Use Sprouted Bread For That Sandwich

This here sandwich was the bomb: walnut chickpea spread is from Vegan a Go-Go!

We have a 3 yr-old sandwich lover and she loves this one. She sees me enjoying it so much, so she asks for one, too. Granted, hers is a bit smaller. We use the most amazing bread from the Silver Hills Bakery which we get at Dominion in the healthy section. We've tried a few of the "flavors" and this one is the best from their line so far:

Flour is getting a bad wrap these days, too refined, too enriched with bleach. You want the most unrefined you can get, with as many grains as you can get, preferably sprouted. This bread's a bit more, but worth it, trust me. 

Why sprouts? Sprouts contain all of the potential energy to make an entire plant and the inactive nutrients that are stored in seeds become converted to a rich food source as enzymes are released. Think of the story in bug's life where Flick gives the analogy of how a seed can become a tree. It looks like a little dinky thing, yet is so much more, has the potential to be so much more. 

Sprouts are so much more. Eat them! Do one better: grow them! Buy a sprout-growing kit, with jar and seeds, at Food For Thought, the only alternative health food store in St. John's, right next to The Sprout Restaurant, the only vegetarian restaurant in St. John's. See, we're such a progressive city. While you're at the store, think about converting your plain iodized salt for Himalayan Salt, which contains a much broader spectrum of minerals. Iodized salt is refined sodium chloride, and has been blamed as one of the primary causes of high blood pressure and hypertension. In other words, it's not too good for us and is found in 99.9% of processed food and processed "enhanced" meats. Switch your salt! Here's the whole story, or Just Google It.