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Recipes
Kale Red Pepper Pesto
By FamilySprouts
1.To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet
- ◦1/2 cup Pecans, roasted
- ◦1 medium Red Bell Pepper, roasted
- ◦1/3 cup Extra Virgin Olive Oil
- ◦2 to 4 large Garlic Cloves, roasted (here’s how to roast garlic)
- ◦4 cups packed green Kale Leaves (about 1/2 bunch)
- ◦Sea Salt and freshly ground Black Pepper, to taste
Homemade Fritos
By FamilySprouts
1.Preheat the oven to 375 degrees Fahrenheit
- ◦1 cup Medium-Grind Cornmeal (Preferably Organic from Bob’s Red Mill, of course)
- ◦1/2 cup Whole Wheat Flour
- ◦1 1/2 tsp. Sea Salt
- ◦1 large Egg
- ◦1/4 cup (2 oz.) Whey or Homemade Buttermilk
- ◦1/4 cup (2 oz.) Olive Oil
White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini
By FamilySprouts
Fast-roasted cherry tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto sauce
- 20 cherry tomatoes
- 1 zucchini (courgette)—sliced on diagonal
- 1 tablespoon extra virgin olive oil
- 8 oz (240g) penne pasta
- 1 cup canned cannellini beans—rinsed and drained
- 2/3 cup good-quality pesto (store-bought or homemade
Fast Roasted Vegetable Pasta
By FamilySprouts
A colorful mix of vegetables are fast-roasted until sweet and tender, then tossed with freshly cooked fettuccine an
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic—minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried chili flakes
- 1 tablespoon finely chopped parlsey
- 1 bunch asparagus (or 15 green beans)
- 1/2 red pepper—cut into thick strips
- 1/2 green pepper—cut into thick strips
- 1/2 yellow pepper—cut into thick strips
- 12 button mushrooms—thickly sliced
- 8 oz (240g) dried fettuccine
- Parmesan cheese to serve
Raw Kale & Garbanzo Salad with Spicy Citrus Vinaigrette
By FamilySprouts
1.In a small bowl whisk together the dressing ingredients until completely combined
- cups chopped fresh kale
- ◦1 can of garbanzos, drained (or 1.5 c cooked garbanzos, if you’ve cooked your own from dried)
- ◦1/2 medium carrot, sliced into thin discs
- ◦1/3 cup sliced red onions
- Spicy Citrus Vinaigrette
- ◦Juice of 2 large oranges
- ◦1 Tablespoon rice vinegar
- ◦1 Tablespoon olive oil
- ◦1 teaspoon honey
- ◦Generous pinch of salt
- ◦1/4 teaspoon cayenne pepper
- ◦Generous amount of ground black pepper
Slow-Cooker Cran-Apple Butter
By FamilySprouts
1.Wash apples well, then core them and cut into quarters
- ◦1 1/2 pounds fresh organic cranberries (about 7 cups), well washed
- ◦5 pounds organic Cortland apples (or other sauce apple such as Empire, Fuji, McIntosh, or Spartan)
- ◦1 cup apple cider or unsweetened cranberry juice
- ◦1 cup pure maple syrup
- ◦(optional: 1 tablespoon cinnamon, or 2 vanilla beans, split)
Fruity Salsa with Pita Crisps
By FamilySprouts
Preheat oven to 475°F (250°C)
- 1 large mango(es), diced
- 1 medium cucumber(s), peeled, seeded and diced
- 1/2 medium sweet red pepper(s), diced
- 1/4 cup(s) cilantro, chopped
- 1 medium uncooked scallion(s), cut into 1/4-inch slices
- 1 tsp unpacked brown sugar
- 2 Tbsp fresh lime juice
- 1/8 tsp table salt
- 1/4 tsp red pepper flakes
- 2 average white pita bread(s), 6-inches each
Oatmeal Maple Spice Cookies
By FamilySprouts
To brown butter: Put butter in a small sauce pan over medium high heat
- 1/2 cup Unsalted Butter, browned
- 1/2 cup Light Olive Oil
- 1/2 cup Honey
- 1/2 cup Pure Maple Syrup
- 2 Eggs
- 2 cups Whole Wheat Flour
- 3 cups Oatmeal
- 1/2 tsp. Sea Salt
- 2 Tbsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 cup Raisins (optional)
- 1 cup Toasted Pecans or Walnuts (optional)
Everyday 100% Whole Wheat Bread
By FamilySprouts
If you’ve been intimidated by homemade bread then this is the recipe for you
- 1/3 cup Coconut Oil or Organic Butter (optional)
- 2 1/2 cups Warm Water (not above 120°F)
- 7 cups Whole Wheat Flour, divided
- 1/3 cup Honey
- 1 1/2 Tbs. Yeast
- 1 Tbs. Sea Salt
Mediterranean Bean Salad
By FamilySprouts
A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vine
- 2 1/2 tablespoons extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon caster (superfine) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 clove garlic—minced
- 2 cups frozen fava beans (broad beans)
- 1 cup canned cannellini beans—rinsed and drained
- 1 cup canned chickpeas (garbanzo beans) beans—rinsed and drained
- 6 kalamata olives—finely chopped
- 1/2 red pepper—finely diced
- 1/4 small red onion—finely diced