Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
Servings:
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Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Improved Pizza Crust
Ingredients
- 1 cup plus 3 tablespoons water
- 3 tablespoons olive oil
- 3 cups sprouted flour (red wheat or spelt works best)
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons honey
- 1 packet dry active yeast
- 2 tablespoons dried herbs of choice (optional)
Servings:
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Instructions
- Place all ingredients in a food processor and mix well.
- Continue to blend for about 2 minutes.
- Let dough rise in processor bowl for about 1 hour.
- Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
- Let dough rest for 15–20 minutes. Load with favorite toppings.
- Bake at 450 degrees for 12–15 minutes.
- Let pizza rest for about 5 minutes before cutting.
Recipe Notes
I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.
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Quinoa: An Ancient Food Back in Fashion
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
- 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.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Pita Bread
Ingredients
- 2 cups warm water (105-115 degrees), divided
- 2 teaspoons maple sugar or honey
- 1 package Active Dry yeast
- 6 cups sprouted red wheat or spelt flour
- 1 1/2 teaspoons Celtic salt
- 3 tablespoons olive oil
Servings:
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Instructions
- Preheat oven for one hour at 500 degrees.
- Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
- Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
- Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
- Add more flour, one tablespoon at a time if dough is too sticky.
- Make a ball with dough and place in a greased bowl, turning to coat both sides.
- Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
- Divide dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
- Let rise uncovered in a warm place until doubled in bulk.
- Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.
Recipe Notes
You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.
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Anthony’s Signature Sauce & Ricotta Pasta
Ingredients
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, sliced
- • Pinch of crushed red pepper
- 1 bunch basil leaves, torn
- 4 ounces ricotta cheese, crumbled
- Sea salt and pepper to taste
- 16 ounces Sprouted Fettuccine or Rigatoni
Servings:
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Instructions
- Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
- Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
- Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
- Season with salt and pepper and spoon into serving bowls.
- Chop the remaining basil, mix into the ricotta and season with salt and pepper.
- Spoon into a small dish for guests to spoon onto the pasta.
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Ana Sofia’s Pizza

So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
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So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉
So here is the story:
I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights.
I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist!
So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
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Ingredients
- 3 oz. mozzarella cheese (whole milk fresh), sliced
- 1/2 cup organic tomato sauce (or homemade)
- 3 oz. feta cheese, crumbled
- 1 zucchini, sliced thin
- 1 red pepper, sliced thin or chopped
- fresh basil and oregano, chopped
Base (for 2 pizzas)
- 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
- 1 tbsp sea salt
- 3 tbsp olive oil
- 1 tbsp sugar
- 10 oz. plus 4 tbsp warm filtered water (80 degrees)
- 1 package or 1/2 tsp dry active yeast
Servings:
Units:
Instructions
- Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
- In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
- After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
- Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
- Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
- Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
- Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
- If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
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Sprouted Honey Whole Wheat Bread
Ingredients
- 2 cups warm filtered water
- 1/4 cup olive oil
- 2-4 tsp honey
- 1 1/2 tsp sea salt
- 6-7 cups sprouted whole wheat flour
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp vinegar
Servings:
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Instructions
- Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
- Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
- Knead according to your machine directions (8–10 minutes if kneading by hand).
- Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
- Divide dough into portions and deflate
- Shape into loaves or rolls and place in greased pans.
- Let rise until doubled or 1" above pan.
- Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
- Cool on racks.
- Slice after 15 minutes, store or freeze after 3–5 hours.
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Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
Ingredients
- 6 tbsp olive oil
- 1/4 cup dry white wine
- 1 tbsp garlic powder
- 1 1/2 tsps dried oregano
- 1/2 tsp each seasoned salt, paprika, and chili powder
- 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
- 1 lb sprouted pasta
- roasted red pepper cream sauce
- chopped fresh parsley
Roasted red pepper cream sauce
- 1 large jar of roasted red peppers (or you may char your own-3 large)
- 1/2 cup pine nuts
- 1/2 cup grated parmesean cheese
- 1/4 cup olive oil
- 1 tbsp chopped garlic
- 1 cup heavy cream
Servings:
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Instructions
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
Roasted red pepper cream sauce
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
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Sprouted Flour Pizza Crust
Ingredients
- 1 1/8 cups water
- 3 tbsp olive oil
- 3 cups sprouted flour
- 2 tbsp vital gluten (optional)
- 1 1/2 tsp sea salt
- 1 1/2 tsp honey
- 1 packet dry active yeast
- 2 tbsp dried herbs of choice (optional)
Servings:
Units:
Instructions
- Place all ingredients in a large bowl or food processor and mix well.
- Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
- Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
- Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
- Place it on a greased baking pan and add your toppings.
- Bake 8-12 minutes at 500 degrees.
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