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Sprouted Slow Cooker Lentil Soup with Garlic Vinaigrette

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

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

Hearty Sprouted Bean and Barley Soup
Votes: 4
Rating: 4.75
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Hearty Sprouted Bean and Barley Soup
Votes: 4
Rating: 4.75
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Ingredients
  • 2 pound dried sprouted navy beans
  • 2 quartz filtered water or beef broth
  • 1 cup Sprouted Barley soaked overnight in filtered water to rehydrate and drain
  • 1 ham hock
  • 2-3 cups coarsely chopped ham
  • 1 pound ground beef cooked and drained
  • 8 cloves garlic chopped
  • 6-8 carrots, peeled and sliced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 4 10 1/2 oz cans organic beef consomme’ or 42 oz. beef or pork bone broth
  • 1 - 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/4 cup worcestershire sauce
  • 1 teaspoon hot sauce
Servings:
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Instructions
  1. Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
  2. Drain beans, then add 2 quarts water or broth and bring to a boil.
  3. Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
  4. Garnish with leaf spinach or kale for an extra nutritional boost.
  5. Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Sprouted Lentil & Chickpea Curry

Sprouted Lentil & Chickpea Curry
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Sprouted Lentil & Chickpea Curry
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Ingredients
  • 5 Medium Gold Potatoes
  • 1 Large Red Bell Pepper
  • 1/2 Medium Yellow Onion
  • 2 Cups Kale (packed)
  • 1 Cup Sprouted Chickpeas (cooked)
  • 1/2 Cup sprouted lentils (dry)
  • 2 Tablespoons curry powder
  • 1 Tablespoon Fresh Tumeric
  • 1 Tablespoon Fresh Ginger
  • 1 Teaspoon Fresh Tumeric (dry)
  • 1 Teaspoon Fresh Ginger (dry)
  • 4 Cloves garlic
  • 1 Teaspoon black pepper
  • 1/2 Teaspoon cayenne pepper
  • 2 Cups coconut milk
  • 3 Cups Vegtable Broth
Servings:
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Instructions
  1. Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
  2. Add all ingredients to the pressure cooker
  3. Cook on high pressure for 15-18 minutes.
  4. Allow pressure to release naturally before removing lid.
  5. Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes

Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!

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Slow Cooker Sprouted Green Pea Soup

Slow Cooker Sprouted Green Pea Soup
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Slow Cooker Sprouted Green Pea Soup
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Ingredients
  • 1/2 Cup chopped fresh parsley + 8-10 Parsley Stems
  • 4 Sprigs Fresh Thyme
  • 1 Pound Sprouted Green Peas Soaked overnight to rehydrate (drain well)
  • 1 Large Leek White and light green party only, halved lengthwise and thinly sliced crosswise
  • 2 Stalks Celery Chopped
  • 2 Carrots Chopped
  • Sea Salt and Ground Pepper
  • 1 Smoked Turkey Leg 1-1 1/2 Pounds
  • 1/4 Cup Whole Milk Plain Yogurt
  • 1/2 Cup Frozen green peas thawed
  • Crusty Sprouted Bread For serving (optional)
Servings:
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Instructions
  1. Tie the parsley stems and thyme together with kitchen string and place in a 6-quart slow cooker. Add the peas, leek, celery, carrots, 1 teaspoon salt and ½ teaspoon pepper. Stir to combine.
  2. Add the turkey leg and 7 cups filtered water. Cover and cook on low until the peas and meat are tender, 6-8 hours.
  3. Discard the herb bundle. Discard the skin and bones from the turkey leg and shred the meat. Vigorously stir the soup to break up the peas and make the soup smoother. Stir in the chopped parsley and about ¾ of the turkey meat. Season with salt and pepper to taste.
  4. Ladle the soup into bowls. Spoon yogurt onto the soup. Top with the thawed peas and the remaining turkey. Serve with bread if desired.
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Sprouted Black Bean Soup

Sprouted Black Bean Soup
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Sprouted Black Bean Soup
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Ingredients
  • 1 Pound TYH Sprouted Black Beans
  • 4 Cups Low Sodium Chicken Broth
  • 2 Cups water
  • 3 Cloves garlic
  • 1 Medium Onion, Diced
  • 1 Red Bell Pepper, Seeded And Diced
  • 1 Green Bell Pepper, Seeded And Diced
  • 1 Yellow Bell Pepper, Seeded And Diced
  • 1 tsp Kosher Salt (more To Taste)
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
Toppings
  • sour cream
  • Avocado, diced
  • Cilantro Leaves
  • Lime Wedges
Servings:
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Instructions
  1. *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
  2. Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
  3. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
  4. Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.
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Wilmington Squash Soup

