Happy March!

This month we celebrate the relationships we share with two very dear sprouted chefs. These two gentlemen have a sense of care and love that they put into their food.  They take the extra step to source their products as well as their produce and they have become wonderful SPROUTASTIC voices for To Your Health.  Chef Ban Stewart and Chef Caleb Fischer met while cooking at a fundraiser in Auburn and immediately became friends.  The two were paired together for the Alabama Oyster Social Fundraiser where they served Sprouted Lavash Crackers as well as Sprouted Jalapeño Corn Muffins to accompany their oyster dishes. One common bond these two chefs have is a strong working relationship with their farmers and producers that extends working relationships into friendships and family bonds.

 

Chef Ban Stewart was born and raised in Tallahassee, Florida with a rich history in the culinary arts.  Ban’s great grandmother opened The Dutch Kitchen in downtown Tallahassee specializing in local southern fare based on what the farmers around town had in season.  These traditions were passed on to Ban’s grandmother and grandfather and on some occasions, his grandfather would be paid for his landscaping work with leg of lamb, chickens, and produce. Under his grandfather’s guidance, Ban’s love for canning and cherishing a garden’s bounty began and has carried into his kitchen at home and Kowaliga Restaurant at Lake Martin.  Being head chef, he finds it most important to educate his staff as well as his customers not only the skills required for the kitchen but how to be a good steward of the land which contributes to being in a constant symbiotic relationship with the earth. "Organically grown whole foods have been the basis for a healthy human diet for centuries." Chef Ban said, "Man has altered that process by producing food with the 'bigger and faster is better' mentality which has aided in obesity, diabetes, food allergies and chronic illness.  Know where your food comes from."  One way Ban does this is by sourcing organic sprouted grains for the restaurant from To Your Health Sprouted Flour Company as he has been working with the products for 4 years now.  Many days and nights Ban has been in the kitchen with Peggy working on sprouted recipes and testing applications.

 

Chef Caleb Fischer grew up in Smith Station, Alabama and attended the Art Institute of Atlanta.  Caleb is the Chef de Cuisine at Acre Restaurant in Auburn, Alabama and manages all aspects of the kitchen including house charcuterie, bread program, and pastries.  Acre has a garden in the parking lot where the chefs harvest produce for the kitchen.  Caleb also spends a great deal of his free time with farmers Beth & Josh Hornsby and their children at Hornsby Farms just outside of Auburn.  He helps with planting as well as picking and canning produce with them.  What started out as a working relationship has grown into an extended family.  "Coming out to the farm and working allows me to know how the vegetables go in the ground and, more importantly, when they go in the ground," Caleb said.  Caleb's passion for whole foods in the kitchen can also be found in the bread recipes he creates at Acre.  He graciously shared his sprouted multigrain bread recipe for all to enjoy.

 

For the month of March enjoy the recipes of Chef Caleb and Chef Ban and take 25% OFF To Your Health Sprouted Yellow Cornmeal.

Enter Code: CHEF2016 at checkout.

 

Sprouted Multigrain Bread

by: Chef Caleb Fischer
You may make a large quantity of the Sprouted Multi Grain Bread Mix and store in an airtight container by measuring 1 cup instead of 1/4 cup of the ingredients below.

 

Sprouted Multigrain Mix

1/4 cup Sprouted Yellow Cornmeal
1/4 cup Sprouted Brown Rice Flour
1/4 cup Sprouted Sesame Flour
1/4 cup Sprouted Quinoa Flour
1/4 cup Sprouted Sorghum Flour
1/4 cup Sprouted Rolled Oats
1/4 cup Sprouted White Wheat Flour

 
-Combine all ingredients

 
1 3/4 cups Sprouted Multigrain Mix
3 3/4 cups Boiling water
1/2 cup Organic Honey
1 1/2 TBS Active Dry Yeast
4 1/2 cups Sprouted Red Wheat Flour
2 1/4 cups Sprouted White Wheat Flour
4 ounces Organic Butter
1/2 cup Sprouted Sesame Seeds
1 egg
1/4 Honey

 
Preheat oven to 350.

 
In a large metal mixing bowl, add Sprouted Multigrain Mix, boiling water, honey, and sesame seeds.  Combine and let it sit until it cools to room temperature, about 10 minutes.  Add yeast, Sprouted White Wheat Flour, Sprouted Red Wheat Flour and combine with setting on knead for 10 minutes.

 
Place dough in a metal bowl greased with butter or olive oil, cover and let double in size- about 1 hour.  Punch the dough and shape into 3 loaves.  Add to bread pans.  Mix honey and egg and brush over tops of loaves.  Cover and allow loaves to proof for 1 hour or until doubled in size.

 

Sprouted Jalapeno Corn Muffins

by: Chef Ban Stewart
1 cup Sprouted Yellow Cornmeal
1 cup Sprouted White Wheat Flour
1/2 cup Organic Light Brown Sugar
1 tsp Sea Salt
2 Jalapeños, seeded and finely chopped
1/4 cup plus 2 TBS Fresh, Organic Corn
1 stick Unsalted Organic Butter, plus more for tin, melted
3/4 cup Organic Buttermilk
2 large Organic Eggs
1/2 cup Organic Sour Cream

 
Preheat oven to 375.

 
Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.  Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.  Whisk together sprouted cornmeal, sprouted flour, sugar, baking powder, salt, jalapeños, and corn in a large bowl until combined,
 
 
With a rubber spatula, fold buttermilk mixture into sprouted cornmeal mixture until well combined. Fold in melted butter.  Divide batter among muffin cups, filling each 3/4 full.  Bake about 25 minutes or until a wooden toothpick comes out clean when inserted into centers.  Left muffins cool in tin 5 minutes.  Turn out into a basket or bowl lined with a clean towel; cover to keep warm.  Serve with butter.