SUNFLOWER SEEDED BRITTLE

Sunflower Seeded Brittle . Sprouted Kitchen

This is a big year for cookbooks. Many I am looking forward to cooking from here this spring and a good handful to anticipate for fall. One of these, which coincidentally comes out the same day as ours, is the plant-based My New Roots from Sarah Britton. Sarah is seriously about clean eating. Not just a "I love salad" kind of plant-based, but the "ice cream made with cashews" sort of commitment. If you've read her blog, it's inspiring to get a glimpse of how she views food as medicine. She writes her recipes with not only flavor in mind, but packs in maximum nutritional value. As a holistic nutritionist, she saves her prose for educating readers about the benefits of the foods she uses and I have learned so much from her. Sarah's cookbook is beautiful and encompasses her sweet enthusiasm for the work she does. I will say there are a number of ingredients featured you wouldn't find at a regular super market, but if you frequent a health food store or buy things online, lucuma and maca powder will find their way into your pantry. I have bookmarked a beautiful looking strawberry frozen yogurt, kale, onion and olive spelt calzones and must try her Life Changing Loaf of Bread that made it's way from the blog to book pages. It's one to add to your list for sure.

This brittle reminds me of a Kind bar, those sweetened nut bars for on the go, but better and fresh tasting. Lots of seeds and snappy sesame strewn throughout. Mine turned out more chewy than crunchy which is not necessarily a bad thing. Perhaps more cooking time or a little less brown rice syrup next time if I want more crackle. These would be perfect for traveling or kids school snacks. Portable, a mellowed sweetness and lots of seedy crunch. I think you could play around with the nuts and seeds, change the dried fruit and make them yours. Either way, these will for sure be made again and on my list for edible gifts. 

Congrats, Sarah!

Sunflower Seeded Brittle . Sprouted Kitchen

Sunflower Seeded Brittle . Sprouted Kitchen

• SUNFLOWER SEEDED BRITTLE // Serves 4-6 as a snack
• Recipe from My New Roots
• 1 1/4 cups sunflower seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sesame seeds
• 1/2 cup dried cranberries, raisins or cherries, roughly chopped
• 1 tsp. sea salt
• 1 tsp. ground cinnamon
• 2 Tbsp. coconut oil
• scant 1/2 cup brown rice syrup

Sunflower Seeded Brittle . Sprouted Kitchen

Sunflower Seeded Brittle . Sprouted Kitchen

Sunflower Seeded Brittle . Sprouted Kitchen

Sunflower Seeded Brittle . Sprouted Kitchen

Preheat the oven to 325'. Line a rimmed baking sheet with parchment paper.

Combine the sunflower seeds, coconut, sesame seeds, dried fruit, salt and cinnamon in a large mixing bowl and stir well. 

In a small saucepan, melt the coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold\ quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.

Bake for 15-20 minutes until golden brown. Let cool cool completely on the baking sheet.

Crack the brittle into pieces and store them in a sealed container at room temperature for up to two weeks.

Sunflower Seeded Brittle . Sprouted Kitchen

LEMONGRASS + COCONUT SUMMER ROLLS

Coconut Summer Rolls . Sprouted Kitchen

I have waxed on about how helpful it is to stay on track eating healthfully when you have things ready in the fridge. This usually requires a "cook day," where I just embrace the mess and make about six things that will keep a few days. Always a batch of granola, a treat (recently these! and I'm making these next!), some quick protein like this egg salad or the beach day tuna salad from our cookbook, and a sturdy green salad that can sit like this fabulous kale goodness. I have found this to be especially crucial when working from home (due to frequent grazing) and now having a mini person, simply because I am not always interested in making myself lunch and would rather eat another few handfuls of trail mix and a piece of toast than make a mess and wash dishes. I value home cooked meals, eating wholesome and seasonal dishes, I'm passionate about the art of cooking and the joy there is in feeding people well, but the ebb and flow of life just changes the pace at which I am able to do these things. I know the same goes for you, as I am flattered by the emails I receive from people asking me for recipes that are ideal for travel, to freeze, for sick friends, or to make ahead for busy work weeks. I know our recipe index here is not user-friendly at all and a website make over is totally on the radar, but in the meantime, I will say that summer rolls are sort of amazing for all said circumstances. They keep well for a few days, fit most dietary issues by being gluten free, dairy free and vegetarian and don't need to be warmed which makes them extremely portable. 

The thoughtful couple, David and Luise, write the blog Green Kitchen Stories and I am a huge fan of their first cookbook Vegetarian Everyday. They've created a new (incredibly gorgeous and inspired) cookbook that showcases a collection of photos and recipes from their travels around the globe. It's the sort of book that takes you somewhere else and jump started me out of a bit of a rut that was happening in my own kitchen. I was flipping through looking for something that I could bring to my sister in law and her family who are welcoming home a new baby boy. We ended up keeping these rolls because I ate too many to warrant covering them for a full meal, but I will be packaging up a polenta mushroom situation from the book that is perfect as these nights are cooling down. All to say, I keep my cookbook collection pretty tailored and I'm proud to have this beauty on my shelf. 

