Ingredients for the salad 1 cup dry spelt berries + 3 cups water 2 cups cooked chickpeas rinsed and drained 1 large celery stalk 1 cup red grapes quartered 1 1/2 cups finely chopped parsley 1/2
cup sprouted almonds * chopped
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used
sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Gingersnap Cookies 2
cups ground raw
almonds — preferably soaked and dehydrated 1/2
cup sprouted pecan butter or
almond butter 1/4
cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optional
2 1/2
cups One Degree Organics
Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
2
cups One Degree Organics
Sprouted Spelt Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1
cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw
almonds 10 fresh or dried dates, pitted 1 small red onion 4
cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves
sprouts, for garnish
Basic Mix 2
cups almond flour 2
cups sprouted oat flour 1/2
cup ground rolled oats 1
cup maple syrup powder pinch of salt
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2
cup sprouted oat flour (see recipe below) 1/2
cup rolled oats 1
cup almond flour 1/2
cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
Doughnuts 2
cups cashews — soaked for four hours, or more 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup water 1/2
cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons
sprouted pecan butter or other nut butter / oil 2 tablespoons
almonds — ground 3/4
cup flax seeds — ground
Black Sesame Cookies 1
cup sprouted oat flour 1/4
cup maple syrup powder 1/4
cup raw
almond butter 1/4
cup date paste 4 tablespoons coarsely ground black sesame seeds
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices
sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
brussels
sprouts, shaved 1/2
cup red grapes, halved 1/3
cup parmesan cheese, grated 1/4
cup roasted
almonds 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt + pepper to taste
2
cups brussels
sprouts (about 25) 3 kohlrabi, peeled and julienned 1 medium shallot or 1/5
cup red onion 1/4
cup slivered
almonds
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth,
sprouted buckwheat,
sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
Crumb Topping: 1/2
cup One Degree Organics
Sprouted Spelt Flour 1/2
cup walnuts, coarsely chopped 1/3
cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2
cups One Degree Organics
Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3
cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1
cup vegan milk (
almond, coconut, soy) 1 1/2 tsp vanilla extract
Sprouted flax toast @silverhillsbakery
Almond butter @justins Homemade blackberry chia jam - literally just heated about a
cup of blackberries, a big squeeze of lemon and 2 TBS chia seeds on the stove, mashed it and let it cool before transferring into a jar for toast, yogurt, smoothies, etc..
I couldn't find multi grain flour in bulk so I used
sprouted wheat flour and used 1 1/2
cups and used 1/4
cup almond meal and 1/4
cup vanilla protein power.
bites 1/2
cup raw sunflower seeds 1/2
cup raw, un-hulled brown sesame seeds 1/2
cup raw (or
sprouted)
almonds 1/4 teaspoon ground cinnamon 1/2
cup raisins (unsweetened & sulfur free) about 15 whole, dried apricots (unsweetened & sulfur free) 1 tablespoon pure sesame paste (tahini) 2 tablespoons pure maple syrup (I used Grade A)
4
cups nuts & seeds ~ I like a combination of 1
cup each ~
Sprouted Almonds,
Sprouted Walnuts,
Sprouted Pumpkin and
Sprouted Sunflower
6
cups cooked barley 4
cups arugula or bean
sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1
cup toasted
almonds, or a mix of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste
I adore this simple, delicious and nutrient - packed recipe for raw vegan
sprouted almond butter Reese's
cups (for all the reasons mentioned already)... and I am sure you will love it too!
Remove from freezer, and fill with 1 teaspoon
sprouted almond butter and about 5 goji berries in each
cup.
So for all these wonderful reasons, I decided to make these
cups with
sprouted almond butter, and you can choose to do the same, or you can choose to fill them with peanut butter — up to you.
for the pancakes 1
cup sourdough starter 1 1/2
cup warm purified water 2 1/2
cups spelt flour (I used
sprouted spelt, this brand is amazing) 2/3
cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes
Dry: 2
cups One Degree Organics
Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan milk (coconut,
almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Pie Crust: 2
cups One Degree Organics
Sprouted Whole Wheat or
Sprouted Spelt Flour 1 tsp salt 1/2
cup oil 1/2
cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4
cup maple syrup 1/3
cup vegan milk (coconut or
almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
for the crust 1 1/2
cups purified water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider vinegar 2 1/4
cups buckwheat flour — preferably
sprouted, plus more if needed and for dusting 1/4
cup quinoa flour — preferably
sprouted 1/4
cup brown rice flour 1/4
cup almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
Assembly 1/2
cup chopped
almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1
cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower
sprouts
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2
cups once drained) ♥ 4 brussels
sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons
almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice of half a lemon ♥ 2 tbsp
almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
1 pound Brussels
sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4
cup extra-virgin olive oil Salt and pepper, to taste 1/2
cup dried cranberries, chopped 1/2
cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)
Dough 8
cups sprouted oat flour 2
cups maple syrup powder 1
cup raw
almond butter OR raw cacao butter 1
cup date paste 1/4
cup vanilla extract 1/4
cup plus 2 tablespoon purified water
for the crust 8 tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2
cup (90 g) brown rice flour 1/2
cup (65 g) garbanzo flour --(I make my own by grinding
sprouted and dried garbanzo beans) 1/4
cup (30 g) tapioca flour 1 tablespoon
almond flour 1 tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon vanilla extract 4 - 5 tablespoons ice water
1/2
cup almond meal flour 3 T protein powder (I used this grain - free vanilla protein — in general I recommend a
sprouted grain protein powder.)
