Editor’s Note: This post comes to you from our new healthy living contributor Carolyn Brown, M.S., R.D., a certified yoga guide and registered dietitian from Foodtrainers, a private nutrition practice in Manhattan.
There's a new green on the block! You might think these little leaves look like a garnish compared to your grocery cart full of dinosaur kale, but microgreens pack a serious nutritional and flavorful punch. Microgreens are the baby sprouts of fully grown veggies (less than 14 days old). While they are teeny, nutritionally speaking they are a condensed version of their fully grown counterparts, be that spinach, kale, chive, fennel, arugula, broccoli, or what have you. We're talking about four to six times the vitamins C and E and beta-carotene: not so micro, after all.
My favorite find in the New York area is Good Water Farms' crazy-flavorful pea-shoots, which I throw in omelettes, toss in salads with other greens, or sauté with olive oil and serve under salmon. If you see them at the grocery store or farmers market, go micro!
Interested in reading more healthy nutrition tips? Pick up a copy of Foodtrainers founder Lauren Slayton’s book, The Little Book of Thin.
Have you ever cooked with microgreens? How have you used them? Share with us in the comments.