The Girl Scouts of Hawaii researched and tested several different varieties of plants, ultimately choosing
arugula microgreens to grow hydroponically in water, rather than in soil.
In order to write the LED light code, the Girl Scouts had to determine which lights were most optimal for
arugula microgreens.
Not exact matches
for the pizza 1 large bunch ramps 1 tablespoon soft neutral coconut oil or olive oil — divided sea salt — to taste freshly ground black pepper — to taste pinch red pepper flakes 1 garlic clove — minced baby
arugula,
microgreens — for serving (optional)
Drizzle with garlic cream (optional), slice and serve garnished with fresh
arugula and / or
microgreens.
Combined with an orzo pasta and some
microgreens — your choice of watercress,
arugula or any dark green, and you have the lushness of a roasted fall veggie with the lightness of a summer salad.
If you can't find
arugula and
microgreens, feel free to substitute with what you have.
To assemble: In 4 bowls, layer spinach,
arugula, quinoa, potatoes, beans, red onion, pepperoncini peppers,
microgreens and hummus.
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons apple cider vinegar 2 teaspoons raw honey or pure maple syrup about 3 cups
arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other
microgreens for garnish — optional
I choose a mix of kale, spinach,
arugula, and
microgreens, which are all composed of other health - enhancing phytonutrients such as phenols, indoles, flavonoids, and substances like sulforaphane.
One of my favorite smoothies is my spring detox smoothie loaded up with kale,
arugula, pea shoots, and
microgreens from the farmers market.
If you can't find
arugula and
microgreens, feel free to substitute with what you have.