Community Recipes
Blackberry Pea Shoot Microgreen Smoothie
Ingredients
• 3 peaches
• 1 oz. Pea Shoots Microgreens
• ½ cup blackberries
• 1/3 cup blueberries
• 2 tbsp. lemon juice
• ½ cup water
• ½ cup plain yogurt
• 2 mint leaves (Optional)
Procedure
1. Peel peaches slice and de-pit. Put peaches into blender. Add pea shoots to blender. Add blackberries, blueberries, yogurt and lemon to blender. Add water as needed.
2. Blend until smooth and adjust thickness by adding filtered water while on pulse setting.
3. Pour smoothie into mason jar or other drinking glass of your choice and top with blackberries and pea shoots. Add mint leaves as garnish if you choose.
4. Enjoy!!!
Recipe by Curtis Tomlin, (@Curts30)
MicroGrain Loaf
Ingredients
• 500g all purpose flour
• Half pound sunflower shoots
• Half pound pea shoots
• 720g filtered water 94 degrees F
• 12 g sea salt
• 7g activated yeast
Procedure
Step 1: Dehydrating
Take half a pound of sunflower shoots and half pound of Pea shoots and dehydrate. Use a dehydrator if you have one or put in baking sheets in the oven at 170 for 2-3 hours. You can do this the day before.
Step 2: Autolyse
Weigh 500g all purpose flour and add to the mixer bowl. Weigh 720g filtered water at 94 degrees fahrenheit into the mixing bowl and incorporate by hand until mixed. Let sit for 30 minutes so the flour and water can mix evenly.
Step 3: Mixing
Weigh 7 grams of activated yeast and add it to the mixing bowl. Weigh 12 grams sea salt and add to the mixture. Add dehydrated microgreens to the mixing bowl. Mix on low speed for 2-3 minutes. Scrape down the bowl with a rubber spatula. Mix on Med-High speed for 3-5 minutes until fully incorporated. Add 2 Tbsp of filtered water if needed. Once mixed, cover mixing bowl with seran wrap. Let sit for half an hour at room temperature.
Step 4: Folding
Remove seran wrap and mix on Medium for 2 minutes. Cover in seran wrap again. Let sit until the dough has at least doubled in size.
Step 5: Proofing
Flour the edges of the bowl around the dough and use your hand as a cup to remove the dough from the mixing bowl onto a flat surface. Take each side of the dough and fold it towards the centre of the doughball then flip it so the smooth side faces up. Use your hands to gently pull the dough towards you a few times until the dough forms a nice sphere. Put a bit of flour into a proofing container and place the dough in with the smooth side up.
Step 6: Baking
Preheat the oven to 475 degrees Fahrenheit and place a dutch oven with lid on for 45 minutes. Use oven mitts and remove the dutch oven and place it on a heat proof surface. Place a piece of parchment paper on the inner bottom of the dutch oven. Carefully place the dough ball into the dutch oven with the seem side facing up and put the lid back on the dutch oven. Place dutch oven back into the oven for 30 minutes. After 30 minutes remove the lid of the dutch oven and bake for another 15 minutes. Once the bread has a nice golden colour to it remove the dutch oven from the baking oven and carefully remove the loaf from the dutch oven (don't burn yourself!!) and place the loaf on a cooling rack. Let cool for at least 30 minutes. Tap the bottom of the loaf if it sounds hollow your bread is cooked.
Step 7: Eating
Enjoy your nutrient filled bread by making sandwiches or eat it just the way it is!! Bon appetit!!
Recipe by Curtis Tomlin, (@Curts30)
MicroGrain Flatbread
• 500g all purpose flour
• Half pound sunflower shoots
• Half pound pea shoots
• 720g filtered water 94 degrees F
• 12 g sea salt
• 7g activated yeast
Step 1: Dehydrating
Take half a pound of sunflower shoots and half pound of Pea shoots and dehydrate. Use a dehydrator if you have one or put in baking sheets in the oven at 170 for 2-3 hours. You can do this the day before.
Step 2: Autolyse
Weigh 500g all purpose flour and add to the mixer bowl. Weigh 720g filtered water at 94 degrees fahrenheit into the mixing bowl and incorporate by hand until mixed. Let sit for 30 minutes so the flour and water can mix evenly.
Step 3: Mixing
Weigh 7 grams of activated yeast and add it to the mixing bowl. Weigh 12 grams sea salt and add to the mixture. Add dehydrated microgreens to the mixing bowl. Mix on low speed for 2-3 minutes. Scrape down the bowl with a rubber spatula. Mix on Med-High speed for 3-5 minutes until fully incorporated. Add 2 Tbsp of filtered water if needed. Once mixed, cover the mixing bowl with seran wrap. Let sit for half an hour at room temperature.
Step 4: Dividing
Divide dough into 10 separate 50 g chunks using a bench scraper or sharp knife (don't rip)
Step 5: Pre-Heat
Heat up the skillet or heavy bottom pan on the stovetop. Lightly oil the pan once hot.
Step 6: Cooking
Roll out a 50 gram dough ball until flat and fry on stove top for 1-2 minutes each side until dark brown blisters appear. As you cook one flatbread roll out the next one to be cooked. Oil between each fry as needed.
Step 7: Eating
That's a Wrap!!
Recipe by Curtis Tomlin, (@Curts30)