It’s Alive! Sprouted Chickpea Hummus

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The first job I landed after moving to Copenhagen, was working as a chef in a little cafe. After a few weeks of consistently not burning lasagna and under seasoning everything, I was asked if I was interested in cooking on a few episodes on a local, public TV station. The producers suggested I choose a few dishes that I love, and filmed me in a friend’s kitchen, since mine was too small. My husband gently warned me beforehand that Danes don’t respond well to overly-enthusiastic, hyperbolic Americans, so I faked it and was awkwardly not myself as I spoke lukewarmly about whole grains and beans, fermented things and dark leafy greens. The first recipe I made on the show was sprouted hummus, and although the recipe turned out well, I felt like a fraud. Because above all things, sprouts were, and still are, my true love.

The show was on at 2 or 3 in the morning, and because I didn’t have a television, I never actually saw it on air. Instead, I watched it on my computer on a borrowed CD, long after it had been on TV. Much to my dismay, the producers titled the show “Cooking with Sareh”, which still baffles me considering the fact that my name is spelled the exact same way in Danish. The program was poorly edited, badly lit, awkward in every sense, and in my attempts to come off as cool and nonchalant, I seemed utterly bored as I fondled chickpea sprouts – something that otherwise would get me pretty riled up. On the whole, this experience was totally mortifying, except for one small, redeeming factor. I was suddenly being recognized at work in the café, and on the bike paths of Christiania: “hey sprout girl!” they’d call at me. “It’s you! I didn’t make your hummus, but your show is great, sprout girl”, they’d say. If there was any consolation, this was it. I was Sprout Girl.

So in case you missed my break out performance on Cooking with Sareh, and my reined-in, lackluster pitch about sprouts, here it is again. Because I am Sprout Girl forever and always.

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Sprouting is like any other kitchen endeavour: it seems pretty daunting until you actually do it, then you’re left wondering what took you so long to try – a real facepalm moment. With simple equipment that you most likely have in your cupboard, and seeds that you already have in your pantry, it’s a fun and empowering practice that brings you one step closer to your food.

Sprouts are so nutritious because they are life potential, ignited. When we soak a seed, we end its dormancy, and awaken the nutrition inside it needed to grow a plant which will in turn make more seeds and more plants. When we eat a sprout, we eat this potential! Pound for pound, sprouts have the largest amount of nutrients of any food. Did you get that? This is a big deal! And it’s all because sprouting increases vitamin content significantly, especially vitamin A, B’s, C and E, along with boosting calcium, iron, selenium, and zinc. The quality of protein and carbohydrates improves, as the sprouting process begins to break down the complex proteins and starches into amino acids, peptides, and simple carbohydrates needed by the seed to grow. At the same time, anti-nutrients such as phytic acid, protease and amylase inhibitors are neutralized. This makes a sprout very easy to digest with highly absorbable nutrients.

Who is responsible for this influx of awesomeness? It’s enzymes! Enzymes are compounds found in raw plants that are needed for nearly every biochemical process that takes place in our body, and something many of our modern diets are lacking. Sprouts are virtually loaded with them. There are up to 100 times more enzymes in sprouts than uncooked fruits and veggies! Enzymes are also what sets living food apart from raw food. Yes, raw foods still offer us enzymes, but eating a food that is alive guantees more enzymes, and in fact more nutrients altogether. As soon as a food is picked, it begins losing its nutrients. Imagine how much vitamin C is left in that orange, which has traveled hundreds, if not thousands of kilometers to get to your plate, and spent weeks, if not months in a storage facility before being dropped off at your local grocer. Sprouts are the remedy to this, pulsating with life and life-giving nutrients, and pretty much the freshest food you can eat outside of a garden.

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Sprouts are also incredibly low in calories, yet deliciously filling due to their high fiber and water content. A fantastic food to binge on, especially if you’re trying to elbow out some of the other stuff from your diet. I love the versatility of sprouts, not only are there so many varieties, but they can be used in so many ways. Like this hummus for example! You can also go classic and top your sandwiches with sprouts, or fold them into grain salads, puree them into soups and even smoothies. I also love freshening up cooked dishes, like stir-fries, curries and pizzas with sprouts. Their crunch and earthy brightness are a welcoming balance to heavier, richer meals.

If you’re on a budget, sprouts are a sweet deal. Because the amount of food you sprout triples or quadruples in size, you’ll end up with way more to eat than you started with for the same price. It’s kind of magical. What’s more, is that properly stored sprouts can last over a month, and some varieties up to 70 days. If you’re prone to tossing away spoiled produce, sprouts will save you money, big time.

Sprouting can take place anywhere you have access to fresh, clean water twice a day. I’ve sprouted on road trips, beach holidays, visiting the in-laws…all over the place! And the groovy thing about taking your show on the road is that you can convince other people to get sprouting too.

And sprouts are not just great for our health, but also the planet. Consider the fact that you’re growing a garden right in your kitchen, using your own energy to make the magic happen. It’s hyper-local food at its best! No chemicals or pesticides during the growing process, or fossil fuels for transportation. Could sprouts be the perfect food?! The answer is yes. But I may be a little biased. I am the Sprout Girl, after all.

