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Sprouted Kitchen by Sara Forte

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Notes about this site

  • Barb_N on October 25, 2016

    I made the Mayan Pumpkin seed dip (not indexed yet) to bring into work. I expected a lot more oomph from the flavor given the ingredients- cilantro, garlic, jalapeno, lime juice, shallots and pumpkin seeds. It had only a little kick from the jalapeno even though I added seeds and doubled the amount. I doubled the batch and added pumpkin puree to half- not the most appealing color (orange/green rather than brown) but it was more popular than the seed-only dip.

Notes about Recipes in this site

  • Black bean + butternut soup

    • eeeve on November 20, 2015

      We enjoyed this healthy soup; as one in the family had stomach problems and couldn't eat spicy food I made two versions - one with spices and one without. Both were nice, but the one with chipotle sauce and cayenne was certainly better, as without it's a bit bland. I may forego the partial blending next time, as I quite enjoyed the broth as it was.

  • Almond date truffles

    • Barb_N on October 04, 2015

      A mouthful as tasty as any chocolate truffle but packed with good things- I have made these several times as written but this time I departed from the script a bit. In deference to my ancient Cuisinart c. 1980, I chopped the dates then added the salt and spices with the vanilla. I used tahini in the second batch: runnier and kinder to the processor motor. I used allspice instead of cinnamon and rolled the balls in sesame and shredded unsweetened coconut. The dates tame the bite of tahini, making a great balance. Next time I will up the allspice from 1 tsp and add ginger.

  • Chocolate chip oatmeal cookies with cherries + pecans

    • michalow on July 11, 2017

      I used way less chocolate and fewer cherries than the recipe calls for, because I prefer these ingredients to be a little sparser, and that just doesn't work with this recipe. Way too sweet. Not the cookie for me.

  • Grape salsa on goat cheese crostini

    • louie734 on January 01, 2016

      This is a great, interesting starter or potluck dish. The grape salsa kept nicely in the fridge overnight too. People were still talking about this weeks later!

  • Pear + buckwheat pancakes

    • TrishaCP on December 02, 2018

      These were fluffy and moist pancakes. I used all AP instead of the pastry flour, so they weren't as light (as warned). I skipped the honey butter. I liked the flavor of the buckwheat with the pear, and I think if you add spices as suggested here (I didn't), it might overpower those flavors.

  • Roasted tomato soup

    • eeeve on September 29, 2015

      Like this soup a lot, both for its simple flavours and its simplicity in preparation. Not very time consuming to make, and roasting the tomatoes first gives the dish a lovely depth. I did add a tablespoon of creme fraiche at the end to bring it together.

  • Spelt and oat fig bars

    • eeeve on October 20, 2015

      These are so dense, biting into them first time felt like eating cardboard! They did sort of grow on me, though, and I like that they're a nice vehicle for using up things from the back of the fridge/cupboard, e.g. half-eaten preserves or oats. Played around with the wet ingredients the second time, and increase the wet to dry ratio, which basically turned these bars into a cake, which I wasn't happy with either.

  • Spiced lentil soup with coconut milk

    • jessekl on November 17, 2016

      Really good, and would really benefit from the addition of some butternut squash or sweet potato for sweetness.

    • vinochic on June 26, 2013

      really nice flavours. even better the next day.

  • Brownies

    • monica107 on April 13, 2014

      These came out very tasty, fudge-like, not cake-like.

  • Peanut butter bites

    • radishseed on April 16, 2014

      These taste an awful lot like balls of unbaked cookie dough.

  • Maple spice delicata, fennel & kale bowl

    • joyous on January 08, 2018

      Made this without the red onion (I can't stand raw onion) and served as a side dish for a steak. The spices got lost in the roasting process and the mustard/maple burned a bit. Next time, I'd add them later in the roasting process. Also, the fennel didn't soften completely.

  • Shredded kale salad with tomatoes, olives & feta

    • imaluckyducky on February 22, 2014

      5 stars! So far this is my favorite kale salad I've tried. Tomatoes lends a sweetness that contrasts nicely with the briny olives and the tang of the cheese. I only used 1TBS of olive oil, which was more than enough. Keeps well in the fridge, and was delicious in my lunch on the second and third day.

  • Peanut butter granola bars

    • radishseed on October 02, 2013

      These bars a surprisingly filling. Of course, I did cut them into rather large portions. Next time I would cut the amount of cinnamon in half; it's a little too strong for me.

  • Quinoa cauliflower patties

    • Zosia on November 29, 2016

      These tasted fine and had good texture - crisp with a moist interior and a bit of chewiness - but I was disappointed that the cauliflower was unnoticeable. I cooked them at a slightly lower heat so they wouldn't burn while the interior cooked, and despite making them slightly smaller, my yield was only 10.

