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Good, Better, and Best in Nutrition

Robyn Openshaw - Apr 14, 2008 - This Post May Contain Affiliate Links

I want to talk about good, better, and best in nutrition.   I got an email yesterday from my cousin who said that the idea of soaking/sprouting grains in advance is overwhelming to her.   She probably read my three-part blog on phytates in whole grains.

If my cousin’s comment describes you, then don’t worry about it!   Some of my readers (group #1) are mostly raw, longtime vegans.   Some eats lots of plant food (group #2) and consider themselves “healthy eaters” but are struggling to get off processed food and meat.   Many of my readers, though, (group #3) are eating the SAD (standard American diet)–they know they don’t feel good, they want to change, but they’re starting with limited knowledge and most of the information on is new to them.

If you are in group #3, know this: you are who I think about every time I write.   If I can help you climb to a better place, my mission with this site is being accomplished!   That’s not to say I’m not keenly interested in group #1 and #2 also, because I am, but those folks are already on a good path.

Group #3, the big thing is to DO WHAT YOU CAN DO. Bestselling author Stephen R. Covey (7 Habits of Highly Effective People) once said something like, “The main thing is to always make the main thing the main thing.”   Let’s not get sidelined with fear about this or that or the other thing.   If you see someone from group #1 or #2 asking questions on this site you’re not ready for, just file it away.   The MAIN THING is to get more plant-based food, especially raw, especially vegetables, especially greens!   More this month than you did last month.

The main thing isn’t in the details—or the fact that we make mistakes. (You and me both!) Get on the path and just put one foot in front of the other and DON’T QUIT.

Tomorrow: good, better, and best for GRAINS and SWEETENERS.

Posted in: 12 Steps To Whole Food, Whole Food

3 thoughts on “Good, Better, and Best in Nutrition”

Leave a Comment
  1. Saskia says:

    do you have a recipe up for soaking grains for whole wheat bread, all I make is whole wheat- how much wheat do I soak and do I put it in the bread after it is soaked or do I grind it. thanks

  2. Robyn says:

    Yes, the sourdough recipe in the basic collection you should have. You can grind flour and then just soak it in the recipe’s liquids for 8-24 hours.

  3. Saskia says:

    I just saw that today! Thanks

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