1.Summer Daikon Rolls with Avocado and Micro Greens 
[Vegan, Gluten-Free]

Spicy daikon radish stands in for rice paper wraps in this refreshing wrap recipe. Crisp, thinly sliced daikon is stuffed with shiso (a Japanese herb that tastes similar to basil), cucumber, avocado, sprouts, and mint. Then, it’s drizzled with an umami sauce before being rolled up and garnished with black sesame seeds and a touch of yuzu citrus fruit juice.

Serves

4

Cooking Time

35

Ingredients You Need for Summer Daikon Rolls with Avocado and Micro Greens [Vegan, Gluten-Free]

• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated galangal
• Juice of 1 lemon
• 1 large daikon radish, sliced thinly into 12 long strips
• 12 shiso leaves
• 1 ripe avocado, finely diced
• 1 cucumber, finely diced
• 1 tablespoon snow pea shoots, minced
• 1 tablespoon chopped mint leaves
• 1 tablespoon radish sprouts
• 2 tablespoons yuzu juice
• Black sesame seeds, to garnish

How to Prepare Summer Daikon Rolls with Avocado and Micro Greens [Vegan, Gluten-Free]

1. In a bowl, whisk together the tamari, rice vinegar, galangal, and lemon juice and set aside.
2. Layout the daikon sheets on a tray or work surface. Place 1 shiso leaf on each daikon sheet.
3. Mix the avocado, cucumber, snow pea shoots, and mint in a bowl. Stir in the lemon dressing. Divide the mixture equally among the daikon sheets, positioning the mix at one end of each length. Roll up each daikon sheet tightly, pushing the roll away from you.
4. Transfer the rolls to a serving plate, garnish with the sprouts, and use a tablespoon to sprinkle the yuzu juice over the top.

2.Sunflower Microgreen Salad Recipe

 

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sunflower Microgreen Salad Recipe

• Fresh sunflower microgreens as required 
• Medium dried oyster mushrooms soaked and drained 4 
• Medium mandarins 4 
• Cherry tomatoes 12-16 
• Butter 4 teaspoons 
• Dried mixed herbs 1 teaspoon 
• Balsamic reduction for drizzling 
• Walnuts toasted 8-12 
• White radish curls 8-12 
• Beetroot curls 8-12 
• Multigrain bread 2 slices

Method

Step 1

Roughly chop oyster mushrooms and keep them in a bowl. Peel mandarin and cut the segments and keep them in another bowl. Halve cherry tomatoes and add them to mandarin segments. 

Step 2

Heat butter in a non-stick pan, add dried herbs and mushrooms and toss well. Add salt and mix well. Take the pan off the heat.

Step 3

For serving, drizzle a little balsamic reduction, making a pattern, on each serving plate, place the mushroom pieces, mandarin segments and cherry tomatoes to make a tasteful presentation.

Step 4

Arrange a few toasted walnuts, white radish curls and beetroot curls.

Step 5

Snip fresh sunflower micro greens and place them on the serving plate. Tear the multi grain bread slices into small pieces and place some on each plate. Serve immediately.

3.Tropical Microgreens Smoothie Recipe

This recipe combines the vibrant flavors of tropical fruit with the benefits of collagen and the freshness of microgreens.

PREP TIME: 10minutes mins

COOK TIME:  0minutes mins

TOTAL TIME: 10minutes mins

SERVINGS 1

CALORIES 326 kcal

EQUIPMENT

• 1 Blender

INGREDIENTS  

• 1 cup unsweetened almond milk
• 1 serving collagen peptides protein powder
• 2.5 ounces avocado ~1/2 of an average size Avocado
• 1/4 ounce sunflower microgreens A small handful
• 1 cup tropical frozen fruit

INSTRUCTIONS

• Add almond milk and collagen peptides to your blender. Blend well.
• Add avocado and microgreens. Blend well.
• Add tropical fruit and blend to your desired consistency.
• Enjoy!

4.Savory Zucchini Feta Tart with Wasabi Mustard Microgreens

INGREDIENTS

• 1 package of frozen puff pastry, thawed (mine came with two pieces)
• 1 large zucchini or 2 small ones, sliced lengthwise in thin strips
• 1 tbls melted butter
• ¼ cup feta cheese
• 1 egg, beaten
• freshly ground pepper
• optional – wasabi mustard microgreens

INSTRUCTIONS

1. Preheat over to 375F. Roll out one portion of puff pastry dough to approximately an 8 x 10 inch rectangle. This doesn’t need to be perfect and don’t stress if it’s not exactly 8 x 10.
2. Score pastry with a knife by lightly slicing about ¼ of an inch from the edge. You need to just make a visible line here and try not to cut through the pastry. This will give you a nice raised crust around the edge.
3. Brush pastry with melted butter.
4. Lay your zucchini slices along the pastry.
5. Sprinkle with the feta and optional microgreens
6. Brush edges of tart with beaten egg
7. Grate some freshly ground pepper over entire tart
8. Bake at 375F for about 20 to 25 minutes or until golden brown
9. Serve warm

5.Ahi Tuna Sushi Stack (Cactus Club Copycat)

These Ahi Tuna Sushi Stacks are a Cactus Club copycat made with a tamari vinaigrette, avocado, panko & micro greens.

