Sproutman's Kitchen Garden Cookbook: 250 flourless, Dairyless, Low Temperature, Low Fat, Low Salt, Living Food Vegetarian Recipes (Paperback)

by Steve Meyerowitz (Author), Beth Robbins (Author), Michael Parman (Author)
Key Phrases: sparkling mineral water, tbsp maple syrup, tbsp tamari, Pure Water, Prying Time, Tbsp Lecithin (more...)

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

Product Description
Turn nuts, vegetable seeds, grains and beans into gourmet food! Sprouted breads, cookies, crackers, living soups, dressings, dips, spreads, sautes, alternative non-dairy milks, ice-creams, even sprouted pizza and bagels! Chapters on making sprout bread, food dehydrating, juicing, natural sodas, alternatives to dairy and salt, smart vegetarianism. Glossary of healthy foods. Includes Questions and Answers and seed resources. Over 150 illustrations, photos & Charts.

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Product Details

• Paperback: 322 pages
• Publisher: Sproutman Publications; 5th edition (July 1999)
• Language: English
• ISBN-10: 1878736868
• ISBN-13: 978-1878736864
• Product Dimensions: 8.8 x 5.9 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #15,260 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

66 of 66 people found the following review helpful:

5.0 out of 5 stars Wonderful All-Purpose Book., December 3, 2004

By	Billi-Jean - See all my reviews

"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.

50 of 50 people found the following review helpful:

5.0 out of 5 stars the best recipe book for health and taste, November 14, 2003

By A Customer

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.

50 of 51 people found the following review helpful:

5.0 out of 5 stars Living food !, December 11, 1999

By A Customer

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!).