Sara Forte is back again with The Sprouted Kitchen Bowl + Spoon, a second tome devoted to inspired whole food eating. I loved going through this book so much that I went ahead and ordered her first book, The Sprouted Kitchen: A Tastier Take on Whole Foods.
Over the last few years, I have been expanding the items I make from scratch ricotta, bread, ice cream and more. I don’t always make everything from scratch but when time permits I do. I want to take this approach to adding more whole grains and foods to our diets.
The Sprouted Kitchen Bowl + Spoon offers so many wonderful recipes choices: Seedy Olive Granola, Kale Slaw with Soaked Golden Raisins and Pine Nuts, Lentil Tapenade, Marrakesh Carrots, Spiced Sweet Potato Chips and Creme Fraiche Dip, Ahi Poke Bowls, Curried Sweet Potato Soup with Crispy Black Lentils, Cauliflower Gratin, Chai-Spiced Brown Rice Pudding and Lemon Creams with Blueberries and Gingersnaps are just a few that I am excited to try. I love the Dressings and Sauces chapter — Pantry Peanut Sauce, Maple Balsamic Dressing and Thai Lemongrass Sauce – we love dressings and sauces here!
I’m making Korean Short Ribs on Sunday and will try the peanut sauce to add to some noodles. We haven’t had peanut noodles since we left New York.
Thanks to Blogging for Books for this copy!
I LOVE this book! I think I have made about ten recipes from it. Most of them will be a repeat for me too.
I love her website and the whole idea of bowls with delicious sauce. Great simple way to cook!
Thanks for bringing this book to my attention. It was a foodie book club read a few months ago, but I missed it. I’ll check and see if my library has it.