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Wednesday, May 14, 2014

Sprouted Kitchen Cookbook

Do you ever feel like you have too many cookbooks?  I do.  Especially ones that I haven't cooked from enough.  Enter this month's challenge: use at least one new cookbook, and make more than one thing from it.  I present, Sprouted Kitchen


In the last month, I have made: Roasted Cauliflower Capellini (amazing!), Haricot Vert Salad with Avocado Goddess Dressing (also amazing, esp. the dressing), Braised White Beans and Leeks (that I added some farro to and made into a casserole), and Roasted Tomato Soup (pretty good, maybe would be better when tomatoes are actually in season).  In the next week or so I'm working on: Lentil Meatballs with Lemon Pesto, Walnut Crusted Salmon and a Tuscan Kale Salad.  So far everything I've made I would totally make again. (The only reason I'm not posting recipes is because I haven't adapted them at all, with the exception of the bean/leek casserole.)  All in all, I totally recommend this cookbook if you are looking to cook with more whole foods- it's not vegetarian or vegan or anything, but there are plenty of things for people of all diets to enjoy.  Oh, and this? Also looks amazing!

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