Recipes

Dhal With Fenugreek Microgreens

easy simple dhal recipe, indian dhal, how to cook dhal, fenugreek microgreens, how to cook fenugreek, what to use fenugreek microgreens, easy simple dhal recipe, indian dhal, how to cook dhal, fenugreek microgreens, how to cook fenugreek, what to use fenugreek microgreens,

This is a mild dhal recipe best eaten with naan or our all time favourite, prata! Topping a sprinkling of fenugreek microgreens just before serving will give it a wonderful flavour with every mouthful and of course, we shouldn’t forget the additional nutritional value it adds.

Ingredients

1 cup toor dhal

1 inch or 30g ginger (julienned)

2 cloves minced garlic

2 dried chillies

1 sprig curry leaves (remove the stem)

1/4 tsp turmeric powder

2 cups water (500ml)

Salt to taste

15-20 g fenugreek microgreens

For Tempering

2 tbsp butter or ghee

1 tsp mustard seeds

1 tsp cumin seeds

1 onion (sliced)

4 green chillies (seeded and sliced)

3 tomatoes (cut into small cubes)

Soak the dhal for 1-2 hours.

When ready to cook, drain water and rinse in a colander.

Place dhal in a pot and add ginger, garlic, dried chillies, curry leaves, ground turmeric, water. Bring to boil. Season with salt, reduce heat and let it simmer for 20 minutes or until dhal is soft. Remove from heat.

Using a hand blender, pulse dhal several times to desired consistency.

In a fry pan, heat butter. Add mustard seeds. Wait for mustard seeds to crackle, then add cumin seeds and onion. Fry until the onion is slightly browned. Add the green chillies and tomatoes and cook for another 2-3 minutes.

Transfer fried ingredients to the pot with cooked dhal. Place the pot back on stove and cook for another 15 minutes. Turn off heat.

Sprinkle fenugreek microgreens on top just before serving.


 

 

Wheatgrass With Fruit Juice

Wheatgrass contains just about every vitamin and mineral beneficial for your body. However, on its own, wheatgrass juice can be rather tasteless. Here, we offer a couple of recipes to help you improve the taste.

Recipe 1 - Ingredients

30 grams wheatgrass
1 medium to small apple
1 to 2 large oranges 

Recipe 2 - Ingredients

30 grams wheatgrass
1 to 1½ cups pineapple chunks
small piece of ginger

Wash the fruits well. Peel the fruits and cut them as desired.
If you have grown your own wheatgrass, harvest and give them a rinse. 
Add all the ingredients to a blender jar and run the blender. 
Pass the blended juice through a strainer.
Consume immediately.

wheatgrass juice recipe, what to do with wheatgrass, how to make juice from wheatgrass,

 

 

 

Green Smoothie

Sunflower shoots + a mix of kale, red cabbage, and broccoli provides the perfect amount of greens to make this smoothie all week long!

Ingredients

90 grams microgreen sunflower shoots

20 grams of mix of kale, red cabbage, and broccoli microgreens 

170 grams banana - chopped, frozen tbsp grated carrot

1/2 tablespoon chia seeds 

1/2 tablespoon flex seeds

ice cubes

lemon juice, to taste

1/2 cup water

Place above ingredients in the order indicated above. Add water to help with blending. Enjoy!

power smoothie, recipe, microgreen recipe, microgreen smoothie, how to cook microgreens, ideas for cooking microgreen

 

 

Micro Pesto!

We love this twist on the traditional pesto recipe. Make this healthier version using your home grown, organic microgreens in place of basil. 

Ingredients

 1 cup microgreens (pea and basil microgreens make a good combination)

1/4 cup pine nuts, lightly toasted

1/2 cup finely grated Parmesan cheese

1/3 cup extra-virgin olive oil

Salt to taste

Pulse pine nuts in a food processor until they're completely broken down.  Add olive oil and garlic and pulse until garlic is finely chopped. Add microgreens to the food processor until it mixes with the oil. Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Add the pesto sauce to your favourite pasta.

TIP: If you're making this in smaller amounts, use a mortar & pestle to ground the ingredients. The coarseness produced by pounding, rather then pulsing, is so much more flavourful.

