Sprouting: Wisdom Of The Ages
Decrease your carbon imprint food needs and grocery bill by growing your own seeds, saving them, sprouting them, and eating them in a variety of surprising recipes.
Oct 19, 2008
from 10:00 am to 03:00 pm
|Where||Corvallis, OR - Institute of BioWisdom at Sunbow Farm|
|Contact Name||Harry MacCormack|
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This is not your typical '70s sprouting class. Come learn what the ancients in many cultures practiced: Health benefits beyond what you might imagine; financial rewards and freedom from dependence on global food shipping; all with the fun of timeless recipes for crackers, breads, muffins, soups, pancakes and more. Decrease your carbon imprint food needs and grocery bill by growing your own seeds, saving them, sprouting them, and eating them in a variety of surprising recipes. Save time, money and energy.
- Chemical and enzymatic transformations in gluten based and other seeds
- Can gluten intolerant people eat sprouted grains?
- Nutritional differences between sprouts and seedlings such as wheat grass, sunflower, buckwheat
- How much is needed per person per day?
- Differences between sprouts and flours
- Lots of recipes: Three meals a day
- Equipment you will need
- How much time, attention per day?
- Contamination issues
- Lots of references
Please pre-register/$30 at the door
Institute of BioWisdom at Sunbow Farm
6910 S@ Plymouth Dr., Corvallis, OR 97333