Fermenting & Sprouting Workshop, March 4th

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Global Awareness Local Action (G.A.L.A.) and Jack Mountain Bushcraft School are excited to announce the next feature in their 2015 monthly NH Re-skill-ience Workshop Series, hands-on workshops focusing on homesteading, sustainable living, and traditional bushcraft skills designed to strengthen personal and community resilience. The next workshop, Fermenting & Sprouting Foods with Tim Smith and Josh Arnold takes place on Wednesday, March 4th from 6 to 8pm at the Kingswood Youth Center.

What do your favorite foods like chocolate, beer, cider, pickles, soy sauce, yogurt, cheese, wine, and kombucha all have in common? Each of these delicious foods has gone through the age-old (no pun intended!) process known as fermentation. Not only are they delicious, but fermented foods also have exceptional health benefits.

The process of fermentation preserves nutrients by producing “bio-preservatives” such as alcohol, lactic acid, and acetic acid. The process also breaks nutrients down into more digestible forms. Consider soybeans for instance – Soybeans are a great protein-rich food, but highly indigestible without undergoing fermentation. By breaking the soybeans’ complex protein into easily digestible amino acids, we arrive at familiar Asian cuisines like miso, tamari (soy sauce), and tempeh. Milk and wheat are two other great examples of food that becomes more digestible after fermentation. In addition to preserving and aiding digestion, fermentation can also add new nutrients like B vitamins, function as an antioxidant, and even remove toxins from some foods.

Sprouted foods have similar health benefits. Sprouting is the process whereby

seeds are germinated and eaten either raw or cooked. Seeds of many kinds, including grasses, grains and beans, are used for sprouting. Sprouts are incredibly nutritious; especially for those on a raw food diet . Studies show remarkable levels of B Vitamins, as well as Vitamins C , E and A (up to 15 times the original content!). Some folks refer to sprouts as “pre-digested” food due to this breaking down process in the sprouting stage of life. This makes the sprouts far easier to digest than the original seed, bean, nut or grain. The heightened quantity of enzymes is another factor that aids in their digestion. Sprouts can be eaten at any meal to help the digestive process along and keep raw living nutrition pumping through your blood.

This Fermenting & Sprouting Workshop takes place on Wednesday, March 4th, 6-8pm at the Kingswood Youth Center in Wolfeboro, NH (565 Center Street, Wolfeboro, NH 03894). The cost to participate in the workshop is $15.00, with an additional materials fee of $5.00. Pre-registration is requested at www.galacommunity.org, or by calling 603-539-6460.

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