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To Your Health Sprouted Flour Co.

Sprouted Barley Salad with Asparagus and Parmesan

Sprouted Barley Salad with Asparagus and Parmesan
Votes: 0
Rating: 0
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Sprouted Barley Salad with Asparagus and Parmesan
Votes: 0
Rating: 0
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Ingredients
  • 2 cups organic sprouted barley
  • 3/4 pound fresh organic asparagus, trimmed
  • 1 cup red and yellow organic cherry tomatoes, halves
  • 3/4 cup walnuts, chopped
  • 3/4 cup dried organic cranberries
  • 1/2 cup Fresh organic parsley, chopped
  • 1/3 cup fresh organic chives, chopped
  • 1/4 cup organic balsamic vinaigrette, or to taste
  • 1 cup freshly grated Parmesan cheese, divided
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Instructions
  1. Soak sprouted barley in filtered water overnight to rehydrate. Drain.
  2. Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
  3. Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
  4. Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.
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Yummy Chocolate Chip Cookies

Yummy Chocolate Chip Cookies
Votes: 11
Rating: 3.55
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Yummy Chocolate Chip Cookies
Votes: 11
Rating: 3.55
You:
Rate this recipe!
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Ingredients
  • 2 1/4 cups sprouted wheat or spelt flour
  • 1 tsp aluminum-free baking soda
  • 1 tsp sea salt
  • 1 cup raw or organic butter, softened
  • 3/4 cup date or maple sugar
  • 3/4 cup rapadura or coconut sap sugar
  • 1 tsp vanilla extract
  • 2 large pastured eggs
  • 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
  • 1 cup walnuts, chopped if desired
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in chocolate or carob and nuts.
  6. Drop by rounded tablespoon onto ungreased baking sheets.
  7. Bake 9-11 minutes or until golden brown. Cool slightly on baking sheets before transferring to wire racks.
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