You can grow your own microgreens super easily. See how here. Use them as a green sprinkle on egg dishes, potato dishes, on salads. Only your imagination sets the limits. Below you will find two recipes where microgreens are perfect as a healthy spice.

Pizza with micro sprouts

Dough: 25 g yeast, 3 dl lukewarm water, approximately 400 g pizza flour and 100 g whole wheat flour, salt and sugar. Pesto: 100 grams basil, 1 dl oil, 1 garlic, 30 g Parmesan, 30 g almonds, salt. Filling: 1 sweet potato and 1 piece of mozzarella cheese

Dissolve the yeast in the water and add sugar and salt before adding the flour a little at a time until you have a smooth dough. Let it rise for 45 minutes before rolling it out. Meanwhile, let the pesto. Put it all in a mortar and pestle until the pesto has a suitable consistency. If you have microgreens left over because they grow too big, they can also easily be mixed into a pesto. In addition to pesto, which is spread on the bottom, the filling consists of thinly sliced sweet potatoes and a little mozzarella cheese. Bake the pizza at high heat until it is crispy and golden. Sprinkle with plenty of microgreens, here we have used beetroot and basil.

Kurstader with smoked cheese salad

1 packet of small curds, 1 cup of smoked cheese, 1 small cup of sour cream 18%, 1 tsp. sugar, a little lemon, finely chopped radishes, plenty of radish sprouts.

Stir the smoked cheese together with the other ingredients. Put them in the small puff pastry bowls and decorate with slices of radish and fresh radish shoots.

Food with microgreens

Chocolate cake

Greek gathering