Cookbook collectors, take note. You need to make immediate room on your shelves. I was lucky enough to get my hands on an advanced copy of the gorgeous book by the equally stunning blog The Sprouted Kitchen, and I haven’t wanted to stop cooking since!
Sara Forte has always taken a delicious approach to healthy eating. I love her tagline: a tastier take on whole foods. And this includes desserts and cocktails! It appears the very best of her recipes are captured in her book. Flipping through it, I’ve never wanted to make more salads in my life {like stacked watermelon with feta and white balsamic!}, but the Almond Meal cookies with cacao nibs and the Cocoa Hazelnut Cupcakes have me equally tempted. So many of Sara’s recipes are naturally gluten and dairy and therefore guilt free! This is basically my dream cookbook.
Over the weekend I tried my hand at one dinner recipe, Sara’s Lentil “Meatballs” with Lemon Pesto. I won’t subject you to my sub-par food photography skills, but I can attest that even in my first go-round, these lentil lovelies did actually turn out to look almost as good as Sara’s version.
They also got rave reviews from the husband as both delicious and filling, no actual meat required! That is a mini-victory in my world!
While you don’t have to wait too much longer to get your hands on a copy of The Sprouted Kitchen – it will ship from Amazon next week – here is a version of the lentil meatball recipe from The Sprouted Kitchen website to whet your appetite.
LENTIL “MEATBALLS” // Serves 4, Makes 18 small balls
2 Cups Cooked Lentils
2 Eggs, lightly beaten
3/4 Cup Ricotta
1/4 Cup Fresh Grated Parmesan Cheese
1 Large Clove Garlic, minced
1/2 tsp. Fennel Seed, crushed
2 Tbsp. Finely Chopped Fresh Parsley
Hefty Pinch of Dried or Fresh Thyme
1 tsp. Each Sea Salt and Pepper
2/3 Cup Breadcrumbs {I made my meatballs without the breadcrumbs and they still turned out – and turned out to be gluten free!}
Lemon Pesto Sauce
1 Clove Garlic
1/4 Cup Pinenuts
Zest and Juice of one Meyer Lemon
1/2 tsp. Sea Salt
1 Cup Packed Basil Leaves
1/4 – 1/3 Cup Extra Virgin Olive Oil
2 Tbsp. Grated Parmesan
2 Tbsp. Water to thin
You can head over to the Sprouted Kitchen for all the details here. My only tip is to not over bake your meatballs so they maintain that “medium rare” texture. Be forewarned, it is very easy to devour the entire batch.
Huge congratulations to Sara on her stunning book. I can’t wait to eat my way through the entire thing!
photography by hugh forte, book c/o Random House
I've been meaning to get my hands on her cookbook, too. There are such beautifully delicious things to be had! I've been making a ton of meatballs lately, so maybe it's time to switch it up!
I was excited for this cookbook but now I'm REALLY excited. Time to cook up some new treats – YAY!
wow! thanks so much for the kind words! those meatballs have changed a number of vegetarian-skeptics hearts…at least for one meal
thank you very much for the kind compliment, really appreciate it!
This post made me drool!!!!!
Um, this looks amazing!! I wouldn't mind trying this myself…thanks for the post
http://lifeatruestory4.blogspot.com/
Everything looks so delicious! Thanks to Taylor Sterling I checked out Sara's site for the first time this weekend and basically fell in love. I can't wait to get the book and try some of the recipes!
Wow…I'm a pesto making fool. This looks delish!! Will certainly give it a try. Thanks.
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