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!

Aug 23: Fermentation Presentation

“Taking the Fear Out of Fermentation”
Friday, August 23rd, 2013

Presentation begins at 6:30 PM
Please come around 6:15

Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

For a change of pace, instead of a DVD, this month Lisa will be doing a PowerPoint presentation on Fermentation.  She will present the reasons for eating and making fermented foods, and go through step by step recipes and procedures for making basic Sauerkraut, Kimchi, Beet Kvass and a lacto-fermented Quinoa drink.

We will have time for Q&A after the presentation.  Bring all your fermentation questions!

If this is your first time attending our Popcorn Review:
Please see our Notes On Popcorn Reviews for more information.

March 28: Fermented Foods Class

Learn How To Make Sauerkraut,
Kimchi, Beet Kvass and more…

Sunday, March 28, 2010
1:00 to 4:00 PM

Daneland Community Center
1199 N Terry, Eugene

Fermented Foods in This Class Include:

  • Sauerkraut – Traditional and a few variations
  • Kim Chi – Both Hot and Sweet
  • Beet Kvass – Traditional and Spicy
  • Ginger Carrots – (we like slices and chunks instead of grated)
  • Apple/Pear Chutney
  • Kefir – Both Coconut and Dairy
  • Quinoa Beverage

Many samples will be available to experience what well-prepared traditional fermented foods are supposed to taste like. Come join the fun!

Learn the basics of making your own fermented vegetables. Traditional Societies around the world have used beneficial bacteria to enhance and preserve their food through out the ages. Benefits include: ~ Improved digestibility ~ Vegan friendly ~ Natural probiotics ~ Immune support ~ Thyroid support ~ Healthy elimination.

Pre-register $25
Day of event $35

Pre-Register for the March 28th Fermentation Class Now

You may pre-register online using all major credit cards, checks by PayPal, or by sending a check to our mailing address. Payments must be received by March 25, 2010 for pre-registration.


Why Eat Fermented Foods?
The single most important reason is to keep your digestive system happy! There is a war going on in your intestines every single day and you want the good guys to win! Friendly bacteria do many wonderful things for our health. It aids digestion, increases vitamin and enzyme content, facilitates assimilation of nutrients and even releases the trace mineral Glucose Tolerance Factor (GTF) chromium. GTF compound improves sensitivity to insulin for pre-diabetic and diabetic people.

Fermented foods colonize the intestinal tract with friendly gut flora which control putrefactive bacteria. It maintains proper pH balance in the colon and increases the bulk and frequency of bowel movements. This flora creates a living shield that covers the small intestines inner lining and helps inhibit pathogenic organisms. Most fermented foods create powerful antioxidants including the all-important glutathione and superoxide dismustase, which scavenge free radicals that can be a causal factor in cancer, diabetes and heart disease.

A little recognized benefit is healthy gut flora also transitions the inactive thyroid hormone T-4 into active T-3, which is important for energy, weight loss and healthy metabolism.