19 Refreshing Wheatgrass Recipes Healthy

Looking to add a vibrant, nutrient-packed punch to your meals? Wheatgrass isn’t just for juicing anymore! From smoothies to salads and even savory dishes, these 19 refreshing recipes will make it easy to enjoy this superfood in delicious new ways. Whether you’re a health enthusiast or just curious, get ready to blend, sip, and savor the goodness of wheatgrass—your body will thank you!

Wheatgrass Smoothie with Pineapple and Spinach

Remembering the quiet mornings when the world seems to pause, this smoothie brings a whisper of freshness to your day, blending the earthy tones of wheatgrass with the sweet tang of pineapple and the subtle depth of spinach.

Ingredients

• 1 cup fresh pineapple, cubed
• 1 cup fresh spinach, packed
• 1 tbsp wheatgrass powder
• 1 cup almond milk
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Add 1 cup fresh pineapple, cubed, to the blender.
2. Follow with 1 cup fresh spinach, packed, ensuring it’s evenly distributed for smooth blending.
3. Sprinkle 1 tbsp wheatgrass powder over the greens to evenly distribute its flavor.
4. Pour in 1 cup almond milk, using it to help blend the ingredients smoothly.
5. Drizzle 1 tbsp honey over the mixture for a natural sweetness.
6. Add 1/2 cup ice cubes last to chill the smoothie without diluting its flavor.
7. Blend on high for 45 seconds, or until the mixture is uniformly smooth with no leafy bits.
8. Pour into a tall glass and serve immediately to enjoy the vibrant colors and fresh taste.

The smoothie carries a velvety texture, with the pineapple’s brightness cutting through the wheatgrass’s earthiness. For an extra touch, garnish with a small pineapple wedge or a spinach leaf on the rim.

Wheatgrass and Avocado Detox Bowl

Today feels like the perfect day to embrace the quiet and nourish the body with something light yet deeply satisfying. This Wheatgrass and Avocado Detox Bowl is a gentle nod to self-care, blending vibrant flavors and textures that speak to the soul.

Ingredients

• 1 cup wheatgrass juice
• 1 ripe avocado, sliced
• 1/2 cup quinoa, cooked
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• 1/4 cup almonds, sliced
• 1/2 cup cucumber, diced
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine the cooked quinoa and wheatgrass juice, stirring gently to ensure the quinoa is evenly coated.
2. Add the sliced avocado, diced cucumber, and sliced almonds to the bowl, arranging them neatly over the quinoa mixture.
3. Drizzle the olive oil and lemon juice over the top, then sprinkle with sea salt for a subtle flavor enhancement.
4. Let the bowl sit for 5 minutes before serving to allow the flavors to meld together beautifully.
5. Tip: For an extra crunch, toast the almonds lightly before adding them to the bowl.
6. Tip: Choosing a perfectly ripe avocado ensures a creamy texture that contrasts nicely with the crisp cucumber.
7. Tip: If wheatgrass juice is too potent for your taste, dilute it slightly with water to soften the flavor.

Vibrant and refreshing, this bowl offers a delightful contrast between the creamy avocado and the crunchy almonds, with the wheatgrass lending a fresh, earthy note. Serve it in a clear glass bowl to showcase the beautiful layers, or enjoy it as a serene breakfast to start the day on a peaceful note.

Wheatgrass Juice with Apple and Ginger

Under the soft glow of the morning light, there’s something profoundly grounding about preparing a drink that not only nourishes the body but also soothes the soul. Wheatgrass juice with apple and ginger is one such elixir, blending the earthiness of wheatgrass with the sweet tang of apple and the warm spice of ginger.

Ingredients

• 1 cup wheatgrass, chopped
• 1 medium apple, cored and chopped
• 1 tbsp fresh ginger, peeled and grated
• 1 cup cold water
• 1 tbsp honey (optional)

Instructions

1. Wash the wheatgrass thoroughly under cold running water to remove any dirt or impurities.
2. Chop the wheatgrass into smaller pieces to make it easier to blend.
3. Core the apple and chop it into chunks, leaving the skin on for extra nutrients.
4. Peel and grate the ginger to release its aromatic oils.
5. Combine the wheatgrass, apple, ginger, and cold water in a blender.
6. Blend on high speed for 45 seconds or until the mixture is completely smooth.
7. Strain the juice through a fine mesh sieve or cheesecloth to remove any pulp, pressing down with a spoon to extract all the liquid.
8. If desired, stir in honey to sweeten the juice to your liking.
9. Pour the juice into a glass and serve immediately to enjoy its vibrant flavor and nutrients at their peak.

