The Sprouted Kitchen

A Tastier Take On Whole Foods

by Sara Forte and Hugh Forte

The Sprouted Kitchen

Hardcover, 241 pages, Ten Speed Press, List Price: $25 | purchase

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Book Summary

The founder of the SproutedKitchen.com food blog showcases 100 original and favorite recipes that combine fresh produce, whole grains, unsaturated fats and natural sugar alternatives, from Buckwheat Crepes and Asian Pear and Tofu Tacos to Zucchini Snack Cookies.

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NPR stories about The Sprouted Kitchen

Best Books Of 2012

Recipe Rebellion: A Year Of Contrarian Cookbooks

"Whole foods blog." Ten years ago, that phrase might have drawn blank stares. But today it's a genre: a vegetable-centric but not necessarily vegetarian approach to healthy (and slightly hedonistic) eating. As a blog and as a book, Sprouted Kitchen exemplifies the winning formula: fresh visuals, easy-enough-for-everyday recipes, a willingness to mix it up with unlikely ingredient pairings. Sara Forte is particularly

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Recipe: 'Brussel Leaf And 
Baby Spinach Saute'

Brussel Leaf Recipe.
Ten Speed Press

Serves 4

1 pound brussels sprouts

2 tablespoons extra-virgin olive oil

1 tablespoon white wine or champagne vinegar

1 tablespoon maple syrup

4 cups baby spinach

2 generous pinches of sea salt

1/2 cup Marcona almonds

Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.

Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.

Sprinkle with the salt and Marcona almonds and serve immediately.

From The Sprouted Kitchen by Sara Forte. Copyright 2012 by Sara Forte. Excerpted by permission of Ten Speed Press.

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