on top of toast slices.
- Carefully smash the avocado slices using a butter knife.
- Squeeze lemon juice over avocado and sprinkle with salt and pepper.
- Top with microgreens, drizzle with sesame oil, then complete with a sprinkling of sesame seeds.
- 1 green apple
- 2-3 slices of fresh pineapple
- 1 small handful of mint
- 1 handful mix of microgreens & full-sized green of your choice
- A squeeze of fresh lime
- Coconut water (1 cup and add more to your liking)
Place all ingredients in a food blender and blend well until combined.
Greet and Grow Tip: Kale Microgreen goes best with this recipe, but any other microgreen would taste great too.
Kale and Radish microgreen salad
- Kale Micro Greens, Radish Micro Greens
- 1 Small Red Radish, 2 Small Cherry Tomato, 1 Celery Stalk, 1 Carrot, 1 Cucumber, 1 pinch Finely chopped Parsley
- 2 tbsp Aged Balsamic Vinegar
- 1 tbsp Avocado Oil
- 2 tbsp Olive Oil
- 1 tsp Lemon Juice
- 1 pinch White Pepper
- 1 pinch Fine Sea Salt
- For the dressing: Mix together all ingredients in a small bowl using a fork or whisk until you see small little balls of Balsamic Vinegar in the oil.
- Add a 2:1 ratio mixture of Kale and Radish Micro Greens to the plate, using more Kale because Radish has a stronger flavor.
- Finely julienne cut the carrot and cucumber into little sticks of equal size and place on top of the greens.
- Thinly slice the radish, celery, and tomatoes and place around the edges of the greens.
- Add the pinch of parsley to the top of the greens along with the salt. Drizzle the dressing mixture over the top as much as you desire, using a spoon slowly. Lemon for garnish, enjoy!
Hummus wrap with radish shoots
- One tortilla
- Spring mix
- 1 Carrot (Shaved)
- Healthy handful of radish microgreens
- Feta cheese crumbles.
- Spread tortilla with hummus
- Combine veggies in a bowl and arrange on tortilla
- Top with some feta crumbles and wrap up well