Lush and invigorating, this wheatgrass juice carries a refreshing crispness from the apple, balanced by the fiery kick of ginger. Serve it over ice for a cooling summer drink or warm it slightly to comfort on chilly mornings.

Wheatgrass Energy Bites with Dates and Almonds

Venturing into the realm of healthy snacks, these Wheatgrass Energy Bites with Dates and Almonds offer a serene moment of nourishment. They blend the earthy tones of wheatgrass with the natural sweetness of dates and the crunch of almonds, creating a bite-sized escape into wellness.

Ingredients

• 1 cup pitted dates
• 1/2 cup raw almonds
• 2 tbsp wheatgrass powder
• 1 tbsp coconut oil
• 1/4 tsp sea salt

Instructions

1. Place the pitted dates and raw almonds in a food processor. Pulse until the mixture is finely chopped and begins to clump together.
2. Add the wheatgrass powder, coconut oil, and sea salt to the food processor. Process until all ingredients are well combined and the mixture forms a sticky dough.
3. Using a tablespoon, scoop the mixture and roll it into balls between your palms. If the mixture is too sticky, lightly wet your hands with water to prevent sticking.
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
5. Once set, transfer the energy bites to an airtight container. Store in the refrigerator for up to 2 weeks.

Just as they are, these energy bites present a delightful contrast between the chewy texture of dates and the crunch of almonds, with wheatgrass adding a subtle, refreshing note. Enjoy them as a quick breakfast on the go or a serene afternoon pick-me-up, perhaps alongside a cup of herbal tea for a moment of calm.

Wheatgrass Salad with Kale and Lemon Dressing

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that feels like a whisper of freshness itself. This wheatgrass salad, with its vibrant kale and zesty lemon dressing, is a tender nod to the season’s bounty, offering a moment of quiet delight in every bite.

Ingredients

• 2 cups fresh wheatgrass, chopped
• 4 cups kale, stems removed and leaves torn
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almonds, sliced

Instructions

1. In a large bowl, combine the chopped wheatgrass and torn kale leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the greens and toss gently to coat every leaf evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. While the salad rests, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant, stirring frequently to prevent burning.
6. Sprinkle the toasted almonds over the salad just before serving.

Just as the wheatgrass brings a subtle sweetness and the kale a hearty crunch, the lemon dressing brightens the dish with its lively tang. Serve this salad on a sunlit porch for a meal that feels as refreshing as a summer breeze, or pack it for a picnic where its colors can shine against the green of the grass.

Wheatgrass and Coconut Water Hydration Drink

Reflecting on the quiet moments of early morning, there’s something deeply nourishing about blending the earthiness of wheatgrass with the tropical sweetness of coconut water. This hydration drink is a simple yet profound way to start the day, offering a burst of energy and a moment of calm.

Ingredients

• 1 cup fresh wheatgrass
• 2 cups coconut water
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Rinse the fresh wheatgrass under cold water to remove any dirt or debris.
2. Chop the wheatgrass into small pieces to make blending easier.
3. In a blender, combine the chopped wheatgrass, coconut water, and honey.
4. Blend on high speed for 45 seconds, or until the mixture is completely smooth.
5. Add the ice cubes to the blender and pulse for 15 seconds to chill the drink without diluting it too much.
6. Strain the mixture through a fine mesh sieve into a glass to remove any fibrous pieces of wheatgrass, ensuring a smooth texture.
7. Pour the strained drink into a tall glass and serve immediately for the freshest taste.

Kaleidoscopic in its simplicity, this drink offers a vibrant green hue and a refreshingly light texture. The subtle sweetness of coconut water and honey perfectly balances the grassy notes of wheatgrass, making it an ideal pick-me-up. For an extra touch of elegance, garnish with a thin slice of lime or a sprig of mint.

