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To Your Health Sprouted Flour Co.

Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
Votes: 1
Rating: 5
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Butternut Squash and Parmesan Bread Pudding
Votes: 1
Rating: 5
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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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Black Truffle Sprouted Grits

Recipe from contest winner Eric Bern (@bernfarms).

Black Truffle Sprouted Grits
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Black Truffle Sprouted Grits
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Ingredients
  • 1 oz black truffle
  • 12 shrimp with favorite blackening seasoning
  • 1 cup sprouted organic gluten free yellow corn grits
  • jalapeño pepper jack cheese sausage
  • 1/2 lb crispy bacon
  • 1/2 diced jalapeño paper
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 1/2 cups vegetable stock
  • 1 cup heavy whipping cream
Servings:
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Instructions
  1. Bring your 3.5 cups of stock and 1 cup of heavy whipping cream to a boil. Add in your grits and stir for a couple minutes then lower the heat to low and cover.
  2. Place 6 strips of bacon on a sheet pan and place in a 400 degree oven for 16 mins to crisp up.
  3. In a sauté pan cook sliced sausage until done over medium her. Remove from pan.
  4. Coat shrimp in blackening seasoning and blackened shrimp in pan until pink and done.
  5. Once the grits are done, season with salt, pepper, and truffle at the end. Spoon grits into a bowl, add shrimp and sausage on top! Then garnish with bacon and jalapeños
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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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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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