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.
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
- 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.
- 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.
- 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
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
- Pre-heat oven to 350 degrees.
- Prep the fruit and combine all of the filling in a large mixing bowl.
- Combine all dry topping ingredients in a medium sized mixing bowl then stir in coconut oil. Combine well.
- Grease an 8x8 dish or pie pan with coconut oil.
- Spread fruit evenly in dish.
- Using your hands, flatten the topping and cover the fruit completely.
- 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
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
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Instructions
- 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!
- 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.
- 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.
- 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.
- 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
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
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Instructions
- In a heavy saucepan, add 1 cup of sprouted Kamut berries with 3 cups of water.
- Bring to a boil and simmer covered until desired doneness is reached.
- Begin checking after 20 minutes to ensure berries don’t overcook.
- Sprouted berries will cook quicker than un-sprouted berries.
- Like wild rice, some backbone should remain.
- Soaking overnight reduces the cooking time.
- Drain and rinse the Kamut with cold water to cool the grains for the salad.
- Save time by making this the night before while you're watching TV or eating dinner.
- Roast the hazelnuts while the Kamut is cooking.
- Set the oven to 325 degrees.
- Spread the hazelnuts on the baking sheet and roast until fragrant, about 7 to 10 minutes.
- Wash cilantro and mint. Remove the leaves from the stem (optional). If you choose to skip this step, chop the herbs before measuring.
- 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
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
- Combine all ingredients except shrimp in a large saucepan.
- Cook over low heat, stirring occasionally, until well blended, about 10 minutes.
- Place shrimp in 2 9x12” glass dishes.
- Pour sauce over shrimp, cover well and refrigerate overnight.
- Preheat oven to 325 degrees.
- Remove shrimp from refrigerator and let come to room temperature for about 30 minutes.
- Bake uncovered for 35–45 minutes, stirring once during baking time.
- Serve with lots of bread and perhaps a fresh salad.
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Sprouted Gluten-Free Lemon Blueberry Bread
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)
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Instructions
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- 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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