celery

allergen:celery

gluten

allergen:gluten

crustaceans

allergen:crustaceans

eggs

allergen:eggs

fish

allergen:fish

lupin

allergen:lupin

milk

allergen:milk

molluscs

allergen:molluscs

mustard

allergen:mustard

tree-nuts

allergen:treeNuts

peanuts

allergen:peanuts

sesame

allergen:sesame

soybeans

allergen:soybeans

sulphur-dioxide-sulphites

allergen:sulphurDioxideSulphites

honey

allergen:honey

foodRestriction:new

mild-spicy

foodRestriction:mildSpicy

spicy

foodRestriction:spicy

very-spicy

foodRestriction:verySpicy

vegetarian

foodRestriction:vegetarian

vegan

foodRestriction:vegan

vegan-option

foodRestriction:veganOption

gluten-free

foodRestriction:glutenFree

good-for-kids

foodRestriction:kids

горчица

cilantro

кинза

green-onion

лук зеленый

red-onion

лук красный

bulb-onions

лук репчатый

мед

parsley

петрушка

garlic

чеснок

health-first-hydrofarms-mjib

onispwbngx

Description:
• Rich in Vitamin C
• Rich in nutrition
• Good for the heart

lajjdfpoji

Arugula (Round Leaf)

zhjcnsbzsm

Arugula (Wild Rocket)

Description:
• Rich in Vitamin A
• Rich in calcium
• Highly nutritious

kgigscrgoa

Italian Basil

uwygulcoqb

Purple Basil

-hriaibmdy

Thai Basil

gsovgwtxvw

Parsley

rbkrehjujj

Pak Choi (Bok Choy)

Exotic Greens

zwd-exnbaw

Description:
• Rich in Vitamin A & K
• Very high nutritional value
• Rich in antioxidants & fibre

uk-etldyyz

Curly Kale

uibzeoalq-

Tuscan Dinosaur Kale

Description
• Dark leafy Greens
• Provides Protein, Iron, Vitamins and Minerals
• Rich in nutrition & fibre
• Boosts muscle strength
• Good for the eyes
• Popeye advices to eat this everyday

ugodx-wluj

Spinach (Fully grown)

Description:
• Light Green in Colour
• High in Fibre
• Tasty flavour
• Can be eaten raw in Salads
• Loaded with vitamins & minerals
• Good for digestive health
• Good for skin

nxrfgfaesk

Mustard (Sarso - Green)

gtko-ftgni

Mustard (Sarso - Red)

Leafy Greens

dmaa-y-zux

Description:
• Distinctively lobed
• Rosette shape
• Narrow and small at the base
• Rich in calcium
• High hydration properties
• Improved vision

ylropxkzip

Oak Leaf (Green)

Description:
• Distinctively lobed
• Soft leaves
• Rosette shape
• Narrow and small at the base
• Rich in calcium
• High hydration properties
• Improved vision

hurspdiufx

Oak Leaf (Red)

Description:
• Medium Dark Green leaves with a tall head.
• Commonly used in Caesar Salad.
• Middle Eastern cuisine
• Rich in calcium
• High hydration properties
• Improved vision

iqixmehywn

Romaine

Description:
• Soft buttery textured leaves
• Colours range from green to purple red
• Mild sweet and succulent flavour
• Rich in calcium
• High hydration properties
• Improved vision

lvsnsihcse

Butterhead

Description:
• Dark red and green colours
• Crinkled, wavy leaf structure
• Sweet and crispy leaves
• Rich in calcium
• High hydration properties
• Improved vision

-amnpquslr

Batavia (Green)

llpiwezamr

Batavia (Red)

Description:
• Also known as Corel Lettuce
• Light green colors
• Tight & curly leaves
• Rich in calcium
• High hydration properties
• Improved vision

jgbhgbrf-w

Lollo Bionda

Description:
• Rich in calcium
• High hydration proporties
• Improved vision

nqbc-ydtar

Lollo Rosso

A mix of 3 full sized lettuce, separately packed.

• Soft leaf lettuce x 1
• Thick leaf lettuce x 1
• Red leaf lettuce x 1

tttflgkigp

Lettuce Mix

Lettuce

zdiqowbgwa

i-ugjlcihg

Turkish Cucumbers

mrilmyqdq-

Red Cherry Tomatoes

hswoewqwps

Yellow Cherry Tomatoes

lxawdckafn

Red & Yellow Bell Peppers

Fruity Vegetables

jcvmjvjrev

ynupaiciek

Harvest Gift Box

Salad Box

Check out our best recipes! You can place an order for the ingredients right here!

