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No Chick Sprouted Chickpea Salad

Congratulations to @realfoodredhead_ our Instagram Recipe Winner for June 2019 with her SPROUTASTIC Spin on No Chick Sprouted Chickpea Salad made with our Sprouted Garbanzo Beans and Sprouted Pumpkin Seeds.

No Chick Sprouted Chickpea Salad
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No Chick Sprouted Chickpea Salad
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Ingredients
  • 2 cups TYH organic sprouted garbanzo beans
  • 1/3 cup green onion
  • 1/2 cup carrots, diced small
  • 1/2 cup celery, diced
  • 1/2 cup dill pickle, diced
  • 1/2 cup grapes, halved
  • 1/3 cup TYH organic sprouted sunflower seeds
  • 3 tablespoons fresh dill (you can use dried if needed, I would start w/ 1 tbsp and adjust from there)
  • 1 tablespoon fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 tablespoons lemon juice
  • 1/3 cup + 3 tablespoons of mayo
  • 1/4 teaspoon sea salt
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Instructions
  1. Soak TYH Organic Sprouted Garbanzo Beans for 24 hours. Drain and cover with fresh water. Bring to a boil then reduce temperature to low and allow to cook for 4 hours. Let cool.
  2. With a potato masher or your hands mash your Garbanzo Beans. Add your green onion, carrots, celery, dill pickle, grapes , & Sprouted Sunflower Seeds. Stir a few times.
  3. Add mayo, dijon mustard, lemon juice, honey, dill, parsley, 1/4 tsp sea salt and continue to stir until all ingredients are combine through. Taste and adjust. Enjoy!
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Gluten-Free Sprouted Fruit Cup

Gluten-Free Sprouted Fruit Cup
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Gluten-Free Sprouted Fruit Cup
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Ingredients
Topping
  • 3/4 Cup Gluten Free Sprouted Roll Oats
  • 1/2 Cup Sprouted GF Baking Mix
  • 1 Tablepoon cinnamon
  • 1/4 Cup tapioca starch
  • 1/4 Cup coconut sugar
  • 1/2 Cup Chopped Pecans Optional
Filling
  • 5 Peeled Peaches
  • 10 Small Plums Cored and Diced
  • 1 Whole lemon juice
  • 1/2 Tablespoons cinnamon
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons tapioca starch
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Instructions
  1. Pre-heat oven to 350 degrees.
  2. Prep the fruit and combine all of the filling in a large mixing bowl.
  3. Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
  4. Grease an 8x8 dish or pie pan with coconut oil.
  5. Spread fruit evenly in dish.
  6. Using your hands, flatten the topping and cover the fruit completely.
  7. Bake 35-40 minutes until topping is golden and fruit is bubbling.
Recipe Notes

Serve warm with vanilla ice cream OR use coconut milk ice cream to keep it dairy-free/vegan. Instead of peaches and plums, try apples and butternut squash for fall!

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Millet Arugula Salad with Almonds and Beets


Millet Arugula Salad with Almonds and Beets
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Millet Arugula Salad with Almonds and Beets
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Ingredients
  • 4 cups arugula
  • 1 cup Millet, cooked
  • 2 Beets
  • 1/2 cup Almonds, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/2 cup + 4 Tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • Grated zest of 1/2 lemon
  • • Sea salt and pepper to taste
Servings:
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Instructions
  1. Method: - Clean and quarter beets, wrap in tinfoil and roast for 30-60 minutes or until easily pierced with a fork. When they’ve cooled enough to handle, peel off skins and chop into one inch squares - While beets are roasting prepare salad dressing by combining lemon juice, olive oil, sea salt and garlic clove in a small bowl and mixing. Set aside. - Prepare millet according to package instructions (here is another great resource for millet cooking instructions!) - In a medium serving bowl combine arugula and millet, mix well with dressing. The millet will soak up the dressing and become extra flavorful. Add beets, chopped almonds and serve immediately!
  2. Wash, peel and chop beets into 1" pieces. Toss in a bowl with 4 tablespoons olive oil and sea salt and pepper. Place the beets on a foil lined baking sheet and roast for 25 to 30 minutes, or until tender when pierced with a fork. Allow to cool completely before serving.
  3. Prepare salad dressing by combining remaining olive oil, lemon juice, lemon zest and parmesan cheese in a shaker or mixing bowl and shake or whisk until well blended.
  4. Place the millet in a pot with two cups of cold water. Bring to boil, then turn the heat down to low and cover the pot. Cook for 10-15 minutes, or until all the water is absorbed and the millet is tender. Add 1/4 cup of salad dressing and stir well with a fork to completely coat the millet in the dressing. Allow to cool completely before serving.
  5. Combine cooled millet, arugula, beets and almonds in a bowl. Toss with desired amount of salad dressing and serve.
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Kamut Herb Salad with Feta and Hazelnuts