1 egg + 1 egg white 1/2
cup oat bran + 2 T
sprouted spelt flour (or substitute
almond meal to keep this recipe gluten - free) 1/2 -3 / 4
cup almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray
Super Smoothie: 1
cup (approximately)
almond milk or any milk you like + 1 handful baby spinach or mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1 Tablespoon peanut butter or
almond butter + 1/2
cup berries (frozen or fresh) + 1/2
cup sprouted grain cereal (link so you know what to look for)
1/3
cup almond milk 1/3
cup egg whites (for vegan option: add 1/4 additional
almond milk, and 1/2 scoop protein powder — the chia seeds will hold the batter together) 1/4 fresh orange, juice of 1 T vanilla 1 T chia seeds 1 tsp cinnamon sprinkle of sea salt 4 slices GF or
Sprouted Grain Bread
2 heaping tsp Warrior Force plain protein powder 1 tsp milled chia seeds (you can also grind whole chia seeds in the coffee grinder) 1/2 tsp cinnamon 1/4 tsp cardomom 1/4 tsp nutmeg 1/2 tsp vanilla 1/4
cup unsweetened
almond milk 4 slices GF or
Sprouted Grain bread Strawberries, lavender if desired for garnish
1
cup almonds (walnuts or other nut of your choice — try to find
sprouted nuts if you can) 1/2
cup raw cacao powder 1 - 1 1/2
cup pitted dates (I use medjools) 1/2 tsp sea salt 1/4
cup cacao nibs
1 packet (or about 1/2
cup) vanilla whey protein powder, included and measured in with 1 1/2
cups of spelt flour (* 8/21/14 update, I'd suggest using
sprouted spelt flour, or a gluten free flour blend) 2 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/4
cup or half a stick of Earth Balance buttery sticks, melted (* 8/21/14 I'd suggest using real, grass - fed butter or coconut oil) 1/2
cup vanilla
almond milk 1 egg 3/4 one large apple, grated — skin on 1
cup fresh blueberries
1 1/2
cups unsweetened
almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2
cup fresh blackberries 1 tsp Seed and
Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
1 packet / 1 scoop chocolate protein powder 2 tsp cacao powder 3/4
cup almond milk 2 T ground flaxseed 1/4 tsp vanilla 2 T water (optional — see how your batter is first) 4 slices GF or
Sprouted Grain Bread
But here are two more recipes for you:
SPROUTED ALMOND PATE (WRAP FILLING) 2
cups almonds, soaked overnight and drained 3 carrots handful of fresh...
3 large frozen organic bananas 1/8
cup almond or coconut milk (only if needed) 1/2
cup One Degree Organics
Sprouted Brown Rice Cacao Crisps
What's in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like
almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth,
sprouted buckwheat,
sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small sweet potatoes, 200 g of chicken breast, 1 / 4 lb grassfed beef patty, 1
cup basmati rice, 2 T
almond butter, 2 slices turkey breast and 2
cups of mixed veggies (green beans, carrots and brussel
sprouts).
I will eat a mix salad with 2
cups of arugula and 3 - 4
cups of romaine with broccoli
sprouts (top source of sulforaphane) red pepper, cucumber, green onion, toasted pumpkin seeds, sunflower seeds and sometimes sliced
almonds.
For dinner, 3
cups of ww pasta with a mushroom tomato sauce for dinner with a large 5
cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted
almonds and 1/2
cup of broccoli
sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2
cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.
-1 / 4
cup apple cider vinegar -1 / 4
cup Champagne vinegar -1 tablespoon Dijon mustard -2 tablespoons gave syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2
cup canola oil -1 1/2 tablespoons minced shallots -1 pound Brussels
sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1 apple, cored and sliced into match sticks -1 / 3
cup slivered
almonds, toasted
3
cups (720 ml)
Almond Milk (recipe follows) 1 avocado 3 tablespoons minced garlic 3 tablespoons minced onion 1/2
cup (120 ml) diced bell pepper 3/4
cup (180 ml) chopped tomato 3 tablespoons fresh dill 1 teaspoon sea salt 1/2
cup (120 ml) extra virgin olive oil 1
cup (240 ml) water 3
cups (720 ml)
sprouted lentils