Here’s a recipe that contains both sprouts and shoots. The buckwheat provides a little extra satiety. Top the bowl with some poppy seeds, grated coconut, nuts and berries.

Yield: 2 bowls

Approx. 1¼ cup mild, tender shoots such as broccoli, chia, pea or sunflower 
2 frozen bananas
3½ oz frozen mango, diced
2 Tbsp buckwheat sprouts
6¾ oz mild plain yogurt (3 percent) or coconut or almond milk
Hemp hearts, poppy seeds, grated coconut, nuts and frozen red and/or black currants, for topping

Blend shoots, bananas, mango, sprouted buckwheat and yogurt until smooth using a countertop or immersion blender.

Pour into bowls and top with hemp hearts, poppy seeds, nuts, coconut and berries.

Recipe excerpted from Sprouts, Shoots & Microgreens: Tiny Plants to Grow and Eat in Your Home Kitchen, by Lina Wallentinson. Photography by Lennart Weibull. 

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