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SOURCE: Rooted Nutrition
Classes will be held on Sundays and weekday evenings, accommodating busy work schedules while teaching how to incorporate whole foods and healthy cooking into every day life. Rooted Nutrition, a Vancouver-based nutrition company.
Vancouver, BC (PRWEB) February 20, 2013
Rooted Nutrition, a company specializing in teaching people to incorporate whole foods in every day cooking is happy to announce their new Spring course lineup. After a very successful Winter quarter, Rooted Nutrition is again expanding the variety of courses being offered, this time embracing the theme of renewal.
"Springtime is the natural time for renewal; our body's detox and cleansing processes happen naturally in the spring. This spring, many of our cooking classes focus on the spring cleansing theme,” explains Andrea Potter, Owner of Rooted Nutrition. “The Cleansing Spring Greens, the Sprouting Class and the Legumes classes are brimming with green foods, living foods, seasonal produce and vibrant dishes that help the body gently, safely and naturally cleanse through food."
The Cleansing Spring Greens course will be held Sunday March 17 from 1-4pm. Students in the course will learn unique and healthy ways to incorporate locally available greens like kale and chard into the diet. This course is ideal for anyone interested in eating healthy, offering ideas on making Kale chips, soups, and salads as well as tips on how to safely freeze greens.
The Sprouting Class offers an economical way to incorporate nuts and seeds into the diet. The course provides instruction for creating a sprouting system as well as tips on how to incorporate sprouts into your daily diet. Learn how to make sprouted quinoa salad, sprouted buckwheat granola, and spring sprouted lentil salad among others.
The Legumes course introduces ways to include a variety of legumes into every day healthy eating. From learning how to properly cook legumes to discovering how to store legumes properly, this course is designed to make healthy eating an easy habit. The course will teach how to make recipes like citrus lentil salad, miso-maple baked beans, and mung bean and kimchi ‘noodle’ bowl.
“Our winter classes were a hit!” explains Potter. “With attendees loving the new space and more hands-on learning, we are continually evolving the classes. We are more inspired than ever about what is local as well as from great feedback and ideas from our students.”
Classes are held at 485 Commercial Drive, in the Woodland Smokehouse and Commissary on weekday evenings and weekends. To register for classes or learn more about the courses being offered during the Spring Session, visit Rooted Nutrition. Online registration is available.
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