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!
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)
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)!
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.