It is a happy and rewarding experience serving your home-grown sprouts, knowing that you are offering a new adventure in eating and a nutritionally superior food. (Karen Cross Whyte)

{HISTORY}

Stuffed Eggplant, Black Beans with Rice, Fava Bean Salad, Gazpacho, Whole-Wheat Pancakes, Black-Eyed Peas with Herbs... would you suspect that all these dishes are made not just with vegetables but with seed sprouts too?

These recipes and more are the topic of California food writer, Karen Cross Whyte's Complete Sprouting Cookbook. Published in 1973, a time in American history when grocery prices were on the rise (especially when it came to meat, poultry and seafood) and the organic food movement was just starting to bloom, Karen devised this book to educate home cooks about the beneficial protein sources provided by sprouted seeds of grains, nuts and flowers.

Not only economical but also an excellent source of protein and nutrients, sprouted foods are one of those kitchen topics that seem complicated and unpredictable but actually quite the opposite is true. They couldn't be more simple to produce.  In her book, Karen shares everything you need to know about starting out on a sprouting adventure. From the types of seeds that work best, to the materials needed, to the types of methods utilized, to the ideal timeframes in which to grow a micro garden, she leaves no seed unturned, so that you'll be guaranteed success right from your first try.

Utilizing sprouts in her own diet as a weight loss method, Karen researched, experimented and cooked her way through a plethora of seeds before finally settling on 24 ideal ones to feature here along with 100 recipes for all meals of the day. In addition to the easy-to-follow how-tos, Karen also shares a brief history of seeds and how they related to the human diet over centuries. 

Whether you are new to the entire concept or you are a seasoned veteran, this book will appeal to both the cook and gardener in you. In addition to the recipes mentioned above, other interesting dishes include Sunflower Breakfast, Stuffed Mushrooms, Verde Dip, Chia Tomato Soup, Whole Earth Salad, Garbanzo Relish, Buckwheat Noodles, Chickpea Croquettes, Saffron Rice Patties, Meadow Muffins, East-West Whirl and Lentil Cheese Loaf. 

Fun for anyone who wants to experiment with more plant-based foods, this will be an exciting adventure in the kitchen that starts in the micro-garden and ends in the belly.

Photo of Karen Cross Whyte courtesy of The Daily Independent Journal August 15, 1973

{SPECIAL FEATURES}

- Published in 1973 by Troubadour Press 

- Paperback

- 120 pages

- Illustrated throughout by California artist Richard Stortroen

{CONDITION}

In beautiful vintage condition, this book is very clean inside and out, with the exception of page 42 (the section on how to sprout lentils) which bears a few minor cooking stains. There is a  recipe stapled to the front title page for Spout Flat-Bread. The exterior of the back overboard bears some light staining. The spine is tight and all pages are intact. 

{SIZE}

Measures 8.25" inches (length) x 8.25" inches (width) x .5" inches (thickness) and weighs 10 oz.

{FOR THE CALIFORNIA COOK}

Find other books by California cooks here.