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The Sprouted Kitchen: A Tastier Take on Whole Foods

by and

The Sprouted Kitchen: A Tastier Take on Whole Foods Cover

 

 

Excerpt

How to Read This Book

 

     One of the biggest challenges I faced when writing this book was explaining in words the precise details of how to make something, when in fact I don’t typically think about cooking in such a way. I wish you could just come over and I would show you! Words can often make easy tasks seem more difficult than they really are, and this book is far from advanced. Read through the recipe first, then go for it, referring to the recipe as necessary.

     As I suggested above, you should trust your own intuition. I rarely offer measurements for salt and pepper because I feel everyone has their own preferences. I prefer less salt and tons of pepper, while Hugh likes the opposite, so I found it best to allow people to make that call on their own in most cases. You must taste as you go to figure this out. I would suggest finding a salt that you like and using it consistently. Different types of salt contain different minerals and have a different salinity, so a pinch of one is not always equal to a pinch of another. There are books dedicated to the art of using different salts, and this is not it. I use a fine-grain sea salt or pink salt in everyday cooking, and Maldon sea salt flakes for finishing dishes or sprinkling on top of some sweets.

     Do you have the space (and the proper climate) to grow a lemon tree? You should plant one if you do. Fresh citrus juice adds a brightness to food that is unmatched by any vinegar. I consistently use Meyer lemons, which are sweeter and less acidic than standard lemons, because I have access to a tree. You can find Meyer lemons in markets in the winter and spring, but if you have your own tree you’ll have access to them for longer, plus you’ll save money in the long run. Am I starting off my book by suggesting you plant a tree? Why yes, yes I am. And an herb garden while you’re at it. You’ll thank me later.

     We get the majority of our produce from a CSA program, which is basically a subscription to a farm. For our weekly payment we get a box of whatever happens to be in season. Because the box is limited to what is bountiful at that farm at that time, and often there are weeks when we get a lot of Swiss chard, I fill in the gaps at a farmers’ market or a grocery store that has a lot of organic options and a high turnover rate. This also gives me the chance to stock up on grains and flours from bulk bins, which tend to be more affordable than packaged goods. Your produce doesn’t have to be expensive, but you can usually tell by looking at it if it is “happy.” Is it firm, bright, and fragrant? Then it’s probably happy.

     Where my food comes from and how it is grown is important to me. Even if you do not care about the politics of sustainable agriculture, the flavor of your food will be indescribably better when you cook food that is fresh and in season. Research what foods are in season in your area, and discover which markets sell them, and you will be certain to make good food because you started with good food.

There are a few terms in this book that are vague for good reason, but I respect that there are some cooks who like specifics. Here’s what I mean when you see the following:

 

Handful = short of 1/4 cup

Pinch = a bit less than 1/2 teaspoon

Heaping = a bit more than the measurement

Scant = just short of the measurement

 

This should be fun. Trust yourself. Find good company. Meyer lemons. Lots of herbs. Salt + pepper. Be well.

 

 

Grapefruit Margarita

Serves 1 

 

Turbinado sugar, for the rim

4 segments pink grapefruit, membrane removed (see page 54)

Ice

1/4 cup (2 ounces) freshly squeezed grapefruit juice

1 tablespoon (1/2 ounce) agave nectar, as needed

2 tablespoons (1 ounce) triple sec

1/4 cup (2 ounces) reposado tequila

Splash of coconut water

 

Pour a thin layer of the sugar onto a small plate. Rub a wedge of grapefruit around the rim of an old-fashioned-size glass, and roll the rim in the plate of sugar to coat. Set aside.

Put the grapefruit segments at the bottom of the prepared glass and fill it with ice. Add the grapefruit juice, agave nectar, triple sec, and tequila and give it a quick stir. Top the drink off with a generous splash of coconut water. Serve immediately.

You’ll have to use your discretion when making this recipe. I have tasted a few grapefruits whose juice is plenty sweet for this drink, but if yours is more tart, you’ll want to include the agave nectar. Squeezing citrus juice is pretty straightforward, but if you prefer, you can find fresh-squeezed grapefruit juice at well-stocked markets.

Coconut water, trendy beverage it is, doesn’t taste particularly like coconut nor is it very sweet, but it adds a nice subtle twist to the margarita. Here I give the measurements for making one margarita, but you can multiply the quantities as needed and mix everything in a pitcher.

 

What Our Readers Are Saying

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tayenadia, August 4, 2012 (view all comments by tayenadia)
Can't wait for Sara to come to Powell's!!!!!!
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Product Details

ISBN:
9781607741145
Author:
Sara Forte and Hugh Forte
Publisher:
Ten Speed Press
Photographer:
Forte, Hugh
Author:
Forte, Sara
Author:
Forte, Hugh
Author:
Better Homes and Gardens
Subject:
Seasonal
Subject:
Cooking and Food-Special Diets
Subject:
Health
Copyright:
Edition Description:
Trade paper
Series:
Better Homes and Gardens Ultimate
Publication Date:
20120831
Binding:
HARDCOVER
Language:
English
Illustrations:
80 FULL COLOR PHOTOS
Pages:
252
Dimensions:
9.19 x 6.44 in 2.38 lb

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Related Subjects


Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Mediterranean
Featured Titles » General
The Sprouted Kitchen: A Tastier Take on Whole Foods New Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 252 pages Ten Speed Press - English 9781607741145 Reviews:
"Review" by , "The minute I landed on the Sprouted Kitchen website years ago, I knew I'd stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook — the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara's approachable voice. I imagine this book being a welcome addition in many, many kitchens."
"Review" by , "Sara's recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around."
"Review" by , "We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte's simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can't wait to get cooking."
"Review" by , "From gastriques to grape salsas and collard wraps to lassis, The Sprouted Kitchen proves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my kitchen kin as they cook and shoot seasonally based, California-focused cuisine in a contemporary and smart manner. This book is a guide for the conscientious eater with creative yet doable ways to cook ethically, practically, and — most importantly — deliciously."
"Synopsis" by , Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes — plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, "meaty" vegetarian meals like Beer Bean and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
"Synopsis" by ,
Capitalizing on two important trends, Better Homes and Gardens Ultimateand#160;Quick and Healthy Cookbook is a treasure trove for busy families looking to get food on the table while making wholesome food choices.
"Synopsis" by ,
Modern home cooks are concerned with getting healthy food on the table quickly, and Better Homes and Gardens The Ultimate Quick and Healthy Book offers the perfect solution. Included are 400 recipes ready in 30 minutes or less, and every main dish has fewer than 450 calories and 15 grams of fat. This book proves that quick cooking and healthy cooking can be synonymous. There are recipes for every occasion, from breakfast to dinner to make-ahead meals and entertaining. Every recipe includes full nutritional information and handy icons that highlight Superfast, No-Cook, Vegetarian, and Heart Healthy dishes. With more than 180 full-color photographs, the book is as beautiful as it is practical.
"Synopsis" by , Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

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