 

mortar pestle, pesto sauce, best pesto sauce recipe, how to make pesto sauce, ingredients for pesto sauce

Use a mortar & pestle to grind ingredients if you're making small amounts

pesto sauce with microgreens, everythinggreensg recipes, everything green singapore, best pesto sauce

 

  

Mixed Microgreens Salad

An easy, refreshing, and nutritious salad recipe perfect for a light lunch!

Ingredients

1 cup of mixed microgreens

Half avocado, peeled and cubed

1 tbsp grated carrot

1 tbsp roasted pine nuts or almonds (if pine nuts are not available)

1/2 peeled Mandarin or regular orange (cube size)

Vinaigrette

1 tbsp extra virgin olive oil

1 tbsp fresh orange juice

1 tsp lime juice

Half tsp mustard

Salt and pepper to taste

If you are harvesting the microgreens from your garden, pick them fresh when preparing this. Place them in a bowl and add the rest of the salad ingredients. Mix the vinaigrette ingredients well and pour over the salad. Gently mix with your hands. Sprinkle roasted pine nuts or almonds.

microgreens salad, recipe for microgreens salad,

 

 

 

Watermelon With Microgreens Salad

This recipe serves 2. It is excellent as a starter on a hot afternoon and takes no more then 5 minutes to prepare and plate. We recommend using a microgreen with a hot, sharp taste such as mustard or radish to compliment the sweetness of the watermelon, and salty taste of the feta.

Ingredients

Handful of microgreens (preferably radish or mustard)

1 rectangular slice of watermelon about 150g (cut in cubes, about 1" thick)

2 tbsp of chopped almonds (replace with any other type of nuts if almonds are not available)

20g feta cheese (crumbled)

1 1/2 tbsp Good quality extra virgin olive oil

1 tbsp Good quality balsamic vinegar

Salt to taste

Method

If you are harvesting the microgreens from your garden, pick them fresh when preparing this.

Plate your watermelon. Sprinkle the feta cheese, followed by almonds, onto the watermelon. Sprinkle the extra virgin olive oil and balsamic vinegar onto the preparation. Top it with the microgreens. Add (or not) salt to taste.

microgreens recipe, microgreens for starters, recipes for starters, watermelon microgreen

 

 

 

Microgreen Spring Salad With Carrot Ginger Dressing

This recipe serves 4. It was created by chefs from The Big Sur Bakery in California.

Ingredients

2 tblsps salt

1 handful pea shoot microgreens

1/2 cup fava beans, blanched

4 carrots, small diced, blanched

1 handful Pak Choi microgreens

1 handful Wasabi Mustard microgreens

1 pinch amaranth microgreens

4 radishes, sliced into thin coins

1 cup peas, blanched

Salt & pepper to taste

Carrot-Ginger Dressing

1-inch ginger, peeled and sliced into coins

1/4 cup rice wine vinegar

1/2 cup water

1 tblsp soy sauce

1 tblsp mayonnaise

Kosher salt & freshly ground black pepper to taste

Method

Prepare an ice water bath by filling a large bowl halfway with water and put about 2 dozen ice cubes in it. Set aside.

Bring about 4 liters of water to a boil in a large pot. 

Add salt, and then blanch the peas until they're bright green and tender, about 3 minutes. Remove immediately from boiling water with a slotted spoon and place in ice water bath to cool for 2 minutes (the ice water will stop the peas from overcooking and help them retain their colour). Remove from water bath and set aside.

Repeat the blanching process with the fava beans and carrots. Reserve the peas, beans, and 1/2 cup diced carrot to garnish the salad.

Place the microgreens radishes, carrots, peas, and fava beans in a bowl and season lightly with salt and pepper.

To Make The Dressing

Fill a small pot with cold water. Add the ginger and bring to a rapid boil. Strain out the water and repeat 2 more times.

Place the ginger, 1/2 cup reserved carrots, rice wine vinegar, and water in a blender and blend until smooth. Remove from the blender and place in a bowl, Whisk in the soy sauce and mayonnaise. Check the seasoning and add salt and pepper if necessary.

 To plate, gently toss the salad with just enough dressing to lightly coat the greens and vegetables. Season with salt and pepper to taste. Drizzle some dressing on a platter and place the salad on top.

microgreen salad recipe