What I Had for Dinner/ Brown Rice and Ground Beef

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This is what we had for dinner last night. Although I saved my meat portion for today--because I am experimenting with not eating meat after 3pm.

Ground beef with onions, salt and pepper. Cooked carrots--sauteed in butter and olive oil. I LOVE THESE they turn out so SWEET! And raw spinach--which we threw some dressing on. Fresh lemon juice, salt, pepper, olive oil, a drop of raw honey, garlic powder. Whatever?

I made extra brown rice to use throughout the week. I will end up making Simple Rice Pudding for sure, and probably some other dish as well.

Simple Rice Pudding:Raw milk, raw honey, cinnamon and rice. Great breakfast food!! Quick and easy. You can also make this with cooked barley, soak them overnight first--they are even better.

Brown rice is VERY GOOD! It did take me a few tries to get used to it. What REALLY got me hooked is brown rice with sweet and sour chicken and teriyaki sauce. Not together of course.

So....................if you are not a fan of brown rice--try it in some really great dishes that have a lot of sauce. Soon you will like brown rice more than white rice. Which I do!!

Sprouted Wheat

This is sprouted wheat. I don't know if you can see it or not, but there is a tiny little white sprout on the end of the wheat. This is what it should look like, after sprouting. Although you can let it sprout longer if you wish. I have found that if I let it go too long--they tend to get sour.
I soaked this wheat (1 1/2 cups of wheat in a quart jar) for about 2 days, give or take a little. I rinsed them 3 times each day, and then filled them again with water.


Once they sprouted I drained them, placed them in a towel to dry them as much as possible. And spread them out on a baking sheet. (I lined the baking sheet with wax paper)
I then baked them in a 250°F oven for about 2 hours. Check them every 30 minutes, or until they are dry.

I will allow them to fully cool on the tray overnight. Then I will grind them and hopefully, make some pie.

This wheat makes great cookies!

**Soaking grains before we eat them allows the body to get more nutrition from them. It breaks down the outer layer of the grain (phytic-acid) which inihibits the utilization of certain nutrients like, calcium, magnesium, iron, copper etc.

Most whole grains contain phytic-acid in their outer layer.

Buckwheat, millet and brown rice have low levels of phytic-acid, therefore little or no soaking is required.

Quinoa, wheat, and barley are some grains with high amounts of phytic-acid, so soaking is always preferred.

What I Had for Dinner/ Chicken Sandwiches

Yesterday I made Roast Chicken and Fettuccini Alfredo, but my camera ate the picture-Sorry!

So today we had some leftover chicken--and I didn't feel like cooking.

We had chicken sandwiches, with the sprouts shown above, raw sliced sweet potatoes, avocado and artichoke hearts. On my sandwhich I put organic mayo, chicken, sea salt and black pepper, onion, jalapeno's, lettuce and cilantro. I didn't feel like 2 slices of bread-so I just used one.

**Sweet potatoes are high in Vitamin A, C and manganese.

The sprouts above are a mixture of--alfalfa, radish, mung bean, lentil and broccoli.

If you haven't tried sprouting, it is VERY simple.

Purchase sprout seeds (online or at a health food store), soak them in a glass jar in water overnight- then drain them. You can either leave them in the jar or place them in a sprout tray like the one above. Rinse them twice each day, morning and night. Depending on the seeds they will sprout anywhere from 2-4 or so days.

They are NUTRIENT RICH and full of goodness. You can add them to salads, sandwiches, throw them in a bowl of soup, or on top of just about anything.

My kids like to just eat them from the tray.

Typically you would do a larger batch than the one I did---I was trying it out because I haven't made them for awhile.

This is a great item to have in your food storage also. In the event that we couldn't get fresh produce--this would be a life saver!