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Basics of Sprouting
July 19, 2016 @ 6:00 pm - 7:30 pm
Soaking and sprouting grains, legumes, beans, vegetables and nuts decreases the anti-nutrients while increasing digestability. Learn how and why to sprout your food and discover these ancient methods.
Sample sprouted foods and become skilled at making your diets ever more nutritionally dense.
Taught by Lauren Jadovich and Hunter Bahre.
Fee: $10. Includes ingredients and samples.
RSVP to [email protected]