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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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Healthy Sprouted Banana Oatmeal Smoothie

Healthy Sprouted Banana Oatmeal Smoothie
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Healthy Sprouted Banana Oatmeal Smoothie
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Ingredients
  • 1/4 cup sprouted organic rolled oats
  • 1/2 cup organic whole milk plain yogurt
  • 1 ripe organic banana
  • 1/4 cup organic almond butter
  • 2/3 cup sprouted organic almond milk
  • 2 teaspoons honey (or sweetener of choice)
  • 1/4 teaspoon ground cinnamon or nutmeg
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Instructions
  1. Place all ingredients in your blender.
  2. Blend until smooth.
  3. Drink immediately. Oatmeal smoothies thicken as they sit.
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Homemade Sprouted Oat Milk

Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Homemade Sprouted Oat Milk
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(Adapted from www.lovingitvegan.com)
Ingredients
  • 1 cup sprouted organic rolled oats
  • 4 cups filtered water
  • 1/4 teaspoons sea salt
  • 2 tablespoons maple syrup (or sweetener of choice)
  • 1 teaspoon vanilla
Servings:
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Instructions
  1. Add all the ingredients to your blender and blend until well blended (about 1 minute).
  2. Line a fine-mesh strainer with cheesecloth and pour in oat mixture to strain. Squeeze mixture in cheesecloth well to remove as much milk as possible.
  3. Store your milk in the fridge for up to 5 days. Shake well before use.
Recipe Notes

Don’t soak your oats first. May cause sliminess. Don’t over blend for same reason. Don’t heat the milk as it will get very thick, but okay to add to tea and coffee.

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Sprouted Almond Milk

Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Sprouted Almond Milk
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(Adapted from The Kitchn – www.thekitchn.com)
Ingredients
  • 1 cups sprouted organic raw almonds
  • 2 cups filtered water (plus more for soaking)
  • your sweetener of choice (honey, monk fruit, maple syrup, etc.)
Servings:
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Instructions
  1. Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
  2. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
  3. Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
  4. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
  5. Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
  6. Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  7. Sweeten to taste.
Recipe Notes

The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).

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Springtime Pilaf with Salmon and Asparagus

Springtime Pilaf with Salmon and Asparagus
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Springtime Pilaf with Salmon and Asparagus
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Ingredients
  • 4 cups filtered water
  • 4 6-oz. wild salmon fillets (about 1 inch thick)
  • 2 tablespoons organic or raw butter
  • 2 cups diagonally cut organic asparagus (1 inch pieces)
  • 3 cups Hot cooked sprouted brown rice
  • 1 cup sprouted or frozen organic green peas, thawed
  • 1/2 cup organic vegetable broth
  • 2 tablespoons fresh flat-leaf organic parsley, chopped
  • 2 tablespoons fresh organic lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Freshly ground black pepper
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Instructions
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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Delicious Shrimp & Sprouted Grits

Delicious Shrimp & Sprouted Grits
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Delicious Shrimp & Sprouted Grits
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Ingredients
Ingredients for Shrimp
  • 2 pounds large wild-caught shrimp, peeled and deveined
  • 2 4 oz cans organic mushrooms, undrained
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon organic lemon pepper
  • 1/2 cup organic butter, melted
  • 1 tablespoon fresh organic lemon juice
  • 3/4 cup organic bottled chili sauce
  • 1/3 tablespoon dried oregano
Ingredients for Grits
  • 2 cups sprouted yellow corn grits
  • 1 quart filtered water
  • 1 quart organic heavy cream
  • salt and pepper to taste
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Instructions
  1. Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
  2. Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
  3. Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
  4. Mix all other shrimp ingredients well and pour over shrimp.
  5. Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans

Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans

Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
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Ingredients
  • 2 cups sprouted quinoa
  • 1 tablespoon organic olive oil
  • 1/3 cup fresh red bell peppers
  • 1/3 cup fresh yellow pepper
  • 1/3 cup fresh orange pepper
  • 1/2 cup chopped carrots
  • 1/4 cup green onions, chopped
  • 1/4 cup red onions, chopped
  • 1 cup sprouted black beans
  • salt and peper to taste
  • organic garlic powder to taste
Servings:
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Instructions
  1. In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
  2. In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
  3. Cook black beans as instructed.
  4. Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Gluten-Free Fresh Sprouted Pasta

Gluten-Free Fresh Sprouted Pasta
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Gluten-Free Fresh Sprouted Pasta
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Ingredients
  • 1 1/2 cups sprouted brown rice flour
  • 1/2 cup organic potato starch
  • 2 teaspoons xanthum gum
  • 1 teaspoons sea salt
  • 4 eggs, preferably pastured or organic
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Instructions
  1. Combine the flour, starch, xanthum gum, and salt in the bowl of a stand mixer.
  2. In a separate bowl, whisk the eggs until frothy. Add the lightly beaten eggs to the flour mixture. Blend until a dough forms. Note: Do not use your dough attachment. Use your batter beater or simply use your hands and don’t bother with a mixer.
  3. Make small balls out of the dough.
  4. Using a pasta machine, roll out the dough into a thin sheet. Dust with additional rice flour if needed. You can also use a rolling pin and roll the dough into a thin sheet. Cut into thin strips (a pizza wheel works great).
  5. Boil the pasta in salted water until cooked (3-5 minutes). Toss with your favorite sauces and toppings and serve hot.
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Black Truffle Sprouted Grits

Recipe from contest winner Eric Bern (@bernfarms).

Black Truffle Sprouted Grits
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Black Truffle Sprouted Grits
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Ingredients
  • 1 oz black truffle
  • 12 shrimp with favorite blackening seasoning
  • 1 cup sprouted organic gluten free yellow corn grits
  • jalapeño pepper jack cheese sausage
  • 1/2 lb crispy bacon
  • 1/2 diced jalapeño paper
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 1/2 cups vegetable stock
  • 1 cup heavy whipping cream
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Instructions
  1. Bring your 3.5 cups of stock and 1 cup of heavy whipping cream to a boil. Add in your grits and stir for a couple minutes then lower the heat to low and cover.
  2. Place 6 strips of bacon on a sheet pan and place in a 400 degree oven for 16 mins to crisp up.
  3. In a sauté pan cook sliced sausage until done over medium her. Remove from pan.
  4. Coat shrimp in blackening seasoning and blackened shrimp in pan until pink and done.
  5. Once the grits are done, season with salt, pepper, and truffle at the end. Spoon grits into a bowl, add shrimp and sausage on top! Then garnish with bacon and jalapeños
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Roasted Veggies and Pecans over Sprouted Brown Rice

This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.

 

 

Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Ingredients
  • 1 whole butternut squash
  • 1 cup Chopped Pecans
  • 3 cups green beans
  • cooked sprouted brown rice
Servings:
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Instructions
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!
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Sprouted Quinoa & Sprouted Black Bean Burgers

Sprouted Quinoa & Sprouted Black Bean Burgers
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Sprouted Quinoa & Sprouted Black Bean Burgers
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Ingredients
  • 2 eggs
  • coconut or olive oil for cooking
  • 1/2 Cup uncooked TYH Sprouted Quinoa
  • 1 small yellow onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 jalapeño pepper, seeds removed, finely chopped
  • 1 Tbsp garlic, minced
  • 1 Cup packed spinach, chopped
  • 1 1/2 Cup cooked TYH Sprouted Black Beans
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/8 tsp ground cayenne pepper
  • 1/2 Cup sprouted oat flour
Servings:
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Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
  3. To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
  4. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
  5. In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
  6. Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
  7. Serve in a wrap, on a bun, or as a salad topper
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Open-Faced Sprouted Beer Bread Burger

