I love to meet other green minded individuals and to hear what they are doing to help our planet. Since there are so many lovely greenies out there, I want to start sharing some of them with, lovely readers. Sweet Greens has had the pleasure to work with Rikkianne from Chakra Pennywhistle, who taught us about the wonderful group, Team Eco Etsy. And today, I want to introduce you to Sara from Sprouted Kitchen. Sound familiar? I featured a fabulous Peach Creme with Gingersnap Crust from Sprouted Kitchen here. You may also remember that Sprouted Kitchen is a collaboration between Sara who cooks the most amazing recipes using only local and organic foods and her love, Hugh who does all of the fab photography. Now, Sara will tell us a little more about herself and Sprouted Kitchen.
Growing up, our family ate all types of produce all year long. I had no idea that tomatoes tasted better in the late summer months, or that the reason the greens were so much âgreenerâ in the early winter, was because that was their season. As I began to cook for myself, and took classes at my college that was agriculturally focused, I learned what a huge difference it makes to cook with foods that are in season. It is like eating happy vegetables, and who doesnât like a happy vegetable? Winter does not exactly bring us a bounty of produce, but there are always options. Broccoli for example, can be made into a salad, baked in a creamy gratin, steamed and served with whole grain⊠it is quite versatile. The color is just gorgeous, and I love making enough leftovers so I have something healthy to snack on throughout the week. I highly suggest and love this Emerald Salad which is perfect for fresh winter produce. The goal with Sprouted Kitchen is to keep things seasonal and encourage readers to eat at home with fairly simple, and healthy recipes.
After working on a farm, I now shop at farmers markets because their produce is as fresh as you can get it. They sell what is in season, so you are reminded what will have optimum taste for your cooking. By no means can one exclusively do their shopping there, but those steps make a difference and support small farmers as opposed to big corporate grocers. We canât be perfect (I like my big brand ice creams as much as the next guy), but small changes from all of us, are what contribute to a larger shift in how our food is produced. Bring your reusable bags, cook at home, stop buying water bottles and get a Brita filterâŠbaby steps.
Fantastic, Sara. Thank you so much for sharing and for being this month’s Eco blogger. If you eat healthy, whole foods that are in season and have been looking for an array of fabulous recipes, Sprouted Kitchen is your place. You will also love Sprouted Kitchen if crisp, clean and fresh photography is your thing. Whose thing isn’t it? If you are vegetarian, then you will find several lovely recipes that you will want to try right now. Fabulous.
I definitely want to bake these lovely Multi-grain Mini Muffins because they look delicious, but also because we love, love, love muffins at Casa de Sweet Greens. They are the perfect size for Eben’s mid morning snack. Also, on our last trip to Costco, we bought the world’s largest bag of Organic Quinoa that Mr. Sweet Greens has been experimenting with. I think that he would love the Mediterranean Quinoa Bowl. How can you go wrong, it has feta cheese!
How about you lovely readers, have you visited Sprouted Kitchen?
What recipes are you drooling to try?
What do you think of the photography?
XO.