Wheatgrass Pesto Pasta with Basil and Walnuts

Zestfully, let’s embrace the quiet joy of crafting a dish that marries the earthiness of wheatgrass with the classic comfort of pasta. This recipe, a gentle nod to both tradition and innovation, invites you to slow down and savor each step, from the crunch of walnuts to the fresh whisper of basil.

Ingredients

• 2 cups fresh wheatgrass
• 1/2 cup fresh basil leaves
• 1/3 cup walnuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz pasta of choice
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. While the water heats, combine wheatgrass, basil, walnuts, garlic, olive oil, salt, and pepper in a food processor.
3. Process the mixture on high until smooth, scraping down the sides as needed to ensure even blending.
4. Once the water boils, add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
5. Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.
6. Add the pesto to the pasta, tossing gently to coat. If the mixture seems thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Stir in the Parmesan cheese until evenly distributed.

Lusciously vibrant, this pesto pasta offers a texture that’s both creamy and slightly nutty, with a flavor profile that’s fresh yet deeply comforting. Serve it atop a rustic wooden board for a casual dinner, or plate it elegantly with a sprinkle of extra Parmesan and a few basil leaves for a touch of green.

Wheatgrass and Banana Green Smoothie

Even on the busiest mornings, there’s a quiet moment to be found in blending a nourishing smoothie, a simple ritual that feels both grounding and revitalizing. This Wheatgrass and Banana Green Smoothie is a gentle nod to self-care, combining earthy wheatgrass with the creamy sweetness of banana for a drink that’s as kind to your body as it is to your taste buds.

Ingredients

• 1 cup almond milk
• 1 tbsp wheatgrass powder
• 1 medium banana, frozen
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Pour 1 cup almond milk into a high-speed blender.
2. Add 1 tbsp wheatgrass powder to the blender. Tip: For a smoother texture, sift the wheatgrass powder before adding.
3. Peel and add 1 medium frozen banana to the blender. Tip: Using a frozen banana enhances the creaminess of the smoothie without the need for additional ice.
4. Drizzle 1 tbsp honey into the blender for natural sweetness.
5. Add 1/2 cup ice cubes to the blender for a chilled, refreshing texture.
6. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain. Tip: If the smoothie is too thick, add almond milk one tablespoon at a time until desired consistency is reached.

Kindly sip this smoothie slowly to savor its velvety texture and the harmonious blend of sweet and earthy flavors. For an extra touch of elegance, serve it in a chilled glass with a thin slice of banana on the rim.

Wheatgrass Infused Chia Pudding

Gently, as the morning light filters through the kitchen window, we find solace in the simplicity of preparing a nourishing bowl of wheatgrass infused chia pudding. It’s a dish that whispers of health and harmony, inviting us to pause and savor the moment.

Ingredients

• 1 cup almond milk
• 3 tbsp chia seeds
• 1 tbsp wheatgrass powder
• 1 tbsp honey
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 1 cup almond milk and 1 tbsp wheatgrass powder until fully dissolved.
2. Add 3 tbsp chia seeds to the mixture, stirring gently to ensure they are evenly distributed.
3. Drizzle in 1 tbsp honey and 1/2 tsp vanilla extract, mixing well to combine all ingredients.
4. Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a skin from forming.
5. Refrigerate the mixture for at least 4 hours, or overnight, until the chia seeds have fully expanded and the pudding has thickened.
6. Before serving, give the pudding a good stir to break up any clumps and achieve a smooth consistency.

Now, the pudding stands ready, its texture a delightful balance between creamy and chewy, with the earthy tones of wheatgrass softened by the sweetness of honey. Consider topping it with fresh berries or a sprinkle of granola for an added crunch, transforming it into a meal that’s as visually appealing as it is nourishing.

Wheatgrass and Cucumber Cooler

Zephyrs whisper through the kitchen as we begin, a quiet moment to craft something refreshing. This Wheatgrass and Cucumber Cooler is a sip of serenity, blending earthy tones with crisp, watery lightness.

