Microgreens recipe

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woman holding microgreen salad

Sherie Friedlander, Nutrition Consultant, discusses How To Eat Microgreens and their Nutritional Benefits! Microgreens are the tiniest little sprouts of your favorite vegetables and are absolute nutrient powerhouses! Learn why and how to eat microgreens to take advantage of these nutritional benefits yourself.

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a salad with carrots, lettuce and other vegetables

Photo by Michael Piazza / Styling by Catrine Kelty The bright orange carrots and the dark green microgreen leaves make for a festive cold-weather salad. Add a delicious reduced-fat dressing made with freshly squeezed orange juice and you have a satisfying and cooling salad full of vitamins, crunch

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a blue bowl filled with pasta and sprouts

Serves 4 people INGREDIENTS Pasta Juice of one lemon Zest of one lemon 1 tablespoon of garlic 2 tablespoons of butter 2-3 handfuls of Broccoli microgreens Salt, pepper & olive oil Parmeson INSTRUCTIONS Cook spaghetti or prepare zucchini noodles. Sauté on a low heat the

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a woman holding two glasses filled with green smoothie and the words, 7 delicious microgreen smoothie recipes - rectangle

Imagine, that you would need to eat only one handful of microgreens and it would be like you ate one whole mature red cabbage? Well, it is like this. With tiny, little veggies, called microgreens. Also known as a superfood, microgreens have spread all around the globe, and hopefully you are also the one who is enthusiastic about microgreens and its recipes.

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two hands holding chopsticks over a salad with lettuce, tomatoes and radishes

Ever wondered if microgreens could add that extra flavor and crunch to your salads? Well, you're in good company. Join us as we delve into the world of microgreens, exploring not only their nutritional benefits but also their culinary potential. Can you eat microgreens as a salad? Let's find out!

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a jar filled with green pesto on top of a white table next to basil leaves

This super healthy broccoli microgreen pesto is our nutritious and refreshing twist on the classic Italian pesto. Pair fresh basil and the nutrient-packed peppery goodness of broccoli microgreens with rich macadamia nuts, sharp Parmigiano Reggiano, and zesty lemon for a unique flavor profile.

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a bowl filled with cucumbers, radishes and chickpeas

About two years ago in January of 2016 I moved from Los Angeles to Phoenix. To this day quitting my big girl corporate job to open a cute little cafe was one of the riskiest and scariest things I have ever done. Before the move I had a lot of preconcieved notions that the restaurants were all going to suck, there wasn't going to be organic food anywhere and the farmers markets would surely be sub-par. I was mostly wrong about everything. There really were some good restaurants, but very few…

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