Stewart Microgreens

Local Quality Fresh

INTRODUCING OUR NEWEST PRODUCT:

MICROGREEN GROW KITS

(All pricing includes delivery costs)

Different Varieties Include:

Amaranth(4 colors)

Basil

Basil Cinnamon

Broccoli

Chives

Cilantro

Daikon Radish

Purple Stem Radish 

Fennel

Kohlrabi

Purple Kohlrabi

Mustard

Oregano

Parsley

Pea

Mild Salad Mix

Medium Salad Mix

Spicy Salad Mix

Sunflower

Wheatgrass Lemonade Recipe

This is a powerful wheatgrass lemonade as it has the healing and cleansing benefits of wheatgrass along with the refreshing taste and goodness of lemon and seasonal fruits. Juicing allows you to better absorb the nutrients and consume your daily requirements of fruits and vegetables conveniently.

Serves 2

1-bunch wheatgrass 1-piece lemon

1-piece Apple 2-pieces carrots

Ginger/ mint

If you are using a wheatgrass juicer that allows juicing vegetables and fruits along with leafy greens, then you can keep adding the ingredients one by one into the feeder of the juicer.

Strain the juice to remove pulp and enjoy! Wheatgrass juicer yields better quality and quantity of juice. If you are a regular green juicer, prefer buying this juicer to enjoy more benefits.

If you are using a blender, it is best to roughly chop the wheatgrass first to allow juicing without clogging or breaking the blade. Add a little water and all the other ingredients and blend. Now strain it for a smooth juice.

Ingredients

1 cup organic green lentils

28 oz can diced tomatoes

3 cup water

1 cup diced onions (about 1 medium onion)

1 peeled sweet potato, roughly chopped

1 or 2 jalapeno peppers, chopped (or 1/4 tsp crushed red chiles)

2 cup sliced carrots (about 2 medium carrots)

2 cup diced turnips (1/2 pound)

3 cloves garlic, pressed (or 1/4 tsp garlic powder)

1 or 1 1/2 cup finely sliced kale leaves

1/4 cup grated Parmesan cheese or finely chopped parsley (optional)

salt and pepper to taste

Recipe

1. Combine lentils, tomatoes, water, onions, sweet potato, peppers, carrots, and turnips in a medium-large saucepan.

2. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes or until vegetables and lentils are soft. Stir occasionally, breaking up the tomatoes.

3. Add garlic and kale leaves and continue to simmer until kale is soft. Serve topped with finely grated cheese or chopped parsley, if desired. Season to taste with salt and pepper.

 CuisineRaw, Vegan

 Prep time5 minutes

 Resting time20 minutes

 Total time25 minutes

INGREDIENTS

1 handful wheatgrass

1/2 cup cold water – (only if you don’t have a slow juicer)

1 cup fresh squeezed orange juice or fresh coconut water (optional)

INSTRUCTIONS

Soak first the wheatgrass in clear water for 15 to 20 minutes.

If you have a slow juicer, juice your wheat grass.

If you have a blender : blend a big handful of wheatgrass with a bit of cold water (1/2 cup). Strain out the dark green juice through a nutmilk bag (if you don’t have a nutmilk bag, use a sieve or even a square of light fabric). 

It is your choice to mix it with coconut water or fresh orange juice for a sweeter taste. Drink immediately !

PEA SHOOT SAVOURY PANCAKES

Serves 5.

INGREDIENTS:

3 large organic eggs 1 cup  cottage cheese

2 Tbsp extra-virgin olive oil or camelina oil 1/2 cup garbanzo bean (chickpea) flour

1 garlic clove, minced 2 tsp  lemon zest

1/2 tsp  salt 1cup chopped pea shoots

3 Tbsp  chopped chives

DIRECTIONS

In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots and chives.

Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on bottom and centers are just cooked through, about 1 minute longer. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.