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Fermentation and Sprouting for Health

Class/Workshop, Food/Tasting

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.

Dates in your area:
Whatcom Community College
• Thu 11/1/18 at 6:30 PM - 8:30 PM