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Sprouted Navy Beans with Tomatoes and Dried Lime

Adapted from Food and Wine, May 2015

Sprouted Navy Beans with Tomatoes and Dried Lime
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Sprouted Navy Beans with Tomatoes and Dried Lime
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Ingredients
  • 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
  • sea salt
  • 2-3 tablespoons good olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Ground Turmeric
  • 1/2 cup organic crushed tomatoes
  • 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
  • • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
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Instructions
  1. Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
  2. Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
  3. Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
  4. Discard the lime and season the beans with salt to taste.
  5. Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes

Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).

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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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Sprouted Quinoa Tabbouleh with Feta

Sprouted Quinoa Tabbouleh with Feta
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Sprouted Quinoa Tabbouleh with Feta
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Ingredients
  • 1 cup Organic Sprouted Quinoa
  • sea salt and black pepper
  • 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
  • 1/4 cup good olive oil
  • 1 cup organic scallions, thinly sliced (white & green parts)
  • 1 cup fresh organic mint leaves, chopped
  • 1 cup fresh organic flat-leaf parsley, chopped
  • 1 organic English cucumber, unpeeled, seeded and diced
  • 2 cups organic cherry tomatoes, halved
  • 2 cups crumbled feta (8 oz.)
Servings:
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Instructions
  1. Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
  2. In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
  3. Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
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Sprouted Hummus

Congratulations to to our April 2019 Instagram Recipe Winner, Victoria Rose @heartywellness with our Sprouted Hummus!

Sprouted Hummus
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Sprouted Hummus
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Ingredients
  • 2 cups To Your Health organic sprouted garbanzo beans
  • 1/2 teaspoon baking soda
  • 1/2 lemon (juice only)
  • 4 cloves raw garlic (add more or less for personal preference)
  • 1/2 teaspoon Himalayan Pink Salt (add more or less for personal preference)
  • 1/2 cup Obour tahini (other brands are also acceptable)
  • 1 cup cold water (more or less if needed)
  • 1 teaspoon cumin (add additional for topping)
  • 1 tablespoon quality extra-virgin olive oil
  • 2 sprigs chopped parsley
Servings:
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Instructions
  1. Soak garbanzo beans in filtered water overnight, lightly cover and store in the fridge.
  2. Drain garbanzo beans and rinse.
  3. Place garbanzo beans and baking soda in a small pot, bring the water to a boil on stovetop.
  4. Monitor the boiling process to avoid the water from boiling over. Lower the heat if necessary and stir occasionally.
  5. Cook for about an hour, garbanzo beans should be thoroughly cooked with skins coming off and having a soft texture.
  6. Drain the garbanzo beans with a strainer and give them a good rinse.
  7. Place garbanzo beans, lemon juice, garlic, salt, tahini, and cumin into a food processor and blend until smooth – pulse if needed to make sure the ingredients are well incorporated, pause and scrape the sides of the container too if necessary.
  8. Once the mixture is well blended gradually add cold water, pausing to check consistency – add more water until you achieve desired texture.
  9. Taste the hummus and adjust seasoning if needed.
  10. Plate the hummus and top with more olive oil, cumin, and parsley.
  11. Can be stored in fridge for about 1 week. Serve with crackers, fresh vegetables, or pita bread.
Recipe Notes

Garnish additions per preference: roasted garlic, seasonings, pine nuts, etc

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Sprouted Lentil Granola

Sprouted Lentil Granola
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Sprouted Lentil Granola
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Ingredients
  • 2 cups filtered water
  • 1 cup TYH sprouted organic lentils
  • 2/3 cup honey
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons Olive or avocado oil
  • 2 cups TYH sprouted organic rolled oats
  • 3/4 cup TYH sprouted organic sunflower seeds
  • 1/4 cup ground organic flaxseeds
  • 1/2 cup chopped TYH sprouted organic almonds
  • 1/2 cup unsweetened shredded organic coconut
  • 4 tablespoons Organic peanut or almond butter
  • 1/2 teaspoon sea salt
  • 1 cup organic dried cranberries
Servings:
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Instructions
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Spicy Tomatillo Quinoa

Spicy Tomatillo Quinoa
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Spicy Tomatillo Quinoa
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Ingredients
  • 6 medium organic tomatillos, husked, rinsed, and divided
  • 1 cup organic chicken or vegetable broth
  • 3/4 cup coarsely chopped organic cilantro, divided
  • 1/2 cup coarsely chopped organic onion
  • 1 medium organic jalapeño, halved and seeded (optional)
  • 1 clove organic garlic
  • 1 cup sprouted organic quinoa
  • 1/2 teaspoon sugar (or sweetener of choice)
  • 1/2 teaspoon sea salt
  • 1 cup organic corn kernels, fresh or frozen (thawed)
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Instructions
  1. Cut 4 tomatillos in half and puree in blender or food processor with ¾ cup broth, ½ cup cilantro, onion, jalapeno, and garlic until mostly smooth. Add enough of the remaining broth to equal 2 cups total.
  2. Combine the tomatillo mixture, quinoa, sugar and salt in a large saucepan. Bring to a boil. Reduce heat, cover and simmer until the liquid is absorbed, 15-20 minutes. Let stand, covered, for 10 minutes.
  3. Chop the remaining 2 tomatillos. Stir into the quinoa along with corn and the remaining ¼ cup cilantro.
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Roasted Pumpkin and Sweet Potato Pilau

