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Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes Paperback – January 1, 1999


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Frequently Bought Together

Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes + Sprouts: The Miracle Food: The Complete Guide to Sprouting + Victorio VKP1014  4-Tray Kitchen Seed Sprouter
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Product Details

  • Paperback: 322 pages
  • Publisher: Sproutman Publications; 5th edition (January 1, 1999)
  • Language: English
  • ISBN-10: 1878736868
  • ISBN-13: 978-1878736864
  • Product Dimensions: 9.1 x 5.9 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #171,216 in Books (See Top 100 in Books)

Editorial Reviews

Review

Just arrived in our inventory and hot off the press is the new Sproutman's Kitchen Garden Cookbook. This long awaited book by the Sproutman, Steve Meyerowitz, is a superb guide to preparing super healthy vegetarian and "live food" meals.

Included are chapters like Making Sprout Breads. Sprout bread has no flour. The germinated wheat is ground into a dough and then slow-baked or dehydrated. Sprouted wheat bread has 3 times the bran and vitamins of the finest whole wheat bread and is perhaps the only source of wheat germ in the "live" state. Sproutman provides 40 pages of recipes and information on the making of sprout breads, crackers, cookies, bagels and yes...even sprout pizza. It is the only source of this information we know.

There is a very thorough chapter on dehydrating foods including recipes such as zucchini chips and sunflower sun-cheeze. A chapter on the pros and cons of dairy. Non-dairy recipes such as cashew yoghurt, almond milk and vanilla iced cream. Charts on Nutrition, sprouting & food drying. Low fat/low salt diet. A glossary of health foods and great recipes such as rejuvelac non-alcoholic wine, natural sodas & snacks. Many tidbits such as "the Sprout Oath," "the Marx Bros. Meet Sproutman," and "Ode to a Banana" make this a fun to read book that is also loaded with practical information. -- New Life Magazine, August 1994

From the Back Cover

THE AGRICULTURE OF TOMORROW IS HERE TODAY!(TM) The Kitchen of tomorrow will grow food in addition to preparing it.

Hundreds Of Healthy Recipes All Prepared From Sprouted Seeds

Breads

Nut Milks

Dressings

Crackers

Soups

Veggie Burgers

Cookies

Dips

Croquettes

Snacks

Juices

Casseroles

Non-Dairy

Ice Cream

Cheeses

The Information: Dairy the Pro's & Con's. Making Sprout Bread. How to Dehydrate Foods. Charts on Nutrition, Sprouting, & Food Drying. Comparisons of Conventional & Whole Foods. Low Fat/Low Salt Diet. How to be a Healthy Vegetarian. Glossary of Health Foods. Complete Sprouting Guide. Low Temperature Cooking.

The Recipes: All Dairyless, All Flourless, All Vegetarian Zucchini Chips, Cashew Yoghurt, Almond Milk, Sprout Breads, Bagels, & Cookies, Dairyless Vanilla Ice Cream, Basil Tahini Dressing, Salt Substitutes, Dehydrated Banana Chips, Whole Meal Super Salads, Non-alcoholic Rejuvelac Wine, Natural Sodas, Healthy Halvah, Sunflower Seed Cheese, Pizza without Sin and much more.


More About the Author

Steve was pronounced "Sproutman" by Vegetarian Times Magazine in a 1979 feature article that explored the why's and wherefores of his 100% sprout diet. While over 2 decades time, most diets change, Steve is still a big "believer" in healthy diet and lifestyle.

Steve got interested in natural foods after a 20 year effort to correct chronic allergies and asthma with conventional medicine. He made dramatic changes in his diet and within two months of eating a strict "living foods," vegetarian diet, his lifelong symptoms vanished. He continued to practice a 100% raw foods diet (nothing cooked, packaged, canned, frozen, or processed) for five years. During that time, he also experimented with other extreme diets such as fruitarianism (just fruit), juice fasting for as long as 100 days, and briefly, breatharianism (no food, no water).

Steve's innovative kitchen gardening techniques and the cuisine he developed from them, gave rise to a "School for Sprouts." He began teaching indoor gardening 12 stories above the streets of New York City. He called his no-cooking school, The Sprout House, since so much of his cuisine included vegetables from his kitchen garden-sprouts. Steve invented two home sprouters, The Flax Sprout Bag and a tabletop greenhouse called, Sproutman's Kitchen Garden Salad Grower. He also supplied his growing kits and a full line of organic sprouting seeds via mail order.

Steve has since sold the mail order business and he and his family now breathe fresher air in the Berkshire mountains of Massachusetts. Much of the information from his teaching years have been related in his books. He has the most popular books on sprouts, including Sprouts the Miracle Food, Sproutman's Kitchen Garden Cookbook, and Wheatgrass Nature's Finest Medicine, to name a few. But he also has other books on subjects such as fasting and raw juice therapy.