Servings: 4 servings

Calories: 506kcal

Author: Taylor Stinson

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 2 avocados, diced
• 2 medium-sized tuna steaks
• 1 orange, peeled and cut up
• 1/2 cup panko breadcrumbs
• 1 cup microgreens micro cilantro and micro radish is what Cactus Club uses
• 1 tbsp hoisin sauce for drizzling

Tamari vinaigrette

• 3 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tsp chili garlic sauce
• 2 green onions thinly sliced
• 1/2 nori sheet, cut into thin strips
• 1 tsp Sesame seeds for garnish

Wonton chips

• 1/2 (400g) package wonton wrappers
• Cooking spray
• Sea salt, to taste

Instructions

• Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don’t burn. 
• Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it’s easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
• Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
• Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!

Nutrition

Calories: 506kcal (25%), Carbohydrates: 57g (19%), Protein: 22g (44%), Fat: 23g (35%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Cholesterol: 26mg (9%), Sodium: 501mg (22%), Potassium: 847mg (24%), Fiber: 10g (42%), Sugar: 10g (11%), Vitamin A: 1539IU (31%), Vitamin C: 31mg (38%), Calcium: 89mg (9%), Iron: 4mg (22%)

6.Pea Shoot, Sunflower Sprout, and Yellow Beet Salad with Goat Cheese

INGREDIENTS

• 1 medium yellow beet, peeled
• 1 teaspoon olive oil
• 2-3 oz bag of pea shoots
• 1/3 cup sunflower sprouts
• 2 tablespoons goat cheese, crumbled
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

INSTRUCTIONS

1. Peel the beet and slice from top to bottom into thin wedges.  Place in a saucepan with water to cover and a dash of sea salt.  Bring to boil then turn heat down to simmer for about 10-15 minutes, until beets have softened but are not mushy.  They should still have a little bite to them.  Drain in a colander and let cool.
2. Split pea shoots in half.  Arrange half of the pea shoots in a salad bowl—I like to use a shallow bowl to showcase the salad…much prettier that way!  Heat 1 teaspoon of olive oil in a skillet or wok.  Add the other half of the pea shoots to the pan and saute briefly, just until wilted.  Add the wilted pea shoots to the raw pea shoots in your salad bowl.  Add the sunflower sprouts to the pea shoots and toss.  Arrange the beet wedges amongst the greens and sprinkle the goat cheese on top of the salad. 
3. Mix the mustard and honey together in a small bowl until combined.  Slowly drizzle the oil into the honey-mustard mixture.  Add the vinegar slowly then whisk to combine.  Season with salt and pepper.  Drizzle a little vinaigrette over the salad (there will still be vinaigrette left over for more salads).  Sit down and welcome spring with this simple salad.

8.SMOOTHIES

A. Radish & Raspberry Smoothie

Low in calories, this refreshing drink’s fruity flavours find a perfect ally with a punchy veggie thrown into the mix.

Ingredients

• 6 radish pink microgreens
• 50 g raspberries
• 10 red grapes; plus extra to garnish
• 2 tbsp cocoa nibs
• 175 ml apple juice
• 1 tbsp maple syrup (optional)
• 6 cubes ice

Method

Step 1. 
Put all the ingredients in a blender.

Step 2. 
Blend on high speed for 1 minute or until smooth and thick.

Step 3. 
Pour into a glass and garnish with grapes. Serve immediately. 

Serves 1

B.Sunflower Sprout Smoothie

A sunflower sprout smoothie is a refreshing and nutritious beverage that incorporates sunflower sprouts as one of its key ingredients. Sunflower sprouts are young seedlings of the sunflower plant, harvested when the sprouts are still tender and flavorful.

Ingredients

• Sunflower Sprouts: These add a mild, nutty flavor to the smoothie and are rich in nutrients such as vitamins A, C, and E, as well as minerals like iron and potassium.
• Fruits: Common choices include bananas, berries (such as strawberries or blueberries), mangoes, or pineapples. These fruits contribute natural sweetness, vitamins, and antioxidants.
• Liquid Base: Options include water, coconut water, almond milk, or any other preferred liquid to achieve the desired consistency.
• Greens: Spinach or kale can be added for an extra boost of vitamins and minerals.
• Protein Source: Options like yogurt, protein powder, or nut butter can be included for added protein content.
• Ice: To make the smoothie cold and refreshing.

