Sprouted Furikake Popcorn
- Soak sprouted popcorn in water for about 5-6 minutes then dry on a dish towel.
- Place popcorn and about 1 teaspoon coconut oil in a metal bowl, and cover with 2 layers tin foil. Cut about 20 1-inch slits in the foil.
- Cook on the stovetop over medium-low heat, shaking with tongs until the popping is a few seconds apart.
- Season with your favorite Furikake seasoning and a drizzle of melted butter or oil.
Purchase healthyflour.com Sprouted Popcorn here: https://healthyflour.com/product/organic-sprouted-popcorn/
Find a quick and easy popping how-to video here: https://healthyflour.com/resources/videos/
Kamut Herb Salad with Feta and Hazelnuts
- 1 cup sprouted Kamut berries (my suggestion is to use sprouted berries)
- 1 cup fresh cilantro leaves, packed
- 1 cup fresh mint leaves, packed
- 1/2 cup feta, crumbled
- 1/2 cup hazelnuts, roasted
- 1 tablespoon olive oil (I use about 2–3 tablespoons)
- 1 teaspoon lemon juice
- 2 teaspoons cider vinegar
- 1 teaspoon honey or to taste
- salt and pepper to taste
- In a heavy saucepan, add 1 cup of sprouted Kamut berries with 3 cups of water.
- Bring to a boil and simmer covered until desired doneness is reached.
- Begin checking after 20 minutes to ensure berries don’t overcook.
- Sprouted berries will cook quicker than un-sprouted berries.
- Like wild rice, some backbone should remain.
- Soaking overnight reduces the cooking time.
- Drain and rinse the Kamut with cold water to cool the grains for the salad.
- Save time by making this the night before while you're watching TV or eating dinner.
- Roast the hazelnuts while the Kamut is cooking.
- Set the oven to 325 degrees.
- Spread the hazelnuts on the baking sheet and roast until fragrant, about 7 to 10 minutes.
- Wash cilantro and mint. Remove the leaves from the stem (optional). If you choose to skip this step, chop the herbs before measuring.
- In a large bowl, add the kamut, cilantro, mint, feta and hazelnuts. Add the dressing and toss to coat.
Quinoa: An Ancient Food Back in Fashion
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
Sprouted Millet Herbed Muffins
- 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
- 2 cups whole organic buttermilk
- 3 organic or pastured eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1/4 cup organic butter, melted
- 1 1/2 teaspoons dried dill
- 1 teaspoon dried tarragon
- 1/2 teaspoon each, dried oregano, basil, and thyme
- In a large bowl mix flour and buttermilk into a batter.
- Thoroughly blend in remaining ingredients.
- Pour into well-buttered muffin tins or use muffin liners.
- Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.
My Favorite Mexican Cornbread
- 2 organic or pastured eggs, lightly beaten
- 1/4 cup lard, melted
- 1 cup sprouted yellow corn flour
- 1 cup grated cheddar cheese
- 1 cup sour cream (whole fat)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 3-5 jalapeno peppers, chopped
- 1 cup fresh or frozen organic corn kernels
- Mix all ingredients in a large bowl.
- Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
- Bake for 1 hour @ 350 degrees until lightly browned on top.
- Let sit for 5 minutes before cutting into squares for serving.
- This cornbread is simply the best!
- I serve it with hardy soups or chili in the fall and winter months.
Corn Tortillas
- 2 cups sprouted yellow corn flour
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 1/8 cups water
- 3-4 tablespoons lard
- Mix all ingredients well until a dough ball forms (about 3 minutes).
- If dough is a little crumbly add 1 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.
- Place a floured (using sprouted corn flour) 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.
- 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 zip lock bag.
- I refrigerate mine if not using them all.
Spiced Pumpkin Biscuits
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
Flour Tortillas
- 4 cups sprouted white wheat flour
- 2 teaspoons sea salt
- 1/4 teaspoon aluminum-free baking powder
- 2/3 cup natural lard, cold, cut into chunks
- 1 1/4 cup plus 3 tablespoons hot water
- Combine flour, salt, and baking powder; stir well.
- Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
- Gradually stir in 1 ¼ cups of water, mixing well.
- Add remaining water one tablespoon at a time only if dough is too dry to handle.
- Let dough sit on counter, covered, for about an hour before pressing.
- Shape dough into 1 ½-inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).
- Circles should be about 6 inches in diameter.
