My mom and I are going back to school together.
Bread school, that is.
This week, good ‘ol Nana and I signed up for the Healthy Whole Grains bread course, hosted by Ann Marie of the Cheeseslave.
I didn’t wait to join the throng that will be taking this class.
No, I wanted to be one of the first. I’m excited and I just wanted to share my passion with you.
‘Cause I think that you need to catch it.
Please watch this video to learn how important properly prepared grains are in your diet. Your belly will thank you. (If you don’t see the video, click on over to my blog).
Hurry now while the cost of the class remains cheap-o (until February 7, 2012). That is $11/class, which is significantly cheaper than going back to graduate school.
Trust me . . . I know. We just paid for the Engineer’s tuition.
But be sure to use the coupon code SPROUT20!
If you are unsure about this class, you can join Ann Marie on Thursday, February 9th, 2012 at 7 PM EST / 4 PM PST for a WEBINAR. (A webinar is a seminar conducted over the internet.)
The great thing about this webinar?
IT’S FREE!! Free Advice!
(But space is limited . . . so sign up.)
The hour-long webinar will cover:
- What kinds of whole grains can be sprouted
- How soaking, sprouting and using sourdough neutralize anti-nutrients like phytic acid
- When to sprout, when to soak, and when to use sourdough
- How to make whole grains kid-friendly
- How to save time preparing whole grains
- How to save money preparing whole grains
I really want you to understand that just because you eat whole wheat bread, doesn’t mean you are actually making an improvement in your diet . . . even if your bread is organic or if you make it at home.
Grain isn’t what it used to be. A lot has changed in the structure of the actual wheat berry since big seed companies have come along . . . and a lot has changed in how grains are prepared compared to years ago.