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Message From Peggy

I'm taking my first vacation since 2002. Everything here at To Your Health is in good hands so I'm looking forward to unplugging for a few days. A toast to time off!

Our annual Independence Celebration Free Shipping campaign is underway. Check out the banner and take advantage of big savings on orders of 15 pounds or more.

It's back! On July 7th we'll have Sprouted Grand Granola available again on the web site. Even better than before, it is now being made by a brand new business - Girls On The Farm

This month's recipes are revisits from time past. Hope you enjoy them. They are summer favorites.

Happy baking and happy summer to you all!

Beer-Battered Fried Fish


  • Beef tallow (can substitute lard or coconut oil)
  • 2 lbs. wild grouper fillets, cut into pieces (or your favorite fish)
  • 2 teaspoons sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups sprouted white wheat flour (or gluten-free sprouted sorghum flour)
  • 1 1/2 teaspoons maple sugar (or sweetener of choice)
  • 1 bottle of beer (not light)
  • 1 teaspoon hot sauce
  1. Melt tallow to a depth of 3 inches in a large Dutch oven. Heat to 360 degrees.
  2. Sprinkle both sides of fish with 1 teaspoon of salt and the ground pepper.
  3. Whisk together flour, remaining salt, and sugar. Whisk in the beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
  4. Gently lower fish into hot tallow. Fry fish in small batches, 2-3 minutes each side or until golden brown. Place fried fish on a wire rack or paper towels to drain well.

Click here to download a PDF version of this recipe.

Sprouted KAMUT Salad with Feta and Hazelnuts

Adapted from a recipe posted at www.Beyondthepeel.com.


  • 1 cup sprouted KAMUT berries
  • 1 cup fresh cilantro leaves, packed
  • 1 cup fresh mint leaves, packed
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup roasted hazelnuts, chopped
  1. In a large bowl, soak 1 cup of sprouted KAMUT berries in water overnight to rehydrate and reduce cooking time. Drain.
  2. In a heavy saucepan, add the KAMUT berries with 3 cups of water. Bring to a boil and simmer, covered, until desired doneness is reached. Begin checking after 20 minutes to ensure berries don't overcook.
  3. Drain cooked berries and rinse with cold water to cool for the salad (You can cook them ahead and refrigerate).
  4. Roast chopped hazelnuts in 325 degree oven, 7-10 minutes until fragrant. Wash cilantro and mint. Remove leaves from stems (or coarse chop with stems).
  5. In a large bowl, add KAMUT berries, cilantro, mint, feta, and hazelnuts. Add dressing and toss to coat.

Vinaigrette Dressing: Combine all ingredients well in small bowl.

  • 2 tablespoons olive oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon honey
  • Sea salt and pepper to taste

Click here to download a PDF version of this recipe.

French Ice Cream Cookies

This recipe is taken from my church's 30-year old cookbook. These cookies are simple and delicious. Great with ice cream or to make ice cream sandwiches.


  • 1/2 cup organic butter, softened
  • 1/2 cup maple sugar (can reduce to 1/4 cup)
  • 1 large egg, lightly beaten
  • 1/2 teaspoon sea salt
  • 1/3 cup chopped pecans (optional)
  1. Cream butter and sugar. Add the egg and blend. Add the flour and salt. Beat vigorously. Stir in vanilla and pecans.
  2. Drop small marble-sized portions of dough onto parchment-lined baking sheet. Space them generously, as they will spread.
  3. Bake in pre-heated oven at 350 degrees about 10 minutes. Cool on wire rack.

Click here to download a PDF version of this recipe.