- Heat an ungreased iron skillet or griddle to medium heat (about 375 degrees); cook tortillas about 2 minutes on each side or until lightly browned.
- Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
Hush Puppies
- 1 quart Beef tallow or lard, naturally rendered
- 1 1/2 cups sprouted yellow corn flour or cornmeal
- 3/4 cup sprouted flour (your choice)
- 1/2 teaspoon Celtic salt
- 2 teaspoons aluminum-free baking powder
- 3/4 cup diced sweet onion
- 1 1/2 tablespoons maple sugar (or sweetener of choice)
- 1 large organic or pastured egg, lightly beaten
- 1 1/4 cups whole organic buttermilk
- Heat beef tallow to 375 degrees.
- Combine sprouted corn flour and next 5 ingredients.
- Add egg and buttermilk; stir just until moistened.
- If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
- Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Tasty Variations:
A. Increase onion to 1 ½ cups and add about 8 oz. crisp crumbled bacon to batter.
B. Add ½ cup chopped green pepper to batter.
C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
D. Add1 cup organic fresh corn kernels and 1 cup chopped green olives to batter.
E. The possibilities are endless and delicious!
Spring Onion Pie
- 10 thin spring onions
- 4 large eggs, lightly beaten, preferably pastured
- 1 cup milk, preferably raw or organic
- 3/4 cup sprouted flour (your choice)
- 1 teaspoon Celtic salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground pepper
- 2 tablespoons butter, preferably raw or organic
- 5 ounces Gruyere cheese, cubed
- Preheat oven to 400 degrees.
- Heat a 10–inch cast–iron skillet in oven.
- Trim roots from onions; discard roots. Chop half of the onions.
- Whisk together eggs and milk.
- Sift together flour and next 3 ingredients.
- Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
- Stir in chopped onions. Let stand 5 minutes.
- Carefully remove hot skillet from oven.
- Add butter, and let stand until butter is melted.
- Place skillet over medium–high heat (stove top), and pour batter into skillet.
- Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
- Transfer skillet to top oven rack, and bake at 400 degrees for 22–25 minutes or until golden brown and puffy. (Outside edges should be crispy and inside texture should resemble a custard popover. Pie will deflate quickly.)
- Serve immediately.
Aromatic Sprouted Lentil Salad with Bacon
- 2 cups sprouted dried lentils
- 2 bay leaves
- 4 ounces bacon (or pancetta), chopped (I use 6-8 oz.)
- 6 cups finely chopped red cabbage
- 1/3 cup raw apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh rosemary, chopped
- 1 teaspoon Celtic salt
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, minced
- Place sprouted lentils and bay leaves in a large saucepan.
- Cover with water to 2 inches above lentils; bring to a boil.
- Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
- Heat a large skillet over medium–high heat.
- Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
- Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
- Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
- Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
- Yield: 12 ¾-cup servings.
Southern Rice Bread
- 1 cup sprouted yellow corn flour
- 1 cup cooked sprouted brown rice
- 1/2 cup sprouted brown rice flour or millet flour
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic salt
- 1 1/4 cups whole milk, preferably raw or organic
- 1 egg, beaten, preferably pastured
- Preheat oven to 425 degrees.
- Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
- In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
- Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
- Remove from oven; spread butter liberally on top.
- Cut into wedges and enjoy!
Chicken & Cornbread Dressing
- 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
- Preheat oven to 425 degrees.
- Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
- Remove from skillet.
- Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
- Stir in onion mixture and chicken just until blended.
- Pour batter into hot 12" skillet.
- Bake at 425 degrees for 25–30 minutes or until golden brown.
NOTE: A fresh garden salad makes this a great springtime supper.
Sweet Potato Cornbread
- 2 cups sprouted organic yellow corn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 3 tablespoons organic sugar or sucanat
- 1/4 teaspoon pumpkin pie spice
- 5 large eggs, organic or pastured
- 2 cups cooked mashed sweet potatoes (about 1 ½ lb. sweet potatoes)
- 8 ounces full fat sour cream
- 1/2 cup butter, melted (organic or raw)
- Preheat oven to 425 degrees.
- Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
- Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
- Spoon batter into a lightly buttered 9" square pan.
- Bake at 425 degrees for 35 minutes or until golden brown.
NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum
Bacon and Cheddar Corn Muffins
- 6 bacon slices
- 2 cups sprouted organic yellow corn flour
- 1 tablespoon organic sugar or sucanat
- 1 teaspoon baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1/2 teaspoon sea salt
- 1 1/2 cups whole organic buttermilk, plus 3 tablespoons
- 1 large egg, organic or pastured
- 4 tablespoons butter, melted (organic or raw)
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 425 degrees.
- Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
- Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
- Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
- Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
- Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
- Spoon batter into hot muffin pan, filling almost completely full.
- Bake at 425 degrees for 15 to 20 minutes or until golden.
- Remove from pan to a wire rack, and let cool 10 minutes.
NOTE: Heating the muffin pan beforehand results in a nice crispy bottom. You may choose to skip this step.
VARIATIONS:
Scrambled Egg Muffin Sliders: Prepare recipe as directed. Whisk together 8 large eggs, 1 tablespoon heavy cream, and ½ teaspoon Creole seasoning in a medium bowl. Melt 3 tablespoons butter (or use bacon drippings) in a large skillet. Add egg mixture and cook as you would scrambled eggs. Cut muffins in half and spoon eggs over bottom halves. Cover with top halves of muffins.
Ham and Swiss Corn Muffins: Substitute Swiss cheese for Cheddar cheese and 1 cup diced cooked ham for bacon. Brown ham in small amount of melted butter for 5-6 minutes. Proceed as directed, whisking in 2 tablespoons Dijon mustard with buttermilk and egg.
Southwestern Chile-Cheese Corn Muffins: Omit bacon. Substitute pepper Jack cheese for Cheddar cheese. Proceed as directed, stirring in 1 (4.5 oz.) can, or fresh, chopped green chiles, drained, with cheese and butter.
Anthony’s Signature Sauce & Ricotta Pasta
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, sliced
- • Pinch of crushed red pepper
- 1 bunch basil leaves, torn
- 4 ounces ricotta cheese, crumbled
- Sea salt and pepper to taste
- 16 ounces Sprouted Fettuccine or Rigatoni
- Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
- Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
- Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
- Season with salt and pepper and spoon into serving bowls.
- Chop the remaining basil, mix into the ricotta and season with salt and pepper.
- Spoon into a small dish for guests to spoon onto the pasta.
Chef Banjo’s Sprouted Tortillas Two Ways
- 2 cups sprouted white wheat flour (try sprouted sorghum flour for a gluten-free version)
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1/4 cup naturally rendered lard
- 3/4 - 1 cup hot filtered water (115-130 degrees)
- Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
- Mix until it resembles a coarse cornmeal mixture.
- With a dough hook add water to mixture. Mix for 4-6 minutes.
- Remove dough from bowl onto a floured surface.
- Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
- Heat a cast iron pan to medium high (dry).
- Press each ball of dough using a tortilla press or rolling pin (silpat works great for a non-stick surface to roll tortillas) making them very thin, about 6-7" in diameter.
- Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
- Replace 2 cups of sprouted white wheat or sorghum flour with: • 1 1/2 cups sprouted white wheat or sorghum flour • 1/2 cup sprouted black bean flour or sprouted garbanzo bean flour • Pinch of cayenne pepper
Cheesy Grits Souffle
- 4 teaspoons sea salt, divided
- 2 cups uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large organic or pastured eggs, lightly beaten
- 1 cup Monterrey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- 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.
- 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.
- 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.
Best Beans Ever
- 3 cups of TYH Sprouted Black Beans
- 3 cups organic apple cider or juice
- 8 ounces thick-sliced bacon
- 2 small organic yellow onions, peeled
- 1 tablespoon dry mustard
- 1 cup sorghum or cane syrup
- 1 teaspoon sea salt
- Place sprouted black beans in large bowl and cover with filtered water at least 3 inches above beans.
- Let beans soak at least 24 hours to reduce cooking time.
- Drain beans and transfer to a large Dutch oven.
- Add 3 cups of cider or juice.
- Bring to a boil over medium heat.
- Gently boil, uncovered, stirring occasionally, for 1 hour. Remove from heat. Drain, reserving liquid.
- Layer half of thick-sliced bacon on the bottom of Dutch oven or bean pot. Spoon beans on top. Nestle onions in beans.
- Heat syrup, mustard and salt until salt dissolves. Pour mixture over beans. Top with remaining bacon.
- Add reserved cider liquid. If necessary add water or additional cider (I add more cider) to cover all.
- Cover bean mixture and bake at 300 degrees for 3 hours, adding cider as needed.
- Bake 2 more hours until beans are tender.
