Sprouts: Winter Challenge

February 3, 2009

I saw a great video that Meghan did and I wanted to share it with you guys:  

Did you guys ever do science experiments in grade school? You know, the kind where you have to enlist your parents to help you out? Well it seems I’ll be doing another one this year. In an effort to get some great local food, I’m going to make like Meghan and try to grow some of my own veggies in my apartment…and I’ll be asking my dad to help. 

Wish me luck!

Entry Filed under: 12 Grain Program, Diet Rehab, Food, Grain of the Week, Groceries, Local, Meghan Telpner, Toronto, Vegetarian, organic. Tags: , , .

1 Comment Add your own

  • 1. Meghan Telpner  |  February 6, 2009 at 12:15 pm

    Have you started? Are they sprouting? I will be home in just under a week. We need to have some nutritious good times on my return!

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Diet Rehab is on the National Post Appetizer! Check it out at: nationalpost.com/theappetizer

Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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