For our newest recipe, we’ve whipped up a delicious sprouted spaghetti frittata florentine! It may not be a recipe you’ve ever had before but we promise that you’ll enjoy this easy-to-make delectable dish, which can fit nicely into your lunch, dinner or even breakfast regimen!
Sprouted Spaghetti Frittata Florentine
4 large eggs, divided
sea salt and freshly ground black pepper
4 tablespoons olive oil, divided
1 (16-ounce) box Essential Eating Sprouted Spaghetti, cooked according to package directions, drained
1 medium onion, chopped
2 teaspoons chopped garlic (optional)
1/2 cup cream cheese
2 teaspoons dried Italian herbs (oregano, rosemary, basil and/or sage)
2-ounce crumbled feta cheese
2 (10-ounce) packages frozen chopped spinach, thawed and drained
6 -8 thin slices tomato
1/4 cup grated Parmesan
Preheat oven to 350 degrees.
In a large bowl, beat together 2 eggs with a generous pinch of salt and pepper and 2 tablespoon olive oil. Add cooked spaghetti and toss well to coat. Press into a 9 x 13-inch pan to form a crust.
In a skillet over medium-high heat, add the remaining 2 tablespoons oil. When oil is hot, add the chopped onion and cook until it soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside.
In a large bowl, whisk together the remaining 2 eggs, seasoning, salt and pepper, to taste. Stir in the cream cheese, spinach and cooked onions. Pour the mixture on top of the spaghetti crust, top with tomato slices, and sprinkle with Parmesan. Bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing. Enjoy!
Celebrate the season with this deliciously easy recipe that adds great tasting whole grains and real nutrition to your diet. You and your loved ones will enjoy this creamy comforting cereal that tastes like pumpkin pie. The recipe uses just one pan and cooks in 5 minutes!
Essential Eating Sprouted Pumpkin Pie Cereal
with Maple Syrup
Makes 4 servings
2 cups Essential Eating Sprouted Whole Grain Cereal
4 cups water or almond milk
1 cup canned pumpkin puree
6 dashes cinnamon
6 dashes pumpkin pie spice
1/4 cup raisins
maple syrup to taste
chopped sprouted almonds (optional)
In a medium sauce pan, combine cereal, water, pumpkin and spices. Bring to boil. Reduce heat to low and simmer 5 minutes, or until cereal reaches your desired consistency. Stir in raisins, serve in bowls, drizzle with maple syrup to taste and top with chopped sprouted almonds (optional).
Essential Eating’s Sprouted Whole Wheat Cereal is offered at 50% special now through
October 20. Click here to order at EssentialEating.com.
Everyone loves a hefty serving of mac and cheese every once in awhile, right? We here at Essential Eating decided to put our own twist on a traditional mac and cheese recipe by using our Sprouted Elbows for the pasta and organic dairy. That means that you’re making an overall healthier choice when it comes to making a classic mac and cheese. And what’s even better is that you won’t compromise the flavor or texture and your digestive system and figure will thank you. You’ve got to try this recipe!
Essential Eating Sprouted Mac and Cheese
Makes 6-8 servings
1 box of Essential Eating Sprouted Elbows
1/2 stick organic salted butter
3 tbsp Essential Eating Sprouted Flour (made by Shiloh Farms)
1 cup organic shredded cheddar cheese
1/2 organic shredded jack cheese
1/2 cup organic shredded gruyere cheese
2 tbsp organic parmesan cheese
Sea salt to taste
Bring a large pot of water to a boil
Sprinkle a small amount of salt into the water
Add the elbows and cook until just al dente in texture, about 4-5 minutes
Take 1/2 cup of pasta water and drain the rest of the elbows
Transfer elbows back into pot and set aside
In medium saucepan, melt butter, cool slightly and add the milk and flour, whisk until smooth. Do not boil.
Place the pot with the elbows over low heat and pour the milk mixture into the pot
Cook over low heat, stirring constantly until the milk mixture thickens and begins to bubble
Turn off the heat and stir in the cheese
Continue stirring until the cheese is completely melted. If the mixture seems too thick, pour a small amount of the pasta water back into the pot to thin it
If you’re looking for a delectable yet healthy version of a savory bread, you’ve come to the right blog! We recently came across a lovely pan bread recipe on The New York Times’ health blog and were so inspired that we decided to make our own version. With some tweaks, we’ve made an exceptional sprouted oatmeal pan bread using our sprouted whole grain cereal and sprouted whole wheat flour that we’re confident you’ll love.
