Sunflower Microgreen and Lattarula Fig Smoothie Recipe

An Original Recipe Brought to You

From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 2 cups of milk or plant-based milk of your choice (I use Silk Original soy milk)
• 6 ounces of frozen bananas (Do not use fresh bananas!)
• 2 tablespoons of honey
• 6 ounces of frozen Lattarula figs (also known as Italian Honey figs) – You can use fresh figs in this recipe, but you’ll have to add a lot more ice to make the smoothie cold
• 3 to 4 ounces of sunflower microgreens
• Handful of ice

Instructions:

1. Add the milk, frozen bananas, and honey to the blender, and blend thoroughly.
2. Add the sunflower microgreens, the frozen Lattarula figs and a handful of ice, and blend thoroughly. (I don’t add all the frozen fruit at the same time, to prevent my blender from jamming up.) If you want a milder taste of microgreens, use 3 ounces of them. If you prefer the microgreens to stand out a bit more, use 4 ounces. Even with 4 ounces of microgreens, they do not have a very strong or overpowering taste in the smoothie (as compared to a green smoothie made with kale or baby spinach which tends to be very strong and earthy).
3. Serve immediately. Do not refrigerate the smoothie to drink hours or days later. Due to the chlorophyll in the microgreens, the taste of the smoothie will change over time and will develop a bitter/acrid aftertaste. If you drink it immediately, you shouldn’t experience any bitter taste.

Yields 2 servings.

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