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

  1. Seth, T., et al. (2025). Microgreens: Functional Food for Nutrition & Dietary Diversification. Plants, 14(2), Article 867.

  2. Šovljanski, O., et al. (2025). A Comprehensive Antioxidant & Nutritional Profiling of Brassicaceae Microgreens. Antioxidants, 14(2), 191.

  3. Mezeyová, I., et al. (2022). Selenium Biofortification of Arugula & Kale Microgreens. Agronomy, 12(5), 1096.

  4. Ebert, A. W. (2022). Sprouts & Microgreens—Novel Food Sources for Healthy Diets. Plants, 11(4), 571.

  5. Haldipur, A. C., et al. (2020). Antioxidant Potential of Culinary Microgreens. Journal of Agriculture & Food Research.

RECIPES

  • 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:

    1. Add cottage cheese to a bowl

    2. Top with cucumber, avocado, seeds, and Breakfast Blend

    3. Finish with olive oil or chili flakes if desired. Serve chilled

    Inspiration

  • 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:

    1. Heat oil in a skillet over medium heat

    2. Add diced sweet potato and cook for ~8 minutes until almost tender

    3. Add bell pepper and green onion, cook 2 more minutes

    4. Season with salt, pepper, and a dash of paprika

    5. Top with a fried egg and pile Breakfast Blend on just before serving

  • 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:

    1. Toast waffles and cook egg to your liking

    2. Build your sandwich: waffle, cheese, egg, tomato, Breakfast Blend, second waffle

    3. Press lightly and slice in half. Great with a side of fruit or hot sauce!