The Sprouted Kitchen: A Tastier Take on Whole Foods (2024)

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Inggeris [en], .mobi, 🚀/lgli/lgrs/zlib, 36.8MB, 📘 Buku (bukan fiksyen), 6f85a6b0393eda9be1cc241712a79440

The Sprouted Kitchen: A Tastier Take on Whole Foods 🔍

Ten Speed Press, 1, 2012

Sara Forte, Hugh Forte 🔍

description

“Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
</p&gt”

metadata comments

“Includes index.

lg1104178

0”

date open sourced

2013-12-18 (ol_source: 2012-04-14, isbndb_scrape: 2022-09-01, lgli_source: 2013-12-18, zlib_source: 2019-04-08, lgrsnf_source: 2013-12-18)

Baca lagi…

ISBN-13978-1-60774-114-5 ISBN-13978-1-60774-115-2 ISBN-101-60774-114-8 ISBN-101-60774-115-6 Open LibraryOL16591760W Open LibraryOL25276009M Internet Archivesproutedkitchent0000fort Libgen.rs Non-Fiction1104178 MD56f85a6b0393eda9be1cc241712a79440 Z-Library2273101 Libgen.li File92159420 Libgen.li libgen_id1104178 LCCN2012008143 LCCTX741.F667 2012 LCCTX741 .F667 2012 DDC641.3/02

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