Ingredients

• 1 cup wheatgrass, chopped
• 2 cups cucumber, peeled and diced
• 1 tbsp honey
• 1 cup ice cubes
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a blender, combine 1 cup chopped wheatgrass and 2 cups diced cucumber.
2. Add 1 tbsp honey, 1 cup ice cubes, 1 cup water, and 1 tbsp lemon juice to the blender.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a smoother texture, strain the mixture through a fine mesh sieve.
4. Pour the cooler into glasses over ice cubes. Tip: Chill the glasses beforehand to keep the drink cooler longer.
5. Garnish with a thin slice of cucumber or a wheatgrass sprig. Tip: For an extra refreshing twist, add a mint leaf on top.

Refreshingly vibrant, this cooler dances between the earthy depth of wheatgrass and the crisp, clean notes of cucumber. Serve it in a hollowed-out cucumber for an edible presentation that delights the senses.

Wheatgrass Guacamole with Lime and Cilantro

Mornings like these call for something fresh, something that whispers of earth and zest, a dish that bridges the gap between nourishment and indulgence. Wheatgrass guacamole with lime and cilantro is just that—a vibrant, healthful twist on a classic, perfect for savoring slowly.

Ingredients

• 2 ripe avocados
• 1 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1/4 cup wheatgrass juice
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Add the lime juice to the avocado and mash with a fork until smooth but slightly chunky.
3. Stir in the cilantro, wheatgrass juice, salt, and pepper until well combined. Tip: For a smoother texture, blend the mixture briefly with a hand blender.
4. Let the guacamole sit at room temperature for 10 minutes to allow the flavors to meld. Tip: Cover with plastic wrap directly on the surface to prevent browning.
5. Taste and adjust seasoning if necessary before serving. Tip: Serve with whole wheat crackers for an extra healthful crunch.

Just as the wheatgrass lends a subtle, grassy undertone, the lime and cilantro brighten each bite, creating a guacamole that’s both refreshing and deeply satisfying. Its creamy texture pairs beautifully with crisp vegetables or as a bold spread on morning toast.

Wheatgrass and Berry Antioxidant Smoothie

Under the soft glow of the morning light, there’s something profoundly comforting about blending a smoothie that feels like a hug in a glass, especially one that marries the earthy tones of wheatgrass with the sweet, tangy burst of berries.

Ingredients

• 1 cup frozen mixed berries
• 1 tbsp wheatgrass powder
• 1 cup almond milk
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. In a blender, combine 1 cup frozen mixed berries and 1 tbsp wheatgrass powder.
2. Add 1 cup almond milk to the blender for a smooth consistency. Tip: For a thicker smoothie, reduce the almond milk to 3/4 cup.
3. Drizzle in 1 tbsp honey to sweeten the mixture naturally. Tip: Adjust the honey based on the sweetness of your berries.
4. Add 1/2 cup ice cubes to chill and thicken the smoothie further. Tip: Using frozen berries can reduce the need for as much ice.
5. Blend on high for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.

This smoothie pours like velvet, with a flavor that dances between sweet and earthy, perfect for sipping slowly or serving in a chilled glass garnished with a few fresh berries on top.

Wheatgrass and Mint Lemonade

How refreshing it is to find a drink that not only quenches thirst but also nourishes the body. This Wheatgrass and Mint Lemonade is a vibrant blend of earthy wheatgrass, zesty lemon, and cool mint, creating a beverage that’s as invigorating as it is healthful.

Ingredients

• 1 cup fresh wheatgrass juice
• 1/2 cup fresh lemon juice
• 1/4 cup fresh mint leaves
• 4 cups cold water
• 1/4 cup honey
• Ice cubes

Instructions

1. In a large pitcher, combine the fresh wheatgrass juice and fresh lemon juice.
2. Add the fresh mint leaves to the pitcher and gently muddle them with a spoon to release their aroma.
3. Pour in the cold water and stir well to mix all the ingredients.
4. Add the honey to the pitcher and stir until it is completely dissolved. Tip: For a smoother blend, warm the honey slightly before adding it to the mixture.
5. Fill glasses with ice cubes and pour the lemonade over the ice.
6. Garnish each glass with a sprig of mint for an extra touch of freshness. Tip: Chill the glasses beforehand to keep the lemonade cooler for longer.
7. Serve immediately and enjoy the crisp, revitalizing flavors. Tip: For a festive twist, add a few edible flowers to each glass before serving.

