About this class
Food storage is important in todays uncertain economy and getting the most nutrition for your money and efforts is something worth knowing. Find out what blood type has to do with food, especially plant protein foods. Why purchase and store foods that are disagreeable to your digestive system? Learn how to combine certain grains, seeds and legumes that can be soaked and cooked to produce a very tasty, complete protein meal that can be flavored for a hot breakfast or savory meal for lunch or dinner.
Samples of cooked Plant Protein Pilaf will be offered to guests that want to taste the finished product. there are several ways to use this combined food and all of them taste good.
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About Joanne Smith Seal
I am a 66 year young citizen of Utah; growing up in Salt Lake City, and educated publicly in Granite School District with a BA in art from the University of Utah and an MFA in art from BYU in 2000. I have been teaching art for 28 years. Art is just one of my passions, the other is FOOD, real food; the healthy, natural, local kind and the bubbly, fermented kind. I learned some healthy practices from my parents but it was years of raising my own family that honed my experience and acquired knowledge of healthy foods and healthy food practices.
The more I learn, the more I acknowledge the ancient wisdom of real food and real food practices that kept our ancestors alive and well. These are practices that can improve our health today. Fermenting and culturing foods truly deserve our generation's attention and application. I take great pleasure in the practice and eating of fermenting and cultured food and in teaching others to do the same.