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To Your Health Sprouted Flour Co.

Quinoa Buddha Bowl

Quinoa Buddha Bowl
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Quinoa Buddha Bowl
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Ingredients
  • 1 cup sprouted organic quinoa
  • 1 1/2 cups sprouted organic garbanzo beans, cooked (or 1 can organic, rinsed and drained)
  • 1 tablespoon good olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon oregano
  • 1 organic red bell pepper, thinly sliced (can use a roasted red pepper if fresh not available)
  • 2 tablespoons good olive oil
  • 1/2 teaspoon each Sea salt and pepper
  • 1/2 teaspoon paprika
  • 1/4 cup fresh organic cilantro, chopped
  • 1 cup fresh organic mixed greens of choice
  • 1 organic avocado, sliced
  • 1 tablespoon sprouted organic sesame seeds
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Instructions
  1. Bring 2 cups of filtered water to a boil. Add quinoa. Reduce heat and cover. Simmer about 15 minutes or until water is absorbed. Remove from heat and keep covered 10 minutes. Fluff with fork.
  2. Preheat oven to 450 degrees. Toss garbanzo beans, oil and spices in a bowl until beans are well coated. Bake them on a baking sheet lined with parchment for 15 minutes. Remove from oven and let cool.
  3. Pour 2 tablespoons olive oil, cilantro, pepper, salt and paprika in a blender and mix on high until smooth.
  4. In 2 salad or soup bowls, arrange quinoa, greens, avocado, bell pepper and garbanzo beans. Drizzle the cilantro sauce over everything. Sprinkle with sesame seeds. Enjoy!
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No Chick Sprouted Chickpea Salad

Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.

No Chick Sprouted Chickpea Salad
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No Chick Sprouted Chickpea Salad
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Ingredients
  • 2 cups TYH organic sprouted garbanzo beans
  • 1/3 cup green onion
  • 1/2 cup carrots, diced small
  • 1/2 cup celery, diced
  • 1/2 cup dill pickle, diced
  • 1/2 cup grapes, halved
  • 1/3 cup TYH organic sprouted sunflower seeds
  • 3 tablespoons fresh dill (you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
  • 1 tablespoon fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 tablespoons lemon juice
  • 1/3 cup + 3 tablespoons of mayo
  • 1/4 teaspoon sea salt
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Instructions
  1. Soak TYH Organic Sprouted Garbanzo Beans for 24 hours. Drain and cover with fresh water. Bring to a boil then reduce temperature to low and allow to cook for 4 hours. Let cool.
  2. With a potato masher or your hands mash your Garbanzo Beans. Add your green onion, carrots, celery, dill pickle, grapes , & Sprouted Sunflower Seeds. Stir a few times.
  3. Add mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to stir until all ingredients are combine through. Taste and adjust. Enjoy!
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All the Plants Sprouted Summer Salad

Congratulations to @wellcreature, winner of our May 2019 recipe contest!

All the Plants Sprouted Summer Salad
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All the Plants Sprouted Summer Salad
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Ingredients
  • Sprouted Pumpkin Seeds
  • 1/2 cup golden beets
  • 1/2 cup brussels sprouts
  • 1/4 cup curly endive
  • 1/2 cup lettuce
  • 2 tablespoons Avocado Oil
  • 1/2 fresh lemon
  • pink Himalayan salt to taste
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Instructions
  1. Preheat oven to 450F
  2. Peel and thinly slice golden beets. Chop up Brussels sprouts (the thinner you cut them, the crispier they’ll get!) and place on parchment paper lined baking sheet.
  3. Drizzle with avocado oil and spread the veggies out on the tray (space also allows them to crisp up), bake for 20-25 min.
  4. Put over chopped lettuce and curly endive, toss with squeezed lemon juice and salt, top with sprouted pumpkin seeds.
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Buckwheat Salad with Fresh Herbs & Vegetables

Buckwheat Salad with Fresh Herbs & Vegetables
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Buckwheat Salad with Fresh Herbs & Vegetables
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Ingredients
  • 1 cup sprouted organic buckwheat groats
  • 2 cups filtered water
  • 1/2 teaspoon sea salt
  • 1 medium organic tomatillo, diced
  • 12 large green olives, pitted and roughly chopped
  • 1 small organic yellow bell pepper, diced
  • 1 cup organic broccoli florets, chopped
  • 1/4 cup organic red onion, finely chopped
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/2 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • juice of one lime
  • 2 tablespoons White Wine Vinegar
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
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Instructions
  1. In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
  2. In a large bowl add all ingredients. Toss well to combine.
  3. Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes

Sprouted Quinoa with Garbanzo Beans and Tomatoes
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
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Ingredients
  • 1 cup Organic Sprouted Quinoa
  • 1/8 teaspoon salt
  • 1 3/4 cups filtered water
  • 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
  • 1 organic tomato, chopped
  • 1 organic clove garlic, minced
  • 3 tablespoons organic lime juice
  • 2 tablespoons organic olive oil
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 tablespoon Chopped Fresh Organic Parsley
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Instructions
  1. Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
  2. Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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Sprouted Quinoa Salad with Sweet Potato and Avacado

