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Recipes that inspire
Pea Shoot Pancakes
DIRECTIONS
01
In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots and chives.
02
Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on bottom and centres are just cooked through, about 1 minute longer. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.
INGREDIENTS
- 3 large organic eggs
- 1 cup (250 mL) cottage cheese
- 2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
- 1/2 cup (125 mL) garbanzo bean (chickpea) flour
- 1 garlic clove, minced
- 2 tsp (10 mL) lemon zest
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) chopped pea shoots
- 3 Tbsp (45 mL) chopped chives
- CALORIES189
- PROTEIN14g
- FAT10g
- SATURATED FAT2g
- TRANS FAT0g
- CARBOHYDRATES13g
- SUGARS2g
- FIBRE1g
- SODIUM469mg
Sunflower Guacamole
DIRECTIONS
01
Place avocado, lime juice, and salt in bowl and mash into a chunky mixture. Stir in sunflower shoots, red onion, and jalapeno.
INGREDIENTS
- 2 avocados
- Juice of 1/2 lime
- 1/4 tsp (1 mL) salt
- 2/3 cup (160 mL) roughly chopped sunflower shoots
- 1/4 cup (60 mL) finely chopped red onion
- 1/2 jalapeno, finely chopped
- CALORIES191
- PROTEIN4g
- FAT15g
- SATURATED FAT2g
- TRANS FAT0g
- CARBOHYDRATES15g
- SUGARS1g
- FIBRE7g
- SODIUM157mg
Roasted Broccoli Microgreen Soup
DIRECTIONS
01
Preheat oven to 425 F (220 C) and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once.
02
Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.
03
Serve soup garnished with additional microgreens and feta, sunflower seeds, and a drizzle of oil.
INGREDIENTS
- 1 head broccoli, cut into small florets
- 1 large yellow onion, sliced into 1 in (2.5 cm) wedges
- 4 whole garlic cloves, peeled
- 1 Tbsp (15 mL) grapeseed oil
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) vegetable broth, preferably salt free
- 2 cups (500 mL) microgreens, plus more for garnish
- 3 oz feta cheese, chopped (about 1/2 cup/125 mL), plus more for garnish
- 1 cup (250 mL) cooked or canned navy beans
- Juice of 1/2 lemon
- 1/2 tsp (2 mL) chili powder (optional)
- 3 Tbsp (45 mL) unsalted roasted sunflower seeds
- 2 Tbsp (30 mL) extra-virgin olive oil
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NUTRITION
Per serving:
- CALORIES270
- PROTEIN13g
- FAT13g
- SATURATED FAT3g
- TRANS FAT0g
- CARBOHYDRATES33g
- SUGARS7g
- FIBRE7g
- SODIUM316mg
Microgreens Salad Idea 1
Ingredients
YIELD: 6 SERVINGS 1x
- 1 pkg microgreens
- 6 radishes, halved or sliced
- 2 Tbsp lime juice
- 1/8 tsp dry mustard powder
- 1/4 tsp salt
- 4 Tbsp olive oil
- coarse sea salt, to taste
- ground pepper, to taste
Instructions
- Place the microgreens and radishes into a serving bowl and reserve in the refrigerator until ready to serve.
- Whisk together the remaining ingredients, cover and refrigerate until ready to serve.
- At the last moment before serving, dress the salad lightly with dressing, sprinkle with sea salt and fresh ground pepper. Enjoy!
Notes
Swap the lime juice with any of your favorite fresh citrus flavors to make a tasty vinaigrette!
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