Sprouted Veggie Bowl
Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.
Ingredients
- 1/2 cup sprouted quinoa
- 1/2 cup sprouted lentils
- 1/2 cup eggplant
- 1/2 cup organic broccoli florets
- 1/2 cup swiss chard
- 1 large organic onion, chopped
- 1/2 organic avocado, cubed
- 1/2 cup super sweet sun gold tomatoes
- 1 tablespoon miso
- 1 tablespoon aminos
- 1 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 1/2 teaspoon fish sauce
- 1 1/5 tablespoon sunflower butter
Servings:
Units:
Instructions
- Cook sprouted quinoa and sprouted lentils according to package directions.
- Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
- Fry the egg according to preference, dice avocado, and cut tomatoes in half.
- Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
- Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
Share this Recipe
Sprouted Lentil & Chickpea Curry
Ingredients
- 5 Medium Gold Potatoes
- 1 Large Red Bell Pepper
- 1/2 Medium Yellow Onion
- 2 Cups Kale (packed)
- 1 Cup Sprouted Chickpeas (cooked)
- 1/2 Cup sprouted lentils (dry)
- 2 Tablespoons curry powder
- 1 Tablespoon Fresh Tumeric
- 1 Tablespoon Fresh Ginger
- 1 Teaspoon Fresh Tumeric (dry)
- 1 Teaspoon Fresh Ginger (dry)
- 4 Cloves garlic
- 1 Teaspoon black pepper
- 1/2 Teaspoon cayenne pepper
- 2 Cups coconut milk
- 3 Cups Vegtable Broth
Servings:
Units:
Instructions
- Chop potatoes into 1in pieces. Chop bell pepper and onion into 1/4in pieces. Roughly tear kale into small pieces.
- Add all ingredients to the pressure cooker
- Cook on high pressure for 15-18 minutes.
- Allow pressure to release naturally before removing lid.
- Enjoy over TYH sprouted brown rice or with a side of flatbread!
Recipe Notes
Congratulations to McKenna Pendergrass of @realfood_kidapproved for winning the September recipe contest with her delicious recipe!
Share this Recipe
Lentil Soup
Ingredients
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped organic onion
- 1 cup finely chopped organic carrot
- 1 cup finely chopped organic celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts homemade or organic chicken stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of ground cloves (optional)
- 1/4 cup chopped fresh parsley
Servings:
Units:
Instructions
- Place lard or oil in a large Dutch oven and set over medium heat.
- Add the onion, carrot, celery, and salt.
- Stir until onions are translucent, about 5–7 minutes.
- Add lentils and rest of ingredients.
- Stir to blend.
- Bring soup to a boil.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
- Serve chunky or puree with a stick blender.
- Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
Share this Recipe
334-584-7875