Roasted Pumpkin and Sweet Potato Pilau
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Roasted Pumpkin and Sweet Potato Pilau
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Ingredients
  • 2 cups peeled organic pumpkin, cubed (about 12 ounces)
  • 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
  • 2 tablespoons olive oil
  • 1 cup organic sweet onion, diced
  • 1/3 cup organic celery, diced
  • 2 teaspoons organic garlic, minced
  • 4 cups organic chicken stock or bone broth
  • 1 cup sprouted organic brown rice
  • 2 teaspoons fresh sage, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1 bay leaf
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
  4. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
  5. Add pumpkin mixture and stir gently to combine. Serve warm.
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper

Sprouted Quinoa with Butternut Squash and Red Bell Pepper
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper
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Ingredients
  • 2 tablespoons olive oil
  • 1 cup peeled organic butternut squash, coarsely chopped
  • 2/3 cup organic red bell pepper, chopped
  • 1/2 cup sweet organic onion, finely diced
  • 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
  • 1 organic garlic clove, minced
  • 1 1/3 cups organic chicken stock or bone broth
  • 1 cup sprouted organic quinoa, uncooked
  • 1/2 teaspoon sea salt
  • 2 tablespoons organic green onion, thinly sliced
Servings:
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Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
  2. Stir in broth, quinoa, and salt. Bring to a boil.
  3. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
  4. Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
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Ingredients
  • 1/4 cup chopped fresh parsley (2 tablespoons dried)
  • 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
  • 1 teaspoon chopped fresh rosemary (1/2 teaspoon dried)
  • 2 organic garlic cloves, minced
  • 2 tablespoons good olive oil
  • 2 tablespoons organic butter
  • 3 cups sliced cremini mushrooms (6 ounces)
  • 3 cups sliced button mushrooms (6 ounces)
  • 2 cups sliced shiitake mushroom caps (4 ounces)
  • 1 cup organic leek, thinly sliced
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoons black pepper, divided
  • 12 ounces organic roasted red bell peppers, drained and chopped
  • 1 1/2 cups organic whole milk
  • 5 large organic or pastured eggs
  • 1 1/2 cups crumbled goat cheese, divided
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
  • butter for greasing casserole
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Instructions
  1. Preheat oven to 350 degrees. Combine parsley, thyme, rosemary, and garlic in a small bowl. Set aside.
  2. Heat oil and butter in a large skillet over medium to medium-high heat. Add mushrooms, leek, ¼ teaspoon salt, and 1/8 teaspoon black pepper. Saute 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of herb mixture and cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat and cool slightly.
  3. Combine remaining salt, pepper, herb mixture, milk, eggs and ¾ cup cheese in a large bowl, blending well with a whisk. Stir in mushroom mixture. Add bread and stir to combine well. Let stand 10 minutes.
  4. Spoon into a well-buttered 2-quart glass or ceramic buttered casserole. Sprinkle with remaining cheese. Bake for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
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Butternut Squash and Parmesan Bread Pudding
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Ingredients
  • 3 cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2 teaspoon sea salt, divided
  • 2 tablespoons good olive oil
  • 1 cup chopped organic onion
  • 1 clove minced organic garlic
  • 2 cups organic whole milk
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
  3. Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
  4. Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
  5. Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes

Try our delicious sprouted No-Knead Sourdough Bread recipe here.

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Sprouted Veggie Bowl

Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.
Sprouted Veggie Bowl
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Sprouted Veggie Bowl
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Ingredients
  • 1/2 cup sprouted quinoa
  • 1/2 cup sprouted lentils
  • 1/2 cup eggplant
  • 1/2 cup organic broccoli florets
  • 1/2 cup swiss chard
  • 1 large organic onion, chopped
  • 1/2 organic avocado, cubed
  • 1/2 cup super sweet sun gold tomatoes
  • 1 tablespoon miso
  • 1 tablespoon aminos
  • 1 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 1/2 teaspoon fish sauce
  • 1 1/5 tablespoon sunflower butter
Servings:
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Instructions
  1. Cook sprouted quinoa and sprouted lentils according to package directions.
  2. Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
  3. Fry the egg according to preference, dice avocado, and cut tomatoes in half.
  4. Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
  5. Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
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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
Servings:
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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
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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
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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
Servings:
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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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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds

Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
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Ingredients
Pumpkin
  • 1 Medium Pumpkin To roast
  • 1/2 Teaspoon salt
  • 1 1/2 Tablespoon olive oil
Vinaigrette
  • 1/4 Cup maple syrup
  • 3 Tablespoons apple cider vinegar
  • 1/3 Cup extra virgin olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground pepper
Salad
  • 6 Ounces Baby Arugula
  • 4 Slices (1/4 Pound) bacon Cooked and Crumbled
  • 1/2 Cup Pepitas Shelled pumpkin seeds
  • 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
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Instructions
  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts

Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
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Ingredients
  • 1 Cup Sprouted Brown Rice
  • 2 Cups Shredded Chicken thighs or breast preferably organic or pastured
  • 1/2 Cup shredded organic carrots
  • 1/3 Cup Sliced Organic Green Onions
  • 1/4 Cup Dry-roasted organic peanuts divided
  • 1 Tablespoon Chopped fresh organic cilantro divided
  • 1/2 Teaspoon sea salt
  • 2 Tablespoons Fresh organic lime juice
  • 2 Tablespoons organic olive oil
  • 2 Teaspoons Toasted sesame oil
  • 2 garlic cloves minced
Servings:
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Instructions
  1. 1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl and fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice. Toss to combine.
  2. 1. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over the rice mixture. Toss to combine. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with 1 ½ teaspoons remaining peanuts and ¼ teaspoon remaining cilantro.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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Summer Sprouted Barley Salad

