Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked Sprouted Yellow Corn Grits
- 3 cups filtered water or chicken stock
- 3 cups whole organic milk
- 1.5 cups fresh organic corn kernels or frozen
- 6 large organic or pastured eggs lightly beaten
- 2 cups (8 oz.) sharp Cheddar cheese grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 0.5 teaspoon ground black pepper
Servings:
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Instructions
- Preheat oven to 350°F. Generously butter a 9x13” or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 12-15 minutes until thickened. Whisk in milk and cook, stirring constantly for 5-7 minutes or until grits are creamy.
- Remove from heat. Stir in corn, next 7 ingredients, and remaining salt. Spread mixture in the prepared dish. Place on a parchment-lined baking sheet.
- Bake at 350°F for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving
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Hearty Sprouted Bean and Barley Soup
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
- Place beans in a large Dutch oven. Cover with water 2 inches above beans and let soak overnight.
- Drain beans, then add 2 quarts water or broth and bring to a boil.
- Add remaining ingredients. Cover, reduce heat, and simmer 2 ½ hours, stirring occasionally.
- Garnish with leaf spinach or kale for an extra nutritional boost.
- Note: Add water or stock if desired for a thinner consistency. Soup may be frozen.
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Hearty Bean and Barley Soup
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
- Place beans and stocks in a large Dutch oven or heavy soup pot. Bring to a boil.
- 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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Beer-Battered Fried Fish
Ingredients
- Beef tallow (could also use lard or coconut oil)
- 2 pounds grouper fillets, cut into pieces (can substitute your favorite fish)
- 1 teaspoon Celtic salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups sprouted white wheat flour Try sprouted sorghum flour for a gluten-free version
- 1 1/2 teaspoons maple sugar
- 1 teaspoon Celtic salt
- 1 (12 oz.) bottle beer (not light)
- 1 teaspoon hot sauce
Servings:
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Instructions
- Melt beef tallow to a depth of 3 inches in a large Dutch oven; heat to 360 degrees.
- Sprinkle fish with salt and pepper.
- Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce.
- Dip fish in batter, allowing excess batter to drip off.
- Gently lower fish into hot tallow.
- Fry fish (in small batches) 2-3 minutes on each side or until golden brown.
- Place fried fish on a wire rack or on paper towels.
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Cheesy Grits Souffle
Ingredients
- 4 teaspoons sea salt, divided
- 2 cups uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large organic or pastured eggs, lightly beaten
- 1 cup Monterrey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 6 tablespoons organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon organic sugar
- 1 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat.
- Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened.
- Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt.
- Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center.
- Remove from oven to a wire rack and cool for 5 minutes before serving.
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Cheesy Grits Souffle
Ingredients
- 4 tsp salt divided
- 2 cupa uncooked sprouted yellow grits
- 3 cups whole organic milk
- 1 1/2 cups fresh organic corn kernels (or frozen)
- 6 large eggs lightly beaten
- 2 cups (8oz) Sharp Cheddar Cheese grated
- 6 tbsp organic butter
- 1 jalapeno pepper, seeded and diced
- 1 tbsp maple sugar
- 1 tsp hot sauce
- 1/2 tsp ground black pepper
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Generously butter a 9x13 or 3-quart baking dish. Freeze for 10 minutes.
- Bring 3 cups of water and 1 teaspoon sea salt to a boil in a large heavy saucepan over medium-high heat. Gradually whisk in grits and return to a boil. Reduce heat to medium-low and cook, whisking often for 3-4 minutes until thickened. Whisk in milk and cook, stirring constantly for 5 minutes or until grits are creamy.
- Remove from heat and stir in corn, next 7 ingredients, and the remaining 3 teaspoons of sea salt. Spread mixture in the prepared dish. Place on a parchment lined baking sheet.
- Bake at 350 degrees for 50 minutes or until puffed, firm around the edges, and slightly soft in the center. Remove from oven to a wire rack and cool for 5 minutes before serving.
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