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Seasonal Kitchen – Sprouted Foods
Mar 16 2017 /6:00 pm - 8:30 pm$25 – $30
Sprouting food is a great way for us to grow live and vibrant food throughout any seasons. During this class we will cover proper methods of sprouting seeds, nuts and beans as well as a variety of recipes easy enough for everyday use, including enzyme rich hummus, sprouted falafel and raw creamy dressings.
Instructor: Lynne Pulizzi has been a vegetarian/vegan for over 43 years. Six years ago she started her amazing transformation to being a raw vegan. She enjoys sharing her new-found knowledge of a plant-based diet with others by teaching “un-cooking” classes and having discussion groups. Most of the food she eats comes from her garden and the local farmers market. Lynne has had her own sprouting business, been a stained glass artist, graphic designer and swim coach.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS.
This program is made possible by generous support from Pilgrims Market.