Imagine a tiny little seedling, just emerged from the soil using the energy stored in a single seed. The first leaves are just beginning to unfold, and on the cellular level the tiny plant is bursting with newfound life. Cells are differentiating, nutrition levels are skyrocketing, and flavor is incredibly concentrated. There’s something so invigorating about eating one of these little life bursts, something almost magical. In a fresh cut form, microgreens can offer 50 times more nutrition at the first leaf stage when compared to the mature vegetable. Maintaining a year round supply is easy and fun using minimal light and room temperatures. We will show you how to measure seeds for your container size, prepare the microgreen soil,...
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Ingredients: 2 teaspoons olive oil 4 boneless, skinless chicken breasts sliced in 1/2" strips 3 minced cloves garlic 1/2 cup chopped onion 1/4 cup peach chutney 2 Tablespoons of 2 peasTropicana Spice 1-1/2 cups low sodium chicken broth 3 tablespoons dry white wine 2 Tablespoons Unsweetened coconut flakes Directions: In a large skillet, heat oil to medium high, and saute chicken pieces until browned Remove chicken and set aside Saute garlic and onion in skillet until golden Stir in chutney and spices and cook one minute Add broth and wine while stirring constantly until heated through Reduce temperature to simmer Return chicken to sauce and simmer 15 minutes Stir in coconut flakes Serve over hot rice