Summer Sprouted Barley Salad
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Servings
4 Serving Size 1 cup
Servings
4 Serving Size 1 cup
Summer Sprouted Barley Salad
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Servings
4 Serving Size 1 cup
Servings
4 Serving Size 1 cup
Ingredients
  • 1 1/2 Cups Uncooked Pearl Barley
  • 1 Cup Fresh Corn Kernels About 2 ears
  • 1 Cup Diced Seeded Plum Tomato About 2 small tomatos
  • 1/2 Cup Chopped Green Onions
  • 1/4 Cup Chopped Fresh Flat-Leaf Parsley
  • 20 Kalamata Olives Pitted and Coarsely Chopped
  • 3 Tablespoons Fresh Lemon Juice
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon Freshly ground black pepper
  • 1 Garlic Clove Minced
  • 3/4 Cup (3 ounces) Crumbled Feta Cheese
Servings: Serving Size 1 cup
Units:
Instructions
  1. Cook barley according to package directions, omitting salt.
  2. Drain and rinse with cold water; drain. Cool completely.
  3. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl.
  4. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture.
  5. Toss to coat. Sprinkle with cheese.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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Sprouted Barley Salad with Almonds and Apricots

Sprouted Barley Salad with Almonds and Apricots
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Sprouted Barley Salad with Almonds and Apricots
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Ingredients
  • 1 1/2 Cups Sprouted Barley
  • 4 1/2 Cups filtered water
  • 1-2 Tablespoons organic olive oil
  • 1 Organic Red Onion Thinly Sliced
  • 3/4 Cup Dried Apricots Sliced (preferably unsulfured)
  • 1/2 Cup Sprouted Almonds Sliced or Chopped
  • 2 Tablespoons Chopped Fresh Organic Parsley
  • 1 Cup Plain Organic Full-Fat Yogurt
  • 2 Tablespoons honey
  • 1 Organic Lemon, Juiced or 2 Tablespoons of lemon juice
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon Ground Turmeric
  • 1/2 Teaspoon sea salt
  • 1 Pinch ground nutmeg
Servings:
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Instructions
  1. 1. Soak barley for 10-12 hours to rehydrate. Drain. Bring fresh water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45-50 minutes. Cool to room temperature.
  2. Pour oil into a small skillet, and place over medium heat. Add onion and saute until golden brown.
  3. In a small bowl mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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Sprouted Spelt Salad with Asparagus and Parmesan

Sprouted Spelt Salad with Asparagus and Parmesan
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Sprouted Spelt Salad with Asparagus and Parmesan
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Ingredients
  • 2 Cups Sprouted Spelt Berries Can substitute Einkorn
  • 3/4 Pound Fresh Organic Asparagus Trimmed
  • 1 Cup Red and Yellow Organic Cherry Tomatoes Halved
  • 3/4 Cup Chopped Toasted Walnuts
  • 3/4 Cup Dried Cranberries Organic and naturally sweetend
  • 1/2 Cup Chopped Fresh Organic Parsley
  • 1/3 Cup Chopped fresh organic chives
  • 1/4 Cup Organic balsamic vinaigrette or to taste
  • 1 Cup Shaved or shredded Parmesan Cheese divided
Servings:
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Instructions
  1. Soak spelt berries in a large bowl of filtered water for 10-12 hours to rehydrate. Drain.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the drained spelt and return to a boil.
  3. Reduce heat to medium and cook the berries uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 additional minutes. Drain and allow to cool.
  4. Bring a large pot of lightly salted water 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.
  5. Place spelt berries, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle with about ¾ cup Parmesan cheese. Toss well. Top with remaining ¼ cup of cheese. Serve at room temperature.
Recipe Notes

​Layer the ingredients in a mason jar for on the go-sprouted energy.

Adapted from the original recipe found on www.allrecipes.com

 

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Creamy Sprouted Polenta


Creamy Sprouted Polenta
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Creamy Sprouted Polenta
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Ingredients
  • 4 cups Stock (chicken or vegetable)
  • 1/2 cup White cooking wine
  • 1 cup Sprouted Yellow Corn Meal
  • Sea salt and pepper
  • 2 Tbsp Organic unsalted butter, divided
  • 1/2 cup organic heavy cream
Servings:
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Instructions
  1. If using the standard method, add water to a 3-quart saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking (water does not have to be boiling). 3. Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens enough that it starts to spit. Lower heat immediately to prevent spitting and continue to cook, stirring frequently with a spoon or silicone spatula and scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 30 minutes for pre-soaked cornmeal and 50 minutes for dry cornmeal. Season with salt. 4. Stir in butter or olive oil using either a spoon, silicon spatula, or whisk. If polenta forms lumps, beat vigorously with a stiff whisk to remove. If polenta becomes too firm or begins to set, add a small amount of water, stock, or milk, and beat in with a whisk until fully incorporate and no lumps remain. 5. Serve right away with accompaniment of your choice, or scrape into a vessel and chill until set, then cut into pieces for grilling, searing, or frying.
  2. Add stock and wine to a large stock pot and bring to a boil. Whisk in cornmeal, whisking well to ensure there are no lumps.
  3. Bring to a boil, stirring frequently. Reduce heat to a simmer and stir frequently with a wooden spoon, scraping the bottom to make sure it doesn't scorch. Simmer and stir until polenta thickens. Add butter, heavy cream and salt and pepper. Continue stirring until desired thickness is reached.
  4. Serve with your favorite stew or roasted vegetables.
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Millet Arugula Salad with Almonds and Beets


