Our Cookbook
Welcome to our Microgreens Cookbook.
As part of the microgreens methodology, we’ve created a vibrant collection of microgreens recipes that celebrate the power of these tiny plants. 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.
Most of these microgreens recipes finish with greens you can grow at home. Choose a crop in the microgreens varieties database, follow the grow at home guide, then come back and cook. The pumpkin soup is adapted from Love & Lemons.
- 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
Preheat the oven to 220 °C and roll out the dough
Spread tomato sauce over the dough, then top with mozzarella and your chosen toppings
Bake for 10–15 minutes until the cheese bubbles and the crust turns golden
Just before serving, add a handful of fresh microgreens
Drizzle with olive oil, season to taste, and enjoy
- 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
Cook and mash the sweet potatoes
Add peas, tahini, nutritional yeast, onion, and olive oil
Form patties and cook in a skillet for 3 minutes per side
Serve in sesame buns with microgreens and mustard
- 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
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
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
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
Serve hot, garnished with microgreens. Enjoy!
- 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
Top with a swirl of cream and garnish with broccoli sprouts
Sauté the onion, then add broccoli and peas, cooking with a bit of broth
Season with salt, pepper, lime zest and juice, and ginger
Blend until smooth, adding more broth for a thinner texture
- 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
Make a caramel with sugar and water, add the walnuts, and let cool
Dice the watermelon into small cubes
Chop the microgreens, reserving some radish leaves for garnish
Roughly chop the caramelized walnuts and mix with all ingredients
Garnish with extra walnuts, microgreens, and a drizzle of balsamic cream
- 1 Banana
- 3 Dates
- 1/2 glass Milk
- 1/4 glass Water
Put one banana cut into chunks into the blender
Add 3 pitted dates
Pour in the milk and water
Blend everything until smooth… And that’s it! Just like that, you have the perfect drink to energize your day!
