Unlocking the Nutrients: Soaking Grains, Nuts and Beans

The McClure Multigenerational Center (map)

Soaking grains, nuts and beans before cooking removes the phytic acid from the outer layer of the bran, improving their flavor and allowing their nutrients to be more available to our bodies. In this class, you will learn the age-old (and recently popular again!) method for properly soaking these foods. Caroline Homan, who teaches food and nutrition education at City Market, will bring samples of a variety of soaked grains, nuts, and seeds from the Bulk Department. We will also prepare a delicious local chili, a perfect pot of brown rice, and a yummy dessert using these soaking methods.

$5 for City Market Members, $10 for non-members