Part 1 of 3: What Are They And What Should You Use Them For?
Microgreens. We’ve seen them, eaten them and maybe even purchased them to create the finishing touch on a home-cooked meal. I recently had the privilege to visit Rhode Island’s very own Sprout Organic Microgreens Farm. This small but mighty farm is home to warm welcoming owners and staff. They pride themselves to grow and distribute the highest quality of organic microgreens. They currently grow over 80 varieties of these delicious nutrient-packed plants.
If you are new to microgreens, these little greens are baby versions of full-grown plants. Sprout Organics describes them as containing greater amounts of nutrients and health-promoting micronutrients than their mature counterparts. Think about those little plants as holding all the nutrition to help that little stem with 2 leaves grown into the large plants we are more accustomed to.
I’ve been a huge fan of microgreens for a few years now, so being invited to come and check out this amazing farm was such a treat. The flavors of these delicious greens were incomparable to others I have had in the past. From spicy to mild to earthy and even sweet. Some of my favorites included sunflower, basil, cilantro, and pea. Mustard surprised me the most with its vibrant burst of strong flavor. Stevia plants are sweet and comforting while the colors are naturally beautiful. Each green is so small and so unique. Check out Sprout Organics’ Instagram and website to learn even more about them and their 80 varieties of delicious greens.
I have three delicious recipes using Sprout’s microgreens to share. Keep reading for the first one and then stay tuned for the others.
My first recipe using Sprout Organic Farm’s Microgreens is a Plant-Based Sausage & Microgreen Avocado Toast. This savory avo toast with touches of lime and bursts of sunflower, cilantro, and swiss chard
Plant-Based Sausage & Microgreen Avocado Toast
Serves 2
Ingredients:
1 large ripe avocado
1 plant-based sausage link. Cut into fourths and chopped.
2 slices of your favorite bread toasted
1 small Lime
Himalayan Sea Salt
4 cherry tomatoes cut in half
Sprout Microgreens (I used cilantro, swiss chard, and sunflower)
1 1/2 tablespoon olive oil
Hemp seeds
Cut and peel your avocado. On a cutting board mash your avocado with the back of a fork. Squeeze ½ the lime into your avocado, add a couple of pinches of salt, and blend everything together with a fork. Adjust seasoning to your liking.
Heat a small pan with 1/2 a tablespoon of olive oil. Add the chopped plant-based sausage. Cook until lightly browned and warm then set aside. Brush a small amount of olive oil onto one side of each slice of bread and lightly grill each side of the bread in the pan to toast it.
To assemble, divide the avocado mixture between the two slices of toasted bread. Sprinkle on the plant-based sausage and tomatoes. Finish with spout microgreens, a sprinkle of hemp seeds, and a squeeze of lime juice. Bite into your toast and enjoy.
