Organ Meat Class is Wednesday, 11 Feb 2015 – 7:00 pm to 9:00 pm
Sprouting Health Class is Wednesday, 11 March 2015- 7:00 pm to 9:00 pm
Northwest Unitarian Universalist Church
23925 Northwestern Highway, Southfield, MI 48075
The Weston A Price Foundation calls liver and other organ meats “Our most sacred food” because it is more nutrient dense than any other food we can eat. As a bonus, organ meats are economical, too! However, many people hesitate to add offal to their diet even when they know this to be true.
Perhaps you have never tried them and don’t know if you’d like the flavor. Perhaps you have had them before, but they were prepared improperly and you didn’t enjoy the experience. Or perhaps you are intimidated by the thought of purchasing and preparing them.
This class has it all covered! You will learn:
-Why organ meats are THE super-food you want to add to your diet in 2015
-How to select and prepare them from Farm to Table (including cleaning, cutting and cooking)
-Which local farmers we trust to have the highest quality products for our own families (with vendors in attendance)
-The best recipes that you will feel confident introducing to picky eaters and even serving at a classy party
-Enjoy plenty of samples including Pate (liver), Meatloaf (heart &/or liver), and Tacos (tongue)
This is the class you’ve been waiting for! Come build your confidence and take your health to the next level. You are ready for this!
If phytic acid isn’t on your radar yet, it should be. This anti-nutrient is present in seeds, nuts, grains and beans that haven’t been properly prepared using the traditional methods of soaking, sprouting, or fermenting. Mounting research confirms that phytic acid binds with minerals and prevents their absorption into our bodies.
In this class you will learn why whole grains aren’t healthier if they aren’t prepared properly and how to neutralize phytic acid and activate beneficial enzymes easily so you can give all your favorite foods a nutritional boost.
At a time when many people are going “Grain Free” to escape phytic acid, you can learn how our ancestors made these items a healthy, nutrient-dense part of their diets.
Are you “Gluten Free”? Many people find that their bodies can tolerate small amounts of gluten if it has been fermented as in traditional sourdough bread made with spelt. Even for those who avoid gluten altogether, this class is a treasure trove of information!
We’ll cover soaking, sprouting and fermenting various types of seeds, nuts, grains and beans that are either whole, pieced or milled. Then we’ll demonstrate a couple of recipes that are big hits in our own families, including “milks,” traditional sourdough quick-breads, snacks and “cereals”. As always, we’ll share samples!
Registration is $35 per person per class or $60 if you register for “Organ Meats” class and the “Sprouting Health” class at the same time.
Bring a friend and get a free gift for both of you!
Call the office 248-828-8494 to register for both classes or visit our website www.htnetwork.org to register online (under events you will find both classes)