The Sprouted Kitchen : A Tastier Take on Whole Foods [A Cookbook]
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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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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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Product details
- Hardback | 252 pages
- 211 x 236 x 21mm | 958g
- 28 Aug 2012
- Random House USA Inc
- Ten Speed Press
- Berkeley, United States
- English
- 80 FULL COLOR PHOTOS
- 1607741148
- 9781607741145
- 29,561
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
show more
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
show more
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
show more
--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
show more
About Sara Forte
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 Condé 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.
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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 Condé 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.
show more
