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Healthy anti-aging menu with micro-greens

by Elena Sunshine Magazine 9 months ago in healthy

Recipes with microgreens are very simple and do not require long-term heat treatment of food products. This condition is important for the preservation of all the useful substances of the plant.

If you like articles subscribe to our newsletter and you will learn more — Healthy anti-aging menu with microgreens. Part 2 https://elenasunshinemagazine.substack.com/p/healthy-anti-aging-menu-with-microgreens

The benefits of Microgreens for weight losshttps://elenasunshinemagazine.substack.com/p/the-benefits-of-microgreens-for-weight

It is recommended to cut off a bunch of vegetation immediately before filling the dish, but also microgreens can be stored up to 4 days in the refrigerator without losing its useful qualities. To store the cut greens in the refrigerator, you must use a closed plastic container.

Then if it is unique in its use of the product. Young plants purchased in the store or grown on your windowsill contain a whole complex of enzymes, antioxidants and vitamins. Decorating a dish with the help of young leaves looks very unusual, but it is also incredibly useful. Dishes with microgreens are very tasty and healthy.

Muesli with micro-greens for breakfast

Ingredients:

Oat flakes 3 tablespoons

Apple 1 pc

Dates 3 pcs

Pine nuts (can be replaced with almonds or walnuts) 1 tablespoon

Microgreens 1/2 Cup

Instruction

Cooking time 15 minutes

How to cook: Steam the flakes, mix together half a cup of micro-greens, chopped nuts, apple and dates (you can use any dried fruit). If desired, you can add 1 teaspoon of honey or maple syrup.

Breakfast: Green salad with celery and micro-greens

Ingredients:

Celery stalks 2 pcs

Red onion 1 pc

Carrot 1 pc

Apple 1 pc

Micro-greens (sunflower or spinach) 1/2 tbsp.

Pumpkin seeds a handful

For refueling:

Orange and lemon juice to taste

Olive oil to taste

Spices to taste

How to cook:

Cooking time 20 minutes

Wash the apple and celery stalks, peel the carrots. Cut everything into small cubes.

Mix the orange juice, lemon and olive oil, add the spices, and whisk everything again.

Put salad on plates, drizzle with dressing and sprinkle with micro green and pumpkin seeds.

Green salad with celery and micro-greens

Lunch: Chicken broth with rice, celery and sweet potatoes

Proper soups are healing. They improve digestion, heal the intestines, remove toxins, and help in the fight against viral infections. We share a recipe for such a soup that will increase immunity.

Ingredients:

Chicken broth 101.44 fl oz

Jerusalem artichoke 3 pieces

Medium sweet potatoes 2 pcs

Celery 1 stalk

1/4 cup rice

Garlic 1/2 head

Onion 1 piece

Bay leaf 3 pieces

Dried ginger 1 teaspoon

Cayenne pepper 1/2 teaspoon

Saffron is optional

Turmeric 1 teaspoon

Salt to taste

Coriander, parsley, dill and green onion to taste

Jerusalem artichoke, celery, and sweet potatoes can be replaced with any other anti-inflammatory vegetables: carrots, pumpkin, beets, celery root, zucchini, broccoli, white/cauliflower/savoy/peking cabbage, romanesco, parsnips.

Instruction

Cooking time 25 minutes

Peel and slice the vegetables (jerusalem artichoke, celery and horseradish-plates, sweet potatoes and onions-cubes, garlic-chop).

Wash the rice, put it in the boiling broth with all the spices.

After the rice has simmered for 5 minutes, add the horseradish and celery. As the vegetables boil, add the sweet potato and jerusalem artichoke, and then the onion.

When all the vegetables are cooked, add the garlic, turn off the heat and add the finely chopped herbs.

If the soup seems too thick, dilute with water to the desired density.

This soup not only nourishes and warms, but also has anti-inflammatory, antibacterial, antiviral, antidepressant, anti-arthritis properties and detox effect.

Salad with microgreens, cheese and tomatoes

Ingredients:

Tomato 2 pcs

Apple 1 pc

Bell pepper 1 pc

Lettuce leaves 2 tablespoons

Goat cheese or feta cheese 3 tablespoons

Micro-greens 1 tablespoons

Black sesame 1 teaspoon

For the dressing, use a mixture of olive oil and lemon juice.

How to cook:

Cooking time 15 minutes

Wash all the vegetables and fruits. Tear the lettuce leaves.

Cut the apple into cubes.

Cut tomatoes and peppers into slices. Mix all the ingredients and season.

Put the salad on plates, add the diced cheese.

Sprinkle everything with micro-greens and sesame seeds on top.

1. Vegetable cocktail with microgreens for dinner

Ingredients:

Vegetable milk 1 cup

Cucumber 3.53oz

Micro-green 2 tablespoons

How to cook: finely chop the fresh cucumber and beat it in a blender with vegetable milk and any micro-greens.

2. Dinner: Fruit smoothie with microgreens

Ingredients:

Celery stalks 2 pcs

Lemon 2 slices

Apple 1 pc

Micro-greens 1/2 cup

Water 1 cup

Cooking time 10 minutes

How to cook: Mix all the ingredients in a blender. It is better not to add any sweeteners, as this smoothie helps to reduce weight.

3. Dinner: Smoothies with microgreens and berries.

Ingredients:

Apple 1 pc

Any berries 3.53 oz

Micro-greens 2 tablespoons

Ginger root 1 teaspoon

Water or vegetable milk 1/2 cup

Cooking time 10 minutes

How to cook: Mix all the ingredients in a blender. If you want you can add 1 tsp of honey. Bon Appetit!

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