Hi everyone, we nearly made it through January and a whole month of homeschooling. My food planning has been pretty poor this last 2 weeks. Thankfully I met the White Fox Foods team at the end of last year and they shared with me (and you) a super quick, nutritious (if possible) lunch idea. I have made this recipe many times. And I am finally sitting down to share it with you.
But let’s go back. Who are White Fox Foods? How did I meet them? Danielle who also blogs over at the Vegan Veg Gardeners lives in Ware, outside Hertford, and is a keen gardener. She is also a friend of Steph, aka Chef Naturelle. She rescues hens, she is a vegan, has a bountiful allotment and also is a music teacher. And by the time I met her, she and Jon had started to grow and sell micro greens.
I have been reading about micro greens for while – and not just because we have to grow watercress for Luc’s school science project.
So micro greens are miniature versions of regular-sized vegetables, typically harvested at around 10-15 days maturity when the first set of leaves have developed on a plant but the third main leaf has yet to emerge. It is suggested that micro greens offer nutritional benefits above and beyond conventional vegetables. It is possible that ten- to twelve-day-old broccoli micro green typically has up to 40 times as much vitamin K per gram than a fully grown broccoli.
And you can get your micro green from Whitefox Food, as well as vegan Oyster mushrooms now. I was lucky enough to be part (well I photographed from a distance, not sure this counts) to see their first prep of their first oyster mushrooms.
Coming back to Danielle’s recipe which uses micro greens. I will make a confession. Except for the above-mentioned watercress, I do not have microgreens at home. I use spinach instead. It worked really well. This recipe is simple, but delicious. A hummus without tahini and yet feels like there is tahini. I cannot describe it, you will have to try it, and let me know. And give those guys a follow, and see what nutritious food they will grow next.
White Fox foods deliver within 5 miles from Ware. Just DM them on instagram.
Pea and Sunflower Houmous Recipe
For the pea hummus
- 2 cups fresh or defrosted peas
- 2 cups well washed sunflower microgreens plus extra for garnish
- 1/2 tsp salt
- 2 tsp olive oil
- juice of half a lemon
For the roasted sunflower seeds garnish
- 1/2 cup sunflower seeds
- 1 tsp smoked paptrika
- drizzle of olive oil
- Massage the Olive oil and smoked paprika into the seeds (get your hands dirty) until they are completely covered. Add a good pinch of salt.
- Use a flat bottomed pan and place over a low heat on the hob. Remember to keep shaking the pan to keep the seeds moving. As soon as you hear the first pop, take them off the heat and leave to cool slightly
- In a Food Processor, place the peas, sunflower microgreens, lemon juice and a drizzle of oil. Blend until ALMOST smooth, leave a bit of texture in there. If you find that it won’t blend properly, add some more olive oil until you reach the desired consistency. It should be easily spreadable.
- Once finished, stir in a good pinch of sea salt. Don’t forget to taste it as you go to make sure it’s seasoned to your liking.
- To serve, spread your houmous on the toasted sourdough – be generous. Top with roasted seeds and sunflower microgreens and a drizzle of olive oil. This isn’t an elegant eat, it will get on your face. Just enjoy it!
Ideally you want your own sourdough bread. Another post is coming. Soon. Meanwhile other recipes are here. Did I mention that this one is vegan?