BROCCOLI MICROGREENS : RECIPES

 
 
sweetMicrogreen.jpg

SWEET + SPICY SLAW

INGREDIENTS:

  • 1½ cups broccoli and/or arugula microgreens (or use all broccoli) 

  • 1½ cups clover and/or radish microgreens 

  • ½ cup chopped pineapple 

  • ½ cup halved green grapes 

  • Apple Cider Vineagr to taste

  • 1 teaspoon Dijon-style mustard 

  • 1 teaspoon fresh lemon juice

INSTRUCTIONS:

  1. Combine sprouts, pineapple, and grapes in a large bowl. Combine apple cider vinegar, mustard, lemon juice, and tamari (optional) ; pour over sprout and fruit mixture. Toss and serve chilled. Top with sunflower seeds, if desired.

Vegan-Green-Goddess-Broccoli-Salad-4.jpg

GREEN GODDESS BROCCOLI SALAD

INGREDIENTS:

  • 1 large broccoli head, trimmed and cut into florets 

  • 3 medium roasted beets, quartered lengthwise 

  • 1 ½ cups (or 2 large handfuls / 142 grams / 5 ounces) sugar snap peas, sliced lengthwise 

  • 15 grams (⅓ cup) fresh mint, trimmed, rinsed and coarsely chopped 

  • 18 grams (½ cup) fresh parsley, trimmed, rinsed and coarsely chopped 

  • 3-4 small english cucumbers, rinsed and chopped 

  • 1 handful microgreens, any variety 

  • Optional: ⅓ cup raw, shelled pistachios 

  • Flakey sea salt, to taste 

  • Green goddess dressing (a good recipe HERE)

INSTRUCTIONS:

  1. Start by preparing roasted beets. Preheat oven to 425 degrees. Rinse beets. Cut off each end. Peel and quarter.

  2. Place on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle very lightly with sea salt. 

  3. Place in the oven and roast for 25-30 minutes or until soft when pierced with a fork. Remove and allow it to cool to room temperature.

  4. Add the broccoli florets to a food processor fitted with the base attachment and pulse to obtain a grain - like texture. Remove and place in a bowl.

  5. In a large salad bowl, toss the first 7 ingredients, holding the nuts, dressing and salt. 

  6. Next, add dressing (quantity to your preference), toss and season with salt to taste. Add to the salad bowl. Top with nuts. Serve immediately. Store leftovers in an airtight container in the fridge for 1-2 days.

Screen Shot 2020-09-01 at 5.01.29 PM.png

ROASTED BROCCOLI, KALE + ARUGULA SOUP

INGREDIENTS:

  • 1 head broccoli roasted

  • 4 cloves of garlic (peeled)

  • 1 cup kale roasted

  • 1 cup arugula roasted

  • 2 cup veg stock

  • 3 green onions

  • 1 lemon, peeled with pith

  • 1/2 green apple (quartered)

  • 1/2 a chili

  • 1 cup raw cashews

  • Pink Himalayan Rock Salt

  • Pepper

  • Olive Oil

  • Broccoli microgreens

INSTRUCTIONS:

  1. Chop broccoli and scatter over a baking tray lined with baking paper, add 4 cloves of peeled garlic, drizzle with Olive Oil and season with salt & pepper.

  2. Place in oven and roast for 20 minutes at 220 degrees.

  3. Take out of the oven and toss broccoli. Add Kale & Arugula, season with salt & pepper and place back in the oven for 7 minutes. Remove from oven and set aside.

  4. Add vegetable stock, green onions, apple, lemon, chilli, roasted ingredients and cashews into the Vitamix 2L container and secure the lid.

  5. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.

  6. Use tamper to effectively press the ingredients into the blades if required whilst processing.

  7. Blend for 3-6 minutes or until desired temperature is reached.

  8. Stop the machine and serve hot!

  9. Drizzle with Olive Oil & garnish with finely chopped green onions, micro greens & some cracked salt & pepper