Are you a regular consumer of nuts + beans, seeds + grains, legumes + lentils? Do you rely on gluten free flour blends often? How's your digestion + gut going, my trout?

Allow me to explain.

See, these plant based foods are brilliant offers of important vitamins and minerals we need for our engines to run well. They're chock-full of gut- and microbiome-loving fibre. They're easy snacks to grab for on the go. But how much are you consuming?

Ma Nature sure has it going on. See, plant based foods like these need to build their defences well to help ensure their continuation. They can't run away like you or me or the fox, in order to get out of harm's way. How do they protect themselves? With certain compounds they make: think lectins, phytic acid, enzyme inhibitors.

Join me, Luka Symons for a workshop on the benefits of properly preparing your morsels of plant goodness. We'll explore the difference between soaking, sprouting and even fermenting the nuts, pulses, seeds and grains and talk about which is best in which scenario.

No need for special equipment here! I will demonstrate how to go about making this a do-able task (batch prep, anyone?) and why you want to start properly preparing and activating your nuts, seeds, pulses and grains in order to best prepare them for ease of digestion and increased assimilation of the super nutrients found within.

We are unlocking their power, you could say.

Come find out what the fuss is about.

NUTS + SEEDS + BEANS + GRAINS + LEGUMES:
How to activate + why.

Saturday May 15th, 10-11.30am Alberta time
$40. All live on zoom.
Link and recipes and handout provided upon registration.