Millet Arugula Salad with Almonds and Beets
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Millet Arugula Salad with Almonds and Beets
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Ingredients
  • 4 cups arugula
  • 1 cup Millet, cooked
  • 2 Beets
  • 1/2 cup Almonds, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup + 4 Tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • Grated zest of 1/2 lemon
  • • Sea salt and pepper to taste
Servings:
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Instructions
  1. Method: - Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares - While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside. - Prepare millet according to package instructions (here is another great resource for millet cooking instructions!) - In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
  2. Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
  3. Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
  4. Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
  5. Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
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Whole Grain Salad

Whole Grain Salad
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Whole Grain Salad
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Ingredients
  • 1 cup Sprouted Kamut
  • 1 cup Sprouted Millet
  • 1 cup Sprouted Sorghum
  • 1 bunch Kale (stems removed and chopped)
  • 1/4 cup Fresh Squeezed Lemon Juice
  • 1 cup olive oil
  • Salt & Pepper to taste
Servings:
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Instructions
  1. Cook grains in separate pots, using a 3:1 ratio of water to grains. Cooking time will vary; cook till desired doneness. Strain water off grains and cool completely.
  2. Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.
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Black Bean Tortillas

Black Bean Tortillas
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Black Bean Tortillas
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Ingredients
  • 1 1/2 cups sprouted white wheat flour
  • 1/2 cup Sprouted Black Bean Flour
  • 1 teaspoon aluminum-free baking powder
  • 1 cup lard
  • 1/2 teaspoon salt
  • 3/4 to 1 cup hot water (115-130 degrees)
Servings:
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Instructions
  1. In a stand mixer, add dry ingredients and lard. Mix with a paddle attachment mix until it resembles a coarse cornmeal texture.
  2. With the dough hook, continue to mix and slowly add water until dough pulls from side of bowl.
  3. Divide dough into 1 oz. balls. Cover with clean towel and rest for 20 minutes.
  4. Roll balls out to desired thickness on a lightly dusted surface.
  5. heat cast iron on Medium Heat Cook tortillas for 30 seconds; flip and cook for an additional 30 seconds.
  6. Serve immediately.
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Sprouted Black Bean Salsa

Sprouted Black Bean Salsa
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Sprouted Black Bean Salsa
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Ingredients
  • 1 Cups cooked and cooled TYH Sprouted Black Beans
  • 1 Can organic corn, drained
  • 1 medium tomato, diced
  • 1 green bell pepper, diced
  • 1/2 Cup red onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp fresh cilantro, chopped
  • 1/4 Cup olive oil
  • 1/4 Cup red wine vinegar
  • 2 Tbsp fresh lime juice
  • Salt and freshly ground black pepper
Servings:
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Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
  2. In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
  3. Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. Stir to combine.
  5. Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
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Mushroom & Walnut Stuffing

Walnuts

Mushroom & Walnut Stuffing
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Mushroom & Walnut Stuffing
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Ingredients
  • 14 cups Sprouted bread, cubed (1/2-inch cube)
  • 8 tablespoons Organic unsalted butter, divided
  • 1 pound Organic mushrooms, sliced
  • 1/3 cup Sherry
  • 2 Medium organic yellow onions, chopped
  • 5 Ribs organic celery, chopped
  • 4 Cloves organic garlic, shopped
  • 2-3 cups Home-made or organic chicken broth
  • 4 large eggs, preferably organic or pastured
  • 1/4 teaspoon Each, sea salt and black pepper
  • 1 1/2 teaspoons sea salt
  • 1 cup Walnuts, lightly toasted and chopped
  • 6 ounces Swiss cheese, grated
  • 1/2 cup Fresh organic parsley, chopped
  • 2 tablespoons Each, fresh organic thyme and rosemary, chopped
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spread cubed bread onto a rimmed baking sheet. Bake until dry but not toasted, stirring occasionally; about 30 minutes.
  3. Heat 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add sherry and cook until liquid evaporates.
  4. Reduce heat to medium-low and add onion, celery, and garlic. Cook until tender and onions are translucent, about 7 minutes. Season with 1/4 teaspoon each sea salt and pepper.
  5. In a large bowl combine bread cubes, mushroom mixture, walnuts, Swiss cheese, parsley, thyme, and rosemary. Toss gently to blend.
  6. In a heavy saucepan over low heat combine 4 tablespoons butter and 2 cups chicken broth. Heat gently until butter melts. Whisk in eggs and 1 1/2 teaspoons sea salt.
  7. Pour mixture over bread and gently fold with a spatula until completely coated. Let stand 15 minutes. Fold again. Add up to 1 cup additional chicken broth if needed.
  8. Spread mixture evenly in a 13- x 9-inch baking dish and bake until bread is golden; 35-45 minutes.
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Bread Stuffing with Pears and Sausage

Bread Stuffing with Pears and Sausage

Use Amber's Sprouted Flour Sandwich Bread Recipe or Peggy's Best Batter Bread Recipe (for a gluten-free version) for your bread cubes in this recipe.

