Have you made a simple sunflower shoots salad recipe yet? Move over lettuce, sunflower shoots are the star of this crunchy, simple, and flavorful salad with citrus. Sunflower shoots are the ultimate clean eating salad green.

I know, I know, I tell you all to eat your microgreens raw. But there are always exceptions to this rule. Microgreens are wonderful baked with eggs. Try this Microgreens Frittata recipe!

No need for a cluncky juicer to enjoy a smooth juice full of fruit and veggies. Blender Juices are the thing! Whiz cucumbers, mild microgreens, apple and lime juice and feel energized and ready for your day. PS. Using microgreens instead of mature green leafy veggies is the key to creating a smooth green juice. The delicate microgreens practically dissolve into the juice.

It’s time to delight with tomatoes and arugula microgreens. Tomatoes are bursting with lycopene (an antioxidant), vitamin C, potassium, folate, vitamin k, and fiber.  Vine-ripened tomatoes have a complex taste ranging from acidic to sweet, depending on the variety.  Of course basil and basil microgreens always pair marvelously with tomato, olive oil, and fresh mozzarella in the classic caprese salad/sandwich combo.  But, this caprese variation is equally as scrumptious. This take on the classic caprese counters that tomato sweetness and acitity with a dose of delicious, peppery, and sometimes bitter arugula microgreens.

The most common way to enjoy microgreens is raw, on top of your meal or mixed into a salad where you’ll get that texture, color, crunch, and fresh veggie goodness. But, there are other ways to incorporate microgreens into your daily routine.