Essential Eating Sprouted Oatmeal Pan Bread
Makes 8 to 10 servings
1 1/8 cups Essential Eating Sprouted Cereal (spelt or whole wheat)
1/2 cup plus 1 tbsp Essential Eating Whole Wheat Flour
2 1/4 tsp baking powder
Scant 3/4 tsp salt
1/4 tsp ground pepper
1/2 cup plus 1 tbsp milk
2 extra large eggs
1/2 cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill (1/3 cup chopped)
3 tbsp grated onion
2 tbsp extra virgin olive oil
- Preheat oven to 400F
- Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with a steel blade
- Sift together the flour, baking powder, salt, and ground pepper and add to the oats.
- Add the remaining ingredients except the olive oil and mix at medium speed or pulse together until well blended.
- Scrape down the sides of the bowl and the beater and mix again for about 30 seconds
- Add the 2 tablespoons of the olive oil to a 9-inch cast orin skillet and place in the oven for 5 minutes
- Remove from the oven and spread the batter in the pan
- Place in the oven and bake for 30 minutes, until the top is nicely browned and toothpick comes out clean when inserted in the middle
- Remove from the heat and serve hot or allow to cool on a rack
Here’s an easy, nutritious solution for your harvest season vegetable supply. The temperatures begin to drop and the warmer meals begin to take place of the colder dishes that summer welcomed. As we move into fall, we’re kicking off this crisp season with a delicious and easy Sprouted Whole Grain Vegetable Soup using our very own Essential Eating Sprouted Cereal! Feel free to substitute this recipe with whatever vegetables you please.
Sprouted Whole Grain Vegetable Soup
Makes 4 servings
1 tbsp butter or broth
1 1/2 cup chopped carrots
1 cup chopped celery
1 large onion, chopped
2 cups diced yellow or green squash
3 ears corn, cut off cob
1/3 cup chopped parsley
5 cups vegetable or chicken broth
1/3 cup Essential Eating Sprouted Cereal
8 tbsp tamari sauce
1/2 tsp cumin
2 tsp paprika
1/4 tsp thyme
Salt & pepper to taste
10 oz. spinach (about 1 bunch), chopped
4 tsp yogurt cheese (sour cream or kefir)
In a large skillet, melt butter or add broth and saute carrots, celery, and onions until tender, about 8 minutes
Add squash, corn and parsley; cook until tender, about 10 minutes
Add 5 cups broth, cereal, tamari, cumin, paprika, thyme, salt and pepper; simmer for 7 minutes longer
Stir in spinach and simmer until wilted, about 1 minute
Remove from heat
Garnish each serving with a teaspoon of yogurt (sour cream or kefir)
*If you plan to reheat soup, do not add yogurt until it is reheated*
Now that the school season is back in session, it’s time to whip up some quick, delicious and nutritious after-school snacks for your youngsters. This recipe for Essential Eating’s Sprouted Pizza Cookie is the perfect solution. Why? Because, along with its scrumptious taste, the sprouted flour will digest with quick ease and still leave your kids with an appetite for dinner! Does it get any better than that? Try it for yourself!
Sprouted Pizza Cookie
Makes 12 servings
3/4 cup Essential Eating Sprouted Flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
3/4 cup quinoa flakes
1/3 cup butter
2/3 cup maple sugar
1/2 tsp vanilla
1 large egg
1 cup raisins
Preheat over to 375F
Set out a 12-inch pizza pan or cookie sheet
In a large bowl, combine the flour, baking powder, baking soda and salt
Stir in the quinoa flakes
In the bowl of an electric mixer, beat the butter and sugar on high speed until creamy
Add the vanilla and egg, beating until just blended
Mix in the dry ingredients including the raisins
Spread the dough on the pan, making a 12-inch round
Bake for 12-15 minutes or until golden
Cool completely in the pan
Cut into wedges
What do you get when you combine the idea of carrot cake and banana bread? Essential Eating Sprouted Carrot Banana Muffins! This delicious and nutritious recipe is a perfect addition to your breakfast, lunch, afternoon snack, or dinner. And did we mention that they’re super easy to make? Try them for yourself! We’re confident you’ll love them.
Sprouted Carrot Banana Muffins
Makes 12 muffins
2 cups Shiloh Farms Essential Eating Sprouted Flour
1 cup maple sugar or Sucanat
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup mashed ripe bananas (2 to 3 medium)
1/3 cup melted butter
1 cup carrots, grated
1/2 cup chopped, prepared almonds* (refer to page 34 in Essential Eating Sprouted Baking)
Preheat oven to 350F
In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon
In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened.
Fold in carrots and almonds
Fill 12 muffin cups almost level to the top
Bake at 350F for 15-18 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack to cool completely.
*For prepared nuts:
1 cup raw almonds
1 1/2 tsp sea salt
Place the nuts and sea salt in a bowl and cover with room temperature water.
Let them soak for 8 hours
Preheat the over to 150F.
Drain the almonds and spread them in a single layer on a stainless steel baking pan.
Dry the nuts in the warm oven for 12 to 24 hours, stirring occasionally, until they are very dry and crisp.
A dehydrator may be used instead of an oven.