334-584-7875

To Your Health Sprouted Flour Co.

Sprouted Garbanzo Bean (Chickpea) Stew

Sprouted Garbanzo Bean (Chickpea) Stew
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Sprouted Garbanzo Bean (Chickpea) Stew
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 3 tablespoons coconut oil
  • 1 medium organic onion, chopped
  • 2-3 cloves organic garlic, chopped
  • 1 small fresno or jalapeno pepper, chopped
  • 4 tablespoons harissa paste
  • 1 organic red bell pepper, diced (roasted red pepper works well, too)
  • 1 medium organic sweet potato, diced
  • 1 15-oz. can organic crushed tomatoes
  • 1 pound cooked and drained sprouted organic garbanzo beans (chickpeas)
  • 2 cups organic vegetable broth
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
  2. Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
  3. Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
  4. Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
Share this Recipe

Winter Stew

Winter Stew
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Winter Stew
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 pound venison, beef, or bison, cubed
  • 1/3 cup organic sprouted white wheat or sorghum flour
  • 1 teaspoon Freshly ground black pepper
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 2 medium organic onions, diced
  • 8 ounces bacon, diced (nitrate/nitrite free)
  • 6 cloves organic garlic, diced
  • 1 pound organic mushrooms, quartered
  • 1 cup dry red wine
  • 4 cups beef broth
  • 3 tablespoons organic tomato paste
  • 1 bunch Fresh Thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1/2 cup fresh parsley chopped
Servings:
Units:
Instructions
  1. Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
  2. Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
  3. Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
  4. Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
  5. Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
Share this Recipe

Sprouted Lentil Chicken Soup

Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium stalks Celery diced
  • 2 medium carrots, diced
  • 4 cloves garlic thinly sliced
  • salt and pepper to taste
  • 2 tablespoons tomato paste
  • 12 cups chicken broth
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
Units:
Instructions
  1. Heat the fat in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season well with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn’t bubbling too vigorously. Transfer the chicken to a plate.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season as needed. Serve with cheese sprinkled over the top.
Share this Recipe

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Ingredients for Soup:
  • 2 tablespoons good olive oil
  • 1 medium organic onion, chopped (about 1 cup)
  • 2 stalks organic celery, diced (about 3/4 cup)
  • 2 organic carrots, diced (about 3/4 cup)
  • 2 cloves organic garlic, finely chopped
  • 2 teaspoons sea salt
  • 3/4 cup organic tomato sauce
  • 2 cups sprouted organic lentils, cooked (or canned, rinsed and drained)
  • 2 cups filtered water
  • 4 cups organic chicken or vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon balsamic or sherry vinegar
Ingredients for vinaigrette:
  • 1/4 cup good olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove organic garlic, minced
  • 1/2 teaspoon sea salt
Servings:
Units:
Instructions
Directions for soup:
  1. Heat oil in a large skillet over medium heat. Add onion, celery, carrots, and garlic with salt, stirring occasionally until limp and beginning to brown (about 10 minutes).
  2. Transfer veggies to your slow cooker with all remaining soup ingredients. Cook on low for 6 hours.
Directions for vinaigrette:
  1. Whisk together all vinaigrette ingredients until well blended.
  2. Serve soup with a drizzle of vinaigrette over each bowl.
Share this Recipe

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil

Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1/4 cup good olive oil
  • 6 organic garlic cloves, sliced
  • 1 pound spicy Italian pork sausage, casings removed (can substitute sweet Italian sausage)
  • 1 cup organic yellow onion, chopped
  • 1/2 cup Organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 4 cups organic chicken broth or bone broth
  • 1 15 oz. can organic diced tomatoes
  • 2 cups cooked sprouted organic garbanzo beans (or 1 15-oz. can drained)
  • 1/2 teaspoon each of sea salt and black pepper
  • 4 cups organic kale, chopped
Servings:
Units:
Instructions
  1. Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
  2. Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
  3. Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.
Share this Recipe

Phone 334-584-7875

Connect with us