Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)

If I had to make a list of things I could eat forever and never get sick of, hummus would be at the top. It has been a while since I’ve made a traditional hummus, so this batch felt monumental. And my reason for not making hummus lately involves lemon. Funny story.. I inadvertently gave myself a sensitivity to lemon while living in California where the citrus trees were abundant. Long story short, what you’re eating at a given time dictates what your immune system reacts to. In my case I was eating way too many lemons, so I guess I took the ELISA test at just the right time to slow myself down.


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Salt & Vinegar Cauliflower

I once read a quote that said something like money can’t buy you happiness but it can buy you salt & vinegar chips, which is the same thing. And I thought, huh that’s not wrong. Using cauliflower as a vehicle for my favorite seasoning is a much smarter and satisfying choice these days.

Isn’t it kind of wild a food that used to be such a treat has zero appeal now? I’ve been tempted to try some health(ier) alternatives to salt & vinegar chips, but the thought of anything fried just about brings on acid reflux. So, cauliflower it shall be.


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Sprouted Buckwheat and Leftover Nut Pulp Mulberry Granola

The title of this recipe is a mouthful but making it is nearly brainless, I promise. All this granola requires one bowl and a hot minute to stir all the ingredients together in no particular order.

So while it’s almost too easy to make, this granola is doing good in the kitchen. It’s part of a waste-reducing series I’m working on to use leftover pulp from making nut milks in recipes. Last week I made a batch of this hazelnut coffee creamer and have been adding leftover nut pulp to my baking. So far my favorite has been using the pulp in these crackers. Continue reading “Sprouted Buckwheat and Leftover Nut Pulp Mulberry Granola”

Sprouted Black Bean Hummus + Leftover Nut Pulp Crackers

I’m on a sprouted foods kick this summer. With a whole bunch of time on my hands this past week I tackled sprouted black beans. In short, I will never go back to using beans from a can. The flavor and texture are dramatically different. I even cooked the black beans with kombu seaweed to tenderize them (and it makes them even more digestible) while adding minerals.

Once the excitement of sprouted beans subsided, I moved onto finding a way to reduce the waste created by making nut milks. Once the nuts are “milked”, you’re left with a pile of pulp. Waste not! You can successfully add nut pulp to a plethora of baked goods.

Just this week I experimented with incorporating the leftover nut pulp from a big batch of almond milk into a blueberry cake, almond butter cookies, plant-based parmesan, and the crackers I’m sharing with you now. After all, what’s a little more fiber and a little less food waste?  Continue reading “Sprouted Black Bean Hummus + Leftover Nut Pulp Crackers”

Red Plum Pistachio Sprouted Scones

Stone fruits couldn’t be any better this time of year. For just about every get-together I went to this summer I made a variation of this cake with peaches, apricots, or plums. This red plum pistachio sprouted scone recipe isn’t going out the door with me though. Some baked goods stay home to snack on with a cup of tea and a dollop of homemade coconut yogurt.

For this recipe I suggest Blue Mountain Organics’ sprouted oat flour. This flour is quite rough, and lots of oat pieces remain and that is because it is stoneground. The benefit of eating a stoneground product (like flour or nut butter) is that it is processed at a low temperature, keeping more vitamins and minerals in tact.

If you’re not using this brand, no worries. Use 1 1/2 cups oat flour and 1/2 quick cook oats. If the oats and oat flour can be sprouted or organic, great. By eating sprouted grains, nuts, and seeds the nutrients are more bioavailable and easier to digest. And avoiding glyphosate from conventionally grown food is a given. Continue reading “Red Plum Pistachio Sprouted Scones”

Carrot Energy Balls

I had the pleasure of teaching a functional cooking class this week for Lifestreams Ministries. I had never guided a cooking class before and I figured it wouldn’t take much of a different mindset than guiding one of my yoga classes. Unbeknownst to me beforehand, though, the co-author of the naturopathy textbooks I’ve been pouring over for the last few years was taking the class. It’s funny how life works out like that sometimes.


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