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SUNFLOWER MICROGREEN
Here are some recipe ideas for incorporating Sunflower microgreens into your diet:
- Goat Cheese Salad: Toss mixed greens with crumbled goat cheese, dried cranberries, and sunflower microgreens. Dress with a vinaigrette made with olive oil, apple cider vinegar, and honey.
- Hummus Wrap: Fill a whole wheat tortilla with hummus, sliced cucumbers, shredded carrots, and sunflower microgreens. Roll up tightly and slice into bite-sized pieces.
- Smoothie Bowl: Blend frozen berries, almond milk, and sunflower microgreens in a blender until smooth. Top with sliced banana, chia seeds, and granola.
1. Sunflower Microgreen Salad:
Ingredients:
- 2 cups mixed greens
- 1/2 cup Sunflower microgreens
- 1/4 cup chopped cucumber
- 1/4 cup cherry tomatoes
- 2 tablespoons balsamic vinaigrette
Instructions:
- In a large bowl, combine the mixed greens, Sunflower microgreens, chopped cucumber, and cherry tomatoes.
- Drizzle with balsamic vinaigrette and toss to coat.
- Serve chilled.
2. Sunflower Microgreen Pesto:
Ingredients:
- 2 cups Sunflower microgreens
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nutsd
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- In a food processor, pulse the Sunflower microgreens, Parmesan cheese, pine nuts, and garlic until finely chopped.
- With the motor running, slowly pour in the olive oil until the pesto is smooth.
- Season with salt and pepper to taste.
- Serve with pasta, on toast, or as a dip.
3. Sunflower Microgreen and Avocado Toast:
Ingredients:
- 2 slices of bread
- 1 ripe avocado, mashed
- 1/4 cup Sunflower microgreens
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Toast the bread until golden brown.
- Spread the mashed avocado onto the toast.
- Top with Sunflower microgreens and red pepper flakes.
- Season with salt and pepper to taste.
- Serve immediately.