Microgreens

by Elle Walsh

When consuming a plant based diet, it is important to pick foods that are high in nutritional content. Luckily, for us, microgreens make that task easy. Microgreens were first introduced in the restaurant scene in the 1980’s as a food and as a garnish. Their flavor, color and nutrient content can vary depending on which kind of microgreen is grown.

Microgreens are young vegetable plants that are between the size of a sprout and a baby green. Microgreens have a concentrated nutrient content, meaning that they can have up to 9x more vitamins, minerals and antioxidants then the same quantity of the exact same mature plant. This superfood has been linked to many health benefits such as weight maintenance and disease prevention.

Microgreens can easily be grown at home and take between 1-3 weeks to harvest depending on the variety of microgreen. To avoid the risk of bacterial contamination, buy your supplies (seeds and soil) from a reputable microgreen company. Ready to eat microgreens can also be purchased at your local health food grocery stores. Enjoy them in smoothies, juices, sandwiches, salads or use them as a topping on any of your favorite foods!

INGREDIENTS

» 2 slices of bread (toasted or untoasted)

» ½ avocado (mashed with ½ tsp garlic powder)

» ¼ C vegan sauerkraut (I used beet kraut)

» 4 slices of jalapenos

» 4 slices of cucumber

» ½ tsp sesame seeds or a seed blend

» ½ C microgreens (I used a Rainbow Mix)

METHOD

• Layer ingredients on bread slices and enjoy!