 

pears

 

Bread Stuffing with Pears and Sausage
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Bread Stuffing with Pears and Sausage
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Ingredients
  • 8 cups bread (about 12 ounces) cubed into 1/2-inch pieces
  • 1 pound Italian sausage
  • Olive or avocado oil
  • 5 cups Organic onion, chopped (about 2 pounds)
  • 2 cups Organic celery, chopped
  • 1 cup Organic carrot, chopped
  • 8 ounces Organic mushrooms, sliced
  • 2 cups Organic pears, peeled and cubed (about 2 large pears)
  • 1 1/2 tablespoons Fresh basil, chopped (halve if using dried)
  • 2 teaspoons Fresh tarragon, chopped (halve if using dried)
  • 1 teaspoon sea salt
  • 1 1/2 cups Home-made or organic chicken broth
  • 1/2 teaspoon Freshly ground black pepper
Servings:
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Arrange bread in a single layer on a rimmed baking sheet. Bake for 8-9 minutes until golden. Place in a large bowl.
  3. Remove casings from sausage. Heat a cast iron skillet over medium-high heat. Brush skillet with olive or avocado oil. Add sausage and cook until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
  4. Return pan to medium-high heat. Brush liberally with olive or avocado oil. Add onion, celery, and carrot. Saute 10 minutes or until onion begins to brown. Stir in mushrooms and cook 4 minutes. Stir in pear, basil, tarragon, and salt. Cook about 4 more minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Can add more broth to desired texture.
  5. Place bread mixture in a 13- x 9-inch glass or ceramic dish that's been brushed with olive or avocado oil. Cover dish with parchment paper, then aluminum foil. Bake for 20 minutes. Uncover completely. Bake an additional 15-20 minutes or until top of stuffing is crisp. Yields about 12 servings.
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Sprouted Furikake Popcorn

furikakepopcorn

Sprouted Furikake Popcorn
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Furikake, often referred to as the salt and pepper of Japan, makes a delicious seasoning on HealthyFlour.com sprouted popcorn. This salty blend of sesame seeds, sea salt, nori, and sugar can be made ahead and stored in an airtight jar for several weeks.
Sprouted Furikake Popcorn
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Furikake, often referred to as the salt and pepper of Japan, makes a delicious seasoning on HealthyFlour.com sprouted popcorn. This salty blend of sesame seeds, sea salt, nori, and sugar can be made ahead and stored in an airtight jar for several weeks.
Instructions
  1. Soak sprouted popcorn in water for about 5-6 minutes then dry on a dish towel.
  2. 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.
  3. Cook on the stovetop over medium-low heat, shaking with tongs until the popping is a few seconds apart.
  4. Season with your favorite Furikake seasoning and a drizzle of melted butter or oil.
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Kamut Herb Salad with Feta and Hazelnuts

Kamut Herb Salad with Feta and Hezlenuts

Kamut Herb Salad with Feta and Hazelnuts
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Kamut Herb Salad with Feta and Hazelnuts
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Ingredients
Salad:
  • 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
Vinaigrette:
  • 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
Servings:
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Instructions
  1. In a heavy saucepan, add 1 cup of sprouted Kamut berries with 3 cups of water.
  2. Bring to a boil and simmer covered until desired doneness is reached.
  3. Begin checking after 20 minutes to ensure berries don’t overcook.
  4. Sprouted berries will cook quicker than un-sprouted berries.
  5. Like wild rice, some backbone should remain.
  6. Soaking overnight reduces the cooking time.
  7. Drain and rinse the Kamut with cold water to cool the grains for the salad.
  8. Save time by making this the night before while you're watching TV or eating dinner.
  9. Roast the hazelnuts while the Kamut is cooking.
  10. Set the oven to 325 degrees.
  11. Spread the hazelnuts on the baking sheet and roast until fragrant, about 7 to 10 minutes.
  12. Wash cilantro and mint. Remove the leaves from the stem (optional). If you choose to skip this step, chop the herbs before measuring.
  13. In a large bowl, add the kamut, cilantro, mint, feta and hazelnuts. Add the dressing and toss to coat.
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Quinoa: An Ancient Food Back in Fashion

Quinoa An Ancient Food Back in Fashion

Quinoa: An Ancient Food Back in Fashion
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Quinoa: An Ancient Food Back in Fashion
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Ingredients
  • 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)
Servings:
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Instructions
  1. 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.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
  5. Serve warm or cold.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 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
Servings:
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Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

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.

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My Favorite Mexican Cornbread

My Favorite Mexican Cornbread

My Favorite Mexican Cornbread
Votes: 3
Rating: 3.33
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My Favorite Mexican Cornbread
Votes: 3
Rating: 3.33
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Ingredients
  • 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
Servings:
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Instructions
  1. Mix all ingredients in a large bowl.
  2. Pour into a greased square glass baking dish (double recipe for a 9x13“ baking dish).
  3. Bake for 1 hour @ 350 degrees until lightly browned on top.
  4. Let sit for 5 minutes before cutting into squares for serving.
  5. This cornbread is simply the best!
  6. I serve it with hardy soups or chili in the fall and winter months.
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Corn Tortillas

