Mustard microgreens, they put the “fun” in functional foods 🎈🎈🎉🎉
please keep reading this is my career
What is fun about mustard microgreens? It’s just how you use it. Ever look at those bottles of sauce and what’s inside? Prepare for a world of disappointments. 😔
Here is a huge (maybe life saving?) tip from us: 👇👇
I have gotten quite good at reading ingredients to spot garbage, problem is it takes FOREVER. I HIGHLY recommend the app Yuka, which allows you to scan the bar code of foods at grocery stores, and scores it. If something gets a bad score, it will tell you why it scored low. Often, the ingredients that give food bad scores due to the ingredients being hazardous to humans in some way. Whether cancer causing, or inflammatory. Seriously check out Yuka, we have no affiliation just love the tool. 😍
I bring up Yuka because if you go to the grocery stores and scan sauces, they are REALLY loaded with a lot of garbage. There are very few that are doing them the right way, clean .Skip the squeeze bottle, mustard plants offer a fresh ‘sprout’ to flavor without the messy condiment-ary. 🫧
Another alternative, is to simply guarantee that there are no hazards in the food you eat. Start from scratch, and create your food. But wait, we don’t actually need to make a yellow paste to get that mustard flavor we love on our hot dogs for grilling season. You can literally just put on mustard microgreens, because believe it or not mustard plants taste like mustard (Who would have thought? 🤔 ).
Mustard microgreens: nature’s way of ‘planting’ the mustard flavor without the squeeze
Scanning most sauces, you’ll find loads of weird things, but almost always WAY too much sugar. You can avoid all of that, get the flavor you want, and get NUTRITION out of it all in 1 fell swoop. Get a ‘leaf’ on health with mustard microgreen🌱
Mustards come from the Brassica family, which is also shared with broccoli, cabbage, cauliflower, kohlrabi, napa cabbage, rutabaga, turnip, and way more. Coolest thing about all those plants, their genetics all started from mustard and branched out to all of the cool things they are today. 😃
Since they are all similar genetically, you can expect a LOT of overlap in nutrition. In the Brassica family, good nutrition isn’t just a ‘kale’-tale, it’s in our genes. 🥬
All of them have a lot of Vitamins A,C,K. They are all rich in calcium, iron, and magnesium. They all are loaded with anti-inflammatories, and phytochemicals which help protect cells from free radicals. They are all high in plant fiber, and flavor-wise, super different. 💪💪
This is kind of why a lot of microgreens look the same, its just the family resemblance 🌱🌱
Next time you are looking for some sauce, think about eating some mustard microgreens instead. You get the flavor, nutrition, and the showmanship when everyone is surprised of the strong mustard flavor.
Have a great one✌️