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The Sprouted Kitchen: A Tastier Take on Whole Foods

Recent Reviews

Mushroom and Brown Rice Veggie Burgers reviewed by jenncc

12th January 2015

Loved these! They are flavorful, adaptable and hold together. I did a Mexican take on this subbing soy sauce with chipotle in adobo, some zucchini a cup of the mushrooms, cilantro for the parsley and black beans for the chickpeas. Skipped the dates...
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Cornmeal Cakes with Cherry Compote reviewed by kfranzetta

21st September 2014

I made only the cornmeal cakes from this recipe. They came together very easily and cooked up nicely. These are a nice alternative to pancakes for a lazy Sunday morning. I served them with a warm blueberry sauce and peach jam. The warm blueberry sauce...
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Papaya and Red Quinoa Salad with Mexican Caesar Dressing reviewed by kfranzetta

13th July 2014

A creative take on a caesar salad. The combination of quinoa, romaine, pepitas, and the spicy dressing is excellent!
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Beach Day Tuna Salad reviewed by kfranzetta

24th June 2014

This is a great take on traditional tuna salad. I like the addition of golden raisins and whole grain mustard, and the use of lemon juice and olive oil in place of mayo keeps it light. I served it over salad greens for a filling lunch.
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