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Our Cookbook

Welcome to our Microgreens Cookbook.
As part of our sustainable living project, we’ve created a vibrant collection of recipes that celebrate the power of microgreens. These tiny greens may be small, but they’re packed with flavor, nutrients, and endless possibilities.
Our cookbook is designed to make adding microgreens to your daily diet easy, fun, and inspiring. From fresh breakfasts to colorful lunches and creative dinners, each recipe shows how simple it can be to eat healthier while living more sustainably.

Grow small. Eat fresh. Live sustainably.

Pizza with microgreens

There’s nothing better than a homemade pizza to enjoy with family or friends. The secret? Add a handful of microgreens just before serving for a burst of freshness and a vibrant presentation.
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Cook Time 30 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

  • Artisan or pre made pizza dough
  • Homemade or high quality tomato sauce
  • Fresh mozzarella cheese
  • Toppings of your choice (cherry tomatoes, olives, mushrooms, ham…)
  • Basil or kale microgreens
  • Extra virgin olive oil
  • Salt and pepper

Method
 

  1. Preheat the oven to 220 °C and roll out the dough
  2. Spread tomato sauce over the dough, then top with mozzarella and your chosen toppings
  3. Bake for 10–15 minutes until the cheese bubbles and the crust turns golden
  4. Just before serving, add a handful of fresh microgreens
  5. Drizzle with olive oil, season to taste, and enjoy

Vegetarian sweet potato burger with radish microgreens by jardiland.com

A hearty vegetarian option with sweet potato, legumes, and a spicy radish microgreen twist
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Cook Time 45 minutes
Servings: 1
Course: Main Course
Ingredients Method

Ingredients
  

  • Sesame seed burger buns
  • 225 g Black-eyed peas
  • Sweet potatoes
  • 1-2 tbsp Tahini
  • 2 tbsp Nutritional yeast
  • Olive oil
  • 1 Red onion
  • Radish microgreens (or other preferred type)
  • Mustard

Method
 

  1. Cook and mash the sweet potatoes
  2. Add peas, tahini, nutritional yeast, onion, and olive oil
  3. Form patties and cook in a skillet for 3 minutes per side
  4. Serve in sesame buns with microgreens and mustard

Pumpkin cream soup with microgreens by Love&Lemons

A perfect recipe for chilly autumn days, combining the smooth sweetness of pumpkin with the fresh crunch of microgreens.
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Cook Time 1 hour 15 minutes
Servings: 2 people
Course: Soup
Ingredients Method

Ingredients
  

  • 500 g Pumpkin
  • 1/2 Onion
  • 2 Garlic cloves
  • 750 ml Vegetable broth
  • 200 ml Coconut milk
  • Olive oil, salt and pepper
  • Curry spices: Ginger, turmeric, cumin, cardamom and coriander
  • Apple cider vinegar: Its tangy flavor balances the squash’s sweetness
  • Microgreens

Method
 

  1. First, roast the pumpkin. Carefully chop it in half vertically, and use a spoon to scoop out the seeds. Rub the cut side of the pumpkin with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper. Roast it in a 200ºC oven until it’s completely soft, 40 to 60 minutes. Then peel away its skin
  2. Next, simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Mix in the pumpkin, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar
  3. Finally, blend. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth. The consistency will vary based on the water content of your pumpkin, so if the soup is too thick, blend in water to reach your desired texture
  4. Serve hot, garnished with microgreens. Enjoy!

Creamy broccoli soup with sprouts by microgreen-shop.com

A creamy, nourishing recipe, perfect for warming up on a cold day
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Cook Time 1 hour
Servings: 2
Course: Soup
Ingredients Method

Ingredients
  

  • 1 Onion
  • 200 g Broccoli
  • 180 g Frozen peas
  • Vegetable broth
  • Salt, pepper, zest and juice of 1 lime
  • Ginger
  • Cream or plant based alternative
  • Broccoli sprouts

Method
 

  1. Top with a swirl of cream and garnish with broccoli sprouts
  2. Sauté the onion, then add broccoli and peas, cooking with a bit of broth
  3. Season with salt, pepper, lime zest and juice, and ginger
  4. Blend until smooth, adding more broth for a thinner texture

Watermelon salad with radish microgreens by microgreen-shop.com

A fresh, summery dish full of contrasts: sweet, salty, and crunchy all at once.
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Cook Time 20 minutes
Servings: 1
Course: Salad
Ingredients Method

Ingredients
  

  • 3 g Daikon radish microgreens
  • 20 g Pea microgreens
  • 1/4 Watermelon
  • 60 g Salted peanuts
  • 50 g Walnuts
  • 25 g Sugar
  • 25 g Water
  • Balsamic cream

Method
 

  1. Make a caramel with sugar and water, add the walnuts, and let cool
  2. Dice the watermelon into small cubes
  3. Chop the microgreens, reserving some radish leaves for garnish
  4. Roughly chop the caramelized walnuts and mix with all ingredients
  5. Garnish with extra walnuts, microgreens, and a drizzle of balsamic cream

Banana smoothie with wheatgrass microgreens

A refreshing and highly nutritious idea to energize your day, this banana smoothie with fresh wheatgrass microgreens blends natural sweetness with a vibrant green boost.
Print Recipe Pin Recipe
Cook Time 5 minutes
Servings: 1
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 Banana
  • 3 Dates
  • 1/2 glass Milk
  • 1/4 glass Water

Method
 

  1. Put one banana cut into chunks into the blender
  2. Add 3 pitted dates
  3. Pour in the milk and water
  4. Blend everything until smooth… And that’s it! Just like that, you have the perfect drink to energize your day!