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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.)
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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
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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
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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
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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
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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
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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
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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
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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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