Organic Sprouted Blend Recipes

 

Breakfast
Sprouted Blend Porridge

Sprouted Blend Porridge

Ingredients:
1 cup Nature's Earthly Choice Sprouted Blend
Almond or coconut milk
Cinnamon to taste
Nuts
Berries
2 tbsp Nature's Earthly Choice Chia Seeds or Milled Flax Seeds
Stevia or honey to sweeten

Directions:

  • Cook the grains according to package instructions.
  • Add the remaining ingredients and serve.

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Sprouted Blend

Sprouted Blend

Ingredients:
2 cups Nature's Earthly Choice Sprouted Blend
3 handfuls of whole barley
3 handfuls of whole oats (groats)
2 teaspoons salt

Directions:

  • Mix all grains together, rinse, drain, and put in a large thick-bottomed pot. Stir in the salt. Cover with water (about two inches above the grains).
  • Bring to a boil, then turn down the flame as low as it will go. Cook uncovered (simmering) until all water is gone, about 35 minutes.
  • If your grains cook before the water absorbs entirely, strain off the extra water and serve.

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Sprouted Grain Pancakes

Sprouted Grain Pancakes

Ingredients:
1 cup Nature's Earthly Choice Sprouted Blend
2 cups water

Optional additions:
Citrus zest, such as lemon or orange
Vanilla
Coconut sugar or maple syrup
Spices, such as cinnamon, cardamom, ginger, nutmeg, etc.
Fresh or frozen fruit such as bananas
Unsweetened desiccated coconut
Organic eggs
Tender greens, such as spinach
Protein Powder

Directions:

  • Soak grains overnight in pure water with an acidic medium (such as apple cider vinegar or lemon juice). In the morning, drain and rinse well.
  • Place grains in a blender with water. Blend on highest setting until smooth, and add more water if needed. The consistency should be like pancake batter; fluid and pourable but not thin and watery. Add any other elements you’d like, but try to maintain the consistency – add more water if necessary.
  • Heat a large skillet or griddle with just a little bit of coconut oil or ghee. When hot, pour desired amount of batter onto the skillet, wait until bubbles form on the top and the batter becomes almost opaque, then flip. Start the first batch off in a really hot pan, and then lower the heat slightly to cook the rest. No need to add fat to the pan after the first round – once the pan is hot enough the pancakes should cook without the need for any additional oil.
  • Serve hot with desired toppings.

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Soup
Curried Turkey & Sprouted Blend Soup

Curried Turkey & Sprouted Blend Soup

Ingredients:
2 tbsp butter or olive oil
1 medium onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, sliced
2 cloves garlic, minced
2 tbsp curry powder (hot or mild) or to taste
6 cups turkey or chicken stock
½ cup Nature's Earthly Choice Sprouted Grain Blend
2 cups cooked, chopped turkey or chicken
1 can coconut milk
1 10-oz. bag fresh or frozen spinach or other green like chard, cabbage or kale

Directions:

  • Heat butter or oil in a large soup pot over medium heat and add onions, carrots, celery, garlic, and curry powder. Cook, stirring occasionally, for 10 minutes until vegetables are tender.
  • Add stock and rice, bring to a boil, reduce heat and simmer until Sprouted Blend is done – about 20 minutes.
  • Stir in chopped turkey or chicken, coconut milk and spinach. Bring to a simmer and cook until heated through, 5-10 minutes more.

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Salad
Creamy Sprouted Blend and Kale Salad

Creamy Sprouted Blend and Kale Salad

Ingredients:
5-7 leaves of kale (or spinach or chard)
½ cup uncooked Nature's Earthly Choice Sprouted Blend
1 cup water
Dash of fine ground sea salt

For Sauce:
½ cup cashews, soaked
1 tbsp fresh lemon juice
1 clove of garlic
1 cup water
1 tbsp extra virgin coconut oil
3 tbsp nutritional yeast
1-2 tsp fine-ground sea salt (to taste)
1 tbsp tahini (optional)

Directions:

  • Bring ½ cup Sprouted Blend, a dash of salt and 1 cup of water to a boil in a saucepan. Cook according to package instructions.
  • While the Sprouted Blend is cooking, remove the stems from the kale leaves and wash them well. Roll the leaves and slice them into 1” strips.
  • Place your sliced kale into a large bowl and set aside while you prepare the sauce. In a blender, place all sauce ingredients and blend until smooth. Transfer to a small saucepan, and over low heat, stir for about 2-4 minutes until warm and it starts to thicken.
  • When the Sprouted Blend is cooked, remove from heat and let it sit with the lid on for 5 minutes. Then, fluff with a fork.
  • Pour the warm sauce over the kale leaves and add warm Sprouted Blend. Mix well.
  • The heat from the sauce and millet will start to wilt the kale leaves a bit. This makes for a tasty, vibrant green kale.

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Dinner
Zucchini, Black Bean and Sprouted Blend Skillet

Zucchini, Black Bean and Sprouted Blend Skillet

Ingredients:
1 tbsp Canola oil
1-1/2 cups quartered lengthwise, sliced zucchini
½ cup diced green bell pepper
1 can whole black beans, drained, rinsed
1 can tomatoes, not drained
¾ cup water
1 cup Nature's Earthly Choice Sprouted Blend
½ cup shredded Cheddar and Monterey Jack cheese blend

Directions:

  • Heat oil in a large skillet over medium heat. Add zucchini and bell pepper; cook for 5 minutes, stirring occasionally. Add beans, tomatoes (not drained) and water. Increase heat and bring to a boil.
  • Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

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