It has been about two weeks since posting the How to Make your own Microgreen Indoor Garden post, and in that short period of time plenty of microgreens have popped up in our kitchen. We had to figure out something to do with them (other than garnish every meal in sight) so we decided to make ourselves some very trendy Green Smoothies. But this is even more trendy than you may have realized, because it is a Microgreen Smoothie! Microgreens are supposed to be a “superfood”, and, who couldn’t use some extra nutrients and vitamins during times like these?
Microgreens are so popular right now because they are cute-as-the-dickens, and restaurants love them for the little burst of color and visual interest they provide. But they have also been called a “superfood”. In general, they are high in vitamin C, K and E as well as carotenoids, depending on the types you are growing. The USDA published a study in 2014 which showed that microgreens do indeed contain “considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the trouble of delivering them fresh during their short lives”. So, they are certainly worth moving the short distance from your countertop to your belly!
These microgreens are planted in succession so that we will have a big batch of microgreens about every week, or we could snip off a littler harvest (enough for one smoothie) just about every day. Right now we have five different types of microgreens growing in succession:
- a red-stem radish that has a nice, sharp taste
- a “mild micro mix” that is a mild, not-bitter mixture of brassica
- arugula that have a peppery flavor
- pea shoots that are just starting to sprout
- and a mustard greens mix, also just starting to sprout.
Add some yogurt, a little spinach, mango, and a banana and you’ve got a very delicious drinkable meal that is obviously healthy to anyone watching you drink it because it is such a nuclear color of green. Blend this up once a week and pop them in the fridge for later, when you’re on-the-go. Or, for when you’re still at home and wearing sweat pants, but too tired to make anything that requires chewing.
After drinking one of these smoothies, I had so much energy that I immediately took the five minutes it takes to sew some more microgreen seeds for the next batch.
Microgreen SmoothieCourse: Smoothie, BreakfastDifficulty: Easy
2 cups mixed microgreens of your choice
1 cup orange juice
1 cup yogurt
2 Tbsp sour cream
1 Banana, peeled.
1 Mango, peeled and cut into large pieces
1/2 cup spinach, cleaned wih the stems removed
1/2 cup coconut milk
- Gather the ingredients.
- Serve with a garnish of microgreens or your choice, such as granola or fresh berries
- If you keep the mango and banana chopped and ready in the freezer, that makes these smoothies even yummier and faster!