Note: We only sell & deliver the ingredients we grow (Stated as 'Health First Hydrofarms Ingredients')

xlvtcvpams

Health First Hydrofarms Ingredients:

• 3 cups chopped kale (stems 
    removed)
• 1/2 cup basil

Other Ingredients:
 				
• 4 garlic cloves 				
• 3 tbsp olive oil 				
• 1/3 cup toasted pine nuts 			
• 1/2 tbsp lemon juice 		
• Zest from 1 lemon 				
• Salt and pepper to taste		
• Sliced bread 				
• Grated Mozzarella (or any other 
  cheese according to your  
  preference)
• 1/2 tbsp fried garlic
• Chilli flakes 
• 2 tbsp butter 

Preparation Method:

• Add all the ingredients for the 
 pesto in a mixer jar and grind to a 
 paste. Adjust the salt and pepper 
 and you can store this in the freezer 
 for a few weeks. It can also be used 
 as a pasta base. 
• Take 2 slices of bread and spread 
 generous amounts of pesto on 1 
 side of both breads. 
• Add a generous amount of cheese on 1 slice, top it with 1 tbsp of fried garlic, chilli flakes salt and pepper. Cover with the 2nd slice. 
• Heat 1 tbsp butter in a pan and place the sandwich over it. Cook on one side, add more 1 tbsp butter and cook on the other side till golden brown. 
• Enjoyyy!! Keep the rest of the pesto in the fridge for 2 days or be like me and make more sandwiches and eat! 🥰

Recipe credit: @ramenhairedgirl

Happy Munching!🥬🥗

omoawrmfgj

Kale Pesto Mozzarella Grilled Cheese

Refreshing cold salad for summer. The apple candied walnuts with greens and seasonal with italian herbs.

Health First Hydrofarms Ingredients:

• 1/2 Lollo Rosso
• 1/2 Batavia Green
• 1/2 cup Red Cherry Tomatoes
• 1 cup Mixed Bell Peppers

Other Ingredients:

• 1Green Apple
• 1Carrot-peeled into strips
• 1onion-sliced thinly(optional)
• 1/2 cup Olives
• Sweetend pecans/candied walnūts 
  for crunch 

Dressing:

• 2-3 tbsp extra virgin Olive Oil
• 1tbsp Lemon juice
• Italian seasoning-as per requirement
• Salt to taste

Preparation Method:

• Mix all the ingredients together 
  slowly add the dressing just before 
  eating
• Serve cold

Recipe Credit: @bowledoverbykari

Happy Munching! 🥬🥗

ntim-dfifj

Lettuce Mix Fruit Salad

Go green Kale, Avocado and Zucchini as noodles form.

Health First Hydrofarms Ingredients:

• 2 cup Kale Curly 
• 1cup Basil 
• 1 Zucchini
 
Other Ingredients:

• 1 Ripe Avocado
• 1/4 cup Walnuts
• 1tbsp Lemon jucie
• 2 Cloves Gralic
• 2-3 tbsp extra Vrigin Olive Oil
• Salt to taste

Preparation Method:

• Use a julienne peeler or spiralizer 
 to splice the zucchini into noodles 
 and set aside.
• Blend the avocada, Basil kale walnuts, lemon juice, garlic cloves and salt until its well incorporated. It should be smooth and creamy. 
• Heat a pan, add the noodles and cook them over medium heat until they soften approximately 3-5 minutes. 
• Garnish with pine nuts and cherry tomatoes.

Recipe Credit: @bowledoverbykari

Happy Munching!🥬🥗

lpykdh-xy-

Kale Avocado Pesto With Zoodles

Why the Trio salad ? 
Because it has a combination of Crunch, Sweetness, & Creaminess of Feta cheese.

Health First Hydrofarms Ingredients:

• 1&1/2 cup Mix Lettuce (washed, 
   cleaned and chopped roughly).

Other Ingredients: 
• 1 cup Green grapes(sliced  
   preferable)
• 1 cup Black grapes (sliced  
   preferable) 
• 1/2 cup Walnuts   
• 1/2 to 3/4 cup Feta/vegan cheese
 
For the dressing:

• 2-3 tbsp Balsamic vinegar
• Salt and pepper to taste.

Combine all the ingredients of the salad and pour the dressing on top. Serve chilled.

Recipe Credit: @bowledoverbykari

Happy Munching!🥬🥗

bytkctjytd

Trio Salad

Healthy lunch in one box with colored veggies which are wholesome & filling too!