Corn Tortillas

Corn Tortillas
Votes: 10
Rating: 3.8
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Corn Tortillas
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Mix all ingredients well until a dough ball forms (about 3 minutes).
  2. If dough is a little crumbly add 1 tablespoon of water at a time until dough holds together well.
  3. Let dough sit, covered, for about 2 hours.
  4. Uncover and separate dough into sixteen pieces. Form the pieces into small, slightly flattened balls.
  5. Place a floured (using sprouted corn flour) plastic bag (gallon-sized zip lock) on a bread board.
  6. Place a ball of dough on top, then top this with another floured plastic bag and roll the tortilla out with a rolling pin.
  7. You can also use a tortilla press in place of the rolling pin.
  8. Slowly remove the top plastic bag, flip the tortilla over into your hand and slowly remove the second plastic bag.
  9. Place a dry iron skillet on a burner set at medium heat. Place a tortilla on the skillet.
  10. Once you begin to see some bubbles appear, take a spatula and flip the tortilla over to cook on the other side.
  11. Once the second side is a little browned, remove it from the skillet and place on a plate.
  12. Repeat the process and simply stack your finished tortillas. Store in zip lock bag.
  13. I refrigerate mine if not using them all.
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Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits
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Spiced Pumpkin Biscuits
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
  3. Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
  4. Combine buttermilk and honey with whisk until well blended.
  5. Add canned pumpkin and blend well.
  6. Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
  7. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  8. Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
  9. Fold dough crosswise into thirds. Reroll dough and repeat process.
  10. Gently roll or pat to a ¾" thickness.
  11. Using a biscuit cutter, cut about 14 biscuits from dough.
  12. Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
  13. Bake at 400 degrees for 14 minutes or until golden.
  14. Remove from pan.
  15. Cool 2 minutes on wire racks.
  16. Serve warm with lots of butter.
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Flour Tortillas

Flour Tortillas1

Flour Tortillas
Votes: 14
Rating: 3
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Flour Tortillas
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Ingredients
  • 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
Servings:
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Instructions
  1. Combine flour, salt, and baking powder; stir well.
  2. Cut in lard with a pastry blender or fork until mixture resembles coarse meal.
  3. Gradually stir in 1 ¼ cups of water, mixing well.
  4. Add remaining water one tablespoon at a time only if dough is too dry to handle.
  5. Let dough sit on counter, covered, for about an hour before pressing.
  6. 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).
  7. Circles should be about 6 inches in diameter.
  8. 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.
  9. Pat tortillas lightly with spatula while browning the second side if they puff during cooking.
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Hush Puppies

Hush Puppies

Sprouted Hush Puppies
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Sprouted Hush Puppies
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Heat beef tallow to 375 degrees.
  2. Combine sprouted corn flour and next 5 ingredients.
  3. Add egg and buttermilk; stir just until moistened.
  4. If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
  5. Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
Recipe Notes

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!

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Spring Onion Pie

My Spring Onion Pie

My Spring Onion Pie
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My Spring Onion Pie
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 400 degrees.
  2. Heat a 10–inch cast–iron skillet in oven.
  3. Trim roots from onions; discard roots. Chop half of the onions.
  4. Whisk together eggs and milk.
  5. Sift together flour and next 3 ingredients.
  6. Gradually add flour mixture to egg mixture, whisking rapidly 20–30 seconds or just until blended and smooth. (There should be no lumps.)
  7. Stir in chopped onions. Let stand 5 minutes.
  8. Carefully remove hot skillet from oven.
  9. Add butter, and let stand until butter is melted.
  10. Place skillet over medium–high heat (stove top), and pour batter into skillet.
  11. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
  12. 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.)
  13. Serve immediately.
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Aromatic Sprouted Lentil Salad with Bacon

Aromatic Sprouted Lentil Salad with Bacon

Aromatic Sprouted Lentil Salad with Bacon
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Aromatic Sprouted Lentil Salad with Bacon
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Ingredients
  • 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
Servings:
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Instructions
  1. Place sprouted lentils and bay leaves in a large saucepan.
  2. Cover with water to 2 inches above lentils; bring to a boil.
  3. Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
  4. Heat a large skillet over medium–high heat.
  5. Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
  6. Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
  7. 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.)
  8. Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
  9. Yield: 12 ¾-cup servings.
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Southern Rice Bread

Southern Rice Bread

Southern Sprouted Rice Bread
Votes: 13
Rating: 2.62
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Southern Sprouted Rice Bread
Votes: 13
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Grease an 8" round ceramic cake pan or Pyrex dish; set aside.
  3. In medium bowl combine corn flour, rice, flour of choice, baking powder, and salt.
  4. Add milk and egg and stir until well combined. Pour into prepared pan. Bake for 30 minutes.
  5. Remove from oven; spread butter liberally on top.
  6. Cut into wedges and enjoy!
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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
Servings:
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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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Sweet Potato Cornbread

Sweet Potato Cornbread

Sweet Potato Cornbread
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Sweet Potato Cornbread
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Ingredients
  • 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)
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.
  3. Whisk together eggs, sweet potatoes, sour cream and butter; add to flour mixture, stirring just until moistened.
  4. Spoon batter into a lightly buttered 9" square pan.
  5. Bake at 425 degrees for 35 minutes or until golden brown.
Recipe Notes

NOTE: Top each slice with mounds of shredded pork barbeque and creamy cole slaw or fermented onions and peppers. Yum

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Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins

Bacon and Cheddar Corn Muffins
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Bacon and Cheddar Corn Muffins
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Cook bacon in a large skillet over medium-high heat 12-14 minutes or until crisp; remove bacon to paper towel to drain. Crumble.
  3. Heat a 12-cup stoneware or stainless steel muffin pan in the preheated oven for 5 minutes.
  4. Combine corn flour, baking powder and soda, sugar, and salt in a medium bowl; make a well in center of mixture.
  5. Stir together 1 ½ cups buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened.
  6. If dough is dry add additional buttermilk one tablespoon at a time just until dry ingredients are moistened.
  7. Stir in melted butter, cheese, and bacon. Remove pan from oven and brush with melted butter to coat.
  8. Spoon batter into hot muffin pan, filling almost completely full.
  9. Bake at 425 degrees for 15 to 20 minutes or until golden.
  10. Remove from pan to a wire rack, and let cool 10 minutes.
Recipe Notes

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.

