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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!
“Excellent”
“Awesome!”
“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!”
Register Now!
Hi all,
This is a reminder that our December potluck is this Wednesday! The snow was fun, but I am glad we can get back to driving easily and carry on with our events as planned, and here is our next event:
Wednesday, December 18, 2013
6:00 to 8:00 PM
Location:
At the home of Jan
1389 Washington St, Eugene
yellow house, east side of Washington
(access 13th, 15th, 18th)
Phone: Jan’s number is 541-343-4404
Topic & Demo: Preparation of Grains, Nuts, Seeds and Legumes
One of the key principles of the Weston A. Price Foundation principles is the proper preparation of grains, nuts, seeds and legumes. Traditional people took great care with the preparation of grains and seeds. The seeds of plants naturally contain “anti-nutrients”. By neutralizing these before consuming them we can improve their digestion and absorption.
Gluten containing grains (such as wheat and rye), gluten-free grains (such as rice, and corn), as well as nuts, and seeds that are used in place of grains (such as quinoa, amaranth, and teff) all need careful preparation in order to maximize nutrition.
Bring a vegetarian friend!
Although the potluck will hopefully have several non-vegetarian dishes (made with nutrient-dense meats, bone broth and animal fats), this would be a great topic to introduce to your vegetarian friends. People who avoid the use of animal foods in particular need to make sure they are maximizing their nutrition from the grains, nuts, seeds and legumes they eat, as they tend to rely more heavily on these foods.
For more info see our page on Grains, Legumes & Nuts:
eugenewestonaprice.org/grains-legumes-nuts
Bring a Dish:
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party.
New to all of this?
For those of you who are new to The Weston A. Price Foundation principals or looking for food ideas, please see our Potlucks page.
Wednesday, December 18, 2013
6:00 to 8:00 PM
Location:
At the home of Jan
1389 Washington St, Eugene
yellow house, east side of Washington
(access 13th, 15th, 18th)
Topic & Demo: Preparation of Grains, Nuts, Seeds and Legumes
One of the key principles of the Weston A. Price Foundation principles is the proper preparation of grains, nuts, seeds and legumes. Traditional people took great care with the preparation of grains and seeds. The seeds of plants naturally contain “anti-nutrients”. By neutralizing these before consuming them we can improve their digestion and absorption.
Gluten containing grains (such as wheat and rye), gluten-free grains (such as rice, and corn), as well as nuts, and seeds that are used in place of grains (such as quinoa, amaranth, and teff) all need careful preparation in order to maximize nutrition.
For more info:
http://eugenewestonaprice.org/grains-legumes-nuts/
Phone: Jan’s number is 541-343-4404
Bring a Dish:
Please bring a Nourishing Traditions style dish and join us for some great food and great conversation! Families and guests are welcome. Please bring enough food to feed the size of your party.
New to all of this?
For those of you who are new to The Weston A. Price Foundation principals or looking for food ideas, please see our Potlucks page.
 Quinoa Salad We teachers are at it again. We’ve been meeting to plan the next cooking class! We’ve had a number of requests for a Grains Class, so that’s what we’re planning!
We’ve been experimenting with recipes and meeting to taste the results. Yummy!
 Spelt Sourdough Bread So far we’ve made and sampled:
- Quinoa Salad
- Spelt Sourdough Bread
- Sourdough Egg Noodles
- Gluten-free Pizza (yogurt dough
- Spelt Scones
- Gluten-free Cornbread
- Breakfast nut bar
- Waffles
- Quinoa beverage
- Pancakes
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 - Gluten-free Cornbread – Oops… we ate it all before I got the camera ready!
We will continue to sample recipes and choose the best ones to serve at our class!
We are planning to repeat our Variety Meats Class and have the Grains Class in the Fall or Winter. Stay tuned for more details.
Here are some photos of some of our experiments.
Vibrant Health With Traditional Foods
The Eugene Chapter is very pleased to announce our upcoming class series! You will learn the Why, What, and How of a healthy diet. Every class includes recipes, sources, demonstrations and samples to taste.
Class One:
An Introduction to the Foundations of Health
September 17, 2011
1:00-5:00 PM
Class Two:
Cultured Foods
October 1, 2011
1:00-5:00 PM
Class Three:
Healthy Fats
October 15, 2011
1:00-5:00 PM
Class Four:
Preparation of Grains, Nuts, Seeds and Legumes
October 29, 2011
1:00-5:00 PM
Classes are designed to build upon the information covered previously, but can be attended as a stand-alone if space permits. More details will be posted in the August Newsletter.
Save the dates! REGISTRATION OPENS SOON!
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