Category: Recipes

Posted on by — Leave a comment

Mizuna Smoothie (Serves 2)

Method:

  1. Make the hemp milk by combining the hemp seeds and water in a high-speed blender and process for 30 seconds.
  2. Add frozen fruit and greens to hemp milk in the blender. Use tamper if necessary to help process the ingredients again on high for about 1 minute.
  3. Add cacao powder, maca powder, flax meal, dates, prunes, and chia seeds to the blender.
  4. Process one final time for 1-2 minutes or until completely blended. Serve cold.

Ingredients:

  • 1/4 cup hemp seeds
  • 4 cups cold water
  • 1 frozen banana
  • 1 cup frozen peaches
  • 1 cup frozen blackberries
  • 1/2 cup frozen mango
  • 1 cup mizuna microgreens
  • 3 Tbsp. cacao powder
  • 1 Tbsp. maca powder
  • 1 tsp. vanilla extract
  • 2 Tbsp. flax meal
  • 4 dates
  • 6 prunes
  • 1 Tbsp. chia seeds
Posted on by — Leave a comment

Spicy Clementine Beef Stir-Fry with Micro Broccoli

Method:

  1. In a medium-sized bowl, combine the lite soy sauce and cornstarch. Add beef strips and mix well. Cover and let stand for 30 minutes in the refrigerator.
  2. To make the sauce, whisk the sherry, hoisin, honey, chili sauce, red pepper flakes (if using), soy sauce, clementine juice, and the zest of one clementine until completely combined. Set aside.
  3. In large pan or wok, heat oil on high and brown beef in small batches, making sure not to crowd the pan. Using a slotted spoon, transfer the beef to a platter. Set aside.
  4. Add more oil in the pan, if necessary. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the sauce mixture and cook until reduced and thickened, about 5-7 minutes. Add all the beef back into the pan and cook for about 1 minute. Add micro broccoli, spinach (or other vegetables) and cook just until micro brocolli is incorporated and beef is heated through. Season with freshly cracked black pepper.
  5. Garnish with more clementine zest and sesame seeds. Serve immediately with steamed rice.

Ingredients:

  • 3 Tbsp. lite soy sauce
  • 1 Tbsp. cornstarch
  • 700g tri-tip, skirt or flank steak, cut in thin strips
  • 2 Tbsp. Shaoxing Rice Wine (dry sherry or white wine are good substitutes)
  • 2 Tbsp. hoisin sauce
  • 1 1/2 to 2 Tbsp. honey (I added 2 tablespoons)
  • 1 Tbsp. Sriracha chili sauce, or more
  • red pepper flakes, to taste (optional)
  • 3 Tbsp. lite soy sauce
  • 1/3 cup freshly squeezed clementine juice (tangerines and navel oranges are good substitutes)
  • 2 oranges, for zest
  • 3 to 4 Tbsp. vegetable oil, as needed
  • 3 cloves garlic, finely minced
  • 2 Tbsp. fresh ginger, finely minced
  • 200g baby spinach (broccoli, snap peas, bell peppers, bok choy green onions or other vegetables may be added to or substituted for spinach)
  • 1 cup of micro broccoli
  • freshly ground black pepper, to taste
  • 2 Tbsp. toasted sesame seeds
Posted on by — Leave a comment

Broccoli salsa

Method:

  1. Roughly chop the broccoli and combine them with all other ingredients in a medium bowl. Mix well and season with sea salt to taste.
  2. Serve atop grilled fish or chicken, as a dip for chips, or with beans and rice for a vegan meal.

Ingredients:

  • 2 cups broccoli microgreens
  • 2 cups chopped tomato
  • Juice of 1 lime
  • ¼ cup minced fresh cilantro leaves
  • ¼ cup finely minced red onion
  • ½ seeded, chopped jalapeño
  • Sea salt to taste
Posted on by — Leave a comment

Roasted broccoli microgreen soup (serves 4-6)

Method:

  1. Preheat oven to 220 C and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 20 minutes, stirring once.
  2. Place broth, roasted vegetables, broccoli microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.
  3. Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.

Ingredients:

  • 1 head broccoli, cut into small florets
  • 1 large yellow onion, sliced into 2.5 cm wedges
  • 4 whole garlic cloves, peeled
  • 1 Tbsp. grapeseed oil
  • 1/4 tsp. salt
  • 4 cups vegetable broth, preferably salt free
  • 1 cups broccoli microgreens
  • 125ml feta cheese, chopped plus more for garnish
  • 1 cup cooked or canned navy (haricot) beans
  • Juice of 1/2 lemon
  • 1/2 tsp. chili powder (optional)
  • 3 Tbsp. unsalted roasted sunflower seeds
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. mixed microgreens for garnish
Posted on by — Leave a comment

Pasta with mushrooms in mustard sauce (serves 3)

Method:

  1. Sauté the mushrooms: Add oil to a large skillet to make a thin coat over the entire bottom of the skillet. Heat oil over medium-high heat until it shimmers. Add 1/2 of your mushrooms and arrange in a single layer (they should all lay flat with a bit of space in between.) Allow to cook until the underside is nice and golden. Flip over and brown the other side. Once golden brown on both sides, remove mushrooms to a bowl and repeat with remainder of the mushrooms.
  2. Meanwhile, bring a large pot of water to boil for your pasta. When water is boiling, salt well and add pasta. Cook according to cooking instructions.
  3. When all mushrooms are browned and as pasta boils, wipe out your skillet and return all the mushrooms to the pan. Re-heat over medium heat until warmed through. Add wine and allow to simmer until wine reduces by half. Add grainy mustard and dried tarragon or thyme. Stir well to combine. Reduce heat to medium-low. Add the cream, half of the grated Parmesan, a bit of salt and freshly ground pepper and stir well to combine (pasta should be just about cooked by now. If not, remove pan from heat until pasta is ready).
  4. Remove/reserve 1 cup of pasta boiling water from pot then drain pasta and add to skillet with mushrooms and sauce. Add about 1/3 of a cup of the reserved pasta water. Over medium heat, cook, tossing the pasta in the sauce, until the sauce thickens slightly and coats the pasta. Add more pasta water if necessary. Add the black mustard microgreens and toss with pasta.
  5. Remove pasta to serving plates or bowls. Serve garnished with the additional grated parmesan, parsley and a finishing sprinkling of salt and freshly ground pepper as needed.

