28
Feb
Feb
Norouz greens are edible!
Have you ever heard of microgreens? Microgreens are essentially our own edible greens, right after sprouting and just before they develop their green leaves and stems. Sprouts are rich in special properties before photosynthesis, even more so than the properties of the seeds themselves! Microgreens are becoming increasingly popular among enthusiasts of healthy and delicious foods. Today, we’re talking about microgreens or edible greens:
mung beans, lentils, and wheat! Sprouts can be consumed fresh, dried, or powdered. During the growth process and before photosynthesis, the plant undergoes a series of reactions using its own seed reserves, resulting in very special nutrients. For example, the starch present in wheat is converted into sugar, known as malt, which is used in brewing and other processes. Our own barley malt is made from wheat sprouts.
Wheat sprouts contain a significant amount of vitamins, minerals, and antioxidants. They have a taste that leans slightly towards bitterness and is earthy and crisp. These microgreens are typically used in juices, shakes, salads, and sandwiches on a daily basis. Mung beans are mainly used in Asian cuisine and are rich in protein, fiber, and antioxidants. It’s very easy to incorporate mung beans into any meal. This is even simpler with mung bean sprouts! They have a fresh and mildly sweet texture, and they can be used in various salads and soups.
Lentils are also legumes, and their small sprouts are full of protein, fiber, and essential nutrients. Lentil microgreens have a slightly spicy taste and a soft, crisp texture. Lentil sprouts can be used in sandwiches, wraps, and salads to enjoy their flavor!
This Eid, set aside a separate dish for greens and add microgreens to your salads and dishes to enjoy their unparalleled and unique benefits.
