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Featured by Jessica Koslow
Mar 1, 2016
Sprouted Chickpea Socca with Herb Salad and Yogurt
Typically a thin crêpe of chickpea flour and water, ordinary socca is transformed here by chef Jessica Koslow of Sqirl … Continued
Mar 1, 2016
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Hearty winter beets, kohlrabi, and watermelon radishes are lightened with sprouted lentils, mung beans, and sunflower seeds in this earthy … Continued
Mar 1, 2016
Sprouted Seed and Grain Salad with Spiced Prawns
In Sqirl chef Jessica Koslow’s grain-bowl-inspired dish, tender and crunchy buckwheat and quinoa, along with sprouted sunflower seeds, are used … Continued
