May 3: Getting the Most from Whole Grains

Are you getting the best nutrition from the grains you eat?

All grains, nuts, seeds and legumes contain natural substances that block mineral absorption.  If you are not soaking, sprouting, sour leavening or fermenting grains and seeds you are not getting the most out of your grains, and may actually be causing harm.

Traditional people took great care in the preparation of grains, nuts, seeds and legumes. Come learn preparation techniques that enhance digestion and increase nutrients!

Cooking Class: “Getting the Most from Whole Grains”

Date: Saturday May 3rd, 2014

Location: CrossFire Church
4060 West Amazon Drive
Eugene, OR, 97405

Time: 12:00 to 4:00 PM

Cost: $45 (Early Bird Discount)
  $65 at the door

Sign up today for an Early Bird Discount!

In “Getting the Most from Whole Grains”you will learn:

  • How to Get the Most from Whole Grains
  • Soaking, Sprouting and Sour Leavening
  • Waffles
  • Cream Puffs
  • Quinoa Salad
  • Buckwheat Egg Noodles
  • Oat Anise Cookies
  • Cinnamon Scones
  • Date Spice Muffins
  • Fig Newtons
  • Whole Wheat Sourdough Bread
  • Emmer Farro English Muffins
  •   and more!
The class will cover both gluten-free and gluten-containing recipes.

Class registration includes: Four hours of Demos, Recipe Booklet and LOTS of Yummy Samples!



“It was a very organized and prepared class. It was a very interesting topic to learn for our health!”

“I thought it was wonderful. I did NOT expect to eat so well.”

“Excellent – exceeded my expectations.  Absolutely awesome.”

“Loved it!  Nice pacing.  Loved all the samples.  Nice printed materials.  It was great to taste a sample of each food being prepared.”

“Please keep up good work!”

Download the class flier & invite a friend!

Register Now!

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