Images by CJ photography
Nadia & Anthony from Micro Mania set me the challenge – to come up with a savory dish and a dessert using Micro Mint and Micro Lemon Balm. Last Saturday saw me rise to the challenge of creating healthy, nutritious and beautiful eats – just in time for the Melbourne Food and Wine Festival which kicks of as of today – 4th of March, here in this wonderful city.
“Microgreens are rich in a wide variety of energy giving nutrients. Packed with minerals such as calcium, iron, magnesium, phosphorus, potassium along with chlorophyll, lecithin, active enzymes, proteins (amino acids), vitamins and are full of antioxidants – extremely beneficial for human health and been found to contain particular health promoting or disease preventing properties and are totally fat and cholesterol free! Shoots that are eaten while still growing and ‘alive’ can have up to 100 times more enzymes than in fruit and vegetables as well as also being a good supply of vitamins A, C ,E and K plus B complex. The fresher the shoot, the higher the vitamin content hence the reason why these living microgreens are such a great lifestyle alternative.”
Need I say anymore – these recipes provide wonderful essentials plus taste bud approval.
pomegranate broad bean mint and feta salad
Depending on when broad beans are in season – my pick would be to use the fresh variety if possible. Otherwise frozen are available from your local supermarket.
1 pack broad beans
1 pomegranate – arils (seeds) removed ready to be used
1 tin of Persian feta
the juice of 1 lemon
3 tbs Olive oil
I garlic clove crushed
1 bunch of Micro Mint (available from Micro Mania)
salt and pepper to taste
Combine broad beans, pomegranate, 3/4 of the feta and 1/2 the mint in a salad bowl.
In an appropriate container combine lemon, crushed garlic, oil, salt and pepper and shake vigorously to combine ingredients until creamy.
Pour dressing over the combined ingredients and toss to coat. Garnish with remaining feta and mint. Serve immediately.
raspberry mold with lemon balm and double cream
Again, fresh is best but you can also purchase frozen berries at your local supermarket.
4 punnets of raspberries
1/2 cup of honey
1 bunch of lemon balm
1 sachet of gelatin
Double cream to serve
In a saucepan combine raspberries, 3/4 of the lemon balm and honey. Melt down the two on a very low heat (approximately 10 minutes) until well combined.
Once combined, push mixture through a sieve to separate raspberry seeds. Discard.
In a clean saucepan, place in sieved mixture and stir continuously until almost boiling – careful not to allow to boil.
Sprinkle gelatin over the top and mix well until dissolved.
Pour into molds and place in fridge until set (approximately 2 hours).
Once set and ready to serve, remove from mold and serve with cream and left over lemon balm to garnish.