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Fennel Facts!

Fennel is a sweet vegetable in the celery family and has a licorice-like flavour. It is very high in vitamins A and C and has a long history of being known as a healing food and today is most known for aiding in digestion. You can eat the fennel seeds, bulb and even the leaves.  Remove the stocks from the bulb of the fennel and store in your refrigerator for up to 4 days. Enjoy fennel raw in salads or with a creamy dip or even sautee or boil fennel to have in stir frys or as a yummy healing tea.  Because I know a lot of you have never tried fennel, click here for a link to more information on it and recipe...

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Swiss Chard Facts

Swiss chard is in the same vegetable family as beets. It is an amazing source of folate, the b vitamin that prevents natural tube birth defects and can help with fighting lung cancer! Eating chard can also increase your energy levels, improve digestion and assist with calcium deficiencies as this vegetable contains loads of it!Swiss chard will last in your refrigerator for 3-5 days wrapped in damp paper towel. It can be added raw to salads, but my favourite way to enjoy Swiss chard is by removing the stems and roughly chopping it and sautéing the chard with onion, peppers and garlic until tender and finish with balsamic vinegar.

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Week 3 Recipe

ZUCCHINI BRUSCHETTA BOATSUse the zucchini and basil from your box this week and top with the micro greens!To Buy: tomato’s, mushrooms, peppers (or any of your favourite veggies) fresh parmesan on top is optional!Half your zucchini and, with a spoon, hollow out the zucchini a bit so the filling doesn’t topple over the sides.Brush zucchini with a small amount of olive oil and place on grill for 10 minutes, flipping halfway through.Dice up your veggies and sautée them for 3-5 mins in a little oil on a frying pan. Season with salt and pepper.Top the grilled zucchini with veggies and drizzle balsamic vinegar and some fresh chopped basil and some micro greens! Enjoy.

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Week 2 Recipe

Mixed Green and Radish Salad  From this weeks box:1 Bag of mixed spinach and kale3 radishes thinly sliced1 thing slides spring onion1 cup halved snap peasA healthy handful of micro greensAdd:A handful of dried cranberriesA handful of toasted sunflower seedsDressing of your choice

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Week 1 Recipe

Not sure what to do with your radishes this week? Try this radish and cucumber salad as a flavourful and refreshing side. Put it on a bed of lettuce or kale and top with chickpeas or chicken to make it a meal! Don’t forget to top your salad with the tasty, nutritious microgreens you received in this weeks box! Radishes are not only yummy, they are a great source of vitamin C. Radishes can relieve respiratory infections, ease cold and flu symptoms and they are a natural diuretic.  Remove the tops before storing and they will keep for one to two weeks sealed in the refrigerator. To prepare the radishes remove the top and run under cold water. Peel the...

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