  • Pear and hazelnut muffins

    • Frogcake on November 06, 2018

      Made these and loved them. Substituted half cup of rolled oats with spelt flakes and added quarter tsp of lemon rind. Also used toasted pecans instead of hazelnuts. My pears were quite mushy. Despite this, the muffins were so delicious and moist.

  • Chocolate cupcakes with cocoa mascarpone frosting

    • eeeve on December 08, 2018

      Only made the frosting, not the cupcakes. It was lovely! Worked a treat as the frosting for a birthday cake and tastes great to boost.

  • Lemongrass tofu bowls

    • Beckiemas on June 16, 2015

      Big fans here, too! We went double broccoli, and cooked the tofu on a lower heat for a longer time to get a nice browning without burning. This was very satisfying and tasted great.

    • Barb_N on October 21, 2014

      This is a 'bowl meal'- Sara Forte's signature. At first it seemed a mish-mosh of flavors: lemongrass, ginger, rice vinegar, sesame oil, coconut, chile paste, soy sauce! Two changes I made- subbed raw mushrooms for the avocado I neglected to buy on sale, and Korean chile garlic sauce for the Thai. I had both and chose the spicier option. I loved this as did the rest of the family.

  • Pumpkin bread with toasted walnut cinnamon swirl

    • dinnermints on December 18, 2016

      A very good addition to brunch; the toasted walnut cinnamon swirl is a nice surprise. It was a little dense in places, which could be because of the sprouted spelt flour (next time will use whole spelt flour).

  • Buckwheat bowl with roasted romanesco

    • mzgourmand on November 14, 2015

      We make this over and over again, and just love it. However, I make the buckwheat groats as Kasha - I stir toasted buckwheat groats into one beaten eggs, saute in dry an over high heat until it smells toasty, then add double the amount of kasha as boiling liquid, let it cook on very low until tender, and then ut a towel under the lid and let it sit off heat for ten minutes. Delicious.

  • Gratin of zucchini, rice + onions

    • Frogcake on September 04, 2018

      Nice recipe. I would make this one again. I added two tablespoons of fresh, chopped rosemary.

  • Brown sugar tofu + mushroom spring rolls

    • eeeve on August 31, 2018

      I made the tofu and mushroom part of this recipe, and it tasted great! Though I thought the marinade wasn't quite enough, and the tofu might also benefit from a bit of marinading time.

    • TippyCanoe on August 08, 2018

      I make the mushroom tofu mixture often and just serve it over rice. Absolutely wonderful, genius recipe!

  • Nectarine, tomato + burrata Caprese

    • TrishaCP on August 05, 2016

      Great summer salad- I really liked the nectarines and tomatoes together. I didn't have basil olive oil or oregano, so just used fresh basil instead.

  • Mayan pumpkin seed dip

    • Barb_N on November 08, 2016

      Barb_N (you) on October 25, 2016 [edit] [delete] I made the Mayan Pumpkin seed dip to bring into work. I expected a lot more oomph from the flavor given the ingredients- cilantro, garlic, jalapeno, lime juice, shallots and pumpkin seeds. It had only a little kick from the jalapeno even though I added seeds and doubled the amount. I doubled the batch and added pumpkin puree to half- not the most appealing color (orange/green rather than brown) but it was more popular than the seed-only dip.

  • Mustardy Brussels slaw (with mustardy vinaigrette)

    • jaelsne on May 24, 2018

      I made the roasted Brussel sprout option that was listed. It uses everything but the kale. We enjoyed it very much!

  • Almond meal quiche with sweet potatoes, mushrooms + greens

    • HalfSmoke on June 01, 2017

      We're not vegan, vegetarian, or gluten free - I offer that as context. The filling alone was very good. The almond meal crust was heavy and overwhelming. I love almonds. Eat them every day. This crust simply dominated the dish. We may make this again, but not with this crust.

  • Lasagna style spaghetti squash

    • wjjjww on March 11, 2019

      Used less ricotta and added mushrooms and chicken sausage. Used Swiss chard in place of spinach. It was so delicious! Would make a perfect dinner party dish, as the whole thing can be prepped ahead.

  • Peanut butter banana oatmeal cups

    • aeader on September 03, 2018

      This didn't work for me. I followed the measurements and waited at least 20 min after mixing for the oats to soak up some of the liquid, but still had way more batter than described. Since the recipe says the muffins don't rise, I filled the cups to the top and they did not spill over as they baked. But despite greasing and using a non-stick pan, they stuck badly. Also, after 40 min baking they were still liquid in the center. Won't repeat.

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  • Language English
  • Countries United States

Publishers Text

As the name suggests Sprouted Kitchen is healthy! Sara Forte's wonderfully relaxed writing style, which she also applies to her recipes, has made her one of the most popular food bloggers. She uses mainly fresh, seasonal produce and healthy ingredients - not a lot of 'meat and potatoes'. Her first book, The Sprouted Kitchen, was recently released and is proving popular with EYB members.



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