Microgreens. Tiny veggies. Massive nutrition and flavor.
Enjoy Certified Naturally Grown microgreens produced in the heart of Raleigh, NC. Our "Pre-teen" Vegetables, Herbs, and Flowers are always grown without synthetic fertilizers, pesticides, or herbicides.
What are Microgreens? Microgreens are tiny vegetables and herbs that are harvested at their maximum nutrient density, at the formation of the first ‘true leaves’ of the plant. In 2012 a study published at the University of Maryland concluded that microgreens contain between 4 and 40 times the nutrient density of their full grown relatives. Thus, a tablespoon of raw microgreens is a full serving of vegetables.
In addition to their superfood properties, microgreens pack tremendous fresh flavor into a small bite. Sunflower shoots are crisp, crunchy, and taste similar to roasted sunflower seeds. Micro cilantro combines the flavor of coriander with fresh herbal cilantro. Radish, arugula, and mustard microgreens make up our ‘Spicy Mix’ and bring a potent bite to the table, with notes of horseradish, wasabi, and pepper which is excellent on tacos, salads, sandwiches, fish, and by itself! Of course, microgreens are beautiful as a garnish on any dish.
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1/2 cup pineapple juice 1 TBSP chia seeds 4 cups dark leafy greens, spinach works well 1 cucumber, diced 4 carrots, diced 1 frozen banana 1 orange, peeled 2 oz. mild microgreens, such as collards, broccoli, or kale
Put chia seeds and pineapple juice in high speed blender and blend until the seeds and juice form a gelatinous mixture. Add the spinach and then the rest of the ingredients and blend until smooth. Serves 1.
Creamy Garlic Mashed Potatoes
2 1/2 lbs of potatoes, peeled and quartered (7-8) 2 TBSP butter 1/4 cup cream 2 TBSP garlic or onion micro chives salt and pepper to taste
Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender. Drain potatoes and mash. Mix in the butter and cream to desired consistency and top with garlic/onion microgreens. Serves 4.
Spicy Chicken Tacos
Tacos: 3 cups shredded cooked chicken 1 package small flour tortillas 1 avocado, peeled, pitted and diced 1/2 red onion, minced 1 small chili pepper, sliced Fresh lime wedges 2 TBSP Micro cilantro 2 oz. box Spicy Mix microgreens
Dressing: 1/2 c sour cream Juice of 1 lime Chili pepper powder or cajun seasoning Salt & pepper to taste
Directions: Heat tortillas in microwave for 20 seconds. Place on plate or flat work surface. Portion the avocado evenly between the tortillas. Then top each tortilla with an even portion of the chicken, red onion, cilantro and chili. Drizzle each taco with the dressing then sprinkle each with Spicy Mix microgreens. Serve immediately. Serves 4.