Product Description

Turn nuts, vegetable seeds, grains and beans into gourmet food! Sprouted breads, cookies, crackers, living soups, dressings, dips, spreads, sautes, alternative non-dairy milks, ice-creams, even sprouted pizza and bagels! Chapters on making sprout bread, food dehydrating, juicing, natural sodas, alternatives to dairy and salt, smart vegetarianism. Glossary of healthy foods. Includes Questions and Answers and seed resources. Over 150 illustrations, photos & Charts.

Product Details

• Amazon Sales Rank: #20883 in Books
• Published on: 1999-07
• Original language: English
• Number of items: 1
• Binding: Paperback
• 322 pages

Review
Just arrived in our inventory and hot off the press is the new Sproutman's Kitchen Garden Cookbook. This long awaited book by the Sproutman, Steve Meyerowitz, is a superb guide to preparing super healthy vegetarian and "live food" meals.

Included are chapters like Making Sprout Breads. Sprout bread has no flour. The germinated wheat is ground into a dough and then slow-baked or dehydrated. Sprouted wheat bread has 3 times the bran and vitamins of the finest whole wheat bread and is perhaps the only source of wheat germ in the "live" state. Sproutman provides 40 pages of recipes and information on the making of sprout breads, crackers, cookies, bagels and yes...even sprout pizza. It is the only source of this information we know.

There is a very thorough chapter on dehydrating foods including recipes such as zucchini chips and sunflower sun-cheeze. A chapter on the pros and cons of dairy. Non-dairy recipes such as cashew yoghurt, almond milk and vanilla iced cream. Charts on Nutrition, sprouting & food drying. Low fat/low salt diet. A glossary of health foods and great recipes such as rejuvelac non-alcoholic wine, natural sodas & snacks. Many tidbits such as "the Sprout Oath," "the Marx Bros. Meet Sproutman," and "Ode to a Banana" make this a fun to read book that is also loaded with practical information. -- New Life Magazine, August 1994

From the Back Cover
THE AGRICULTURE OF TOMORROW IS HERE TODAY!(TM) The Kitchen of tomorrow will grow food in addition to preparing it.

Hundreds Of Healthy Recipes All Prepared From Sprouted Seeds

Breads

Nut Milks

Dressings

Crackers

Soups

Veggie Burgers

Cookies

Dips

Croquettes

Snacks

Juices

Casseroles

Non-Dairy

Ice Cream

Cheeses

The Information: Dairy the Pro's & Con's. Making Sprout Bread. How to Dehydrate Foods. Charts on Nutrition, Sprouting, & Food Drying. Comparisons of Conventional & Whole Foods. Low Fat/Low Salt Diet. How to be a Healthy Vegetarian. Glossary of Health Foods. Complete Sprouting Guide. Low Temperature Cooking.

The Recipes: All Dairyless, All Flourless, All Vegetarian Zucchini Chips, Cashew Yoghurt, Almond Milk, Sprout Breads, Bagels, & Cookies, Dairyless Vanilla Ice Cream, Basil Tahini Dressing, Salt Substitutes, Dehydrated Banana Chips, Whole Meal Super Salads, Non-alcoholic Rejuvelac Wine, Natural Sodas, Healthy Halvah, Sunflower Seed Cheese, Pizza without Sin and much more.

About the Author
Steve was pronounced "Sproutman" in a 1977 Vegetarian Times Magazine feature article that explored the why's and wherefores of his 100% sprout diet. While over 2 decades time, most diets change, Steve is still a believer in living foods and one of the most prominent spokespersons for sprouting.

Steve got interested in sprouts after a 20 year effort to correct chronic allergies and asthma with conventional medicine. He made dramatic changes in diet and within two months of eating a strict "living foods," vegetarian diet, his lifelong symptoms disappeared. He continued to practice a 100% raw foods diet (nothing cooked, packaged, canned, frozen or processed) for five years. During that time, he also experimented with other extreme diets such as fruitarianism (just fruit) and fasted for as long as 100 days.

Steve's innovative kitchen gardening techniques and the cuisine he developed from them, gave rise to a "School for Sprouts." He began teaching indoor gardening 12 stories above the streets of New York City. He called his no-cooking school, the Sprout House. Steve invented two home sprouters, the Flax Sprout Bag and the Sprout House Kitchen Garden Salad Kit. He supplied these growing kits and a full line of organic sprouting seeds to consumers nationwide via mail order.

Steve has since sold the Sprout House mail order business and he and his family now live and breathe fresher air in the Berkshire mountains in Massachusetts, 2 hours north of Manhattan. Much of those teaching years have been transcribed in his books. He has written such sprout-worthy titles as Sprouts the Miracle Food, Sproutman's Kitchen Garden Cookbook, Wheatgrass Nature's Finest Medicine, and Sproutman's Turn-the-Dial Sprout Chart--a portable, photo-field guide to sprouting.

Steve has been featured on the Home Shopping Network, TV Food Network, in Prevention, Organic Gardening and Flower & Garden Magazines. In 3 minutes on QVC, 953 people ordered his Cookbook and Tabletop Greenhouse.

Customer Reviews

Wonderful All-Purpose Book.
"Sproutman's Kitchen Garden Cookbook" is a great all-purpose book for anyone new to sprouts and sprouting and for the sprout vetran who is looking for more recipes and ideas. The tone is chatty and humourous. The book is a great read cover to cover, but it can also be read a section at a time, in any order.
I received this book as a gift and almost immediately I had trays and bags of sprouts in my kitchen. We've stopped putting lettuce on sandwiches and use various sprouts. Sprouts on salad, in stir-fry, in soup... I've tried several of the recipes with success. The sprout bread is really popular and so are the crunchy sprouts.
One word of caution: sprout bread has neither the flavour nor the texture of bakery bread. It is better. It is sweeter and more satisfying. It is also packed with nutrition. If you are expecting something close to regular bread, you will be disappointed. If you remember that what you are eating is something else entirely, you will love it.

the best recipe book for health and taste
I'm into raw foodism and have found various recipe books for a raw foodist. This book is the best recipe book I know. It's very detailed, practical, and rich in contents. I also like the philosophy of the author: While it is good to increase the intake of raw foods, it's not necessary that every mouthful of food contains enzyme. Sometimes it's necessary to cook the food at a relatively low temperature. I've learned to make sprouted wheat bread from this book. It's very easy and the bread is wonderfully nutritious and delicious.

I recommend this book highly to every one, raw foodist or not.

Living food !
If you are interested in the health benefits of eating healthy bread without the allergens and toxins of flour and have become a fan of the "Ezekiel Bread" you will love this cookbook. It is easy, and fun to grow your own sprouts, and see fresh bread in 3 days! Variations are endless and I think Steve has done a wonderful job showing how simple the process is, and it is not intimidating in beginning your road to better health. Thanks to the Sproutman for this wealth of information - be sure to share some of your bread with friends (they won't believe it's sprouted grain!).