Just as the first sip delights with its bright lemon and sweet honey, the subtle earthiness of wheatgrass and the coolness of mint follow, creating a layered taste experience. Serve this lemonade in a clear glass to showcase its beautiful green hue, or freeze it into popsicles for a refreshing summer treat.

Wheatgrass Hummus with Garlic and Tahini

How often do we find ourselves craving something both nourishing and comforting, a dish that bridges the gap between health and indulgence? This wheatgrass hummus, with its vibrant green hue and creamy texture, does just that, offering a fresh twist on a classic favorite.

Ingredients

• 1 cup cooked chickpeas
• 2 tbsp tahini
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 1/4 cup wheatgrass juice
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/4 cup water

Instructions

1. In a food processor, combine the cooked chickpeas, tahini, minced garlic, and lemon juice. Process until the mixture is roughly blended.
2. Add the wheatgrass juice and salt to the food processor. Continue processing until the mixture starts to smooth out.
3. With the processor running, slowly drizzle in the olive oil, followed by the water, to achieve a creamy consistency. Tip: The amount of water may vary depending on desired thickness, so add gradually.
4. Stop the processor and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Process for another 30 seconds until the hummus is perfectly smooth.
5. Transfer the hummus to a serving bowl and let it rest in the refrigerator for at least 30 minutes before serving. Tip: This resting period allows the flavors to meld together beautifully.
6. Before serving, drizzle with a little extra olive oil and a sprinkle of wheatgrass powder for an enhanced visual appeal. Tip: For a smoother texture, peel the chickpeas before processing.

You’ll notice this hummus has a uniquely fresh flavor, with the wheatgrass adding a subtle grassy note that complements the earthiness of the chickpeas. Serve it with crisp vegetable sticks or warm pita bread for a delightful contrast in textures.

Wheatgrass and Mango Tropical Smoothie

On a quiet morning like this, when the light filters through the curtains just so, there’s nothing quite like blending a smoothie that tastes like sunshine and vitality. This Wheatgrass and Mango Tropical Smoothie is a whisper of summer, a blend that promises to gently awaken the senses.

Ingredients

• 1 cup frozen mango chunks
• 1/2 cup wheatgrass juice
• 1/2 cup coconut water
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Place the frozen mango chunks into the blender first to ensure a smooth blend.
2. Add the wheatgrass juice and coconut water to the blender, pouring them over the mango to help loosen the frozen pieces.
3. Drizzle the honey into the mixture, using it to sweeten the smoothie naturally.
4. Drop in the ice cubes last to keep the smoothie chilled without diluting the flavors.
5. Blend on high for 45 seconds, or until the mixture is completely smooth and no chunks remain. Tip: If the smoothie is too thick, add a splash more coconut water to reach your desired consistency.
6. Pour the smoothie into a tall glass immediately to enjoy its vibrant color and freshness. Tip: For an extra tropical touch, garnish with a thin slice of mango on the rim of the glass.

Unusually refreshing, this smoothie carries the creamy texture of mango balanced by the earthy undertones of wheatgrass. Serve it in a hollowed-out pineapple for a playful presentation that delights the eyes as much as the palate.

Wheatgrass and Quinoa Power Salad

Calmly, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and nourishment of a Wheatgrass and Quinoa Power Salad. It’s a dish that speaks to the soul, offering a blend of earthy flavors and vibrant textures that awaken the senses.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup wheatgrass, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• 1/2 avocado, diced
• 1/4 cup feta cheese, crumbled

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, 2 cups water, 1 tbsp olive oil, and 1/2 tsp salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the water and is fluffy.
4. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam.
5. Fluff the quinoa with a fork and transfer to a large mixing bowl to cool slightly.
6. Add 1 cup finely chopped wheatgrass, 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1 tbsp lemon juice to the bowl with the quinoa.
7. Gently toss the salad to combine all ingredients evenly.
8. Fold in 1/2 diced avocado and 1/4 cup crumbled feta cheese just before serving to maintain their texture.

