ABOUT SPROUTED KITCHEN
The white space in my head, is always thinking about food. If I’m eating breakfast, I’m already thinking of dinner or who I should invite over or what is a new idea for the kids’ lunchboxes. I am wildly interested in the entire concept of wellness - whole foods, exercise, mental health, relationships, mindfulness - all of it. Food is just the facet that I have the most experience with. I cook to feel good and also for pleasure; to slow my mind down by focusing on one task and also, for relationships - to gather people around a table. Food connects us. Caring for ourselves and others, by way of nourishment, is a big piece of that wellness puzzle.
I’ve worked at a grocery store, two farms, and have spent the last decade creating recipes for this blog, two cookbooks and our weekly meal planning program, Sprouted Kitchen Cooking Club. My intention is to make healthy-ish food that fits into your everyday life, using a meditteranean style of cooking - mostly produce, whole grains, healthy fats, natural sugar alternatives and the like. I would qualify salad as my favorite food, but ice cream and a fudgy brownie come in a close second. I don't subscribe to one particular diet or foods that are labeled as "good" or "bad." I try to eat mostly vegetables, and listen to my body outside of that. In this space, you will find recipes that use seasonal ingredients to create snacks and meals that work for my family. I find a beautiful thing about being in the kitchen is when you don't overthink things - so there is room for interpretation and your own touch in all of these recipes. Alter my suggestions based on your own tastes- a little more of this, a little less of that.
My love, Hugh, happens to be quite the talented photographer. A completely self-taught, image-making mastermind. This blog is our adventure together; for him to take photos, me to learn more about cooking, and enjoy food in good company. We have a curious and energetic 5 year old named Curran and a very spicy, inclredibly cuddly 3.5 year old daughter, Cleo.
We released our first cookbook with Ten Speed Press in early fall of 2012 - Sprouted Kitchen: A Tastier Take on Whole Foods. It is essentially an echo of the blog's style: a collection of breakfast, snacks, appetizers, mains and treat ideas. The book is mostly vegetarian and produce focused, and my goal is to bridge the gap between eating well and entertaining. Our second book, Bowl + Spoon, was released April 2015 and is a book full of recipes focused around a single vessel - the bowl. Most of our time currently, is spent on a meal planning subscription, that is a closer reflection of the meals we're eating weekly - SK Cooking Club. My goal is to help people get dinner on the table - by organizing their time at the market and in the kitchen, to prepare a handful of healthy-ish meals during the week. The reviews from our members so far have been overwhelmingly positive, and we hope to continue to grow that community. Don’t hesitate to reach out with questions.
We look forward to your comments, and hope to bring you to a table with people you love.
What kind of camera equipment does Hugh use?
For a complete rundown on what's in my bag or on my desk, you can click here.
Do you do giveaways and product review?
We do not. We do sponsored posts and you may email me for a rate sheet.
Do either of you do freelance work?
Yes! Both recipe development and food photography, respectively, are careers we pursue outside of this space. You can find Hugh's food portfolio here. What you see here on Sprouted Kitchen demonstrates our consistency of style, and if you like what you see, we're up for new projects and opportunities.
Sara's favorite foods?
Eggs. Leeks. Greens of any sort. Ice Cream. Toasted + Unsalted Pistachios.
Hugh's favorite foods?
Cheeseburgers. Coffee. Bacon. Peanut Butter and Chocolate things. Sara's Turkey Meatballs.