Soaking, Sprouting, Activating and Fermentation - Optimizing nutrition from Nuts, seeds, beans and grains
Learn to increase digestibility, maximize nutrient value and increase assimilation in this workshop with Certified Nutritional Consultant and lover of all things fermented Mouette Loustalot. We will explore the benefits of soaking, sprouting and fermenting nuts, seeds and grains and discuss which is best in which scenario. Each student will receive in depth guides, sprouting/soaking/fermenting instructions and recipes to make these techniques easy to apply in every day life!
Tuesday January 9th 2018 5pm-7pm
Wednesday January 31st 5pm-7pm