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Anthony’s Signature Sauce & Ricotta Pasta

Anthony's Signature Sauce & Ricotta Pasta

Anthony's Signature Sauce & Ricotta Pasta
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Anthony's Signature Sauce & Ricotta Pasta
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Ingredients
  • 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
Servings:
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Instructions
  1. Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
  2. Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
  3. Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  4. Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
  5. Season with salt and pepper and spoon into serving bowls.
  6. Chop the remaining basil, mix into the ricotta and season with salt and pepper.
  7. Spoon into a small dish for guests to spoon onto the pasta.
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Homemade Sprouted Pasta

Homemade Sprouted Pasta
Votes: 16
Rating: 3.06
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Homemade Sprouted Pasta
Votes: 16
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Ingredients
  • 2/3 cup sprouted KAMUT flour
  • 2/3 cup sprouted red wheat flour
  • 2/3 cup almond or coconut flour
  • 1/2 teaspoon fine sea salt
  • 2 eggs, preferably pastured or organic
  • 1 tbsp olive oil
Servings:
Units:
Instructions
  1. In a bowl, stir together dry ingredients. Add eggs and olive oil.
  2. Mix dough until a ball is formed.
  3. Place dough on a floured surface and knead about 2 minutes.
  4. Don't overwork the dough. Cover with plastic wrap or towel and let dough rest 15-20 minutes.
  5. Roll dough out thin (1/4" or thinner), cut strips of pasta 1/4" wide with a pizza wheel.
  6. Bring 8 quarts of water to boil in a large pot. Season with sea salt to taste.
  7. Add pasta to boiling water and cook 3-4 minutes.
  8. Remove to bowl or platter and add your favorite sauce, butter, or olive oil and enjoy!
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Chef Banjo’s Sprouted Tortillas Two Ways

Chef Banjo's Sprouted Tortillas Two Ways
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Chef Banjo's Sprouted Tortillas Two Ways
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Ingredients
  • 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)
Servings:
Units:
Instructions
  1. Combine flour, baking powder, salt and lard in a stand mixer with a paddle.
  2. Mix until it resembles a coarse cornmeal mixture.
  3. With a dough hook add water to mixture. Mix for 4-6 minutes.
  4. Remove dough from bowl onto a floured surface.
  5. Divide dough into 1 oz. portions. Roll into balls and cover with a clean towel to rest for 20 minutes.
  6. Heat a cast iron pan to medium high (dry).
  7. 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.
  8. Place each tortilla, one at a time into a dry hot skillet and cook until a speckled golden brown.
Second version:
  1. 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
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Cheesy Grits Souffle

Cheesy Grits Souffle

Cheesy Grits Souffle
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Cheesy Grits Souffle
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Ingredients
  • 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
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
  3. Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
  4. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
  5. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
  6. Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
  7. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
  8. Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
  9. Remove from oven to a wire rack and cool for 5 minutes before serving.
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Best Beans Ever

Best Beans Ever

Best Beans Ever
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Best Beans Ever
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Ingredients
  • 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
Servings:
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Instructions
  1. Place sprouted black beans in large bowl and cover with filtered water at least 3 inches above beans.
  2. Let beans soak at least 24 hours to reduce cooking time.
  3. Drain beans and transfer to a large Dutch oven.
  4. Add 3 cups of cider or juice.
  5. Bring to a boil over medium heat.
  6. Gently boil, uncovered, stirring occasionally, for 1 hour. Remove from heat. Drain, reserving liquid.
  7. Layer half of thick-sliced bacon on the bottom of Dutch oven or bean pot. Spoon beans on top. Nestle onions in beans.
  8. Heat syrup, mustard and salt until salt dissolves. Pour mixture over beans. Top with remaining bacon.
  9. Add reserved cider liquid. If necessary add water or additional cider (I add more cider) to cover all.
  10. Cover bean mixture and bake at 300 degrees for 3 hours, adding cider as needed.
  11. Bake 2 more hours until beans are tender.
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Sprouted Skillet Cornbread

Sprouted Skillet Cornbread

Sprouted Skillet Cornbread
Votes: 39
Rating: 3.56
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Sprouted Skillet Cornbread
Votes: 39
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 450°.
  2. In a large mixing bowl, combine the sprouted cornmeal, baking soda, and salt. Stir until well blended.
  3. Add the eggs and buttermilk. Stir with a wooden spoon until well blended and smooth.
  4. In a 9-10" cast-iron skillet heat the bacon grease, add it to the cornmeal mixture, and stir until well blended.
  5. 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.
  6. Turn the cornbread out onto a serving plate of serve directly from the skillet, cutting it into small wedges.
  7. Bring out the butter! Lots of butter!
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Paula’s Tomato Grits

Paula's Tomato Grits
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Paula's Tomato Grits
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Ingredients
  • 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
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. In a large saucepan, combine the water, milk, and salt. Bring to a boil.
  3. Gradually add the grits and stir well. Reduce heat to low, cover, and cook about 15 minutes, stirring occasionally.
  4. Add 8 tablespoons of butter stirring until melted.
  5. Cover and continue to cook grits until thick and creamy, about 3-4 more minutes. Remove the pan from heat.
  6. In a small skillet, melt the remaining tablespoon of butter over moderate heat, add the scallions, and stir until softened, about 1 minute.
  7. Add the scallions to the grits along with the garlic powder and 1 1/2 cups of the cheese. Stir until the cheese melts.
  8. Add the tomatoes with chiles, stirring until well blended.
  9. Spoon the mixture into a shallow buttered 2-quart baking dish and bake for 30 minutes.
  10. Sprinkle the remaining cheese over the top and continue baking till golden, about 10 minutes.
  11. Serve it up hot. Great with spicy grilled or boiled shrimp.
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Orange Rice Salad

