Harvest microgreens right after the first true leaves develop. (The first leaves you see when the seeds germinate are cotyledon leaves, which don’t look anything like the leaves of the plant. The next set is the first set of true leaves.) It can take anywhere for four days to three weeks for microgreens to be ready to harvest, depending on the types of greens. Harvesting is much easier if you grow greens that have the same germination time, otherwise you’ll be picking among your tiny greens to reach the ones that are ready.
Always use clean, sharp scissors or shears to harvest microgreens. They’ll last about ten days in the refrigerator, but the sooner you eat them the more flavorful and nutritious they will be.
How to Grow Microgreens: A Beginner's 101 GuideIn "Growing Vegetables"
Want more information about growing Microgreens?
While microgreens are trendy at the moment, their versatility, nutritional value, and enticing flavors may give them a place at the table for a long time. You can learn more about microgreens with these resources:
Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days by Peter Burke
Microgreens: A Guide To Growing Nutrient-Packed Greens by Eric Franks and Jasmine Richardson
Microgreens from University of Kentucky Cooperative Extension
Nutritious microgreens are easy to grow at home from Mississippi State University
Video tutorials for growing microgreens indoors:
RE: 8 Tricks Our Ancestors Knew About Preparing Healthy Food
8 Tricks Our Ancestors Knew About Preparing Healthy Food
8 Tricks Your Ancestors Knew About Preparing Healthy Food
Traditional food preparation techniques do more than just preserve food. They remove natural toxins and increase nutrients, as well as the body’s ability to fully use them.
Here’s a list of time-honored food preparation and preservation techniques, some of which you can try at home:
Arugula sprouts Photo
1. Fermenting—Acetic acid, lactic acid, and alcohol act as natural preservatives. Improves digestibility because microbes have predigested. Can create new nutrients, especially B vitamins. Adds helpful bacteria.
2. Soaking—Improves digestibility. Reduces phytic acid, allowing absorption of more minerals, such as iron and calcium. Soaking grains breaks down phytic acid, a substance that prevents the absorption of minerals like calcium, magnesium, iron, and zinc. Also, as grains soak, vitamin content increases, especially B vitamins.
3. Sprouting—Deactivates enzyme inhibitors, making the sprouted seed more digestible.
4. Nixtamalization—Soaking corn with lime (calcium hydroxide) or wood ashes (potassium hydroxide) increases digestibility and bioavailability of niacin, protein, and calcium. Decreases phytic acid and harmful mycotoxins.
5. Pounding—Removes the bran or hull of a seed or grain, which contain most of the antinutrients. Increases digestibility.
6. Drying—Removes moisture, slowing bacterial growth.
7. Salt curing—Draws water out of cells, killing microorganisms and preventing spoilage. Salt denatures meat proteins and produces glutamate, which enhances flavor.
8. Smoking—Dries meat and adds phenolic compounds that bind to the surface of the food and act as antioxidants, preventing rancidity.
New Cook Book! Supercharged Food series / Eat Right for Your Shape
Lee Supercharged’s post.
+3Lee Supercharged added 7 new photos — with Lee Holmes.
I’m so excited to share the happy news that my sixth cookbook in the Supercharged Food series, Eat Right for Your Shape is now available for pre-order here http://www.superchargedfood.com/s…/eat-right-for-your-shape/. I’m taking a fresh look at the ancient healing system of Ayurveda and applying it to the way we eat and live. It’s the book I cooked up in the Ayurvedic kitchens of Kerala, where I spent time last year studying Ayurvedic nutrition and cooking. In the book I show you how to apply Ayurvedic principles to your life. I cover eating habits, digestion, daily routines, yoga and meditation, plus I’ve included over 120 delicious and nourishing recipes that correct your doshic imbalance, in order to create harmony, weight management and health. Whatever size you are or desire to be, the recipes and principles in Eat Right for Your Shape will help you to bring your body into balance. The book embraces guiding principles rather than strict rules. It’s a balanced and considered approach to lifelong health, one that will give you complete control over the interplay of your bodily systems to keep your true self feeling balanced, healthy and calm. As my special gift to you, when you preorder Eat Right for Your Shape you’ll receive my Renewable Table eBook FREE. Some of my favourite recipes featured in the book are a yummy Chai Cream Brûlée and Spiced Poached Pears with Orange and a Fig Cardamom and Quinoa Breakfast Bowl. There are a few fish dishes too; Fragrant Fish Stew and Baked Fish with Flaxseed Crust. You’ll love the Traditional Lamb Korma, Gluten Free Dosas, Keema Matar (mince with peas), Tuna Tikka Curry, Broccoli Bhajis, Slow cooked Balancing Vegetables and Brown Rice Nori. I look after the gut with my Digestive Lassi and Ayurvedic Weight-loss Soup and there are plenty of healthy dessert options like a delicious Oven Baked Peach and Berry Pancake, Coconut Bark with Rosewater, Pistachios and Raspberries, and scrumptious Pistachio Truffles. I hope you’ll like it! You can read more about what’s inside here… www.superchargedfood.com/b…/autumn/eat-right-for-your-shape/
Lee Supercharged added 2 new photos.
Sydney, NSW, Australia · I've put together a little video for you, it's just me, no filters, no makeup, no spicy effects or souped-up editing. I'm feeling relaxed at home in my kitchen and I'm talking about my new book Eat Right for Your Shape. I hope you'll like it! Click on this link to watch...