The Sprouted Kitchen

Hardcover $25.00

Aug 28, 2012 | 252 Pages

Ebook $13.99

Aug 28, 2012 | 224 Pages

  • Hardcover $25.00

    Aug 28, 2012 | 252 Pages

  • Ebook $13.99

    Aug 28, 2012 | 224 Pages

Praise

“Sara’s recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around.”
—Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats
 
“The minute I landed on the Sprouted Kitchen website years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook—the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition in many, many kitchens.”
—Heidi Swanson, author of Super Natural Every Day
 
“We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte’s simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can’t wait to get cooking.”
—Luisa Weiss, creator of The Wednesday Chef and author of My Berlin Kitchen
 
“From gastriques to grape salsas and collard wraps to lassis, The Sprouted Kitchen proves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my kitchen kin as they cook and shoot seasonally based, California-focused cuisine in a contemporary and smart manner. This book is a guide for the conscientious eater with creative yet doable ways to cook ethically, practically, and—most importantly—deliciously.”
—Aida Mollenkamp, host of Ask Aida and FoodCrafters

Table Of Contents

a bit about the sprouted kitchen
ingredients and tools
 
To Start the Morning
roasted tomato and herb omelette
quick apricot jam
french press coffee
ranchero breakfast tostadas
vegetable eggs benedict
soft scrambled eggs with creamy leeks
multigrain carrot-date muffins
pumpkin pecan granola
creamy coconut barley with pomegranate molasses
buckwheat crepes with smoked salmon
cornmeal cakes with cherry compote
tofu quiche in rosemary–almond meal crust
baby spinach frittata with sweet potato hash crust
mango mint lassi
 
Salads and Sides 
the house salad
grapefruit and crispy avocado salad
haricot vert salad with avocado goddess dressing
tuscan kale chopped salad
papaya and red quinoa salad with mexican caesar dressing
heirloom tomato stacks with bocconcini and kale pesto
toasted millet salad with arugula, quick pickled onions, and goat cheese
golden beet salad with cider vinegar dressing
tangled carrot and broccoli sprout salad with tahini dressing
stacked watermelon with feta and white balsamic fennel slaw
braised white beans and leeks
honey mustard broccoli salad
delicata squash sformato
brussel leaf and baby spinach sauté
young carrots en papillote
winter wild rice casserole
mashies and greens
roasted acorn squash with hazelnuts and balsamic reduction
roasted asparagus with bread crumbs and herbs
spiced sweet potato wedges
 
Mains 
asian tofu tacos with hoisin slaw
beer bean– and cotija-stuffed poblanos
roasted tomato soup
smoky red lentil soup
edamame dumplings
moroccan stuffed squash
roasted cauliflower capellini
mushroom and brown rice veggie burgers
creamy millet with roasted portobellos
lentil meatballs with lemon pesto
buckwheat harvest tart
grilled flatbreads with pear, arugula, and goat cheese
roasted wild cod with meyer lemon and caper relish
soba bowls with tea-poached salmon
walnut-crusted salmon with edamame mash
green herb shrimp with summer squash couscous
seared scallops on black quinoa with pomegranate gastrique
chipotle and apple turkey burgers
greek grilled chicken with tzatziki
 
Snacks to Share
quinoa collard wraps with miso-carrot spread
lemon and herb hummus
crunchy curried chickpeas
beach day tuna salad
honey almond butter
toasty nuts
sesame date yogurt cups
strawberry and leek quesadilla
low-yolk egg salad
granola protein bars
coconut loaf
zucchini bread bites
nut and seed crackers
nori popcorn
greens smoothie
 
The Happy Hour 
white sangria
black cherry refresher
grapefruit margarita
cucumber crush
baked artichoke dip
polenta squares with raw corn and blueberry relish
grilled zucchini roll ups
tempeh balls
grilled eggplant pita pizzette
mediterranean baked feta
beets and greens with whipped feta spread
mango guacamole with baked corn chips
red grape salsa on crostini
roasted plum tartines
tofu summer rolls with cashew dipping sauce
two-bite grilled cheese
cumin lentil dip in endive leaves
 
Treats
almond meal cookies with coconut and cacao nibs
dairy-free lemon crèmes with oat-thyme crumble
almond meal–strawberry cake
chocolate-drizzled oatmeal shortbread
peanut butter pretzel tartlets
cocoa hazelnut cupcakes
grilled peaches with maple crème fraîche
coconut lime tart
goat cheese panna cotta with roasted figs
inside-out apple pie à la mode
flourless chocolate-banana pudding cakes with cinnamon cream
oatmeal ice cream sandwiches
fresh mint chip frozen yogurt
acai sorbet
 
etc.
roasted garlic
caramelized onions
herb compound butter
preserved lemons
pot of beans
grain cooking chart
 
with gratitude
about us
index

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