The Sprouted Kitchen Bowl + Spoon

The Sprouted Kitchen Bowl + Spoon

You know one of those days when you have exams and paper due tomorrow? When you come home with crying, hungry kids? When you are just unmotivated to cook? Flip through pages in this book, and the meal will be out in just minutes. There are all easy one bowl recipes. Whats best is you can always spice up with your own style and to what you prefer. It is a bowl of goodness plus they are healthy! The book is utterly beautiful and every page inspires you to get into the kitchen. I love how well the book comes together. The pictures are beautiful and makes you wanna grab a spoon full out of the page!

Here are some breakfast, lunch and dessert recipes I would love to share with you. They are totally mouth watering and a guarantee it will make you feel a million buck.

Tropical Smoothie Bowl

I N G R E D I E N T S

2 cups mangoes
1 cup frozen pineapple
1/2 cup coconut water
1/2 cup orange juice
3/4 cup coconut milk
2 bananas
1 cup crisped rice cereal
3/4 cup toasted coconut flakes
3/4 cups toasted macadamia nuts
1- 2 tablespoon of bee pollen (optional)
1 teaspoon turmeric (optional)

I N S T R U C T I O N S

1. Blend the mango, pineapple, coconut water, orange juice, coconut milk and turmeric until smooth.
2. distribute into 4 bowls
3. Slice banana on to the top
4, Season with bee pollen, rice cereal, coconut flakes and macadamia nuts.

Slivered Veggies and Soba Salad with Mapled Tofu

I N G R E D I E N T S

14 oz extra firm tofu
2 tablespoon coconut oil
2 teaspoon low sodium soy-sauce
1 tablespoon maple syrup
3 oz soba noodles
1 red bell pepper
3 carrots, peeled
1 English cucumber
2 green onion
1 bunch of cilantro
2 tablespoon toasted sesame seeds
1 large avocado

Dressing
1 table spoon yellow miso paste
1 piece of ginger
1 teaspoon honey
zest of 2 lime
1 tablespoon toasted sesame oil
1 teaspoon Sriracha sauce

I N S T R U C T I O N

1. Drain the tofu and press out the excess liquid between layer of a folded clean dishcloth.
2. In a large skillet, heat the coconut oil over medium heat.
3. Chop the tofu into cubes and add them to a hot pan.
4. Saute gently until it turns brown
5. Add soy sauce, maple syrup and pepper
6. Stir and cook for 6-8 more minutes longer. Set it aside.
7. Cook the soba noodle until its soft, rinse with cold water and drain it.
8. Chop your carrots and cucumber to long strips. Then slice bell peppers into thin strips
9. Put the noodles and vegetable in a big bowl and mix it all together.
10. For the dressing, whisk together all the ingredient and it's advice to make it 2 days before hand and keep it in the fridge.
11.When ready to server, put them all together and this has a serving size of 4.

Cocoa Banana Cups

I N G R E D I E N T S

2 ripe bananas
2 tbsp maple syrup
1/4 natural cacao powder
1/3 cup almond butter
1/4 to 1/2 cups almond milk
sea salt
Banana slices and toasted almond for garnish

I N S T R U C T I O N S

1. In a high powered blender, combine everything together until it is smooth.
2. Transfer onto a bowl and garnish with bananas and almonds.

hugs and kisses