Quinoa Salad with Sweet Potato and Avacado
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Quinoa Salad with Sweet Potato and Avacado
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Ingredients
  • 3/4 cup sprouted organic quinoa
  • 1 jar Dijon mustard
  • 1 organic orange
  • 1/2 cup feta cheese, crumbled
  • 1 organic avocado, sliced
  • 2 1/2 cups organic sweet potatoes, peeled and cubed
  • 2 organic lemon
  • 1/2 cup organic arugula
  • 1 tablespoon organic olive oil
  • 1/4 cup organic red kidney beans, cooked (or canned, rinsed)
  • salt and pepper to taste
  • Feta Cheese
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Instructions
  1. Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
  2. Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
  3. In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
  4. Halve, pit, and peel the avocado, then thinly slice.
  5. Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
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Mediterranean Sprouted Brown Rice Salad

Mediterranean Sprouted Brown Rice Salad
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Mediterranean Sprouted Brown Rice Salad
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Ingredients
  • 1 1/2 cups Sprouted Brown Rice
  • 3 cups filtered water
  • 1 organic red bell pepper, thinly sliced
  • 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
  • 1/2 cup organic raisins
  • 1/4 of a medium organic sweet onion, chopped
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup organic olive oil
  • 1/4 cup organic balsamic vinegar
  • 1 1/4 teaspoon Dijon mustard
  • sea salt and ground black pepper to taste
  • 1/4-1/2 cup feta cheese, crumbled
Servings:
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Instructions
  1. Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
  2. Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
  3. Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
  4. Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
  5. Top salad with feta cheese just before serving.
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A Very Beany Sprouted Salad

A Very Beany Sprouted Salad
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A Very Beany Sprouted Salad
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Ingredients
  • 1/2 cup organic sprouted barley
  • 1/2 cup organic sprouted brown rice
  • 1 cup cooked sprouted black beans (or canned), drained and rinsed
  • 1 cup canned organic kidney beans, drained and rinsed
  • 1 cup cooked organic corn kernels, divided
  • 1/2 cup organic green onions, chopped
  • 1 organic red bell pepper, chopped
  • 1/4 cup fresh organic cilantro, chopped
  • 8 leaves organic lettuce, preferably Romaine
  • 1/4 cup red wine vinegar
  • 1 clove organic garlic, minced
  • 1 teaspoons chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 cup organic olive oil
Servings:
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Instructions
  1. Soak barley in filtered water overnight to rehydrate. Drain.
  2. In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
  3. In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
  4. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
  5. To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
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Sprouted Barley Salad with Asparagus and Parmesan

Sprouted Barley Salad with Asparagus and Parmesan
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Sprouted Barley Salad with Asparagus and Parmesan
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Ingredients
  • 2 cups organic sprouted barley
  • 3/4 pound fresh organic asparagus, trimmed
  • 1 cup red and yellow organic cherry tomatoes, halves
  • 3/4 cup walnuts, chopped
  • 3/4 cup dried organic cranberries
  • 1/2 cup Fresh organic parsley, chopped
  • 1/3 cup fresh organic chives, chopped
  • 1/4 cup organic balsamic vinaigrette, or to taste
  • 1 cup freshly grated Parmesan cheese, divided
Servings:
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Instructions
  1. Soak sprouted barley in filtered water overnight to rehydrate. Drain.
  2. Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
  3. Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
  4. Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
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Refreshing Quinoa Salad

Refreshing Quinoa Salad
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Adapted from Cookie and Kate's Favorite Quinoa Salad
Refreshing Quinoa Salad
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Adapted from Cookie and Kate's Favorite Quinoa Salad
Ingredients
  • 1 cup uncooked organic sprouted quinoa
  • 2 cups filtered water
  • 1 1/2 cups cooked organic sprouted garbanzo beans or 1 15- ounce can organic garbanzo beans, rinsed and drained
  • 1 medium organic cucumber, seeded and chopped
  • 1 medium organic red or orange bell pepper, chopped
  • 3/4 cup organic red onion, chopped
  • 1/4 cup organic olive oil
  • 1/4 cup organic lemon juice 2 large lemons
  • 1 tablespoon red wine vinegar
  • 2 cloves organic garlic, finely minced
  • 1/2 teaspoon Celtic salt
  • ground black pepper to taste
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Instructions
  1. 1. Combine the rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then decrease heat to low. Cook until the quinoa has absorbed all the water. Remove from heat and let rest for 5 minutes. Fluff with fork.
  2. In a large bowl combine the garbanzo beans, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended. Set aside.
  4. Once quinoa has cooled add it to the large bowl and drizzle the dressing on top. Toss until thoroughly combined. Season with pepper. For best flavor let salad rest for 5-10 minutes before serving.
  5. Stores well in refrigerator up to 4 days.
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