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Growing-&-Using-Sprouts

4/19/2018
What:
Growing & Using Sprouts*

Sprouts are a powerhouse of nutrition, regardless of the kind of seed from which they grow. This classes teaches how to grow and use sprouts in everyday cooking so that you can boost your nutrition without even trying! You will learn the proper care and uses of:  

·         Green Leafy Sprouts: Learn how to grow and use a variety of green leafy sprouts (alfalfa, broccoli, radish and clover).  These seeds are packed with protein and vitamin C and can be used to replace Vitamin C tablets, your green leafy vegetables in salads, or can be added to soups and baked goods for added nutrition.  Don’t like the texture—see how you can hide them in all your favorite dishes.

·         Bean Sprouts:  The uses, care and growing process of bean sprouts:  You will learn how to use these sprouts: (1) as high protein toppers for salads (2) in a variety of Asian dishes (mung beans) (3) to cut the cooking time in your favorite bean recipes by 1/3 (4) in a variety of soups

·         Grain Sprouts:  Learn how to sprout and harvest wheat and other grains for added Vitamin B complex in your diet.  Sprouted grains can be dried and ground into flour and then added to your baking goods or used for making nuts or making a meat substitute or high protein cereal.  

* This is a survey class designed to give you an overview of the material and not a hands on experience.  Come hungry because there will be lots of samples to try.



Instructor
Mary Ann Wilcox


When:
Thursday, April 19th, 7pm-9pm


Where:Mary Ann's Cupboards (click for map)
10317 Barnsdale Dr.
Boise, ID 83704


Price:
$10 per person
Manual $8 - optional - at class


Details:
All in class & take home supplies, class worksheets & recipe cards are included in fees.
No credit or reimbursement for missed classes. 


Register:
Sign Up Online Here
 

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