breakfast blend
A BLEND OF
kale
onion
AND
arugula
🌱 Nutritional Highlights
The Breakfast Blend offers a flavorful and functional mix of onion, kale, and arugula microgreens. These microgreens pack a powerful mix of flavonoids, glucosinolates, and antioxidants. They help boost immune function, detoxify cells, and support heart health. Scientific research has shown:
Onion microgreens are a leading source of quercetin, a flavonoid known for anti-inflammatory and antihistamine activity
Kale microgreens contain high levels of glucoraphanin, a precursor to sulforaphane, linked to anti-cancer and liver-support benefits
Arugula microgreens are rich in erucin, vitamin K, and nitrates, which help regulate blood pressure and support vascular health
All three contribute to high total antioxidant activity, with DPPH inhibition above 75–85%
🧑🏻🍳 Flavor & Best Use
Savory, pungent, and energizing — this blend has a light onion flavor with peppery greens underneath. Use it to elevate egg dishes, bagels with cream cheese, or mix it into morning smoothies for a functional savory boost.
🍽️ Suggested Serving Size
A typical serving of 20–40g (0.75–1.5 oz), or about 1 to 1½ cups of Breakfast Blend, provides a dense dose of phytonutrients and vitamins. For best results, enjoy this blend 3–5 times per week. A container of our Breakfast Blend contains at least 57g (2 oz), meaning you should get 2 to 3 servings. This dietary suggestion is based on findings from Seth et al., (2025).
📚 Scientific Citations
Seth, T., et al. (2025). Microgreens: Functional Food for Nutrition & Dietary Diversification. Plants, 14(2), Article 867.
Šovljanski, O., et al. (2025). A Comprehensive Antioxidant & Nutritional Profiling of Brassicaceae Microgreens. Antioxidants, 14(2), 191.
Mezeyová, I., et al. (2022). Selenium Biofortification of Arugula & Kale Microgreens. Agronomy, 12(5), 1096.
Ebert, A. W. (2022). Sprouts & Microgreens—Novel Food Sources for Healthy Diets. Plants, 11(4), 571.
Haldipur, A. C., et al. (2020). Antioxidant Potential of Culinary Microgreens. Journal of Agriculture & Food Research.
RECIPES
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Ingredients:
1/2 cup full-fat cottage cheese
1/4 cup diced cucumber
2 tbsp roasted sunflower seeds or pepitas
1/4 avocado, cubed
1/2 cup Breakfast Blend
Optional: drizzle of olive oil, pinch of chili flakes
Instructions:
Add cottage cheese to a bowl
Top with cucumber, avocado, seeds, and Breakfast Blend
Finish with olive oil or chili flakes if desired. Serve chilled
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Ingredients:
1 small sweet potato, diced
1/4 red bell pepper, diced
1 green onion, sliced
1 egg, fried or poached
1/2 cup Breakfast Blend
1 tbsp olive oil
Salt, pepper, paprika to taste
Instructions:
Heat oil in a skillet over medium heat
Add diced sweet potato and cook for ~8 minutes until almost tender
Add bell pepper and green onion, cook 2 more minutes
Season with salt, pepper, and a dash of paprika
Top with a fried egg and pile Breakfast Blend on just before serving
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Ingredients:
2 frozen or homemade savory waffles
1 scrambled or fried egg
1 slice cheddar or gruyère cheese
2 slices tomato
1/2 cup Breakfast Blend
Instructions:
Toast waffles and cook egg to your liking
Build your sandwich: waffle, cheese, egg, tomato, Breakfast Blend, second waffle
Press lightly and slice in half. Great with a side of fruit or hot sauce!