Sprouted Garbanzo Bean (Chickpea) Stew
Ingredients
- 3 tablespoons coconut oil
- 1 medium organic onion, chopped
- 2-3 cloves organic garlic, chopped
- 1 small fresno or jalapeno pepper, chopped
- 4 tablespoons harissa paste
- 1 organic red bell pepper, diced (roasted red pepper works well, too)
- 1 medium organic sweet potato, diced
- 1 15-oz. can organic crushed tomatoes
- 1 pound cooked and drained sprouted organic garbanzo beans (chickpeas)
- 2 cups organic vegetable broth
- salt and pepper to taste
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Instructions
- In a heavy saucepan over medium heat, warm the coconut oil. Add onion and bell pepper and saute for about 4-5 minutes until tender.
- Reduce heat to low and add garlic and pepper. Cook about 1 ½ minutes.
- Add the harissa paste, sweet potato, and garbanzo beans, stirring until the paste coats everything.
- Add the crushed tomatoes and stock. Stir well. Increase heat to medium and bring mixture to a simmer. Lower heat again and let cook, covered, until the sweet potatoes are tender, about 20 minutes. The Stew will thicken as it cooks. Season with salt and pepper. Serve over sprouted quinoa or brown rice.
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Sprouted Lentil Chicken Soup
Ingredients
- 4 tablespoons bacon fat, butter, or olive oil
- 1 large onion, diced
- 2 medium stalks Celery diced
- 2 medium carrots, diced
- 4 cloves garlic thinly sliced
- salt and pepper to taste
- 2 tablespoons tomato paste
- 12 cups chicken broth
- 2 cups TYH Sprouted Lentils
- 1 pound boneless, skinless chicken thighs
- grated parmesan or romano cheese, for serving (optional)
Servings: people
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Instructions
- Heat the fat in the bottom of a large Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Season 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.
- Add the chicken broth and lentils and bring to a boil. Reduce the heat to maintain a 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 to a plate.
- Using 2 forks, shred the chicken and return it to the pot. Taste and season as needed. Serve with cheese sprinkled over the top.
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Delicious Shrimp & Sprouted Grits
Ingredients
Ingredients for Shrimp
- 2 pounds large wild-caught shrimp, peeled and deveined
- 2 4 oz cans organic mushrooms, undrained
- 1/2 teaspoons sea salt
- 1/2 teaspoon organic lemon pepper
- 1/2 cup organic butter, melted
- 1 tablespoon fresh organic lemon juice
- 3/4 cup organic bottled chili sauce
- 1/3 tablespoon dried oregano
Ingredients for Grits
- 2 cups sprouted yellow corn grits
- 1 quart filtered water
- 1 quart organic heavy cream
- salt and pepper to taste
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Instructions
- Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
- Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
- Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
- Mix all other shrimp ingredients well and pour over shrimp.
- Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
Ingredients
- 1 cup Organic Sprouted Quinoa
- 1/8 teaspoon salt
- 1 3/4 cups filtered water
- 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
- 1 organic tomato, chopped
- 1 organic clove garlic, minced
- 3 tablespoons organic lime juice
- 2 tablespoons organic olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon Chopped Fresh Organic Parsley
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Instructions
- Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
- Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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Sprouted Quinoa Salad with Sweet Potato and Avacado
Ingredients
- 3/4 cup sprouted organic quinoa
- 1 jar Dijon mustard
- 1 organic orange
- 1/2 cup feta cheese, crumbled
- 1 organic avocado, sliced
- 2 1/2 cups organic sweet potatoes, peeled and cubed
- 2 organic lemon
- 1/2 cup organic arugula
- 1 tablespoon organic olive oil
- 1/4 cup organic red kidney beans, cooked (or canned, rinsed)
- salt and pepper to taste
- Feta Cheese
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Instructions
- Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
- Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
- In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
- Halve, pit, and peel the avocado, then thinly slice.
- Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
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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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Wilmington Squash Soup
Ingredients
Herbal base
- 2 tbsp butter
- 6 scallions chopped in a dutch oven or soup pot saute scallions in butter for 2 minutes
- 1 garlic clove minced
- 1 red pepper chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh basil chopped
Squash soup
- 2-3 lbs organic butternut squash peeled and chopped
- 1/2 lb naturally cured ham
- 1 15 oz. can organic diced tomatoes
- 4 cups chicken stock
- 1/2 tsp ground allspice
- 1/2 tsp mace
- 1 pinch nutmeg
- 2 tbsp curry powder
- salt and pepper to taste
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Instructions
Herbal base
- Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Squash soup
- Add these ingredients to your pot and bring to a boil.
- Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash
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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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