Health First Hydrofarms Ingredients:

• 2 cup kale curly, sliced
• 1 Red bell pepper, sliced
• 1 Yellow bell pepper, sliced

Other Ingredients:

• 1cup of edamame, shelled
• 2 small carrot, grated
• 1small purple cabbage, sliced
• 1cup spring onions
• 1/2 cup peanuts/cashews
• 1 cup quinoa, cooked
• 1 tbsp black and white sesame 
   seeds

Ingredients for the thai sweet and spicy dressing:

• 4 cloves garlic, peeled
• 1tsp ginger, minced
• 2-3 red bird eye chilies
• 2tbsp lemon juice
• 1&1/2 tbsp sugar or 1 tbsp maple 
   syrup
• 2 tbsp soy sauce 
• 2 tbsp water
• salt to taste

Method of dressing:

 Grind the ingredients of dressing in 
 a mortar and pestle until fine. Stir 
 until the sugar is dissolved.

Method of salad:

•  Cook the edamame by boiling it 3- 
 5 mintues in pot of boiling 
 water. Drain and allow to cool.
•   Slice the kale, purple cabbage, bell pepper, spring onions into thin strips or shreds.
•  Toss quinoa, kale, carrots, bell 
 peppers, spring onions, edamame 
 and peanuts/cashews together until 
 well combined.
•   Add in  the dressing slowly and 
  serve cold
• Garnish spring onions and sesame 
 seeds.

Recipe Credit: @bowledoverbykari

Happy Munching🥬🥗

waernduzys

Kale Salad with Thai flavors

A delicious fall salad with lots of nutrition.

Health First Hydrofarms Ingredients:

• 1big bunch of Kale curly/Kale Tuscan

Other Ingredients:

• 1 cup Tricolor Quinoa
• 1 Apple (sliced)
• 1/4 cup walnuts
• 1/2 cup Pomegranate Arils
•  Feta cheese to granish

Dressing:

• 2tbsp Maple Syrup
• 1tbsp lemon juice
• 2tbsp Dijon Mustard
• 2tbsp Olive oil
• Salt to taste 
Whisk all above dressing ingredients until it get smooth.  

Preparation Method:

•   Cook the Quinoa as per the 
 instructions on the package and 
 cool completely.
• Add kale to a salad bowl, whisk 
 dressing over Kale and toss until 
 kale is evenly coated, leave it to chill 
 for 15 minutes.
• Add apples, quinoa, walnuts and 
 pomegranate arils
• Pour remaining dressing over the salad and toss.
• Garnish with feta cheese and 
 serve cold.

Recipe Credit: @bowledoverbykari

Happy Munching!🥬🥗

pulwvycmbi

Quinoa & Kale Salad

Try a new twist in your salad with Italian seasoning and home made Croutons on top.

Health First Hydrofarms Ingredients:

• 1 Soft leaf lettuce
• 1 Red leaf lettuce
• 1 cup cherry tomatoes - halved

Other Ingredients:

• 1 onion - sliced
• 1/2 carrot - grated
• 1/2 purple cabbage - sliced thinly
• 1/2 cup green and black olives
•  3 tbsp pine nuts
•  Handful home made croutons
•  Salt as per taste

Dressing:

•   2-3 tsp Italian seasoning (you can 
 also mix together dried oregano, 
 dried basil, garlic powder, onion 
 powder, chili flakes and salt)
•  1 tsp lemon juice
•  2-3 tbsp extra virgin olive oil
•  Salt as per taste
Whisk together all the ingredients of the dressing and set aside.

Method for salad:

•   In a large bowl mix together the 
 mixed greens, cherry tomatoes, 
 onions, purple cabbage, carrot and 
 olives.
•  Pour in the dressing
•  Serve cold and garnish with 
 croutons just before serving.

Recipe Credit: @bowledoverbykari

Happy Munching!🥬🥗

ekcjcnowot

Mixed Greens with Croutons

Delicious paneer tikka roll is being given a new twist! The flavors work so well together; try it out yourself!

Health First Hydrofarms Ingredients:

• 1 big bowl of mixed lettuce, 
  chopped roughly (Any 2 types of lettuce)
• 1/2 Yellow & Red Bell Peppers

Other Ingredients:

• 1 tomato, sliced
• 1 onion, sliced
• 1/4 cup brown lentils, cooked
• 1/2 cup kodo millet, cooked
• 1 cup mint yogurt dressing(recipe 
    below)
• 1 cup bowl of paneer tikka(recipe 
    below)
• salt & lemon

Preparation Method:

Assemble the mixed lettuce in a bowl, add the sliced tomatoes, onion, all bell peppers, lentils & millets. Add in the paneer tikka and drizzle the dressing over salad. Serve immediately.

