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To Your Health Sprouted Flour Co.

Sprouted Veggie Bowl

Congratulations to @myfiggincrazykitchen and her Sprouted Veggie Bowl! Healthy Flour's Recipe Contest August winner.
Sprouted Veggie Bowl
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Sprouted Veggie Bowl
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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:
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Instructions
  1. Cook sprouted quinoa and sprouted lentils according to package directions.
  2. Chop and roast veggies at 400 for about 30 minutes. Then steam Swiss chard.
  3. Fry the egg according to preference, dice avocado, and cut tomatoes in half.
  4. Put quinoa and lentils in a bowl. Top with veggies, Swiss chard, egg, avocado, and tomatoes.
  5. Whisk remaining ingredients together and thin with water to your desired consistency. Drizzle over quinoa, lentils, and veggies. Enjoy!
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans

Congratulations to our May Instagram Winner @glolemus for her SPROUTASTIC Mexican Bowl made with TYH Sprouted Quinoa and Sprouted Black Beans

Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
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Rating: 3
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Mexican Bowl With Sprouted Quinoa and Sprouted Black Beans
Votes: 1
Rating: 3
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Ingredients
  • 2 cups sprouted quinoa
  • 1 tablespoon organic olive oil
  • 1/3 cup fresh red bell peppers
  • 1/3 cup fresh yellow pepper
  • 1/3 cup fresh orange pepper
  • 1/2 cup chopped carrots
  • 1/4 cup green onions, chopped
  • 1/4 cup red onions, chopped
  • 1 cup sprouted black beans
  • salt and peper to taste
  • organic garlic powder to taste
Servings:
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Instructions
  1. In a pot, cook quinoa as instructed. Season with garlic powder, salt and pepper to taste. Add a squeeze of lemon juice if desired.
  2. In a pan, heat olive oil then add all vegetables. Sauté about 3 minutes. Salt and pepper to taste
  3. Cook black beans as instructed.
  4. Combine all quinoa,sautéed vegetables, and black beans into one pan. Serve immediately. If desired, add a dollop of guacamole for added flavor.
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Quinoa: An Ancient Food Back in Fashion

Quinoa An Ancient Food Back in Fashion

Quinoa: An Ancient Food Back in Fashion
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Quinoa: An Ancient Food Back in Fashion
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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
  1. 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.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
  5. Serve warm or cold.
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