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Benefits of Sprouting Grains

Y’all know I’m the salad queen but occasionally hubby likes a good sandwich for lunch and the kiddos do too. But all breads are not created equal. Most breads on the market today have unhealthy dough conditioners, bad for you oils, genetically modified grains and harmful sweeteners.

 

No good.

 

But not to worry. Silver Hills’ organic sprouted breads have NONE of those harmful ingredients. Their breads have only good for you ingredients that you can actually identify and pronounce. 

 

I feel good knowing I’m feeding my children and husband food that support good health. And not only that, their new loaves are chock FULL of fiber, protein, iron, selenium, zinc and more, providing key minerals and vitamins that your body needs to run optimally. 

 

And let’s not forget that Silver Hills’ breads are made from sprouted grains. What’s so special about sprouting? I’m glad you asked. There are immense benefits to sprouting grains. Sprouting:

 

  • Unlocks more of the foods nutrients
  • Helps your body more easily and readily absorbs the nutrients
  • Make food more easily digestible 

 

Desiree Nielsen, Registered Dietitian shares “Sprouted grain breads are higher in filling plant-based protein and fiber than standard whole wheat breads. Sprouted grains, being intact whole grains, will have more nutrition: sprouted grain breads have on average 12 grams of plant-based protein per two slices, and a whopping 10 grams of fiber. Compare this to 7 grams of protein and 4 grams of fiber for an average supermarket whole wheat loaf.”

 

To learn more about the benefits of sprouted bread CLICK HERE. 

 

Now grab your Silver Hills Sprouted Bread and give my new sandwich a try.

 

Smoky Tempeh Sandwich

 

Steam tempeh for 10 minutes. In a separate pan, heat 1 tbsp grapeseed oil on medium. Fry tempeh until golden on both sides. Season tempeh with 1 tsp coconut aminos and ½ tsp maple syrup. Splash a little water in pan and let sizzle to carmelize. Grill your Silver Hills Wheat & Greet Sprouted Bread. Take one chipotle pepper in adobo and mix with 2 tbsp vegan mayo. Slather on the bread. Stack lettuce, tempeh, red onion and avocado. Enjoy!

 

 

 

“And you, take wheat and barley, beans and lentils, millet and emmer, and put them into a single vessel and make your bread from them. During the number of days that you lie on your side, 390 days, you shall eat it.” Ezekiel 4:9

 

As always, it is my prayer that you’ve been Inspired To Live Fully!

 

I received this product to review. Opinion expressed are here are my own.

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How To Build A Better Salad

Iceberg. Romaine. Tomato. Cheese. Croutons. Ranch.

 

BORING!

 

Why settle for the old standard salad bar salad when you can craft a masterpiece that will be tantalizing to the eyes and the taste buds? Not to mention, you want a salad that adds to not detracts from your health and a salad that’s loaded down with cheese, creamy dressing, and croutons….well.

 

I have a salad nearly every day for lunch. [bctt tweet=”Here’s the formula for how to build a better salad.” username=”inspiredfully”]

 

GREENS

Spinach

Choose greens that are nutrient dense. Some good options are:

~Kale

~Spinach

~Arugula

~Cabbage

~Swiss Chard

~Red Leaf Lettuce

~Brussels Sprouts

 

SALAD: Red Cabbage Salad With Spicy Peanut Dressing

red cabbage salad

SALAD: Farro Salad

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VEGGIES

I love the addition of hot roasted vegetables on my salad. The heat from the veggies slightly wilts the greens and takes of the cold edge making the salad the perfect temperature. Mmm, just typing about it has me eagerly looking forward to lunch. A few of my favorite veggies to add to a salad are:

~Colorful Peppers

~Cherry Tomatoes

~Carrots

~Green Beans

~Roasted Sweet Potato

~Roasted Butternut Squash

~Avocado

~Fresh Herbs

 

PROTEIN

If you want to lose/maintain weight, build muscle and reduce body fat, you should eat protein with every meal. By evenly rationing protein throughout your day as opposed to a huge portion at dinner, your muscles receive a constant supply of amino acid, which supports building muscle and boosting metabolism.

~Lean meat of choice

~Beans

~Nuts

~Quinoa

~Tofu

~Tempeh

kale salad chickpeas

ADD INS

Boost the taste and nutritional value of your salad by adding these extras.

