Sprouted grains have a wide variety of flavours and textures, and can elevate any dish for breakfast, lunch or dinner. Some you will know well, like sprouted rice or quinoa, others you may not have heard of before. Fear not, all sprouted grains cook up easily with a “pasta method” and can replace any unsprouted or refined starch in all your favourite recipes.
Cooking with sprouted pulses is convenient too! Soaking is already part of the sprouting process, so no pre-soaking is required. Plus, they cook in about half the time, so you can enjoy your wholesome sprouted goodness all that much sooner!
Take brunch to the next level with these deceptively easy sprouted buckwheat crepes. Perfect for topping with all your favourite sweet or savoury fillings.
Creamy, flavourful and delightfully chewy, sprouted farro makes an easy and delicious one pot risotto. All that’s missing from the recipe is candlelight.
A great alternative to oatmeal, sprouted amaranth porridge is a nutritious and satisfying breakfast. Sprouted amaranth is earthy and naturally sweet, no sweetener needed!
Hearty, creamy and bursting with flavour, this recipe will warm you to your toes. The stew is poured over our Sprouted Ancient Grain Blend with Brown Rice, Sorghum, Millet, Teff and Fonio.
Sprouted green lentils cook in 10 minutes and have an “al dente” texture that’s perfect for salads. Channel your inner Greek god(dess) with this Mediterranean inspired recipe.
Packed with fresh veggies, sprouted black lentils and sprouted farro, this soup is nutritious, hearty, cozy and very satisfying.