I’ve been reading Sara & Hugh’s blog Sprouted Kitchen for about as long as I’ve been reading 101 Cookbooks. Which is food blog code for: a long time. I’ve had their book pre-ordered for months, but was excited (flattered, really) when Sara sent me one. Now, everyone reading my blog is, I’m sure, already familiar with Sprouted Kitchen. I probably don’t need to go on about how gorgeous Hugh’s photography is. Or about how many “I wish I thought of that” moments I’ve had over Sara’s inspiring and creative recipe ideas (Shiitake Taco’s anyone?). So I’ll just get to why I like the book…
We are a lot alike… First off, Sara suggests readers should buy and plant a lemon tree. (I’ve been talking about planting a lemon tree for about 2 years now – time to get on it). In another section she talks about being offended when Hugh once referred to her style of cooking as “bowl foods” (because “that’s not a style for heaven’s sake”)… which is just the sort of thing Jack would say, and exactly the way I would react. But what we really have in common is breakfast. I like eggs with piles of greens, and Jack would be one for sweet foods in the morning. I made these coconut loaves yesterday afternoon, which doubled as dessert last night, and tripled as breakfast this morning. Coconut is one of my favorite things, especially coconut oil, because it’s a great sub-in for butter. This loaf is sweet but not too sweet, just the way I like it. You can’t really tell in the photo, but I threw some chopped mango in one, and (well pictured), some chocolate chips in the other. Read below for the recipe, or get the book — more of their beautiful recipes include edamame & scallion dumplings (which I made & loved), soba bowls with tea-poached salmon, and a gorgeous tuscan kale salad that’s on my to-make list. (& a big congrats to Sara & Hugh…)
This recipe is reproduced with permission. The Sprouted Kitchen, a tastier take on whole foods is published by Ten Speed Press.