~Nuts

~Seeds (sunflower, pumpkin, hemp, flax)

~Grains

~Wild Rice

~Scallions

~Goat Cheese, Feta

~Fruit (fresh or dried. I love the contrast of sweet and savory in a salad)

colorful salad

DRESSINGS

Many store bought dressings are not good for you. They can contain hydrogenated soybean oil, high fructose corn syrup and in general too much fat and sugar. You’d fare better making your own dressing and chances are you may already have ingredients at home to make the dressings. Whizzing these dressings in the blender gives them a nice creamy consistency without all the saturated fat and cholesterol normally found in many store bought dressings.

 

Balsamic Vinaigrette

My standard go to dressing. It’s made most excellent by the addition of my all time favorite spice, Hope by Virtuous Living. Click here to order your Hope today.

½ cup high quality Extra Virgin Olive Oil (EVOO)

¼ cup balsamic vinaigrette

1 tbsp Hope

2 tsp maple syrup

1 clove garlic minced

salt & pepper to taste

 

Tahini Dressing

Tahini is a staple in my kitchen. From dressings to hummus to soups, I have many uses for it.

½ cup water

2 tbsp tahini

a squeeze of lemon juice

salt & pepper to taste

 

Braggs Dressing

2 tbsp EVOO

1 tsp Braggs liquid aminos

 

Spicy Peanut Dressing

Click Here

 

Consistently BUILD A BETTER SALAD with the printable. Click to download now!

 

I’d love to see what you’ve made. Take a pic of your salad and tag me.

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red lettuce salad nut meat

Quinoa salad

pear salad

 

As always, it is my prayer that you’ve been Inspired To Live Fully!

 

 

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Taste the Grainbow

With the wide world of grains we have access to, why have we by and large limited ourselves to rice? I invite you to join me as we experience the wonder world of grains. [bctt tweet=”Rice is so yesterday, try a new grain today.”]

 

Grains have been the central element, the star of the plate, for many cultures for innumerous years. From rice to quinoa, China to Peru, grains have nourished and sustained peoples all over the planet. If some of these are unfamiliar to you, I challenge you to try a new one this week. Many of these grains can be purchase at a health food store, food co-op, or even your commercial local grocery (though there may be a substantial markup in price). If you have access to a local food co-op, you’ll find these in the bulk bin section. If you’re nervous about trying something new, just purchase a small scoop and it will literally cost you about $2.00 or less. So let’s dive in to our wonderful world of grains.

 

Amaranth

At least 8,000 years ago, the Aztecs in Peru cultivated this tiny grain. Well, it’s actually not even a grain but a seed. It falls into the grain category because it is so nutritionally dense. It is a complete protein as it contains all the essential amino acids, giving it a higher protein content than most other grains, It’s a key source of vitamins and minerals and especially high in iron. Its even gluten free! You can enjoy it sweet or savory. Kick start your day by trying my breakfast preparation.

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Apples and Amaranth

 

Buckwheat

Here we find another seed commonly referred to as a grain. Studies conducted in population that consume a good deal of buckwheat have LOWER incidences of high cholesterol and high blood pressure. Buckwheat is a powerful antioxidant; it’s high in magnesium, manganese and copper in addition to being gluten free. I usually eat mine raw as in my recipe here.

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Raw Granola

 

Bulgur

This is a whole grain true to its name. We read time and again to eat WHOLE grains; well this one here is 100% whole wheat. A great source of soluble fiber, manganese and Vitamin B-6, this grain is a staple in Middle Eastern cuisine. Tabbouleh anyone?

bulgur

 

Farro

I love the chewy nuttiness of this grain. While it’s recently been making it way to chic menus lately, this grain has been eaten around the globe for thousands of years. High in iron and fiber, it makes a great replacement for rice. It can be used in dishes from soups to chilled salad. Here’s my favorite way to enjoy farro.

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Farro Salad

 

Millet

If you’ve ever seen “bird seed” you’ve seen millet but this is not just for the birds. While it’s really a seed, again this one falls into the grain category. Used for thousands of years, its even cited in the bible as an ingredient in bread. Good for your heart and insulin levels, try my modern take on a vegetarian classic.

millet

Lentil Loaf

 

Quinoa

 In the last few years, quinoa has almost become a familiar household item. In my home it makes frequent appearances. From salad to soup, I cook up a big batch, then portion out and freeze for later use. Prepared sweet for breakfast or savory as a dinner side, we love it all the same. High in protein, iron, vitamins and minerals this one really lives up to its SUPERFOOD name.

quinoa

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Cornmeal Crusted Tempeh, Sesame Snow Peas & Quinoa w/ orange sauce

 

As always, it is my prayer that you’ve been Inspired To Live Fully!

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