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Wheatgrass Juice (Serves 2)

Method:

  1. Take ½ cup of freshly cut wheatgrass. Add 2-3 cups of water and blend at high speed in a fruit or vegetable blender for at least one minute.
  2. The pulp will float to the top. Strain this juice and add some fresh lemon juice. Lemon gives a fresh, tangy flavor to the juice.
  3. Drink right after you make it

TIP: you can add orange juice to give it a tangy flavor as well!

Ingredients:

  • ½ cup of fresh wheatgrass
  • 2-3 cups water
  • Juice of half a lemon
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Apple, Ginger, Wheatgrass Smoothie (Serves 1)

Method:

  1. Add all ingredients to your smoothie maker or blender and blitz to combine. Do give it a little while, to make sure the oats and fruit skin are completely blended in.
  2. Serve over ice and enjoy!

Ingredients:

  • 1/4 cup or 25g oats
  • 1 apple
  • 1 pear
  • ½ cup wheatgrass
  • 1 handful (35g) spinach
  • 200ml water (for a thick smoothie, 300ml for a thinner one)
  • ice to serve
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Sesame beef and tatsoi stir-fry

Method:

  1. Combine marinade ingredients in bowl and add flank steak.  Set aside for 15 minutes.
  2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat.  Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides.  Depending on the size of your pan, you may need to do this in batches.  Remove steak to plate.
  3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook, stirring often - every 2-3 minutes.
  4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes.  Add steak and sauce to skillet, stirring to combine.  Sauce will thicken.
  5. Stir in raw tatsoi microgreens and cooked ramen noodles, and serve!

Ingredients:

BEEF MARINADE

  • 2 tsp minced garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1/2 tsp Chinese 5 spice
  • 1/4 tsp black pepper

STIR FRY

  • 1/2  Kg flank steak, thinly sliced
  • 1 cup tatsoi microgreens
  • 1 cup snow peas, sliced in half across
  • 1/2 cup sliced carrots
  • 8 green onions, sliced
  • 1/4 cup beef broth
  • 2 Tbsp reduced sodium soy sauce
  • 1-2 Tbsp honey or light brown sugar
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes
  • 2 Tbsp vegetable oil (for cooking)
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Tatsoi Saag Paneer

Method:

  1. In a medium non-stick pan, heat 1 Tbsp. olive oil. Add tofu, and cook until outer edges are browned and crispy, stirring several times with a spatula. Set aside.
  2. Heat remaining 1 1/2 Tbsp. oil in a large wok over medium-high heat. Add garlic, pepper, ginger, onion, and season with salt. Sauté until onions are translucent. Stir in spices and tomatoes, and cook for another 10 minutes until spices become fragrant.
  3. Add boiling water and tatsoi. Cook for 2minutes. Transfer half of the mixture to a blender, and puree until smooth. Return to the pan. Add tofu. Adjust salt to taste, if needed. Serve over rice, and add a spoonful of yogurt or raita on top.

Ingredients:

  • Olive oil
  • 500g extra firm tofu, pressed between two plates
  • 4 cloves garlic, minced
  • 1/4 serrano pepper, minced
  • 1 TBsp of ginger, minced
  • 1 med. onion, diced
  • 2 tomatoes, diced
  • 2 tsp. coriander
  • 1/2 tsp. garam-masala
  • 1 tsp. cumin
  • 1/4 tsp. turmeric
  • Cinnamon, pinch
  • 1/2 Tbsp. sugar
  • Salt, to taste
  • 1/2 cup of water
  • 500g tatsoi microgreens
  • 100g heavy cream
  • Raita or yogurt on top
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Pasta with wilted tatsoi in a butter-parmesan cheese

Method:

  1. Prepare the pasta according to the box directions, making sure to leave it al dente as it will cook more in the sauce – take a minute or so off the cooking time.  Reserve a ½ cup or so of the starchy pasta liquid; set aside and drain pasta into a colander.
  2. In a large skillet, add the butter and melt until it seems ready to brown.  Add the pasta: coat with the butter.  Add the tatsoi and toss in the skillet until it begins to wilt.  Add the basil, chopped chives, salt and pepper, and ½ cup of Parmigiano Reggiano.  Squeeze half a lemon over all.
  3. Serve with freshly grated Parmigiano Reggiano and remaining lemon.

Ingredients:

  • 16 ounces dried pasta (pasta that has ridges or holes work best)
  • ½ stick of unsalted butter
  • 2 cups tatsoi microgreens
  • 1 cup basil microgreens
  • ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese)
  • kosher salt and coarse ground black pepper
  • 2 tablespoons chopped chives
  • 1 lemon cut in half – slice one of the halves into wedges
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Cauliflower & Sorrel Soup (serves 2)

Method:

  1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
  2. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
  3. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
  4. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

Ingredients:

  • 1 large head cauliflower, stem discarded, florets chopped
  • 1 medium potato, peeled and chopped
  • 1/2 onion, chopped
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 4 cups light chicken stock
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup sorrel microgreens
  • 2 Tbsp. caviar (optional)
  • Sea salt and freshly ground black pepper
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Sorrel & Goat Cheese Quiche

Method:

  1. Preheat oven to 180°C.
  2. Spread goat cheese in the bottom of a pie crust. Cover with chopped sorrel and scallions.
  3. Beat eggs, salt and milk together. Pour over greens.
  4. Sprinkle with parmesan cheese.
  5. Bake for 35 to 40 minutes or until top is golden brown.

Ingredients:

  • 2-3 cups sorrel microgreens
  • A few scallions, chopped
  • 100g goat cheese (or any strong flavored cheese)
  • 3 eggs
  • 1½ cups milk
  • ¼ tsp. salt
  • Parmesan cheese
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Potato, Leek, and Sorrel Pesto Pizza (1 pizza)

Method:

For the sorrel pesto:

  1. Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor.
  2. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed.
  3. Stir in lemon zest, taste and add more salt or pepper, as desired.

 

For the pizza:

  1. Heat oven to 100°C, Drizzle the baking sheet with some olive oil and place it on the rack while oven heats up.
  2. Cut the leeks in half lengthwise and then slice them into 6cm inch thick half circles. Heat 2 Tbsp. of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.
  3. Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to a 30cm rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.
  4. Scatter Pecorino evenly over the dough, leaving a 3cm border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.
  5. Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.

Ingredients:

  • 1 garlic clove
  • 1/3 cup raw sliced almonds
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • kosher salt and Freshly ground black pepper
  • 2 cups (2 ounces) packed sorrel microgreens
  • grated lemon zest
  • 1 medium leek (ends trimmed)
  • 225g baby potatoes sliced paper thin
  • 500g fresh whole wheat pizza dough
  • 1/4 cup finely grated Pecorino Romano cheese
  • 225g whole milk ricotta cheese
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Prosciutto and Rocket Pizza (1 pizza)

Method:

  1. Preheat oven to 250 degrees
  2. Roll out pizza dough to desired thickness on an oven pan
  3. Place pan into oven for 3-4 mins
  4. Spread tomato paste on base, add cheese and onion
  5. Cook pizza until nice and brown on the edges 6-10 mins
  6. Top pizza with rocket, prosciutto and olive oil

Ingredients:

  • 1kg store bought pizza dough (you can make your own)
  • ½ cup tomato paste for base
  • 1 ½ cups mozzarella
  • 3 cups rocket microgreens
  • 1 onion diced
  • 2 Tbsp. olive oil
  • Salt to taste
  • 5-6 slices of prosciutto