Better Than Ever

Better Than Ever

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RM65.00
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lollos butterhead romaine kale spinach upland cress mint

You are actually Getting Better Than Ever aren’t you? We see a breakfast kale and spinach smoothie (trust us, it’s good, the chlorophyll casts a healthy halo around us and lends to our smug mornings. Super tip,  a hint of honey may help those getting started). The upland cress is the cousin of the water cress and don’t be fooled by its humble looks. It’s a vitamin powerhouse - we recommend in a sandwich and creamy salad. Popeye has marketed the spinach enough we think! The mint would serve you well in lifting an assam laksa to its glory.

Each delivery bundle includes:

  • 2 heads of Lollo Rosso/Biodna/Butterhead (200g)

  • 1 head of Romaine (90g)

  • 5 heads of Kale (265g)

  • Baby spinach (100g)

  • Upland cress 180gms

  • 1 mint (free)

Standard Delivery is RM5 or Free Delivery on weekly or fortnightly bundles.

Nutrition Profile

Bittersweet lollos. Crinkly edged, rosette shaped leaves. tinged in colour at their ends with a fairly tender, yet crisp texture with a bittersweet, almost nutty flavour.

Water rich, super-low calorie, making it incredibly thirst-quenching and helps curb hunger and  promote fullness. 

Believed to be first cultivated by the Egyptians and was considered to be an aphrodisiac and a medicinal remedy.

Chef’s Info

Mildly sweet, not spicy, medium creamy, tender, waxy, nutty.

What do you use it for? Everything, everything, versatility thy name is lollo.

High in folate, iron, and potassium, the light, crispy and crunchy butterhead has soft mid-green outer leaves and a slightly crisper, paler heart. Loose-heading lettuces, such as butterhead can be traced back to the middle ages.

Nutrition Profile

Vitamin A - Vitamin A is good for your vision and strengthens immunity and promotes healthy organs and while, butterhead is not quite as loaded as romaine it is still a bountiful 70% of your daily requirements - not bad at all.

Now, check out it’s marvellous credentials:

  • folate for cells
  • iron for muscles and energy
  • manganese for brain function and your nervous and enzyme systems
  • and potassium to balance fluids

Chef’s Info

Nothing like a salad partnership with butterhead, or for something a bit different, delicious in a stir fry.

Nutrition Profile

Ranked a top powerhouse food for its ability to reduce risk for chronic diseases.

It is especially a great source of vitamin A – one cup has 81% of daily intake – as well as some B and C vitamins and potassium.

Said to have originated on the Greek island of Cos (Kos), off the coast of Turkey in the Aegean Sea.

Chef’s Info

The tender crisp leaves perfectly folded centers for scooping dips or holding dressings. The crisp texture and crunch of romaine is a perfect complement to a sandwich or as a sturdy support in a Caesar salad with boiled eggs, croutons and some shaved parmesan in a salad or wok fried with garlic, Shaoxing rice wine and soy sauce for a delicious vegetable side. It’s also great raw with fried onion and ikan bilis.

Nutrition Profile

Trendy for a reason, kale packs it in antioxidants and anti-inflammatory properties.

Kale has a 2000 year history and was one of the most widely eaten green vegetables in the Middle Ages. What’s it packing:

  • Vitamin A - great for vision, immunity and healthy organs.
  • Vitamin C - a winner in the fight against viruses but also for growing healthy minds and bodies.
  • Vitamin K - fab for healthy bones and healing of wounds.

Chef’s Info

Kale and arugula pesto drizzled on pasta, grilled sandwiches, roasted meat, cauliflower – on everything really. Want the kids to love it, try tasty kale chips! Gently rub olive oil and a sprinkle of salt into clean dry kale leaves and bake in the oven on 175 c for 10-12 mins. Make sure they are crispy but don’t let them burn.

Nutrition Profile

This everyday green which originated in Persia packs an almighty punch of goodness and nutrition for the body.

It is low in carbs but high in insoluble fiber, which may benefit digestion.

It is rich in vitamins A, C, K1, Iron and Calcium.

Great for growing minds, bones an bodies.

Chef’s Info

What makes this a kitchen staple is its versatility.

It can be added to almost anything (and remains well hidden for picky eaters)

Nutrition Profile

This cousin of watercress, the upland cress has a peppery, pungent flavour that is similar, but stronger, than watercress. 

Upland cress contains vitamins A, C, and K, vitamin B2,potassium, iron, folate, manganese, and calcium.

Chef’s Info

Peppery, bitter, spicy, not creamy, horseradish spiciness, lots of character, splendid in fatty dressing.

Upland cress is great in sandwiches and salads, and it also makes a nice garnish for soups and cooked meats, fish, or poultry.

Pairs well with avocado, apples, cucumbers, onions, garlic & greek yogurt

Nutrition Profile

The (spear)mint has a place in ancient myth and legend conveying wisdom and seen signifying hospitality.

It is commonly used to help relieve symptoms of indigestion, nausea and gas.

It contains beneficial antioxidant compounds that help against damage caused by free radicals

Did you know that you can also use it for headaches, toothaches, cramps and sore throats?

Chef’s Info

Stronger, Sharper taste. Excellent for dipping sauce.

Full of flavour, we love to start our day with a mint infused cup of tea, sprinkled on our curry laksa and washed down with a minty lime soda.

Recipe

Thevi’s Spice Crusted Chickpea Salad

“This is a plate of all things I love, fresh, spiced and light”

  • 1 canned chickpeas (about 400g) drained and rinsed

  • 2 tsp ground paprika

  • 2 tsp ground cumin

  • 2 tsp garlic powder / 2 cloves garlic made to paste

  • 2-3 tbsp of coconut oil

  • 2 tsp hot paprika flakes

  • Salt & pepper

  1. Combine the above in a bowl, then in a pan, pan-roast the chickpeas till golden brown. This should take about 5-7 minutes. Season to taste. Set aside and let it cool.

  2. For the greens, a selection of @boomgrow ‘s kale, arugula and lollo rosso (red coral lettuce); adding thin slices of red onions and chopped red chilis.

  3. To assemble, place the cooled chickpeas in a bowl adding a few more tablespoons of coconut oil (if the chickpeas appear a little dry). Drizzle some honey (about a tablespoon or so) and gently fold to combine.

  4. Add the greens ( chopped them into bite-sized pieces) and the other veggies. Gently toss the leaves with the chickpeas.

  5. To finish, plated and topped with chopped cranberries and crumbles of feta. A burst of flavour in every bite!

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