Sprouting & Anti - Inflammatory Charts

I wanted to share 2 charts I came across in the last week that are really helpful

summaries of healthful eating. 

The first one deals with Anti-Inflammatory Dieting.

Courtesy of Dr. Weil, this chart really defines how we should choose our food.

http://www.drweil.com/drw/u/ART02012/anti-inflammatory-diet

I've used this diet guideline for the past 2 years and it REALLY does help with joint pain.

Last week I recommitted myself to sticking with this food parameter again as part

of my Getting Back On Track efforts this month.

I'm using Vega smoothies daily for the next few months to take off 20 lbs.
They work perfectly with Anti Inflammatory Dieting.

The second chart is goes hand in hand with Dr. Weil's Diet guidelines.

SPOUTING!!

I fell in love with spouting foods last spring and this chart is wonderful at organizing

techniques and general information.

When I saw it on Anna's Facebook page, I knew I had to save it for a reference.

Do any of you sprout your food?

Any good ideas for keeping the sprouts fresh longer, or what your favorite tastes are?

Great references here.  Thanks Anna, thanks Dr. Weil!

Sunday Spring Rain

The infamous DC Cherry Tree Blossom

Mustard Seed Sprout Salad

Spicy Mustard Seed Sprout Salad with Asian Dressing

Mustard Seeds are one of the easiest sprouts to grow and really add a great flavor to salads, smoothies, soups, etc.  They are packed with nutrition:  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106#healthbenefits

Chicken Vegetable Soup Base repost

I posted a while back about this Chicken Vegetable Soup Base that I'm always going to in a pinch to make a meal.  Check out the original, it's great to have some on hand.  http://cannedtime.blogspot.com/2010/11/chicken-soup-base.html I paired it today with another older

Raw Sunflower Sesame Seed Crackers

These are slightly spicy but go well with a sweeter spread like peanut butter shown here or something cheesy or even meat.

Sprouted Whole Wheat Bread

I've been using Wheat berries for my Rejuvelac (  http://cannedtime.blogspot.com/2011/10/rejuvelac-taking-smoothies-to-their-max.html )and hate wasting the soaked berries so I've used them here for a wonderfully nutritious Whole Wheat Bread.  The Wheat sprouts are not at perfect nutrition because they bake over 115 deg. but they're still better than wasting them.  After I poured off the liquid Rejuvelac, I put the leftover wheat berries in a baggie and froze them until I was ready for the bread.