burger

Open-Faced Sprouted Beer Bread Burger
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Alabama, Georgia, and Florida in one bite!
Open-Faced Sprouted Beer Bread Burger
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Alabama, Georgia, and Florida in one bite!
Ingredients
  • 1 package Sprouted Beer Bread Mix OR Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
  • 12 oz bottle beer (not light)
  • 1/4 cup organic butter, melted
  • White Oak Pastures Grassfed Beef
  • garlic aioli
  • provolone cheese
  • arugula
  • Sump'n Hot Gourmet Sauce
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer, gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
  3. Stir until blended.
  4. Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
  5. Prepare your favorite hamburger mix, using White Oak Pastures Grassfed Beef or other local grassfed beef. Patty and grill burgers to desired doneness.
  6. Slice bread and serve burger on beer bread with garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce.
Recipe Notes

Where to Buy:

Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!

For White Oak Pastures grassfed beef, visit www.whiteoakpastures.com.

Find Sump'n Hot Gourmet Sauce here: www.sumpnsauces.com.

Variations:

  • Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
  • Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread

 

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To Your Health’s Sprouted Purple Corn Tortillas


To Your Health’s Sprouted Purple Corn Tortillas
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To Your Health’s Sprouted Purple Corn Tortillas
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Ingredients
  • 2 cups sprouted purple corn flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Celtic salt
  • 1 1/8 cups filtered water
  • 1/4 cup lard
Servings:
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Instructions
  1. Mix all ingredients well until a dough ball forms (about 3 minutes). If dough is a little crumbly add a tablespoon of water at a time until dough holds together well. Let dough sit, covered, for about 2 hours. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  2. Place a floured plastic bag (gallon-sized zip lock) on a bread board. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin. You can also use a tortilla press in place of the rolling pin. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  3. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side. Once the second side is a little browned, remove it from the skillet and place on a plate. Repeat the process and simply stack your finished tortillas. Store in a zip lock bag. I refrigerate mine if not using them all.
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Peggy’s Fresh Goat Cheese

Peggy's Fresh Goat Cheese

Peggy's Fresh Goat Cheese
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Peggy's Fresh Goat Cheese
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Ingredients
  • 2 quarts fresh raw goat milk
  • 2 teaspoons vegetable or animal rennet
  • 1 tablespoon sea salt
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Instructions
  1. Pour goat milk in clean bowl. Add rennet and stir thoroughly (about 1-2 minutes).
  2. Cover bowl with lid or large plate. Place on counter away from direct heat for 24 hours.
  3. After 24 hours remove plate.
  4. Spoon off whey from milk that has now separated and thickened, (I use the whey for lacto–fermented canning and mayonnaise) leaving only the milk solids in the bowl.
  5. Place large piece of cheesecloth or thin tea towel inside colander.
  6. Place colander inside small bucket or bowl. Pour milk solids into the colander. Sprinkle with 1 tablespoon sea salt and stir well.
  7. Place plate on top of colander to cover. Place colander in bucket on counter away from direct heat for 24 hours.
  8. After 24 hours remove plate. Scrape cheese from sides of colander into center of cheesecloth or tea towel.
  9. Gather ends of cheesecloth and tie into a knot, leaving thickened cheese in a ball in bottom of cheesecloth.
  10. Hang cheesecloth on a hook above your sink or run a large dowel through the knotted cheesecloth and hang it over the top of a pitcher and let your cheese continue to drain for 12 to 24 hours, depending on how dry or creamy you prefer your cheese to be.
  11. Remove cheese from cheesecloth and store in refrigerator in glass container. Will keep for up to 2 weeks.
Recipe Notes

Utensils needed: large glass or plastic bowl, large plate to cover bowl, large piece of cheesecloth or thin tea towel, large mesh colander, and a small bucket or large bowl that colander will fit in but leave lots of room in bottom for draining the cheese, long–handled spoon or dowel and pitcher.

