Today is a good day, involving this beautiful cookbook.
That you could win. For Free.
Also known as, A GIVEAWAY!
I bet you have already figured it out, but I am going to say it anyway… I LOVE THIS COOKBOOK! Hippy Bowls, Buddha Bowls, Grain Bowls… Anybody out there feel healthier just for saying the words? Yep, I’m with you.
The recipes in this cookbook are simple and inspired by whole foods. Sound familiar?
Green Kitchen Stories describes it perfectly,
We love that Sara’s recipes are always focused on ‘real’ ingredients, simple to prepare, and undoubtably delicious. The bowl theme is brilliant and exactly how we prefer to eat our everyday meals.”
Aren’t produce-forward recipes the best?
The recipes are broken down into 5 categories, each with TONS of tasty options. Highlights…
- Flourless Stone Fruit Breakfast Crumble
- Herby Picnic Potato Salad
- Carribean Bowl with jerk seasoned white fish and Tropical Fruit Salsa
- Peach Derby Ice Cream
Dressings and Sauces (my favorite section):
- Dark Cherry Hazelnut Salsa
How about a little picture of the Herbed Falafel Bowl?
Annndddd… a recipe for good measure!Print
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 2 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 TBS extra-virgin olive oil
- Zest of 1 lemon
- 2 tsp freshly squeezed lemon juice
- 2 Medjool dates, pitted
- 1/2 yellow onion
- 2 cups cooked and well-drained chickpeas
- 1/2 cup toasted pistachios
- 1 cup chopped cilantro
- 1/3 cup of coarsely chopped flat-leaf parsley
- 1/4 cup of coarsely chopped mint leaves
- 2 TBS flax meal
- 1/2 tsp baking soda
- In the bowl of a food processor, add the garlic pepper flakes, cumin, sea salt, pepper, olive oil, lemon zest and juice, dates, and onion. Process until well mixed. Add the chickpeas and pistachios and give it a few pulses until chunky; do not puree. Add the cilantro, parsley, mint, flax seed meal, and baking soda and pulse until the herbs are just incorporated. You want a course mixture, not too smooth. This can be done up to 2 days in advance and kept in the fridge.
- TO COOK: Preheat oven to 375, and place rack in the upper third of oven. Line a baking sheet with parchment paper. Rub a list oil on your hands, form 2 inch balls with the batter, and arrange them on the baking sheet; you’ll have around 20. Brush a thin layer of olive oil on top. Bake 22 to 25 minutes, until the tops are browned.
- Serve on a bed of romaine lettuce with cucumbers, brown rice (I used quinoa), tomatoes, and a zesty dressing. Enjoy!
Do yourself a favor and check out the full list of recipes, and a few awesome photos too. The cookbook costs about $20, but you can get it here for FREE! Fab-u-lous day!
Follow the directions in the box below. There are multiple ways to enter… choose your favorite, or up your odds by doing them all!
THIS GIVEAWAY HAS ENDED
Check out more great recipes from Sara on her blog, Sprouted Kitchen.
Let’s Be Friends:
- Prep-Ahead recipes are my all time favorite! Join the BRAND NEW Simply Sissom Community Private FB Group and let’s meal prep together! Each week I share an exclusive recipe in the group via FB Live that is REALLY simple and make-ahead friendly. Join us!
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FREE: GRAB N" GO BREAKFAST EBOOK
10 Make-Ahead,Whole Food Breakfast Recipes to help mornings go a little smoother and maybe even get you a little bit of extra sleep!