Zesty and fresh, this salad offers a delightful crunch from the wheatgrass and a creamy contrast from the avocado and feta. Serve it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Wheatgrass and Almond Milk Latte

Dawn breaks softly, and with it comes the quiet urge to nourish the body gently. This wheatgrass and almond milk latte is a whisper of morning, blending earthy greens with the creamy sweetness of almond milk, a ritual to awaken the senses without haste.

Ingredients

• 1 cup almond milk
• 1 tbsp wheatgrass powder
• 1 tsp honey
• 1/2 tsp vanilla extract

Instructions

1. Heat 1 cup of almond milk in a small saucepan over medium heat until it reaches 150°F, stirring occasionally to prevent scalding.
2. Whisk in 1 tbsp of wheatgrass powder until fully dissolved, ensuring no clumps remain for a smooth texture.
3. Add 1 tsp of honey and 1/2 tsp of vanilla extract, stirring gently to combine all ingredients evenly.
4. Pour the latte into a mug, using a fine mesh strainer if desired to catch any undissolved wheatgrass particles for an even smoother drink.
5. Let the latte sit for a minute before serving to allow the flavors to meld together beautifully.

Cool to the touch yet warming from within, this latte carries the vibrant green of wheatgrass softened by the golden hue of honey. Serve it in your favorite ceramic mug, perhaps alongside a quiet moment or a good book, to fully savor its delicate balance of flavors.

Wheatgrass and Beetroot Detox Juice

Perhaps there’s no better way to greet the morning than with a glass of vibrant, nourishing juice that promises to cleanse and invigorate. This Wheatgrass and Beetroot Detox Juice is a simple yet powerful blend, designed to gently awaken the senses and support the body’s natural detoxification processes.

Ingredients

• 1 cup fresh wheatgrass
• 2 medium beetroots, peeled and chopped
• 1 inch fresh ginger, peeled
• 1/2 lemon, juiced
• 1 cup filtered water
• 1 tbsp honey (optional)

Instructions

1. Wash the wheatgrass thoroughly under cold running water to remove any dirt or impurities.
2. Using a juicer, extract the juice from the wheatgrass, beetroots, and ginger into a large bowl. Tip: For a smoother juice, strain the mixture through a fine-mesh sieve to remove any pulp.
3. Add the lemon juice and filtered water to the bowl, stirring gently to combine. Tip: Adjust the amount of water based on your preferred consistency.
4. If using, stir in the honey until fully dissolved. Tip: Taste the juice before adding honey, as the natural sweetness of the beetroots might be sufficient.
5. Pour the juice into glasses over ice, if desired, and serve immediately.

Unusually refreshing, this juice boasts a earthy sweetness from the beetroots, balanced by the sharpness of lemon and the warmth of ginger. Its vibrant color and smooth texture make it as pleasing to the eye as it is to the palate, perfect for a quiet morning or as a midday pick-me-up.

Wheatgrass and Zucchini Noodles with Pesto

Evenings like these call for something light yet nourishing, a dish that whispers of summer’s bounty and the quiet joy of preparing a meal with care. Wheatgrass and zucchini noodles with pesto is just that—a tender embrace of greens and the fresh, vibrant flavors of homemade pesto.

Ingredients

• 2 cups wheatgrass, juiced
• 4 medium zucchinis, spiralized
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt

Instructions

1. In a blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic cloves, and salt. Blend until finely chopped.
2. With the blender running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: For a brighter pesto, add a squeeze of lemon juice.
3. Using a spiralizer, turn the zucchinis into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide, ribbon-like noodles.
4. In a large bowl, toss the zucchini noodles with the wheatgrass juice until evenly coated.
5. Add the pesto to the zucchini and wheatgrass noodles, tossing gently to combine. Tip: Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Kindly note how the wheatgrass lends a subtle sweetness, contrasting beautifully with the pesto’s richness. Serve this dish chilled for a refreshing summer meal, or garnish with extra pine nuts for added crunch.

Conclusion

With these 19 refreshing wheatgrass recipes, adding a healthy boost to your meals has never been easier! Whether you’re sipping a smoothie or whipping up a vibrant salad, there’s something here for everyone. Give these recipes a try, and let us know which ones you love in the comments below. Don’t forget to share your favorites on Pinterest—happy cooking!