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Jose’s Black Beans and Rice

Jose's Black Beans and Rice

Jose's Black Beans and Rice
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Jose's Black Beans and Rice
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Ingredients
Black Beans:
  • 1 pound sprouted black beans
  • 6 thick bacon slices, diced
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 2 quarts chicken stock
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
Fried Plantain and Mojo
  • lard
  • 1 plantain, cut into ½" cubes
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1/2 cup olive oil
Sofrito
  • 7 garlic cloves
  • 2 shallots, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 2 tablespoons tomato sauce
  • 2 tablespoons roasted red bell peppers, chopped
  • 1 tablespoon tomato paste
  • Hot cooked sprouted brown rice
Servings:
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Instructions
  1. Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
  2. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
  3. Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
  4. Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
  5. Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
  6. Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
  7. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
  8. Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
  9. Fry plantain 2–3 minutes or until golden.
  10. Drain on paper towels.
  11. Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
  12. Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
  13. Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
  14. Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
  15. Add paprika and next 3 ingredients; sauté 1 minute.
  16. Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
  17. Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Beer-Battered Fried Fish

Beer-Battered Fried Fish

Beer-Battered Fried Fish
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Beer-Battered Fried Fish
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Ingredients
  • Beef tallow (could also use lard or coconut oil)
  • 2 pounds grouper fillets, cut into pieces (can substitute your favorite fish)
  • 1 teaspoon Celtic salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups sprouted white wheat flour Try sprouted sorghum flour for a gluten-free version
  • 1 1/2 teaspoons maple sugar
  • 1 teaspoon Celtic salt
  • 1 (12 oz.) bottle beer (not light)
  • 1 teaspoon hot sauce
Servings:
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Instructions
  1. Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
  2. Sprinkle fish with salt and pepper.
  3. Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
  4. Dip fish in batter, allowing excess batter to drip off.
  5. Gently lower fish into hot tallow.
  6. Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
  7. Place fried fish on a wire rack or on paper towels.
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Chicken & Cornbread Dressing

Chicken & Cornbread dressing

Chicken & Cornbread Dressing
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Chicken & Cornbread Dressing
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Ingredients
  • 1 cup chopped organic sweet onion
  • 1 cup chopped organic celery
  • 1 tablespoon dried sage (or 2 tbsp. fresh)
  • 1 teaspoon each salt and pepper
  • 2 tablespoons butter or lard
  • 2 cups sprouted yellow corn flour or cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (aluminum-free)
  • 2 cups whole buttermilk (organic or raw)
  • 1/2 cup sprouted flour (your choice)
  • 2 large organic or pastured eggs, lightly beaten
  • 1/4 cup organic butter, melted
  • 2 tablespoons organic sugar (optional)
  • 2 cups chopped cooked chicken
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Instructions
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes

NOTE: A fresh garden salad makes this a great springtime supper.

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Fried Chicken Skins

Fried Chicken Skins
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Fried Chicken Skins
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Ingredients
  • 12 chicken skins (breast skins are easiest to work with). Thighs work well, too.
  • 1 cup whole organic buttermilk
  • 3 tablespoons hot sauce, divided
  • 1/2 cup good local honey
  • 6 cups lard, beef tallow, or coconut oil
  • 1 cup sprouted flour (your choice)
  • 1 arrowroot
  • • Sea salt and pepper to taste
Servings:
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Instructions
  1. With a butter knife, scrape off excess fat from the skins.
  2. Place them in buttermilk with 1 tablespoon of hot sauce in a large zip lock bag.
  3. Marinate overnight.
  4. Mix together honey and remaining 2 tablespoons of hot sauce; set aside.
  5. Place fat in a Dutch oven. Heat slowly to 375°.
  6. Meanwhile mix flour and arrowroot in a medium bowl; season with salt and pepper.
  7. Drain chicken skins and toss in the seasoned flour, making sure to coat evenly.
  8. Place the breaded skins in the oil, and fry until crispy and golden brown, around 2-4 minutes.
  9. Using a metal strainer or a slotted spoon, remove skins to paper towels to drain.
  10. Season with salt and pepper, and drizzle a small amount of the hot sauce and honey glaze over top.
  11. Serve remaining glaze on the side for dipping.
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Firecracker Fried Chicken