Kamut Herb Salad with Feta and Hezlenuts

Kamut Herb Salad with Feta and Hazelnuts
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Kamut Herb Salad with Feta and Hazelnuts
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Ingredients
Salad:
  • 1 cup sprouted Kamut berries (my suggestion is to use sprouted berries)
  • 1 cup fresh cilantro leaves, packed
  • 1 cup fresh mint leaves, packed
  • 1/2 cup feta, crumbled
  • 1/2 cup hazelnuts, roasted
Vinaigrette:
  • 1 tablespoon olive oil (I use about 2–3 tablespoons)
  • 1 teaspoon lemon juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon honey or to taste
  • salt and pepper to taste
Servings:
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Instructions
  1. In a heavy saucepan, add 1 cup of sprouted Kamut berries with 3 cups of water.
  2. Bring to a boil and simmer covered until desired doneness is reached.
  3. Begin checking after 20 minutes to ensure berries don’t overcook.
  4. Sprouted berries will cook quicker than un-sprouted berries.
  5. Like wild rice, some backbone should remain.
  6. Soaking overnight reduces the cooking time.
  7. Drain and rinse the Kamut with cold water to cool the grains for the salad.
  8. Save time by making this the night before while you're watching TV or eating dinner.
  9. Roast the hazelnuts while the Kamut is cooking.
  10. Set the oven to 325 degrees.
  11. Spread the hazelnuts on the baking sheet and roast until fragrant, about 7 to 10 minutes.
  12. Wash cilantro and mint. Remove the leaves from the stem (optional). If you choose to skip this step, chop the herbs before measuring.
  13. In a large bowl, add the kamut, cilantro, mint, feta and hazelnuts. Add the dressing and toss to coat.
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Barbecued Shrimp

bbq shrimp

Barbecued Shrimp
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Barbecued Shrimp
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This is one of our favorite recipes. All you need to add is lots of bread for sopping and lots of napkins.
Ingredients
  • 1/2 lb butter
  • 1 cup extra virgin olive oil
  • 8 oz. chili sauce (preferably organic if you can find it)
  • 3 tbsp worcestershire sauce
  • 3 tbsp lemon juice
  • 4 cloves garlic chopped
  • 1 1/2 tbsp liquid smoke
  • 1 tbsp dried parsley
  • 1 tsp hot pepper sauce
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • salt and pepper to taste
  • 4 lbs raw unpeeled extra-large shrimp, rinsed
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Instructions
  1. Combine all ingredients except shrimp in a large saucepan.
  2. Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
  3. Place shrimp in 2 9x12” glass dishes.
  4. Pour sauce over shrimp, cover well and refrigerate overnight.
  5. Preheat oven to 325 degrees.
  6. Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
  7. Bake uncovered for 35–45 minutes, stirring once during baking time.
  8. Serve with lots of bread and perhaps a fresh salad.
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Sprouted Gluten-Free Lemon Blueberry Bread

Sprouted Gluten-Free Lemon Blueberry Bread
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Sprouted Gluten-Free Lemon Blueberry Bread
Votes: 30
Rating: 2.67
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Ingredients
Dry Ingredients
  • 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
  • 1/2 cup arrowroot powder or tapioca flour
  • 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons finely grated lemon zest
  • 6 tablespoons organic palm shortening
  • 1 cup fresh or frozen blueberries
Wet Ingredients
  • 2 tablespoons ground chia seeds
  • 2 tablespoons boiling water
  • 2 tablespoons lemon juice
  • 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
  4. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
  5. Add the blueberries and gently toss together.
  6. Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
  7. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
  8. Pour wet mixture into the dry and gently mix together using a fork.
  9. Form dough into a ball and place onto the parchment-lined baking sheet.
  10. Press dough down so it looks like a thick, flat round.
  11. Cut into 8 wedges.
  12. Gently move the wedges so they are all separated on the baking sheet.
  13. Brush with coconut milk and sprinkle with sugar if desired.
  14. Bake for about 25 minutes.
  15. Enjoy hot out of the oven or at room temp.
Recipe Notes

From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition

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