Orange Rice Salad

Orange Rice Salad
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Orange Rice Salad
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Ingredients
  • 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
Servings:
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Instructions
  1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally.
  2. Reduce heat to medium-low; simmer, stirring often, 20-25 minutes or until milk is reduced by half and rice is very tender.
  3. Whisk together cream and eggs.
  4. Whisk 2 tablespoons hot rice mixture into cream mixture.
  5. Reduce heat to low; stir cream mixture into remaining rice mixture.
  6. Cook, stirring constantly, 2 minutes or until mixture begins to thicken.
  7. Remove from heat. Stir in pineapple and next 3 ingredients.
  8. Serve hot or cold with desired toppings.
  9. *Topping Suggestions: navel orange segments, pineapple, toasted coconut, whipped cream, honey and cinnamon.
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Maria Lamb’s Sprouted Pinole

Maria Lamb's Sprouted Pinole
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Maria Lamb's Sprouted Pinole
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Ingredients
  • 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
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Instructions
  1. Preheat oven to 350°
  2. 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.
  3. 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.
  4. Add all the ingredients in a food processor and pulse until there are no large chunks of dates remaining.
  5. If the mixture is too crumbly, add a little more water, 1 tablespoon at a time until you have a thick paste.
  6. Form the mixture into 3 or 4 rounds, about 3/8" thick and 4-5" in diameter.
  7. 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.
  8. Remove from oven and let cool.
  9. They can be eaten immediately or saved in the refrigerator for several days.
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Bacon Scallion Hoecakes

Bacon Scallion Hoecakes

Bacon Scallion Hoecakes
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Bacon Scallion Hoecakes
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Ingredients
  • 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
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Instructions
  1. In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
  2. In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
  3. Add eggs, and mix until just combined.
  4. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
  5. To keep the hoecakes tender, avoid over-mixing.
  6. Let batter sit, covered, on counter for 30 minutes.
  7. If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
  8. Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
  9. Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
  10. Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
  11. Flip and cook for another few minutes.
  12. Replenish fat as needed, to maintain a generous film in the pan.
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Warm Lentil-and-Potato Salad

Potato salad

Warm Lentil-and-Potato Salad
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Warm Lentil-and-Potato Salad
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Ingredients
  • 1/2 cup dried sprouted lentils
  • 2 lbs small red potatoes, halved
  • 6-8 bacon slices
  • 3 tbsp olive oil
  • 2 large shallots, finely chopped
  • 1 celery rib, sliced
  • 2 garlic cloves
  • 2-3 tbsp whole grain Dijon mustard
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
  • basil leaves for garnish
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Instructions
  1. Bring lentils and 4 cups of salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20-25 minutes or just until tender.
  2. Cook potatoes in boiling salted water to cover, 15 minutes or just until tender.
  3. Drain the lentils and potatoes.
  4. Cook bacon in a large skillet over medium heat until crisp.
  5. Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet.
  6. Crumble bacon and set aside.
  7. Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery and garlic in hot olive oil mixture 3 minutes.
  8. Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste.
  9. Gently stir in lentils, potatoes, bacon, and parsley.
  10. Garnish with basil leaves, if desired.
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Roasted Sweet Potato & Onion Tart

onion tart

Roasted Sweet Potato & Onion Tart
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Roasted Sweet Potato & Onion Tart
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Ingredients
  • 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
  • 1 cup red onion, chopped
  • 2-3 tbsp olive oil or coconut oil
  • 1 teaspoon coarsely ground black pepper
  • 6 cooked bacon slices, crumbled
  • 1/4 cup chopped fresh parsley
  • 1 TYH pie crust dough
  • 2 cups shredded Gruyere cheese
  • 1 1/2 cups light cream, preferably raw (or organic half-n-half)
  • 4 large eggs, preferably pastured
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Toss together first 4 ingredients in a large bowl.
  3. Arrange mixture in a single layer in a parchment-paper lined baking pan.
  4. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
  5. Roll out pie-crust dough into a 12-inch circle.
  6. Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
  7. Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
  8. Bake at 425 degrees for 12 minutes.
  9. Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
  10. Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
  11. Whisk together light cream and next 3 ingredients. Pour over cheese.
  12. Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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Black Beans

Black Beans
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Black Beans
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Ingredients
  • 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
BOQUET GARNI- ALL TIED TOGETHER WITH BUTCHER TWINE
  • 5 sprigs oregano
  • 8 sprigs parsley
  • 5 sprigs thyme
  • 2 bay leaves
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Instructions
  1. Sweat down the onions, carrots, celery and jalepenos til soft
  2. add drained black beans
  3. fill pot with enough water to cover beans over 1-2 inches
  4. add cumin and corriander with 2T salt and 2T black pepper
  5. stir pot to distribute all ingredients
  6. tie bouquet garni to pot handle and insert into beans
  7. cook on simmer for 3-4 hours til beans are al-dente (firm to the bite but soft enough to chew)
  8. remove boquet garni
  9. salt and pepper to taste
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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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