Wilmington Squash Soup

Wilmington Squash Soup
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Rating: 5
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Wilmington Squash Soup
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Ingredients
  • 4 Tbsp organic butter
  • 12 green onions, chopped (white and green parts)
  • 1 clove garlic, minced
  • 1 organic red bell pepper, chopped
  • 1/4 cup fresh parsley chopped
  • 2 Tbsp fresh basil chopped
  • 2 pounds organic butternut squash, peeled and chopped (see instructions below)
  • 1 ham bone or ½ pound ham, chopped
  • 1 - 14oz can diced tomatoes
  • 4 cups homemade or organic chicken stock
  • 1/2 tsp ground allspice
  • 1/4 tsp ground mace
  • 1 pinch ground nutmeg
  • 2 Tbsp curry powder
  • Sea salt and pepper to taste
Servings:
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Instructions
  1. Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
  2. In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
  3. Add garlic and red bell pepper and saute for additional 3 minutes.
  4. Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes

Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.

Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.

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Hearty Bean and Barley Soup

Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
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Servings
12
Servings
12
Hearty Bean and Barley Soup
Votes: 3
Rating: 4.33
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Servings
12
Servings
12
Ingredients
  • 2 pounds sprouted navy beans soaked overnight in water to rehydrate and drained
  • 2 quarts homemade or organic beef stock
  • 1 quart homemade or organic pork stock can substitute chicken stock
  • 1 cup sprouted barley berries soaked overnight in water to rehydrate and drained
  • 1 ham hock
  • 2 cups cups coarsely chopped ham (nitrite/nitrate–free)
  • 1 pound organic ground beef, cooked and drained
  • 1 large organic onion, chopped
  • 8 cloves garlic, chopped
  • 6 organic carrots, sliced
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1/2 cup worcestershire sauce
  • 1 tsp hot sauce
Servings:
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Instructions
  1. Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
  2. Add all other ingredients. Cover, reduce heat, and simmer about 2 ½ - 3 hours, stirring occasionally.
Recipe Notes

This soup gets nice and thick. Add water or stock if you prefer a thinner consistency.

Great served with cornbread covered with melted cheddar cheese.

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Sprouted Black Bean Soup

Sprouted Black Beans Soup

Sprouted Black Beans Soup
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Sprouted Black Beans Soup
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Ingredients
  • 10 slices (nitrite/nitrate–free) bacon, chopped
  • 2 medium organic onions, chopped
  • 6 cloves organic garlic, chopped
  • 2-3 cups homemade or organic chicken stock
  • 1 can (14.5oz.) organic chopped tomatoes
  • 2 tablespoons fermented ketchup
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon chili powder
  • 4 cups cooked sprouted Black Beans*
  • Sea salt and pepper to taste
  • Juice of ½ lime
  • Chopped cilantro for garnish
  • Sliced scallions for garnish
  • Sour Cream for garnish
  • Grated Cheddar for garnish
Servings:
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Instructions
  1. Put the bacon into a large heavy pot and place it over medium heat.
  2. Cook until it starts to give up its fat, about 4 minutes.
  3. Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.
  4. Stir in the garlic and cook about 1 minute.
  5. Add the chicken stock, tomatoes, ketchup, Worcestershire, and chili powder.
  6. Stir in the beans, turn the heat to high and bring all to a boil.
  7. Reduce heat to low and let simmer for 15–20 minutes to blend flavors and thicken soup.
  8. Stir in the limejuice.
  9. Serve with garnishes and your favorite sprouted bread or crackers.
  10. NOTE: Measure your 4 cups of black beans for this recipe after they've been cooked, not as dried beans.
Recipe Notes

*To cook sprouted black beans: Place 4 cups of dried sprouted black beans in a pot with 2 quarts of cold filtered water. Add 1 teaspoon of sea salt (optional). Bring water to a boil. Stir beans, reduce heat, cover and simmer about 30 minutes. Check the consistency of the beans (they’ll cook quicker than un–sprouted dry beans) after 30 minutes. Extend the cooking time until beans have reached the tenderness you prefer.

