I found these delicious brussels sprouts from a winery in Brooklyn — yes, a winery in Brooklyn! I decided to modify them with a vegan twist.
First and foremost, the part of this recipe that takes a bit of time is candied orange peel. Trust me when I say – It is worth it!
This dish is best if it sits over night. A helpful note — I used a half dozen of oranges at a time, so I can use in other recipes.
Sprout Momma’s own Ryan Fennessey and the rest of the baking crew have been busy this holiday season. They created traditional gingerbread for Christmas, baked up some delicious brioche and prepared gourmet holiday lunches for local businesses. Watch the video for more!
Whole Foods and Sprout Momma Breads invite parents and their children to a Kids In the Kitchen program after school at 4 p.m. Monday, October 17, at Whole Foods on Hilton Head Island.
Ingredients:
Since Sprout Momma is all about whole grains, I thought I would share a bit about the real benefits of grains, what they do and how great they are for body.
Most whole unrefined grains can be beneficial to your health, while refined grains, such as white rice, white bread and white pasta are devoid of most nutrients and fiber due to the refining process. These processed grains behave like sugar when you eat them, rushing into the bloodstream and causing havoc. This can result in blood sugar imbalances, sugar cravings, mood swings and weight gain. That’s why a healthy diet should always include the unrefined versions of grains — such is brown rice, amaranth, millet, Rye groats, wheatberries, buckwheats etc. Generally, the darker the color, the more unrefined the grain and the healthier it is for you. Here are some grains I recommend and ones we use daily at Sprout Momma breads. (Of course in the unrefined state, or better yet sprouted)!
Sprout Momma Breads is proud to announce that we are using a new key ingredient to our healthy breads — flour from Lindley Mills, Inc., from Graham, N.C. We are using their 100% organic sprouted spelt, 100% organic sprouted wheat and 100% sprouted ancient grain, which is a combination of amaranth, wheat, quinoa and millet.
So, what’s the big deal?
Kim Tavino and Ryan Fennessey of Sprout Momma Breads will be honing their skills and training in the ancient art of bread making at the renowned Asheville Artisan Bread Bakers Festival from April 16-17.
They will take an advanced course in the sprouting process with renowned bread chef and teacher Peter Reinhardt. They also will take master courses on milling our own grains and baking bread in a wood fired oven.
By Lou Phelps, Savannah Business Journal
March 28, 2016 – It’s the early days of another local food company that is in its infancy, but has big dreams about their future.
By CARRIE HIRSCH and Photo By BUTCH HIRSCH
(Published at Hilton Head Monthly Magazine)
Bread has long been a contentious issue. Iconic cookbook author Julia Child once asked, “How can a nation be called great if its bread tastes like Kleenex?” James Beard echoed her sentiment: “Bread is the most fundamentally satisfying of all foods, and good bread with fresh butter the greatest of all feats.” Bread aficionados are constantly in search of perfectly flavored loafs with the right amount of crumb, crust and chew.