Beans beans, the musical fruit, the more you eat the more you toot…
All of our food sources have a way of protecting themselves. Animals can run away or hide. Some fruits grow up high out of reach. Other foods have protective chemical compounds that makes them poisonous or difficult to digest without proper preparation.
In our fast food world we’ve forgotten how to prepare our foods for easier digestion and maximum nutrient absorption – and then we blame the food and avoid it.
In this workshop we’ll talk about the traditional practice of soaking and sprouting to make high lectin foods like legumes, grains, nuts, and seeds easier to digest. This is especially important in a vegetarian or vegan diet where so many meals are based on legumes and grains.
You’ll go home with a 250ml jar of soaked chickpea hummus and a bag of crispy nuts to enjoy for lunch the next day!