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Lentil Soup

Lentil Soup
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Rating: 5
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Lentil Soup
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Ingredients
  • 2 tablespoons lard or coconut oil
  • 1 cup finely chopped organic onion
  • 1 cup finely chopped organic carrot
  • 1 cup finely chopped organic celery
  • 2 teaspoons sea salt
  • 1 pound sprouted lentils
  • 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
  • 2 quarts homemade or organic chicken stock
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Pinch of ground cloves (optional)
  • 1/4 cup chopped fresh parsley
Servings:
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Instructions
  1. Place lard or oil in a large Dutch oven and set over medium heat.
  2. Add the onion, carrot, celery, and salt.
  3. Stir until onions are translucent, about 5–7 minutes.
  4. Add lentils and rest of ingredients.
  5. Stir to blend.
  6. Bring soup to a boil.
  7. Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
  8. Serve chunky or puree with a stick blender.
  9. Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes

It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.

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Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup
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Homemade Cream of Mushroom Soup
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Ingredients
  • 8 tablespoons organic butter, divided
  • 3 (8 oz.) packages fresh mushrooms, chopped
  • 1/3 cup sprouted white wheat flour
  • 2 cups organic heavy cream
  • 8 ounces organic cream cheese, softened
  • 2 ounces homemade or organic chicken stock, reduced by half
Servings:
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Instructions
  1. Melt 3 tablespoons butter in a Dutch oven over medium-high heat.
  2. Add mushrooms and saute 10-12 minutes or until liquid evaporates.
  3. Transfer to a large bowl.
  4. Reduce heat to medium.
  5. Melt remaining 5 tablespoons of butter in Dutch oven.
  6. Whisk in flour until smooth. whisk for 1 minute. Gradually whisk in cream and next 2 ingredients.
  7. Cook, whisking constantly, 2 minutes or until melted and smooth.
  8. Remove from heat and stir in mushrooms.
  9. Use immediately or cool completely.
Recipe Notes

Can be frozen in zip lock bags for future use. Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.

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Wilmington Squash Soup

squash soup

Wilmington Squash Soup
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Wilmington Squash Soup
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Ingredients
Herbal base
  • 2 tbsp butter
  • 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
  • 1 garlic clove minced
  • 1 red pepper chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil chopped
Squash soup
  • 2-3 lbs organic butternut squash peeled and chopped
  • 1/2 lb naturally cured ham
  • 1 15 oz. can organic diced tomatoes
  • 4 cups chicken stock
  • 1/2 tsp ground allspice
  • 1/2 tsp mace
  • 1 pinch nutmeg
  • 2 tbsp curry powder
  • salt and pepper to taste
Servings:
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Instructions
Herbal base
  1. Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
  1. Add these ingredients to your pot and bring to a boil.
  2. Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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Rick’s Rocking Gumbo

Rick’s Rocking Gumbo
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Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)
Rick’s Rocking Gumbo
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Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)
Ingredients
Shrimp Stock
  • 2 lbs large shrimp, with heads and tails
  • 1 medium yellow onion halved
  • 2 bay leaves
  • 1 tbsp thyme
  • 1/4 tsp cayenne (1/8 tsp. for less heat)
  • 1 tbsp Old Bay seasoning
  • 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
  • 2 1/2 quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
  • 1 stick butter (1/2 cup)
  • 1/2 cup sprouted wheat flour
  • 2 medium yellow onions, chopped
  • 2 celery stalks chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1lb bag of frozen sliced okra (or fresh)
  • 1 tsp teaspoon sea salt (I use 1 ½ teaspoons)
  • 1/4-1/2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • 1/2 tsp Old Bay seasoning
  • 1 15oz can diced tomatoes, drained
  • 3 bay leaves
  • 1 tbsp thyme
  • 1 tbsp gumbo file'
  • 2 quarts shrimp stock
  • 2 lbs peeled raw shrimp
  • 1 pint raw oysters
  • 2 lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
  • 1 lb smoked sausage, sliced
  • 4-6 cups cooked sprouted brown rice
  • Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
Servings:
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Instructions
To make the shrimp stock
  1. Peel the shrimp and toss the heads and tails into a large stock pot.
  2. Refrigerate the peeled shrimp until ready to put into the gumbo.
  3. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
  4. Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
  5. At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
  1. You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
  2. Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
  3. Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
  4. Pour in the cooled shrimp stock and stir until mixture is well blended.
  5. Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
  6. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
  1. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
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