Monthly Archives: April 2014

Here’s a recipe from Elizabeth White that she found on AllRecipes.com.  Elizabeth prefers it chilled, but says it’s delicious warm or cold.

Kale – Mediterranean Style
Ingredients
12 c. chopped kale
2 T. lemon juice
1 T. olive oil
1 T. minced garlic
1 tsp. soy sauce
½ tsp. ground black pepper

Preparation
•    Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
•    Cover and bring the water to a boil over high heat.
•    Add the kale, cover and steam until just tender, 7-10 minutes depending on thickness.
•    Whisk together the lemon juice, olive oil, garlic, soy sauce, and black pepper in a large bowl.
•    Toss steamed kale with dressing until well coated.
•    This dish is good both hot or chilled.

Steamed kale is tossed in a bright and lemony dressing in this easy side dish.

From “AllRecipes.com”

My daughter Sarah took me out to lunch recently in Asheville – a great place for quirky restaurants with the most amazing foods! This restaurant was a charming little ‘hole in the wall’ place that used all local and organic products and it was the best salad I’ve ever had!

I’ve re-created that recipe using Microgreens as well as regular salad greens. This recipe makes two healthy sized portions for a delightful lunch. With the potatoes and egg it’s filling enough for Hubbie and the poppy seed or honey mustard dressing makes it seem indulgent because its taste reminds me of deviled eggs. And it’s mostly greens so you can pig out without guilt! Yum!

Ingredients

2 cups mixed organic greens (I prefer romaine and spinach since the crunchy romaine stands up to the heat of the egg and the potatoes)

1 small or ½ large cucumber, peeled and sliced
1 cup broccoli florets, chopped (I also use the tender parts of the stalk)
2 radishes, sliced
½ red pepper, julienned
½ cup grape or cherry tomatoes
1 cup Microgreens standard blend
2 slices cooked tofu bacon (Morning Star brand is excellent!) cooked, cooled and crumbled
1 medium sized red potato, cubed, salted and peppered to taste and roasted in oven til crisp on the outside and creamy inside

Lastly, 2 eggs over easy (if you don’t like over easy eggs, hard boiled, sliced works just as well)

Directions

Mix all the greens together and divide between two plates. Sprinkle the other veggies over the top. Add the crumbled bacon and roasted potatoes (still warm from the oven) and finish with the over easy egg. Serve with a honey mustard or poppy seed dressing for a yummy salad!

For all the brave souls who came out Saturday December 7th in the wind and rain to the Oriental, NC Farmer’s Market and tasted my Fruit Smoothie “Flavor of the Day,” here’s the very fast and simple recipe. There are hundreds of variations on microgreen Fruit Smoothies, but this is one of my favorites and everyone who tasted it loved it! In fact, they couldn’t believe it contained any greens at all!

1 Cup microgreens blend – I used a combination of Black Oil Sunflower for their complete enzymes and protein, Kale, Mustard Greens & Broccoli for their cancer fighting properties and Daikon Radish for liver support – but you can use any single microgreen or any combination of microgreens that you prefer.

1 Ripe banana
1 Mango, peeled and sliced off the pit
½ Medium sized cucumber, peeled
2 Cups cranberry juice, no sugar added
1 Cup plant based milk substitute (I used Almond)

I simply threw all the ingredients into my NutriBullet, hit the “on” button and let it blend for about 20 seconds and – voila! – instant delicious nutrition. You can certainly taste the pungent flavors of the Micgrogreens, but the sweetness of the banana and mango, the tartness of the juice and the creaminess of the Almond milk still makes this smoothie very sweet and delicious.

If you’ve never heard of a NutriBullet , follow the link to go to HSN and learn about an affordable alternative to expensive juicers.
Note: I use NutriBullet because it’s a remarkable little appliance that does everything as advertised. If you decide to purchase the NutriBullet from HSN I may receive a small commission as an affiliate.

We all love pesto.  Microgreens pesto is a delightful twist on the usual.  And since many of us are trying to avoid oils you can replace up to half the oil with pureed (cooked) white beans– such as cannelini or navy.

3 cups (packed) microgreens blend
½ cup toasted pine nuts
1 clove minced garlic
1 t. kosher salt
½ cup good olive oil

Wash microgreens (I used a blend of sunflower, red rambo radish, red Russian kale, broccoli and mustard greens).
Place microgreens in food processor (I used a NutriBullet) with minced garlic, pine nuts and salt.
Pulse until greens begin to break up.
Turn food processor on full and slowly add the olive oil until you reach the desired coarseness.

I recommend NutriBullet® from HSN.
Note:  I use NutriBullet because it’s a remarkable little appliance that does everything as advertised.  If you decide to purchase the NutriBullet from HSN I may receive a small commission as an affiliate. And they even offer an installment payment plan.