RECIPE: New Year’s Eve Fare

Sweet Corn and Black Eyed Pea Dip


  • 1 red pepper
  • 1 small tomato
  • 3 cups cooked black eyed peas ( or 2 15 oz cans)
  • 1 cup corn kernels
  • 1/2 cup sliced green onions
  • 2 cloves garlic chopped
  • 1 jalapeno chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1/4 tablespoon cumin
  • 1/4 tablespoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

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RECIPE: Brussels Sprouts

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.

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December Baker’s Notes

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!

You’re Invited: Kids In the Kitchen


(This event has maxed out – It is Closed)

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.

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RECIPE: Curried hummus


  • 2 cans organic garbanzo beans ( you can used dried , just prepare via the package) I drain but reserve the liquid to use later in the hummus .
  • 1 head Roasted garlic; whole clove garlic is delicious; I cut the top off; drizzle with olive oil and roast for 20-30 minutes, depending on size. (You can roast as many as you like and store in fridge for all kinds of other uses. It tastes great on Sprout Momma breads with butter or olive!)
  • 1 tablespoon curry powder
  • 1 tablespoon dried turmeric( If you can’t find fresh, use dried; it’s great for inflammation)
  • 1 tablespoon dried ginger ( same thing here, use fresh if possible, great for inflammation and settling your tummy too)
  • pinch of salt and pepper
  • fresh lemon juice
  • olive oil

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The Benefits of Whole Grains

wheat_field-backgroundSince 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)!

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RECIPE: Bruschetta



This is the perfect recipe for the summer — since tomatoes are in season. It’s a healthy and fresh appetizer that goes great with Sprout Momma breads.

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New Flour Has More Health Benefits

breadSprout 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?

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Sprout Momma Bakers Head for Advanced Training in Asheville

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.

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