Tropical Green Smoothie Servings: 4
I N G R E D I E N T S ½ cup kale
½ cup microgreens (any varietal)
1 package frozen açai
½ cup chopped dragonfruit
(frozen or fresh)
1 ½ cups coconut milk
½ cup chopped pineapple
(frozen or fresh)
½ cup chopped mango (frozen
or fresh)
P R E P A R AT I O N Add all ingredients to blender and blend until smooth.
Mediterranean Kale Salad Servings: 4
I N G R E D I E N T S
½ lb. lacinto or “dinosaur” kale
¼ lb. spinach or arugula
1 cup microgreens
½ cup crumbled feta cheese
¼ cup crushed pita chips
¼ cup chickpeas 8 cup chopped banana
peppers
P R E P A R AT I O N
Rough chop greens. Toss all remaining ingredients together in large
bowl with dressing (recipe below).
Dressing:
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tsp dijon mustard
1 tsp fresh lemon juice
½ tsp honey
¼ tsp dried oregano
¼ tsp dried basil
Pinch of sea salt
Pinch of black pepper
Blend all ingredients with immersion blender or with a whisk.
Microgreen & Pomegranate Blinis Servings: 4
WBM
I N G R E D I E N T S
1 cup chickpea flour
½ tsp salt
1 cup water
2 tsp olive oil
Olive oil for frying
1 quart microgreens
½ cup pomegranate seeds
¾ cup crème fraîche 8 cup basil
Pinch of sea salt to season
P R E P A R AT I O N
Start by preparing the blinis. Whisk chickpea flour and salt in a large
bowl. Add water and continue whisking until smooth. Whisk in the
olive oil and let the batter rest for 30 minutes.
Turn stovetop on medium and brush a large frying pan with olive
oil. Add 1 tablespoon of batter at a time to hot pan to make 2-inch
blinis. Crisp on each side for 1 minute, like a pancake. Chiffonade basil
into thin ribbons and gently blend into crème fraîche. To serve, top
the blinis with a teaspoon of crème fraîche, then gently top with large
pinch of microgreens and ½ teaspoon of pomegranate seeds to each
blini. Season plate of completed blinis with sea salt.
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