Sproutman's Kitchen Garden Cookbook|
by Steve Meyerowitz (Author), Beth Robbins (Author), Michael Parman (Author)
New Life Magazine, August 1994
Just arrived in our inventory and hot off the press is the new Sproutman's
Kitchen Garden Cookbook. This long awaited book by the Sproutman, Steve
Meyerowitz, is a superb guide to preparing super healthy vegetarian and "live
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.
Turn nuts, vegetable seeds, grains, and beans into gourmet food. Includes
recipes for sprout breads, cookies, crackers, soups, pizza, bagels, dressings,
dips, speads, nondairy milks, and ice-creams. Charts, photos, and illustrations included.
Paperback: 322 pages
Publisher: Sproutman Publications; Revised edition (July 1999)