Sprouted Skillet Cornbread
- 2 cups sprouted yellow cornmeal
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large pastured or organic eggs, lightly beaten
- 1 cup whole fat organic buttermilk or kefir
- 1/4 cup bacon grease
- Preheat oven to 450°.
- In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
- Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
- In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
- Scrape the batter into the hot skillet, place the skillet in the oven, and bake until the cornbread is golden brown, about 20-25 minutes.
- Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
- Bring out the butter! Lots of butter!
Paula’s Tomato Grits
- 2 cups filtered water
- 1 1/2 cups whole organic milk
- 1 teaspoon sea salt
- 1 cup sprouted yellow corn grits
- 9 tablespoons organic butter
- 3-4 scallions, thinly sliced
- 1/4 teaspoon garlic powder
- 2 1/2 cups shredded sharp cheddar cheese
- • One can organic diced tomatoes with green chiles, drained
- Preheat oven to 350°.
- In a large saucepan, combine the water, milk, and salt. Bring to a boil.
- Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
- Add 8 tablespoons of butter stirring until melted.
- Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
- In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
- Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
- Add the tomatoes with chiles, stirring until well blended.
- Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
- Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
- Serve it up hot. Great with spicy grilled or boiled shrimp.
Orange Rice Salad
- 2 cups cooked sprouted brown rice
- 4 cups whole organic milk
- 3/4 cup organic sugar
- 1 cup heavy organic cream
- 2 large eggs, preferably pastured or organic
- 1 cup chopped fresh or drained canned organic pineapple
- 1 1/2 tablspoons orange zest
- 1 1/2 tablespoons lemon zest
- 1 teaspoon orange or vanilla extract
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
- Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs.
- Whisk 2 tablespoons hot rice mixture into cream mixture.
- Reduce heat to low; stir cream mixture into remaining rice mixture.
- Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
- Remove from heat. Stir in pineapple and next 3 ingredients.
- Serve hot or cold with desired toppings.
- *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
Maria Lamb’s Sprouted Pinole
- 1 cup sprouted purple or yellow corn flour
- 1/4 cup chopped dates
- 2/3 cup filtered water
- 1 tablespoon coconut oil
- 3 tablespoons brown rice syrup
- 2 tablespoons chia seeds
- 1/4 teaspoon sea salt
- Dash of cinnamon
- Preheat oven to 350°
- Toast the sprouted corn flour and chia seeds - Add both ingredients to a dry skillet and toast over medium-high heat for 5-8 minutes.
- This step is essential, but can be tricky: If the heat is too low the corn flour won't toast; if too high, it will burn. Keep a constant eye on it and stir regularly.
- Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
- If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
- Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
- Bake on a parchment-lined baking sheet for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks.
- Remove from oven and let cool.
- They can be eaten immediately or saved in the refrigerator for several days.
Bacon Scallion Hoecakes
- 1 cup sprouted spelt or sorghum flour
- 1 cup sprouted yellow corn flour
- 2 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1 tablespoon organic sugar or sucanat
- 2/3 cup whole organic buttermilk, plus more
- 1/3 cup filtered water
- 1/4 cup bacon fat
- 1/3 cup creme fraiche or sour cream
- 2 large eggs, preferably pastured or organic
- 1/3 cup scallions, thinly sliced
- 1/4 cup crisp bacon, finely chopped
- Lard or beef tallow
- In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
- In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
- Add eggs, and mix until just combined.
- Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
- To keep the hoecakes tender, avoid over-mixing.
- Let batter sit, covered, on counter for 30 minutes.
- If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
- Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
- Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
- Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
- Flip and cook for another few minutes.
- Replenish fat as needed, to maintain a generous film in the pan.
Black Beans
- 6 qts soaked beans
- 1 red onion small dice
- 2 large carrots small dice
- 3 stalks celery small dice
- 4-5 jalepenos seeded, small dice
- 3 tbsp ground cumin
- 3 tbsp ground corriander
- 5 sprigs oregano
- 8 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
- Sweat down the onions, carrots, celery and jalepenos til soft
- add drained black beans
- fill pot with enough water to cover beans over 1-2 inches
- add cumin and corriander with 2T salt and 2T black pepper
- stir pot to distribute all ingredients
- tie bouquet garni to pot handle and insert into beans
- cook on simmer for 3-4 hours til beans are al-dente (firm to the bite but soft enough to chew)
- remove boquet garni
- salt and pepper to taste
Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
- 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
- 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
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
Cheesy Grits Souffle
- 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
- Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- 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.
- 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.
- 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.