Recipe for Paneer Tikka:

Ingredients:

• 1cup hung curd
• 1tbsp garlic minced
• 1tbsp ginger minced
• 2tbsp green chili minced
• 2tbsp tikka masala
• 1tbsp red chili powder
• 1tsp cumin powder
• 1tsp garam masala
• 1tsp chaat masala
• 1tbsp besan/chickpea flour
• 1tsp turmeric powder
• 1tsp kasoori methi
• Coriander as per taste
• 200 grams paneer cut into cubes
• Salt to taste

Method:

•  Combine the spices, green chili, 
  ginger, garlic, besan with the hung 
  curd and mix together until all the 
  spices are incorporated.
•  Add paneer and marinade for 1-2 
  hours in the fridge.
•  Once your marinade is ready, in a 
  pan add mustard oil, slowly add in 
  your paneer and let it cook for 5- 
  10 mintues until the paneer is 
  brown and crispy.

Recipe for mint yogurt:

Ingredients:

• Hung Curd-1/2cup
• Little normal Curd to mix
• 1tbsp Garlic(optional)
• 1/4cup Mint leaves
• 1/2cup coriander
• 2 green chili
• 1tbsp lemon juice
• Salt

Method:

Make paste of the coriander, mint, lemon and green chili. Whisk together the hung curd and yogurt with paste and add little garlic and salt. Pour onto salad and enjoy.

Recipe Credit: @bowledoverbykari

Happy Munching!🥬🥗

ywxbqqhdhi

Paneer Tikka Salad

Looking for a quick snack idea or a light lunch? Try making this easy mushroom, spinach quinoa bowl.

Health First Hydrofarms Ingredients:

• 2 cups fresh Spinach

Ingredients:

• 1 cup Quinoa (rinsed) 
•  2 cups water/vegetable stock
•  2 cups button Mushrooms (sliced)
•  1 cup Chickpeas cooked, rinsed 
    and drained (optional)
•  2 tbsp Olive oil
•  1 tbsp minced Garlic powder
•  1 tsp Italian seasoning
•  Salt to taste

Method:

•  Cook the quinoa according to 
 package directions, using the 
 vegetable stock instead of water. In 
 case you don’t have stock available 
 easily use water.
•  While the quinoa is cooking, in 
 another pan add the olive oil, garlic 
 and mushrooms. Sauté until the 
 mushrooms are browned.
•  Slowly add spinach and cook for 
 2-3 minutes or until wilted.
•   Slowly add in the chickpeas and 
  the seasoning.
•  Once the quinoa is cooked, add it 
  into the pan of spinach, 
  mushrooms, chickpeas
•  Toss well. This can be eaten cold 
  or hot, depends on what you like.

Recipe Credit: @bowledoverbykari

Happy Munching!

kze-jljqlc

Spinach Quinoa Bowl

Its a perfect Fried Rice bowl to dig into when you want to eat something warm and comforting :)

Health First Hydrofarms Ingredients:

• 1/2 bunch kale, stems removed 
   and leaves chopped 

Ingredients:

•  1 and 1/2 cups of cooked short 
    grained rice
• 1 cup kimchi 
• 1/4 cup kimchi juice
• 3 tbsp gochujang
• 1 tbsp light soya sauce
• 1 tbsp sesame oil
• 1 tsp oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tsp ginger
• 1 cup carrot julienned
• 1/4 cup nori strips
• 2 stalks of spring onions, thinly 
    sliced
• 1 tbsp black sesame seeds
• Salt to taste

Method:

•  In a small bowl, whisk together 
  kimchi juice, soy sauce, gochujang 
  and sesame oil.
•  Heat the oil and add garlic, onion 
  and ginger and sauté until the 
  onions have become translucent.
•  Stir in kimchi and carrots and keep 
  stirring for 5 minutes.
•  Add in the rice, kale, salt and the 
  gochujang mixture and cook for 4-5 
  minutes.
•  Garnish with nori strips, spring 
  onions and sesame seeds, serve 
  hot.

Recipe Credit: @bowledoverbykari

Happy Munching!

xdnprwicpc

Kimchi Fried Rice

Vegetarian dumplings that are made with crisp, hearty green kale and can be accompanied by a variety of veggies.

