½ cup uncooked Nature's Earthly Choice™ Sprouted Blend
1 cup water
Dash of fine ground sea salt
½ cup cashews, soaked
1 tablespoon fresh lemon juice
1 clove of garlic
1 cup water
1 tablespoon extra virgin coconut oil
3 tablespoons nutritional yeast
1-2 teaspoons fine-ground sea salt (to taste)
1 tablespoon tahini (optional)
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.
Spices, such as cinnamon, cardamom, ginger, nutmeg, etc.
Fresh or frozen fruit such as bananas
Unsweetened desiccated coconut
Tender greens, such as spinach
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.