April 18 @ 6:30 pm – 8:30 pm
Andy Walton discusses how sprouting and fermenting grains, nuts and seeds can maximize their nutritional benefits and digestibility. Learn how these processes reduce anti-nutrients that interfere with digestion and contribute to inflammation in the digestive tract. Andy will demonstrate these techniques and will serve samples of sunflower seed hummus and whole-oat groat oatmeal with almonds. You will leave with recipes and a guide to soaking/sprouting and fermenting.