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To Your Health Sprouted Flour Co.

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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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey

Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Berrylicious Sprouted Breakfast Smoothie with Rolled Oats and Honey
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Ingredients
  • 1/2 cup organic sprouted rolled oats
  • 1 cup almond milk (more as needed)
  • 1/2 cup frozen berries of your choice
  • 3 tablespoons honey
  • 1/3 cup vanilla yogurt or greek yogurt
  • 1/4 cup ice
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Instructions
  1. Add sprouted rolled oats to the blender and pulse until it becomes a powder.
  2. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans

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

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