Firecracker Fried Chicken

Firecracker Fried Chicken
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Firecracker Fried Chicken
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Ingredients
  • 8 chicken drumsticks, 16 wings cut in half or 8 thick breast slices
  • 1/4 cup hot sauce (I love Pete's)
  • 1/3 cup sprouted white wheat flour
  • 3 tablespoon sprouted yellow corn flour
  • 1/2 teaspoon sea salt
  • 3 cups lard or beef tallow for fying (I prefer beef tallow)
Servings:
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Instructions
  1. Place chicken in a resealable plastic bag. Pour hot sauce over chicken, seal bag and refrigerate overnight or up to 24 hours. The longer it marinates, the spicier it will be.
  2. Combine the flours and salt in another resealable plastic bag. Shake to blend. Add chicken, seal bag and shake to coat.
  3. Heat lard or tallow in a large, deep skillet to medium high heat.
  4. Add chicken and fry, uncovered, for 25–30 minutes or until juices run clear.
  5. Turn occasionally to brown evenly.
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Ana Sofia’s Pizza

Annies Pizza

Ana Sofia's Pizza
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
Ana Sofia's Pizza
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
Ingredients
  • 3 oz. mozzarella cheese (whole milk fresh), sliced
  • 1/2 cup organic tomato sauce (or homemade)
  • 3 oz. feta cheese, crumbled
  • 1 zucchini, sliced thin
  • 1 red pepper, sliced thin or chopped
  • fresh basil and oregano, chopped
Base (for 2 pizzas)
  • 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
  • 1 tbsp sea salt
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 10 oz. plus 4 tbsp warm filtered water (80 degrees)
  • 1 package or 1/2 tsp dry active yeast
Servings:
Units:
Instructions
  1. Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
  2. In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
  3. After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
  4. Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
  5. Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
  6. Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
  7. Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
  8. If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
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Nutty Cucumber Sandwich

nutty bread

Nutty Cucumber Sandwich
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Nutty Cucumber Sandwich
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Ingredients
  • 1/2 cup fresh snow pea pods, trimmed
  • 8 slices tyh sprouted whole wheat bread with oats
  • 3 oz soft goat cheese (chevre)
  • 1/2 cup raw sunflower seeds
  • 1/2 of a medium cucumber, peeled and thinly sliced
  • 1 medium tomato, thinly sliced
  • 1 avocado mashed, lightly salt and pepper to taste
Servings:
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Instructions
  1. In a saucepan cook the pea pods in lightly salted boiling water for 2 minutes.
  2. Drain; rinse with cold water. Drain again. Cut on angle for sandwich.
  3. Place raw sunflower seeds on baking sheet drizzle with olive oil,place in 425 degree oven till roasted–about 5–8 minutes (watch closely they burn quickly).
  4. Spread one side of bread slice with goat cheese. The other side with mashed avocado.
  5. Sprinkle the bread slices with the roasted sunflower seeds, gently pressing nuts into the cheese/avocado.
  6. Top with cucumber, tomato, and pea pods. Sprinkle lightly with salt.
  7. Top with remaining bread slices. Makes 4 servings. (Leave off the cheese for vegan)
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Barbecued Shrimp