Method

• Prepare the Ingredients: Wash and clean the sunflower sprouts, fruits, and greens.
• Combine in Blender: Place the sunflower sprouts, fruits, greens, protein source, and ice in a blender.
• Blend Until Smooth: Blend all the ingredients until you achieve a smooth and creamy consistency.
• Adjust Consistency: Add more liquid if needed to reach your desired thickness.
• Serve: Pour the smoothie into a glass and enjoy immediately.

C.Spring Green Smoothie with Pea Shoots 

INGREDIENTS

• juice of 1 orange
• 1 medium banana
• 2 tbsp peanut butter (natural with no added sugar or salt)
• 1 tbsp maca powder
• 1 tbsp wheatgrass powder
• 1 cup almond milk (or other non-dairy milk alternative)
• 1 packed cup pea shoots
• 1 – 2 tsp maple syrup (optional)

INSTRUCTIONS

• Combine all ingredients in a blender, and blend until smooth.
• Transfer into a glass, and enjoy!

D.Microgreen, Mint + Mango Juice

INGREDIENTS

• 1/2 cup mixed microgreens
• 1 large sprig mint (approx. 6-8 large leaves)
• 1 mango, peeled and cut into chunks
• a 1-inch piece of fresh ginger root, peeled and chopped rough
• juice from 1 lemon
• 5-6 coconut water ice cubes (you can also use water ice cubes)

GARNISH

• chia seeds
• extra mint leaves

INSTRUCTIONS

• place all ingredients into a high-speed blender and blend for about 1 minute.  for a juice without pulp, pass the juice mixture through a fine mesh sieve over your glass.  garnish with chia seeds and mint, and drink immediately

to your health! enjoy!

E.Apple Ginger Beetroot Smoothie

This quick and easy beet smoothie recipe is made with raw beets, carrots, fresh ginger, apple, and leafy greens – that’s it! Start your day right with this nutritious beet smoothie.

Ingredients 

• 1 medium Beet (4 ounces) 2 to 3-inch diameter
• 1 medium Apple cored
• 1 small Carrot
• 1 cup Spinach or other leafy greens
• 1 (1-inch) piece Fresh Ginger peeled or not
• Cold Water as needed
• Ice Cubes optional

Instructions

• Remove BEET stem and scrub the surface. Peeling the beet is optional (I personally don’t peel).
• Place BEET, APPLE, CARROT, SPINACH, and GINGER in blender.
• Add enough WATER to fill about halfway up the height of the ingredients.
• Blend until smooth, adding water as needed to adjust consistency.
  Note: You can add ice cubes to adjust the temperature of the smoothie.
• Serve immediately. To store, refrigerate in an airtight container up to 24 hours.

F.Mixed Berries & Pea Shoot Smoothie

FOR 1 SERVING

INGREDIENTS

GOOD HANDFUL OF PEA SHOOT

1.5 CUP REAL COCONUT WATER (USE THE ONE WITH NO ADDED SUGAR)

1 CUP OF FROZEN MIXED BERRIES

2 TABLESPOON PEANUT BUTTER (GET THE ALL NATURAL KIND WITH NO SUGAR OR PALM OIL ADDED)

DIRECTIONS

IN A BLENDER, ADD PEA SHOOT WITH ¾ CUP COCONUT WATER AND BLEND EVERYTHING TOGETHER.

ADD FROZEN MIXED BERRIES AND PEANUT BUTTER WITH REMAINING COCONUT WATER.

TASTE AND ADJUST PEANUT BUTTER OR ADD HONEY OR MAPLE SYRUP IF YOU LIKE SWEETER SMOOTHIES. ADD MORE COCONUT WATER IF NEEDED.

RECIPE SUGGESTIONS:

• INSTEAD OF COCONUT MILK, YOU CAN USE DAIRY OR NON-DAIRY MILK.
• PEANUT BUTTER CAN BE SUBSTITUTED WITH OTHER NUT/SEED BUTTER SUCH AS ALMOND, SUNFLOWER BUTTER, TAHINI.
• TO ADD CREAMINESS, BANANA OR AVOCADO CAN BE USED. 

G.Broccoli Sprout Smoothie

INGREDIENTS

• 2 cups filtered water
• 1/4 cup hemp seeds
• 2 cups baby spinach
• 1/2 cup broccoli sprouts, rinsed well
• 1 banana, frozen
• 1 cup frozen strawberries
• 1/4 cup frozen pineapple chunks
• 1 tablespoon cocoa powder

DIRECTIONS

Combine your water, hemp seeds, frozen fruit, broccoli sprouts, and cocoa powder in the base of your high speed blender.

Turn the blender up to high and let it run for 30-45 seconds, or until everything is fully combined and creamy.

Pour and serve!

Nutrition

• Serving Size: 16 ounces
• Calories: 243
• Sugar: 18.3 g
• Sodium: 51.9 mg
• Fat: 10.7 g
• Saturated Fat: 1.2 g
• Carbohydrates: 34.4 g
• Fiber: 6.8 g
• Protein: 10 g
• Cholesterol: 0 mg