Why does soaking, sprouting and/or souring foods like legumes, nuts, seeds and grains matter? Because these processes makes them easier to digest and more nutritious for the body. In this workshop, we will learn what the difference is between souring, soaking and sprouting and how to practice each in your daily lives in addition to other benefits. We will explore some simple recipes that incorporate these techniques and how they impact the flavor profile and way the food feels in the body. This workshop includes live demonstrations, tastings and take home recipes and will be taught by Candace Taylor MEd., Yoga Teacher, Doula, Ancestral Chef and Holistic Health Coach.
$5 City Market Members, $10 non-members