I try to maximize freshness and nutrient profiles in my cooking by using herbs and lettuces from my Rise Garden. I try to think ahead when planting seed pods so that I can combine fresh veggies in recipes.
For example, one of my favorite detox smoothies has parsley and mint in it, so I make sure I have both of those growing at the same time (recipe included below).
When I make kale chips, about 4-5 kale seed pods makes a batch, so I plant 4-5 at a time, cut, let them regrow and cut again. I can usually get about 4 cuttings from each seed pod (kale chip recipe below). I also love making a fresh salad with pesto and tomatoes, so growing lettuces, basil and tomatoes at the same time helps me get the majority of my meal right from the garden!
As much as I love getting my herbs fresh, sometimes the roots grow so big after multiple cuttings that it’s time to harvest. If I’m not ready to use the whole fresh plant that day, I trim the leaves and place them in a ziplock bag, removing as much air as possible. (Tip: Ziplock brand bags are BPA free.) Then, I place the fresh herb bag inside the freezer. The fresh frozen herbs hold their flavor really well and are great when adding them into soups, stews, salad dressings when you need it.
Of course, making sure that your favorite herbs and greens are always in your garden is a top priority. If you love cilantro or chives and you know you will be harvesting the full plant soon, start the next seed pod in your nursery prior to harvesting so that there won't be a lag between harvests. For salad greens, you can easily start crop rotation so that you always have greens on hand. Depending on how many salad greens you need, you can start by adding 2-3 salad greens seed pods to your nursery every 1-3 weeks.
Lastly, you can easily check your garden to see what is ready to harvest so that you can menu plan during the week. If greens are ready, plan for salads. If you have celery ready for harvest, think about chicken salad. You get the idea! Having a Rise Garden makes it so easy to plan healthy, nutritious meals all year long.
I’ve included my smoothie, kale chip, and pesto recipes below for you to make them as well. I hope you enjoy them as much as our family does!
Three Must-Have Recipes!
Pineapple Detox Smoothie with Mint and Parsley
- 1 cup water
- 1 cup frozen pineapple
- ½-1 orange
- 1-3 cups spinach
- 1-3 tablespoons fresh parsley
- 1-3 tablespoons fresh mint
- 1 tablespoons chia seeds
- 1 teaspoons flax seeds
- 2 tablespoons hemp seeds
- 1 scoop Protein powder
Place all ingredients into a high-powered blender and blend until combined.
- Kale - stems removed
- 1 tablesppon Avocado oil
- ½ teaspoon lemon juice
- Season with garlic salt and nutritional yeast
Preheat oven to 250 degrees Fahrenheit. Mix kale in a bowl with avocado oil, lemon juice, salt, pepper, and sprinkle with nutritional yeast. Place the kale in a single layer on the pan, making sure they are not touching. Bake for 20 mins or until the kale is dry and crispy.
- 2 cups Basil
- ½ Cup extra virgin olive oil
- ½ cup roasted pine nuts
- ½ cup organic parmesan cheese
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon pepper
Place all ingredients into a food processor or high-powered blender and blend until combined.
Pineapple Smoothie: YesMore Content
Kale Chips: Amy Tenney
Pesto: Nathalie Joie