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Microgreens, Macro Nutrition

If you are a Garden Basket Subscriber, you will be receiving your first basket this week. So far, we are adding: Maple Syrup, Goat Milk Soap, Leeks, Eggs, Strawberries (I hope!) and Microgreens. If you have never enjoyed microgreens before, you are probably a little unsure of how to use them and why you should.

Microgreens are grown in trays with the seeds closely planted. This week your will receive pea &/or sunflower microgreens. Legally, I need to tell you to wash them before you use them, but I don't. I harvest them with clean, gloved hands and a knife and package them wearing gloves.

pea miscrogreens

Microgreens are young versions of full-grown plants and vegetables. These mighty miniatures have up to 40 times the nutritional content (in terms of vitamins and minerals) as their full-size vegetable counterparts. That means a little will go a long way toward better health!

If you are allergic to a particular vegetable, you will also be allergic to the microgreen. However, if you have a gluten intolerance to a particular grain, i.e. wheat or barley, the microgreen version of that plant is perfect for you because the gluten is found in the seeds of the plants, not the plants themselves.

How do I use Microgreens?

Any way you like, but do not cook them. They wilt into a terrible mess and lose their crispy, vitamin-rich goodness.

We add Microgreens to salads and sandwiches, top our scrambled eggs, and even add them to blended shakes. Like Tabbouleh? Add some microgreens. Have a rice dish or sautéed veggies that need a little color? Dice the microgreens and toss them in. Having pizza? Yep. Add these little beauties to the top along with your parmesan cheese.

Asparagus & Tuna steak sauteed in Olive Oil and Bragg, topped with Broccoli Microgreens

Smash half an avocado onto toast (sprouted bread is best) and sprinkle with microgreens. And when you serve an appetizer of fresh tomatoes, mozzarella and basil, top the entire dish with diced pea microgreens.

Also included in your basket is Maple Syrup. This is for more than just pancakes and waffles. Use the syrup to lightly sweeten plain yogurt, or stir a little into your coffee for a sweet treat. The maple syrup can also be a replacement for recipes that call for sugar, although other adjustments need to be made to account for the liquid addition versus granular sugar. (Cookies can look more like crepes, which isn't all bad.)

As a diabetic, I use the syrup very sparingly, but it is a natural form of sweetener, therefore your body will better utilize it during digestion.

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