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The Sprouted Kitchen: A Tastier Take on Whole Foods

The Sprouted Kitchen: A Tastier Take on Whole Foods

Hardback

By (author) Sara Forte

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  • Publisher: TEN SPEED PRESS
  • Format: Hardback | 224 pages
  • Dimensions: 208mm x 231mm x 25mm | 907g
  • Publication date: 26 September 2012
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1607741148
  • ISBN 13: 9781607741145
  • Edition: 1
  • Illustrations note: 80 Full-Colour Photos
  • Sales rank: 7,741

Product description

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners--with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. "The Sprouted Kitchen" features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes--plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, "meaty" vegetarian meals like Beer Bean- and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, "The Sprouted Kitchen" will help you sneak a bit of delicious indulgence in among the vegetables.

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Author information

SARA FORTE discovered a love for whole foods when she volunteered at an organic farm while working toward her English degree at Cal Poly, San Luis Obispo. The interest led to an internship in Italy at a bed-and-breakfast and cooking school, jobs at a few different markets, and eventually a food blog, Sprouted Kitchen (sproutedkitchen.com), that she produces with her husband, Hugh. She writes recipes and stories about life while he documents their whole food approach to eating well. Her work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon. The Sprouted Kitchen was a recent finalist in Saveur's Best Food Blog Awards for Best Food Photography. Sara continues to freelance in recipe development and take on small catering jobs on the side. They currently live in Dana Point, California, working, eating, and inspiring people to cook fresh, real food. HUGH FORTE is a self-taught photographer whose work was born from traveling and wanting to document the life playing out around him. Although Hugh focuses most of his energy on wedding and lifestyle photography, he created Sprouted Kitchen as a gift to Sara so that they would have a creative outlet together, and he has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his eye pairs well with Sara's cooking style. Hugh's work has been recognized by Smithsonian, Photo District News, and Conde Nast Traveler. While photography is both his profession and his passion, Hugh's time is also invested in great books, fun waves, and the pursuit of a really good cup of coffee.

Review quote

"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