Steve has been featured on PBS, the Home Shopping Network, TV Food Network, and in Prevention, Better Nutrition, and Organic Gardening magazines. In 3 minutes on QVC, 953 people ordered his Cookbook and Kitchen Garden Salad Grower. You can visit him at http://www.Sproutman.com/

Customer Reviews

4.6 out of 5 stars
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See all 36 customer reviews
It will keep you smiling!
Debbie Foster
The sprout bread is really popular and so are the crunchy sprouts.
Billi-Jean
Lot of good receipts in the book, very simple and easy to follow.
Missy

Most Helpful Customer Reviews

115 of 115 people found the following review helpful By Billi-Jean on December 3, 2004
Format: Paperback
"Sproutman's Kitchen Garden Cookbook" is a great all-purpose book for anyone new to sprouts and sprouting and for the sprout vetran who is looking for more recipes and ideas. The tone is chatty and humourous. The book is a great read cover to cover, but it can also be read a section at a time, in any order.
I received this book as a gift and almost immediately I had trays and bags of sprouts in my kitchen. We've stopped putting lettuce on sandwiches and use various sprouts. Sprouts on salad, in stir-fry, in soup... I've tried several of the recipes with success. The sprout bread is really popular and so are the crunchy sprouts.
One word of caution: sprout bread has neither the flavour nor the texture of bakery bread. It is better. It is sweeter and more satisfying. It is also packed with nutrition. If you are expecting something close to regular bread, you will be disappointed. If you remember that what you are eating is something else entirely, you will love it.
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85 of 85 people found the following review helpful By A Customer on November 14, 2003
Format: Paperback Verified Purchase
I'm into raw foodism and have found various recipe books for a raw foodist. This book is the best recipe book I know. It's very detailed, practical, and rich in contents. I also like the philosophy of the author: While it is good to increase the intake of raw foods, it's not necessary that every mouthful of food contains enzyme. Sometimes it's necessary to cook the food at a relatively low temperature. I've learned to make sprouted wheat bread from this book. It's very easy and the bread is wonderfully nutritious and delicious.
I recommend this book highly to every one, raw foodist or not.
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71 of 72 people found the following review helpful By A Customer on December 11, 1999
Format: Paperback Verified Purchase
If you are interested in the health benefits of eating healthy bread without the allergens and toxins of flour and have become a fan of the "Ezekiel Bread" you will love this cookbook. It is easy, and fun to grow your own sprouts, and see fresh bread in 3 days! Variations are endless and I think Steve has done a wonderful job showing how simple the process is, and it is not intimidating in beginning your road to better health. Thanks to the Sproutman for this wealth of information - be sure to share some of your bread with friends (they won't believe it's sprouted grain!).
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191 of 208 people found the following review helpful By Jay3fer on April 15, 2006
Format: Paperback
I guess I'm not the typical reviewer here - I am interested in healthy eating, but without the context of a major life change for myself and my family of five... I'd like to find new ways to eat well, without undermining our entire familiar (mostly vegetarian, mostly well-balanced) diet.

Let's start with what this book IS: an excellent guide to using all types of sprouts, and to which types are good for which occasions - baking, stir-frying, salads, etc. It's also a rather overt advertisement for "Sproutman's" own website and sprouting tools (sprout bag, greenhouse, seeds, etc); fair enough.

The book is full of interesting, simple recipes and ideas for using sprouts either raw or with low temp cooking to get the most nutrition out of every green, crunchy bite. He's also thrown in a bunch of related nutrition stuff - non-sprout items like vegan ice creams and helpful alternatives to salt and other seasonings.

Still, I found that most of the recipes were impractical for family cooking. If two cups of sprouted wheat make a single small loaf or several crackers or cookies, it doesn't take long to realize I'm going to need wheat berries bursting out of every corner of my tiny kitchen in order to create one meal for the five of us.

And that's just bread! To create enough sprouts for us to eat a single salad, a single stir-fry, a single helping of sprouted nuts... well, we're probably going to need to renovate other areas of the house to accomodate all the grow-bags or baskets.

Also, many of the recipes are just variants on previous recipes.
Read more ›
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42 of 42 people found the following review helpful By Debbie Foster on May 23, 2002
Format: Paperback
Finally, a recipe book that has wonderful live food recipes that are practical and simple enough to where kids can help. The ingredients are easy to obtain and with a little kitchen equipment (dehydrator and food processor), I can finally make my family something simple and delicious. This is the only book I have where I can actually use 100% of the recipes, not just a few. Not only is this book one of the best raw food "non cook" books out there, it is full of nutrition information and humor. It will keep you smiling!
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37 of 37 people found the following review helpful By Jen on March 4, 2003
Format: Paperback Verified Purchase
WOW! I never knew you could do so much with sprouts! I bought this book thinking of all the great salads I was going to make. After reading through this cookbook, I now am looking forward to sprout breads, cookies, bagels, and more. There are also lots of recpies that don't use sprouts, like seed cheese and yogurt, cashew vanilla malt (delicious!), and soups and dressings.
This book is well worth the low price.
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26 of 26 people found the following review helpful By Ryan on April 24, 2002
Format: Paperback Verified Purchase
This book is fantastic. Steve Meyerowitz really knows what he's talking about. I really love the seed/nut cheeses and ofcourse, SPROUTBREAD. Steve even includes some juicing recipes and many fruit and vegetable meals. I love the history and information about foreign eating habits.I never realized all the different types of flour there are and how we, the consumer, are deceived by their fancy wording. If you are serious about changing your diet for the better, this book is a great starting point. I liked this book so much, I'm purchasing 4 others by this author.
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