The Absolute Easiest Way to Increase Your Consumption of Fresh Veggies at EVERY Meal

Meal planning, grocery shopping, thinking about what I want eat all week, trying to avoid “bad” foods— my head spins. I read one article and sugar is bad, another and wheat is bad, another and fat is bad. Then there are oxalates, anti-nutrients, and nightshades…

Anyone else confused?

There are so many differing theories of nutrition; so many "rules" and so much food confusion out there. The only thing I see, is that eating veggies is pretty much univerally accepted as sage nutritional advice. I feel good when I eat lots of fresh, minimally processed veggies and fruits. So that is what I try to do-- eat more veggies.

But there are weeks when life just speeds up. Right now, my husband Taylor is a full-time student (again) and all of his classes are in the evenings, we also have two evening farmer’s markets and two morning markets. We get home hungry and tired, the kitchen is always a mess, and everything vegetable-based seems to need a lot of preparation. But, even those days when I find myself making (another batch) of blender macaroni and cheese or a grilled cheese or just scrambled eggs, I know I can always add in fresh veggies with minimal effort as long as I have microgreens.

I put microgreens on almost everything. That leftover pizza— a handful of micro-arugula or micro basil, take out grocery-store tomato soup gets topped with any microgreen, left over rice becomes fried rice with sauteed pea shooots and micro radish. You dont’ have to think, just grab a handful of microgreens and boom— fresh veggies is seconds.

Pass the Salt, Pepper, and Microgreens, Please!

I often hear people tell me that they don’t know how to use microgreens. If you are a strict recipe person, think of microgreens like your salt and pepper shakers (or even hot sauce). When you are ready to eat whatever you are going to eat, right before you grab your fork, or lift that taco to your face, grab a bunch of microgreens and pile them on top like you would put salt and pepper. Now eat.

There is one caveat, though. Microgreens may taste a little funny on dessert —but I did meet a lovely gentleman who brought me some microgreens ice cream he made (sunflower shoots and strawberry ice cream) so I’m not going to discourage all microgreens on sweets!

Umm… What are microgreens?

Microgreens are the super young versions of veggies and herbs. Kind of like how sprouts are young plants, so are microgreens. Microgreens are edible veggie or herb seeds that have been planted, watered and exposed to light. They grow a few inches tall forming, usually, two to three little leaves. You eat the stem and leaf. They tend to have super potent flavors and have been found to have more vitamins and nutrients than they would if you ate them as a mature plant.

Many people find that microgreens are easy to digest and chew and add a bunch of texture and flavor. They are super easy to tuck into sandwiches, wraps, tacos, burgers, spring rolls, salads, or as a finishing touch for soups. They come in a variety of colors and textures.

Where do I find Microgreens?

Since microgreens taste their best right when they are snipped, the tastiest microgreens, with the most nutritional value, are the ones that you harvest right before you eat them. You can easily grow microgreens in your home, office, RV or, if you have a farmer’s market nearby, you might find a local microgreens farmer (like me!). Check out my Grow Your Own Microgreens Kits, if you want to learn to grow them or gift them.

If you cannot grow them and don’t have a local microgreens farmer, there are some large grocery stores that are beginning to sell cut microgreens. I know my local Trader Joes and Sprouts markets sell some varieties of microgreens.

Try them out!