Wheatgrass Recipes: 5 Easy Ideas, From Drinks to Salad Dressing
Wheatgrass isn't just a "green powder" to be mixed with water and drunk quickly. When paired with the right ingredients, it's a culinary raw material with a distinct character that can be used in smoothies, yogurt, lemonade, and even salad dressings.
Its taste is fresh, herbaceous, and vegetable-like. Therefore, it works best with sweet or acidic ingredients such as apples, lemons, pineapples, and cucumbers.
These wheatgrass recipes help you use the product in a balanced way in smoothies, yogurt, lemonade, and salad dressings, instead of just mixing it with water.
Before You Begin
2–3 grams of wheatgrass powder is usually sufficient for one serving.
If you are using it for the first time, you can start with 1 gram and increase the amount according to your taste.
Wheatgrass powder is not a completely dissolved beverage powder. It is normal for some plant-based particles to remain after mixing.
For a more homogeneous result, first mixing the powder with a few spoonfuls of liquid or yogurt until smooth, then adding it to the main mixture, will work.
To preserve its fresh character and green color, use it in cold or low-temperature recipes whenever possible.
1. Apple, Lemon, and Wheatgrass Drink
Apple balances the grassy character of wheatgrass with its natural sweetness, while lemon makes the drink more vibrant and refreshing. It's one of the easiest recipes to try for the first time.
Serving size: 1 cup Preparation time: 5 minutes
Materials
200 ml cold apple juice
2 g wheatgrass powder
10 ml fresh lemon juice
Optionally, 2 thin slices of fresh ginger.
3-4 ice cubes
Preparation
Place the wheatgrass powder in a glass or small mixing bowl.
Add about 30 ml of apple juice and whisk until smooth using a small whisk or spoon.
Slowly add the remaining apple juice while stirring.
Add the lemon juice and ginger, if you're using it.
Serve with ice. If you used ginger, you can let the drink sit for a minute or two before serving.
Since the powder may start to settle at the bottom over time, stir it again occasionally while drinking.
A Little Note
For a more refreshing result, you can use green apple juice; for a milder taste, use juice made from sweet apple varieties.
2. Pineapple and Cucumber Wheatgrass Smoothie
The sweet and acidic character of pineapple, the freshness of cucumber, and the green aroma of wheatgrass create a balanced whole in this recipe.
Serving size: 1 large glass Preparation time: 10 minutes
Materials
100 g fresh or frozen pineapple
Half a green apple, core removed.
80 g cucumber
180 ml cold coconut water or drinking water
2–3 g wheatgrass powder
10 ml lime or lemon juice
4–5 fresh mint leaves
3-4 ice cubes
Preparation
Place the wheatgrass powder in a blender and add 2 tablespoons of coconut water.
Stir briefly to ensure the powder disperses in the liquid.
Add the pineapple, apple, cucumber, mint, lemon juice, and the remaining liquid.
Add the ice and blend for about 30–45 seconds, or until completely smooth.
If the consistency is too thick, add a little more water.
Serve immediately.
Alternatives
For a creamier smoothie, you can replace half the water with yogurt or unsweetened plant-based beverage. In this case, you can slightly increase the amount of lemon to maintain the freshness of the mixture.
3. Apple and Wheatgrass Yogurt Bowl
A quick breakfast or snack that can be prepared without a blender. The creamy texture of the yogurt softens the distinctive grassy taste of the wheatgrass.
Serving size: 1 person Preparation time: 10 minutes
Materials
200 g thick yogurt or plant-based yogurt
2 g wheatgrass powder
1 teaspoon of honey or maple syrup
Half a small apple
25 g granola
10 g walnuts or almonds
a pinch of cinnamon
Optionally, a few drops of lemon juice
Preparation
Place the wheatgrass powder in a small bowl.
Add 2 tablespoons of yogurt and stir until there are no lumps.
Add the remaining yogurt and honey and stir until the color is evenly distributed.
Slice the apple thinly or cut it into small cubes. You can add a few drops of lemon juice to help prevent browning.
Transfer the wheatgrass yogurt to a serving bowl.
Serve with apples, granola, walnuts, and cinnamon on top.
A Little Note
Instead of increasing the amount of wheatgrass, it's better to balance the flavors with apple, pear, honey, or granola.
4. Peppermint Wheatgrass Lemonade
A greener, more grassy, and refreshing take on classic lemonade. Keeping the amount of wheatgrass low prevents the lemon and mint from being overshadowed.
Serving size: 2 cups Preparation time: 10 minutes
Materials
400 ml cold drinking water
50 ml fresh lemon juice
20–30 g of honey or sugar syrup
3 g wheatgrass powder
8–10 fresh mint leaves
3-4 thinly sliced cucumber slices
Lots of ice
Preparation
If using honey, mix it with 50 ml of water to help it dissolve easily. If necessary, warm the water slightly; however, do not add the wheatgrass to the hot mixture.
Allow the flavored water to cool completely.
In a separate bowl, blend the wheatgrass powder with 2 tablespoons of cold water until smooth.
Combine the remaining water, lemon juice, and sweetened water in a pitcher.
Add the wheatgrass mixture you prepared and mix well.
Gently tap the mint leaves between your palms to release their aroma, then add them to the pitcher.
Add the cucumber slices and plenty of ice.
Taste it before serving. Add more lemon or sweetener if needed.
Storage
It yields the best results the day it's prepared. The wheatgrass may settle to the bottom if left to sit; stir the pitcher again before serving.
5. Wheatgrass Green Vinaigrette
Wheatgrass is a versatile herb-based dressing that goes beyond desserts and can be used in salads and cold vegetable dishes. A very small amount is all you need.
Serving size: Approximately 4 salads. Preparation time: 5 minutes.
Materials
60 ml olive oil
30 ml fresh lemon juice
10 g Dijon mustard
10 g honey or maple syrup
0.5–1 g wheatgrass powder
1 tablespoon of cold water
Half a teaspoon of salt
A pinch of black pepper
Preparation
Mix the wheatgrass powder with cold water in a small bowl until smooth.
Add lemon juice, mustard, honey, salt, and pepper and whisk.
Continue whisking the mixture while adding the olive oil in a thin stream.
Taste the sauce when it has slightly thickened and reached a homogeneous consistency.
If the herbaceous character is too pronounced, add a little more olive oil or honey; if the sauce is too thick, add some water.
Use the sauce you prepared in salads containing green leaves, cucumber, apple, celery stalks, avocado, or goat cheese.
Example Salad Pairing
Combine a handful of mixed greens, half a green apple, a small cucumber, a few walnuts, and a small amount of goat cheese. Add 1–2 tablespoons of wheatgrass vinaigrette and mix.
Storage
It can be stored in a sealed jar in the refrigerator for up to two days. Since olive oil can thicken in the cold and the sauce can separate, let it sit at room temperature for a few minutes before using and shake the jar well.
Customize Wheatgrass to Your Own Taste
Wheatgrass is a distinct ingredient; therefore, you don't need to use more for good results. Start with 1–2 grams for your first attempt and balance it out with ingredients like apple, lemon, pineapple, cucumber, yogurt, or ginger.
Instead of constantly increasing the amount because the color doesn't seem dark enough, taste the recipe as you go. Wheatgrass works best in the kitchen when it doesn't take over the entire recipe.
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