The cutest superfood is nothing but a mini-me of functional foods that already wear capes. Their smaller, Instagram friendly, but most importantly, packed with nutrition. Microgreens, their smaller sized greens like kale, red cabbage, amarnath, broccoli, radish, mint, cilantro, arugula, basil and beets.
Research suggests that they hold a lot more antioxidants than their mature counterparts, and thus promote health by disease prevention, clearer complexions and more energy per micro bite.
- Beta-carotene as well as iron and calcium is also found in certain microgreens in higher quantities. It can fight diseases related to the eyes and is even said to help prevent Type 2 diabetes
- Sprouts are prepared by soaking them in water for a few days. However, microgreens grow in the soil for almost one to six weeks, allowing them to absorb minerals and other nutritional elements from the earth. Thus, they have a better nutritional content than sprouts.
- Microgreens are a powerful source of Vitamin C and K which improves bone density promotes blood coagulation and works as an antioxidant.
Given their size, they are hassle free and can add as decorative piece on your window sill. It’s a more promising way of life because you know nothing is being sprayed on them and they are not adulterated in any form. With very little work, you can have your own clean, healthy ingredients at a pluck of a green.
Follow the following steps to be an urban home farmer:
- Scatter seeds over an inch of potting soil in a planter dish or tray and cover with another thin layer of soil.
- Mist the soil with water and place near a source of sunlight or a grow light.
- Continue to mist the seeds daily to keep the soil moist.
- Your microgreens will be ready to harvest in 2-3 weeks. People should make sure to cut their greens above the soil line and rinse well before using.
Here are five easy ways to enjoy them:
Microgreens can boost color, enhance flavor, and add texture to any dish, while delivering a nutritional boost as well.
- Use raw microgreens as a garnish on a hearty salad or soup, to an omelet or tofu scramble or in place of lettuce in tacos
- Dress microgreens with a simple vinaigrette made from extra virgin olive oil, apple cider vinegar, fresh-squeezed lemon juice, minced garlic, and cracked black pepper. Serve as a side dish or a bed for a serving of salmon, beans, or another lean protein or just toss microgreens with and use as a topping for an open-faced sandwich.
- For a simple chilled entrée, combine microgreens with vinaigrette, a small bowl of cooled whole grains (I like quinoa or wild rice), and a lean protein (try drained, water-packed tuna, diced organic chicken breast, or cubed tofu).