If you are concerned about mold or bacteria contamination, please understand that commercially-grown sprouts are propagated in an ideal environment for pathogens to proliferate. Just one more reason to grow your own sprouts at home where you can be sure of proper hygiene and care. Make sure that your jar or sprouting container is thoroughly clean, that you’re rinsing your sprouts with cool water twice daily, and that your sprouts have plenty of airflow. After I drain my sprouts, I make sure that the seeds / sprouts aren’t blocking the entire opening of the jar (see photo). If you follow these tips, you shouldn’t have any problems.

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Scoring Seeds
You can sprout just about anything, but the cheapest and easiest things are found in the bulk bin of your health food store! Lentils, beans, chickpeas, rice, buckwheat, wheat are all widely available and inexpensive. It’s imperative that you choose organically-grown ingredients, as conventionally grown seeds are often irradiated, making them difficult, or even impossible to germinate. You can also purchase seeds online, especially the more specialty ones, like alfalfa, radish, onion, broccoli etc.

Finding Equipment
There are plenty of sprouting apparatuses that you can buy, but if you’re just starting out, use a jar! I bet you already have one.

– 1 sterilized, large-mouth, quart-sized glass jar with an airtight lid
– small piece of cheesecloth
– rubber band
– a bowl or dish rack

How to Sprout
There are countless resources on this topic online, and even whole books written about sprouting, so I am presenting you with a very simple, yet rather foolproof technique. If you want to learn more (which I encourage you to do!) here’s a great place to learn about different methods, applications, as well as help and advice: Sprout People


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I hope that this process seems simple enough for you to try. I promise that once you start sprouting, you won’t be able to stop! It’s so easy, fun, and connecting – not to mention delicious. Good luck and happy sprouting, dear friends!

xo, Sarah B

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Hey Copenhagen! I am thrilled to announce my first two cookbook events in CPH this Spring. The first will be an intimate talk and demonstration at SLOW Copenhagen, and the second will be a magical, celebratory dinner in collaboration with the local, organic grocer and kitchen, Kost. Click on the images for more info and tickets! Can’t wait to see you there. 

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Poke-Inspired Beet Bowl

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Poke seems to be everywhere these days, from fine restaurant menus, to fast-casual and even food trucks. Chefs are coming up with clever combos and creative reinterpretations – even fish-free versions for the veg set. I knew had to take a stab at it. Or at least a poke. Sorry.

For those of you hearing about poke for the first time, this fresh and tasty dish (pronounced POH-kay), hails from Hawaii. In its most unadulterated form, poke is raw fish, originally combined with sea salt, candlenut and seaweed. It evolved over the years as ingredient availability increased, and the salt was replaced with soy sauce, the seaweed with spring onion, the candlenut with sesame and so on. Once it hit mainland America a few years ago, poke mania ensued and the dish evolved to become more of a meal – not just a snack. Now it is often served atop rice and garnished with all manner of innovative ingredients. Fully-focused poke restaurants have established themselves in major cities across North America. Many of these eateries allow their patrons to customize their bowls with veggies, sea weed, pickles, beans, nuts, and alt-grains, tapping into the to the fact that fast, fresh, healthy meals are becoming mainstream. Which totally rocks.

I had most of the elements for my own poke-inspired version in my head…except for the fish (the most important part?). I racked my brain to come up with something that looked just like tuna or salmon, but didn’t want to use fruit, like watermelon or papaya, since I didn’t want the dish to be sweet. It wasn’t until I was trying to fall asleep one night, that it came to me…chiogga beets! Chiogga, or candy-striped beets are gorgeously two-toned when they are raw. Sliced thin horizontally, they reveal rings of deep pink pigment and creamy white, resembling something that your grandmother keeps on her coffee table in a crystal dish. But for anyone who has ever roasted these stunning creatures will know that the magic doesn’t last; the magenta bleeds into the white during cooking, resulting in an almost homogenous pale pink, with slight variegation. WHICH LOOKS EXACTLY LIKE TUNA. I almost couldn’t sleep. Too excited.

The next day I gathered up all the things I’d like in a poke bowl: short grain brown rice (not long grain – an important distinction), spring onion for bite, carrot for crunch, edamame for pop and protein, and avo for creaminess. I took this last one a step farther and blended it with lemon and wasabi for the most boss sauce ever. This alone would be delish on most things…please try it. And for the fishy component, I thought back to the raw vegan “tuna” I made for my first cookbook, and how effective adding a sprinkle of nori was to boost that fresh-from-the-sea flavour. This is not a deal breaker for the overall dish, but it definitely made it taste complete. If you can’t find nori flakes, just crunch up a couple sheets of the stuff that you’d use to make sushi. Easy fix!

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I like to use wasabi powder in the avo cream since the pre-made stuff in a tube is questionable. Have you ever read the ingredient list on one of those packages? It can be scary stuff. In a pinch, use it, but tracking down the powder is worth it from a nutrition standpoint, and also a flavour one. The real stuff tastes infinitely better! What a shocker.

