How to Read This Book        One of the biggest challenges I faced when writing this book was explaining in words the precise details of how to make something, when in fact I don’t typically think about cooking in such a way. I wish you could just come over and I would show you! Words can often make easy tasks seem more difficult than they really are, and this book is far from advanced. Read through the recipe first, then go for it, referring to the recipe as necessary.      As I suggested above, you should trust your own intuition. I rarely offer measurements for salt and pepper because I feel everyone has their own preferences. I prefer less salt and tons of pepper, while Hugh likes the opposite, so I found it best to allow people to make that call on their own in most cases. You must taste as you go to figure this out. I would suggest finding a salt that you like and using it consistently. Different types of salt contain different minerals and have a different salinity, so a pinch of one is not always equal to a pinch of another. There are books dedicated to the art of using different salts, and this is not it. I use a fine-grain sea salt or pink salt in everyday cooking, and Maldon sea salt flakes for finishing dishes or sprinkling on top of some sweets.      Do you have the space (and the proper climate) to grow a lemon tree? You should plant one if you do. Fresh citrus juice adds a brightness to food that is unmatc

a bit about the sprouted kitchen ingredients and tools   To Start the Morning roasted tomato and herb omelette quick apricot jam french press coffee ranchero breakfast tostadas vegetable eggs benedict soft scrambled eggs with creamy leeks multigrain carrot-date muffins pumpkin pecan granola creamy coconut barley with pomegranate molasses buckwheat crepes with smoked salmon cornmeal cakes with cherry compote tofu quiche in rosemary–almond meal crust baby spinach frittata with sweet potato hash crust mango mint lassi   Salads and Sides   the house salad grapefruit and crispy avocado salad haricot vert salad with avocado goddess dressing tuscan kale chopped salad papaya and red quinoa salad with mexican caesar dressing heirloom tomato stacks with bocconcini and kale pesto toasted millet salad with arugula, quick pickled onions, and goat cheese golden beet salad with cider vinegar dressing tangled carrot and broccoli sprout salad with tahini dressing stacked watermelon with feta and white balsamic fennel slaw braised white beans and leeks honey mustard broccoli salad delicata squash sformato brussel leaf and baby spinach sauté young carrots en papillote winter wild rice casserole mashies and greens roasted acorn squash with hazelnuts and balsamic reduction roasted asparagus with bread crumbs and herbs spiced sweet potato wedges   Mains  asian tofu tacos with hoisin slaw beer bean– and cotija-stuffed poblanos roasted tomato soup smoky re

“Sara’s recipes are to be shared and savored. Nutritious, hearty, and relaxed, this book is filled with attractive food and beautiful photographs. Love it all around.” —Aran Goyoaga, creator of Cannelle et Vanille and author of  Small Plates and Sweet Treats   “The minute I landed on the Sprouted Kitchen website years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook—the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition in many, many kitchens.” —Heidi Swanson, author of  Super Natural Every Day   “We all aspire to eat healthfully, but sometimes those good intentions are foiled by hard-to-source ingredients, restrictive fad diets, and other road-blocks. Sara Forte’s simple yet inventive recipes and straightforward approach to good, clean cooking are a breath of fresh air. From buckwheat tarts to nori popcorn, crispy avocado wedges to sesame date yogurt cups, I can’t wait to get cooking.” —Luisa Weiss, creator of The Wednesday Chef and author of  My Berlin Kitchen   “From gastriques to grape salsas and collard wraps to lassis,  The Sprouted Kitchen  proves that eating whole foods can be nutritious, approachable, and interesting. Sara and Hugh are my ki

SARA FORTE discovered a love for whole foods when she volunteered at an organic farm while working toward her English degree at Cal Poly, San Luis Obispo. The interest led to an internship in Italy at a bed-and-breakfast and cooking school, jobs at a few different markets, and eventually a food blog, Sprouted Kitchen (sproutedkitchen.com), that she produces with her husband, Hugh. She writes recipes and stories about life while he documents their whole food approach to eating well. Her work has been featured in InStyle, Better Homes & Gardens, Sunset, Fine Cooking, The Kitchn, Etsy, Food 52, and EcoSalon. The Sprouted Kitchen was a recent finalist in Saveur’s Best Food Blog Awards for Best Food Photography. Sara continues to freelance in recipe development and take on small catering jobs on the side. They currently live in Dana Point, California, working, eating, and inspiring people to cook fresh, real food.   HUGH FORTE is a self-taught photographer whose work was born from traveling and wanting to document the life playing out around him. Although Hugh focuses most of his energy on wedding and lifestyle photography, he created Sprouted Kitchen as a gift to Sara so that they would have a creative outlet together, and he has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his eye pairs well with Sara’s cooking style. Hugh’s work has been recogni