Coconut Summer Rolls . Sprouted Kitchen

Coconut Summer Rolls . Sprouted Kitchen

LEMONGRASS + COCONUT SUMMER ROLLS // Makes about 8

Recipe adapted from Green Kitchen Travels

Maybe it is the California girl in me but I would add avocado next time. I like some creaminess with my veggie packed rolls, so just add some thin slices with your collection of other filling ingredients if you wish.  

• 8 ounces extra firm tofu
• 2 stalks lemongrass, smashed and chopped
• 2 tablespoons soy sauce or tamari
• 1 tsp. maple syrup
• juice of one lime

• // dipping sauce //
• 1/3 peanuts or 1/4 cup peanut butter
• 2 Tbsp. rice vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. water
• 1 Tbsp. maple syrup

• 1 package rice paper
• 1 head of butter lettuce, cleaned and separated
• 1 big handful of mint
• 1 big handful cilantro
• 1/2 a cucumber, cut into match sticks
• 1 ripe mango, peeled and cut into match sticks
• 1/2 cup unsweetened coconut flakes, lightly toasted
• 2/3 cup sprouts of choice or grated carrots
• sesame seeds, optional

Drain and pat the tofu dry. In a large dish, combine the lemongrass, lime, maple and soy sauce. Add the tofu and marinate for 30 minutes. 

To make the dipping sauce, toast the peanuts and blend all the sauce ingredients together. 

Arrange all the filling ingredients and prepare a large bowl of warm water. Dip a sheet of rice paper in the water to soften, and lay it out on a damp dish towel or cutting board. Layer a lettuce leafs, a pinch of mint, cilantro, a slice of tofu, cucumber, mango, coconut flakes and sprouts and/or carrots. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. Serve with dipping sauce. These will keep in the fridge under a damp paper towel for 2-3 days. 

Coconut Summer Rolls . Sprouted Kitchen

CURRY ROASTED ALMONDS

curry roasted almonds . sprouted kitchen

I'm not incredibly interested in shopping or putting together the cutest outfit, she would rather go out to eat than cook. My sister and I have a mutual respect for the creative work the other does. I find it pretty special that people can come from the same parents, same house, and be different in so many ways. Sure there are similar mannerisms, but we're different people, which is why I find her consistently interesting. We recently exchanged clothes for snacks - which means I am going to be making A LOT of snacks. I thought I would share part of the recent care package that went out to her today. Care package snacks need to be things that will last a few days in the mail and then a few more days after that to be enjoyed. I also made these peanut butter bites and coated the outside in cocoa powder hoping that would keep them from sticking too much. There are often occasions to give edible gifts that need a longer shelf life than a cookie or loaf cake, both of these options travel well. These nuts are a tiny bit spicy, sweet and textured from the flakes of coconut. There is a kick of salt, as any good nut snack should have. I made the first round with all maple as the sweetener and roasted them at 350'. The coconut burnt before the nuts dried up and nothing stuck together. Second round, as reflected below, I tried them at a lower heat to keep the coconut from burning, as well as a bit of cane sugar to help everything adhere to the almonds. I used the dried coconut I had on hand, but I suggest some of the big flakes if you're heading to the market.  

curry roasted almonds . sprouted kitchen

CURRY ROASTED ALMONDS // Makes about 3 1/2 cups

Watch these closely as the coconut can burn on you pretty quick. I say around 30 minutes but keep your eye on them after 15, turning the heat down if need be. The coconut flakes will be more forgiving on timing than the shredded.

• 2 tablespoons coconut oil, warmed to a liquid
• 1 tablespoons agave nectar or maple syrup
• 3 tablespoons natural cane sugar
• 1 tablespoon sweet curry powder
• pinch of red pepper flakes or cayenne
• 1 1/2 teaspoon sea salt
• 3 cups raw almonds
• 1/2 cup large coconut flakes
• 1 tablespoon sesame seeds, white and/or black

curry roasted almonds . sprouted kitchen

Preheat the oven to 325'. In a large mixing bowl, combine the melted coconut oil, agave or maple, cane sugar, curry powder, red pepper flakes, salt and mix together. Stir in the almonds to coat. Stir in the coconut and sesame seeds. 

On a parchment lined baking sheet, spread the nuts in a single layer and bake for 20-30 minutes on the middle rack, until the coconut is just browned. Stir them halfway through, being careful to pull them if the coconut starts to get too brown. 

Remove to cool completely before eating. (They may taste chewy at first, let them cool all the way!)

curry roasted almonds . sprouted kitchen