Wasabi is Japanese horseradish, and like its western counterpart, it belongs to the Brassica family, like cabbage, broccoli and mustard. The root is dried and then pulverized, which gives us the powder that we can blend with water to create wasabi paste. It is a difficult crop to grow, which explains the high price for the genuine product. Most wasabi powders don’t contain any wasabi at all, but are instead a mix of mustard powder and regular horseradish mixed with green food dye. A high-quality wasabi powder should be organic and contain only horseradish and wasabi. The colour should be pale green – not disco neon. Most health food stores carry wasabi powder. This is a good brand.

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Everything unfolded just as I’d hoped it would. The beets came out perfectly pink with those thin white stripes that look just like fat striation. The marinade that I tossed them around in was acidic and ginger-y and just plain yum. Building the meal up with the rice, the beans, the veggies, a dollop of cream, a sprinkle of nori and roasted sesame, was ever so satisfying and fun. This healthy, fresh meal is calling you. No need to poke about, just make it. Again, sorry.

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I’m on my last few days of I just ended the North American cookbook tour. Honestly, it’s been just magical and I am so grateful to all of you who came out to show some love and connect with the healthy community around them!

All love and smiles,
Sarah B

Show me your bowls on Instagram! #mnrpokebowl

Double Chocolate Chunk Sunbutter Cookies

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Dear friends! I’m on tour! And what a total blast and a half it’s been so far – my mind is blown by the outpouring of enthusiasm and pure LOVE here in New York City. Thanks to all of you for coming out to the events with your biggest smiles and warmest hearts. Taking my book on the road sure is a change of pace from my quiet, private, and relatively introverted life in Copenhagen. But, seeing as I like humans so much, I welcome the explosive energy, side-splitting laughter, and long hugs that this tour has brought so far. I feel like you, dear readers, are the most beautiful sort there are, and I am so lucky to have friends wherever I go. Thank you. Cannot wait to see what the next few weeks hold! Just a reminder that I am heading to Toronto, Vancouver, Seattle, Portland, San Fran and LA – check out my Events page for updated info!

In case, you haven’t heard, this latest cookbook of mine, Naturally Nourished, is all about how to take grocery store staples and turn them into powerfully delicious and nutritious meals for you and your family. The recipes are on the simpler side than my first cookbook, and use only familiar ingredients. It was really fun to create this work, since you know how much I dig on the weird stuff: chaga, mucuna pruriens, schisandra berry, ho shu wu, pearl (yup, pearl). But let’s get real, how many of you are going to go out and find ground up pearl to put in your morning elixir? Right. So, this book was a response to the way “health food” can be sometimes: inaccessible, alienating, and even elitist. I don’t like to see the system moving in that direction because I believe that health is everyone’s right, and since we all have access to the good stuff at the local supermarket, let’s not lose sight of the powerful foods that are right under our noses. Dark leafy greens, brassicas, root veggies, squash, stone fruit, citrus, herbs, garlic, ginger – you get where I’m going with this. Naturally Nourished is a celebration of simple, honest, real food, and it will show you how to prepare it in a way that is easy, and crazy-tasty too.

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So these cookies. I am pretty over the moon for them. And they are definitely the most decadent recipe in the cookbook – loaded with serious chunks of dark chocolate, a moist, cake-y crumb and unparalleled richness. The sunflower seed crust around the outside adds fabulous texture and tooth, and the perfect crunchy contrast to the creamy chocolate.

I know that the vegans out there may be a little disappointed with this recipe, but please know how darn hard I tried to make them just as good without the eggs! This cookbook was a challenge to see if I could use only very basic grocery store ingredients for every single recipe in the cookbook, so I couldn’t cheat and employ a fancy vegan egg-replacer here, but I am pretty sure it would work. The eggs are important in the recipe not only to bind the ingredients together, but to dry out the dough in the oven, and create the fluffy consistency. Therefore, do not try this with a flax or chia “egg” – sad, sad results will ensue. Trust.

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Just a note for when you do make these: the cookie dough is very wet. You’ll be raising an eyebrow for sure, wondering if you’ve done everything correctly, but stay the course and drop those cookie dough balls into the sunflower seeds – they not only act as a tasty, crunchy coating, they also help you with handling, and prevent the cookies from turning into total puddles in the oven.

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If you’re pressed for time, skip making your own sunflower seed butter and just use store-bought. To ensure the cookies turn out just the way they are supposed to, use an unsalted, unflavoured sunbutter or another type of seed or nut butter altogether! I’ve tried them with almond butter and they were bangin’. You can also coat the cookies in another seed or chopped up nuts. Hazelnuts would be delightful. Or cacao nibs!

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I am beyond thrilled to be on tour with this second book. To be meeting so many of you who have been following my kitchen adventures for years and years, is beyond amazing. I feel like I’ve said it a thousand times, but I really mean it: your generosity of spirit and support with all that I put out in the world truly humbles me. I feel so lucky to do what I do, and you are the ones that make it possible.

With joy and deep gratitude,
Sarah B.

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