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To Your Health Sprouted Flour Co.

Sprouted Lentil Chicken Soup

Sprouted Lentil Chicken Soup
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Servings
8-10 people
Servings
8-10 people
Sprouted Lentil Chicken Soup
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Servings
8-10 people
Servings
8-10 people
Ingredients
  • 4 tablespoons bacon fat, butter, or olive oil
  • 1 large onion, diced
  • 2 medium 15 oz. can organic diced tomatoes
  • 4 cloves garlic, thinly sliced
  • salt
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 12 cups low-sodium chicken broth or water
  • 2 cups TYH Sprouted Lentils
  • 1 pound boneless, skinless chicken thighs
  • grated parmesan or romano cheese, for serving (optional)
Servings: people
Units:
Instructions
  1. Heat the bacon fat, butter, or olive oil in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season the vegetables well with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables. Cook until the tomato paste darkens and sticks a bit to the bottom of the pot, about 2 minutes more.
  2. Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken. Cover and continue cooking for 1 hour, checking periodically to make sure the soup isn't bubbling too vigorously. Transfer the chicken thighs to a plate to cool.
  3. Using 2 forks, shred the chicken and return it to the pot. Taste and season with salt and pepper as needed. Serve with cheese sprinkled over the top if desired.
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Springtime Pilaf with Salmon and Asparagus

Springtime Pilaf with Salmon and Asparagus
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Springtime Pilaf with Salmon and Asparagus
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Ingredients
  • 4 cups filtered water
  • 4 6-oz. wild salmon fillets (about 1 inch thick)
  • 2 tablespoons organic or raw butter
  • 2 cups diagonally cut organic asparagus (1 inch pieces)
  • 3 cups Hot cooked sprouted brown rice
  • 1 cup sprouted or frozen organic green peas, thawed
  • 1/2 cup organic vegetable broth
  • 2 tablespoons fresh flat-leaf organic parsley, chopped
  • 2 tablespoons fresh organic lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Freshly ground black pepper
Servings:
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Instructions
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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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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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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