Sproutman’s Kitchen Garden Cookbook

$14.95

Sprout breads, cookies, soups, salads & many low-fat, dairy-free, vegetarian and vegan recipes.

Turn nuts, seeds, grains and beans into gourmet food!

Prepare sprouted breads, cookies, crackers, living soups, dressings, dips, spreads, sautés, non-dairy milks, ice-creams, even sprouted pizza and bagels!

Learn about food dehydrating, juicing, making your own natural sodas, alternatives to dairy and salt, and smart vegetarianism. Includes a glossary of healthy foods and Q&A’s on various health topics. All dairy-free, gluten-free, and vegetarian.

Over 150 illustrations, photos & charts.

Description

Topics include:

  • Dairy – pros & cons.
  • Making sprout bread.
  • How to dehydrate foods.
  • Charts on nutrition, sprouting, & food drying.
  • Comparisons of conventional & organic, whole foods.
  • Low-fat and low-sodium diets.
  • Healthy vegetarian recipes.
  • Glossary of health foods.
  • Complete sprouting guide.
  • Low temperature cooking.

I just obtained a copy of your book….love it…so much more info than a “cookbook.” I can’t wait to try my first sourdough bread tonight. I am using rye berries and have sprouted for two days as you recommended. – Charles Torre

Recipes included for 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 more.

Hundreds of Healthy Recipes All Prepared from Sprouted Seeds

  • Bread
  • Nut Milks
  • Dressings
  • Crackers
  • Soups
  • Veggie Burgers
  • Cookies
  • Dips
  • Croquettes
  • Snacks
  • Juices
  • Casseroles
  • Dairy-free Ice Cream + Cheeses

ISBN: 978-1-878736-86-4. 336pg. ppbk. Sproutman Publications July, 1999
Library of Congress Catalog Card Number: 99-90518

Additional information

Weight1.4 lbs
Dimensions9 x 6 x .75 in
Book Format

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7 reviews for Sproutman’s Kitchen Garden Cookbook

  1. What a lovely book “Kitchen Garden”. My husband and I are doing a total health cleanse program (raw foods and juices–we do this every year) and I was researching cookbooks on the net and there you be!!! I always wanted to know how to incorporate sprouts into my daily vegan diet and now I can. Thanks for a very colorful book and colorful approach to a world of nutrition. – Jeannie Tomasino, Largo FL. June 14, 2004.

  2. Hello, I would just like to congratulate you on a fine publication, the “Kitchen Garden cookbook”. I picked this up about 3-4 months ago at a local health food store, and was completelyimpressed. It was such a delight reading so much pertinent information, and recipe’s, that I would just like to thank you for your dedication to sprouts and healthy living. Many people are not aware of the benefits of raw foods like fresh sprouts, it is only common sense that we eat these foods that supply us with so much good energy and well-being. I was particularly drawn to your book, because it is one of the few that touches on the fermentation aspect. Like Ann Wigmore’s “Rejuvelac” recipe’s, these are just so invaluable to intestinal flora, yet many people chew on antacids and think this will help digestion more, when it will not. I wish I could be successful in a business such as yours, so I could promote what has benefited my personal health enormously. I’ve been a vegetarian for a good portion of my life, and finding other’s who adhere to raw food diets is like an oasis in a world of cheeseburgers and hydrogenated soybean oil products. Well kudos to you my friend, and keep up the good work!
    Sincerely, Robin O’Renick. Feb 16, 2004.

  3. I have read “Water: The Ultimate Cure” and “Sprouts: The Miracle Food”. I found the writing style and information both of the highest order. I thoroughly enjoyed both books. I also recently purchased and just today finished the “Kitchen Garden” book. It was an answer to a prayer. The wisdom contained in there answered a lot of questions about my desire to return to Veganism and preferably a raw food diet. The candid and reasonable approach really helped me with my struggle. The volumes of wonderful recipes were exactly what I was looking for and with help me tremendously in expanding my cooking or rather food preparation skills. I just wanted to drop you a line and say thank you for such a wonderful and helpful book!
    —Randy Steele, Santa Barbara, CA. June 16 2003

  4. I was buying a raw food cookbook on Amazon.com by Rhonda Malkmus, and the web site recommended your “Kitchen Garden Cookbook.” I purchased it, and boy am I glad I did! I never realized you could do so much with sprouts! I especially like the recipes for sprouted bread products, because my family and I recently discovered Manna Bread at our health food store and love it! I figured there must be some complicated method for making it, and that is why they sell it for so much! But your recipe made it so easy! I just finished my first batch today, and it turned out real nice. I am looking forward to experimenting. Also, I am looking forward to trying sprout cookies, sprout bagels, cashew milk and yogurt, etc. Thanks Again!! –Jennifer, Monday, 24 Feb 2003

  5. What a Great fun book on eating well.
    Of all the un-cook books I have on eating a high raw diet, I find this one of the best. It has a great variety of recipes and is fun to read. Even if you only eat raw now and again, you can still get a lot of good ideas from this book. Buy this book and it will keep you in new healthy recipe ideas for years. Also check out Mr Meyerowits’s book on Juice fasting, I’ve found it to be one of the best available.
    – August 22, 2001 Reviewer: Andrew Mann from Windermere, Tasmania Australia

  6. Living food!! 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!).
    – December 11, 1999 Reviewer: A reader from Midland, Texas, USA

  7. Just arrived in our inventory and hot off the press is the new “Sproutman’s Kitchen Garden Cookbook.” This long awaited book, by Steve Meyerowitz, the Sproutman, 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.
    — Book Review Magazine

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