Ingredients:

  • 500g mixed mushrooms (such as Crimini, Shiitake or Button)
  • 1 Tbsp. olive oil for pan frying
  • 120 ml white wine
  • 2 tsp. whole mustard
  • ½ cup black mustard microgreens
  • 5g dried tarragon (or 2 tsp. fresh chopped or 1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves)
  • 100ml heavy cream
  • Salt and freshly ground pepper
  • Tagliatelle or similar pasta enough for 2-3 servings
  • 50 g Freshly grated Grana Padano or Parmesan cheese
  • Pinch of Fresh parsley microgreens/ leaves for garnish
Posted on by — Leave a comment

Black mustard microgreen pesto

Method:

  1. Place microgreens, garlic, pine nuts, and lemon juice in a food processor and pulse a few times to chop and blend well.
  2. Add the Parmesan and slowly add the olive oil while pulsing to reach the consistency you desire. Add oil to your liking. Taste and add a pinch of salt if needed.

Ingredients

  • 2 cups black mustard micro-greens
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. pine nuts
  • 2–3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh-squeezed lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • pinch of sea salt
Posted on by — Leave a comment

Egg, Avocado and Black Mustard Salad Sandwiches (serves 6)

Method:

  1. Mix together the mayonnaise, celery, green onions, fresh herbs, capers, lemon zest & mustard.
  2. Finely chop the peeled eggs. Add to the mayonnaise mixture & gently fold in.
  3. Add the diced avocado & gently fold in.  Season with salt & pepper to taste.
  4. Spread a little mayonnaise or mustard over slices of bread or bruschetta. Layer the sliced tomatoes & radishes on top.
  5. Top with a generous amount of egg salad & a mound of mustard microgreens. Serve open-faced or topped with second slice of bread. Enjoy!

Ingredients:

  • 8 large free range eggs, hard-boiled, cooled & peeled
  • ½ cup mayonnaise
  • 2 small stalks celery, finely chopped
  • 2 green onions, finely chopped
  • 1-2 cups black mustard microgreens
  • ½ cup chopped mix of parsley, dill, tarragon, basil & cilantro
  • 1tsp. Dijon mustard
  • 1-2 Tbsp. capers
  • 1tsp. lemon zest
  • 1 avocado, diced
  • 1-2 sliced radishes
  • 1-2 sliced tomatoes
  • Salt & freshly ground black pepper to taste
  • Whole grain bread or bruschetta
Posted on by — Leave a comment

Tomato and black basil salad (serves 2-4)

Method:

  1. Add the red onion to a bowl, then the tomatoes. Add a little salt and pepper. Leave for 10 minutes to allow the tomatoes to release some of their juices, and the onion to soften a little.
  2. Add the lemon juice, olive oil and basil. Fold gently a couple of times to mix. Serve immediately.

Ingredients:

  • ½ red onion, peeled and finely chopped
  • 500 g mixed tomatoes, the best you can find, cut into different sized and shaped pieces
  • juice of 1 lemon
  • 4 Tbsp. extra virgin olive oil
  • 1 cup purple basil microgreens
  • salt and pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

Posted on by — Leave a comment

Purple Basil Pesto

Method:

  1. Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor.
  2. Blend continuously until the ingredients start to breakdown. If you prefer a coarser pesto, use the pulse setting.
  3. Stream in the olive oil and allow the ingredients to emulsify with the oil.
  4. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.

Ingredients:

  • 3 cups fresh black basil microgreens
  • 1/3 cup grated parmesan cheese (freshly grated is best)
  • 2 tsp. (2 cloves) minced garlic
  • 1 tsp.lemon zest
  • 1/4 cup toasted pine nuts
  • 2 tsp. lemon juice
  • 1/2 cup olive oil
  • OPTIONAL: pinch of red pepper flakes

STORING: Store the pesto in a small container (where the pesto fits all the way to the top and press to reduce air pockets. Homemade pesto can be stored in the refrigerator for up to 1 week.

You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.

Can be substituted into any recipe calling for green basil microgreens for a burst of colour

Posted on by — Leave a comment

End of summer salad (serves 2)

Method:

  1. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, pomegranate and a pinch of salt. Place in refrigerator until ready to serve.
  2. Trim ends off of asparagus (approx 3-5cm off to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1cm pieces.
  3. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing, toss well and serve immediately!

Ingredients:

  • 1 1/2 cups mixed microgreens (sorrel, mizuna, alfalfa, black mustard)
  • 1 cup black basil microgreens
  • 1 cup blackberries (ripe and sweet!)
  • 2 Tbsp. pine nuts
  • 1 ear red corn, cut off the cob
  • 1/2 bunch white asparagus
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 clove of garlic, pressed
  • 1 cup pomegranate seeds
  • 1 1/2 Tbsp. of mint, finely chopped
  • sea salt
  • black pepper

Can be substituted into any recipe calling for green basil microgreens for a burst of colour