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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Amber Waves of Sprouted Grain



(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.

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Wine Tasting Tailgate

The public is invited to a Wine Tasting Tailgate from 5:30-7 p.m. Wednesday, January 13 at Red Fish of Hilton Head, 8 Archer Road on Hilton Head.

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