Health First Hydrofarms Ingredients:

• 1&1/2 cups chopped kale 

Other Ingredients:
				
• 14 dumpling/gyoza wrappers
• 1 tbsp sesame oil 				
• 3 tbsp finely chopped garlic 			
• 1/3 tbsp grated ginger 			
• 1 finely chopped onion 					
• 1/2 cup grated carrot 			
• 1/2 cup grated cabbage 			
• 1/2 cup finely chopped broccoli florets 		
• 1/2 tsp white pepper 			
• 2 tbsp soy sauce 			
• 1/4 cup finely chopped spring onion greens 	
• Salt to taste  				
• 2 tbsp oil for cooking 			
• 1 cup water 				
• 2 tsp maida 				
• 2 tsp cornflour 			

Preparation Method:

Gyoza Recipe:

• In a pan, heat the sesame oil and let it get hot. Add the garlic, grated ginger and chopped onion. Sauté for a minute. 
• Now add the chopped kale, grated carrot, shredded cabbage, broccoli, salt, white pepper and soy sauce. 
• Mix well and cook it all together for 5 minutes or till all the water gets evaporated. Turn off the heat and add the spring onion greens. You don’t want the filling too wet or else your dumpling wrappers will become soggy and tear. 
• Let the filling cool down. Now keep 14 dumpling wrappers ready. 
Take a wrapper and keep it on the palm. Take a part of the cooled filling and place it in the centre of the wrapper. 
• Moisten the edge of the wrapper with water and either pleat or just press the sides to form a half moon shape. 
• Heat a non-stick pan, add 1 tbsp oil to coat the bottom. Once hot place 7 dumplings on it. Let them cook till the bottom is nice brown and crispy. 
• Mix 1/2 cup water + 1 tsp corn flour + 1 tsp maida and add it to the pan and immediately cover it. Let the water get evaporated and steam the dumplings for 12 minutes without opening the lid. (Just add water if you don’t want the crispy skirt bottom) 
• Once cooked, you’ll see a crispy sheet formed at the bottom of the dumplings.Just shake the pan to make it loose, place a plate over it and flip it to remove. Enjoy hot🥟

Soy dip Recipe: 

Soy sauce + sesame oil + water + sugar + garlic and spring onion. 

Recipe credit: @ramenhairedgirl

Happy Munching!🥬🥗

yx-zyufwuz

Kale and Veggie Gyoza

A Cousin of naan, kulcha with Amaranth leaves and some spices.

Health First Hydrofarms Ingredients:

•   1&1/4 cup blanched and chopped 
  Amaranth leaves

Other Ingredients:

• 1 1/2 cup+1tbsp Maida
• 1/4 tsp Baking Powder
• Punch of Baking Soda 
• 1tsp Powdered Sugar
• Salt 
• 1/3 cup Yogurt
• 1/4 cup Water
• 2tbsp Oil
• 1 tsp grated Ginger
• 1 finely chopped Onion
• 1 finely chopped Green Chilli
• 1 1/2 tsp finely chopped Garlic
• 1/2 tsp Cumin powder
• 1/4 tsp  Garam Masala
• 1/2 tsp Oregano
• 1/4 cup finely chopped Spring Onion 
   Greens 
• 2 tsp Nigella Seeds (Kalonji)
• 2 tbsp chopped Coriander
• 4 tsp Butter for  cooking

Preparation Method:

•  Mix together the maida, baking 
 powder, punch of baking soda, 
 powdered sugar and salt.
•  Now add the yogurt, approx 1/4 
 water and the oil, mix well and 
 knead 
 this into a soft dough. The yogurt 
 gives a slight tang and softness to 
 the  dough.
•  Cover with cling wrap and keep it 
 aside for 2 hours at room 
 temperature.
• To use the amaranth, 1st picked out the leaves, cleaned them and dropped them in boiling water for 20 seconds and then transferred to ice water. Lay them dry out. 
•  Mix together the chopped 
 amaranth greens, onion and garlic, 
 ginger, chilli, cumin powder, garam 
 masala, oregano, spring onion 
 greens and salt.
• Divide the dough into 4 portions 
 and roll 1 portion out into an 8inch 
 circle(keep the other portions 
 covered). Spread 1/4 of the filling 
 all over and roll it into a log. Then 
 roll it again from the end into a 
 spiral and press it down slightly.
•  Sprinkle kalonji and coriander over 
 and start rolling into a 6-7 inch 
 paratha.
•  Heat a pan and medium heat and place the kulcha over it, cook it lightly on one side and turn it over to cook halfway on the other side.
•  Now add 1/2 tsp butter on each side and cook the kulcha completely! Add more butter if you like! 
  Serve it hot with dal tadka or curd😋

Recipe credit: @ramenhairedgirl

Happy Munching🥬🥗

qckxhofogt

Amaranth Kulcha

Recipes

Health First Hydrofarms