bbq shrimp

Barbecued Shrimp
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Barbecued Shrimp
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Ingredients
  • 1/2 lb butter
  • 1 cup extra virgin olive oil
  • 8 oz. chili sauce (preferably organic if you can find it)
  • 3 tbsp worcestershire sauce
  • 3 tbsp lemon juice
  • 4 cloves garlic chopped
  • 1 1/2 tbsp liquid smoke
  • 1 tbsp dried parsley
  • 1 tsp hot pepper sauce
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • salt and pepper to taste
  • 4 lbs raw unpeeled extra-large shrimp, rinsed
Servings:
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Instructions
  1. Combine all ingredients except shrimp in a large saucepan.
  2. Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
  3. Place shrimp in 2 9x12” glass dishes.
  4. Pour sauce over shrimp, cover well and refrigerate overnight.
  5. Preheat oven to 325 degrees.
  6. Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
  7. Bake uncovered for 35–45 minutes, stirring once during baking time.
  8. Serve with lots of bread and perhaps a fresh salad.
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Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta

Salmon

Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
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You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
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You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
Ingredients
  • 6 tbsp olive oil
  • 1/4 cup dry white wine
  • 1 tbsp garlic powder
  • 1 1/2 tsps dried oregano
  • 1/2 tsp each seasoned salt, paprika, and chili powder
  • 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
  • 1 lb sprouted pasta
  • roasted red pepper cream sauce
  • chopped fresh parsley
Roasted red pepper cream sauce
  • 1 large jar of roasted red peppers (or you may char your own-3 large)
  • 1/2 cup pine nuts
  • 1/2 cup grated parmesean cheese
  • 1/4 cup olive oil
  • 1 tbsp chopped garlic
  • 1 cup heavy cream
Servings:
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Instructions
  1. Whisk first 7 ingredients in a large bowl.
  2. Mix in salmon.
  3. Refrigerate overnight.
  4. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  5. Drain well.
  6. Meanwhile, heat heavy large skillet over medium-high heat.
  7. Remove salmon from marinade.
  8. Add to skillet and cook just until red in center, about 2 minutes each side.
  9. Bring pepper cream sauce to a simmer in another large skillet.
  10. Add your cooked pasta to the sauce and toss to coat.
  11. Season to taste with salt and pepper.
  12. Transfer to a large bowl.
  13. Arrange salmon servings atop pasta.
  14. Drizzle any pan juices over salmon.
  15. Sprinkle with parsley and serve.
Roasted red pepper cream sauce
  1. Put all ingredients except cream into food processor.
  2. Process until blended thoroughly, almost smooth.
  3. Place in large skillet.
  4. Add cream and blend well.
  5. Season with salt and pepper.
  6. Follow directions above.
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Cheesy Grits Souffle

Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Cheesy Grits Souffle
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This recipe accompanies grilled shrimp to a tee.
Ingredients
  • 4 tsp salt divided
  • 2 cupa uncooked sprouted yellow grits
  • 3 cups whole organic milk
  • 1 1/2 cups fresh organic corn kernels (or frozen)
  • 6 large eggs lightly beaten
  • 2 cups (8oz) Sharp Cheddar Cheese grated
  • 6 tbsp organic butter
  • 1 jalapeno pepper, seeded and diced
  • 1 tbsp maple sugar
  • 1 tsp hot sauce
  • 1/2 tsp ground black pepper
Servings:
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Instructions
  1. Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  2. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  3. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  4. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Sprouted Flour Pizza Crust

Sprouted Flour Pizza Crust
Votes: 150
Rating: 3.59
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Sprouted Flour Pizza Crust
Votes: 150
Rating: 3.59
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Ingredients
  • 1 1/8 cups water
  • 3 tbsp olive oil
  • 3 cups sprouted flour
  • 2 tbsp vital gluten (optional)
  • 1 1/2 tsp sea salt
  • 1 1/2 tsp honey
  • 1 packet dry active yeast
  • 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
  1. Place all ingredients in a large bowl or food processor and mix well.
  2. Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
  3. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
  4. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
  5. Place it on a greased baking pan and add your toppings.
  6. Bake 8-12 minutes at 500 degrees.
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