Food for Thought Series

1. Food for Thought Series Indus Valley Yoga & Sustainability Institute Presents Food For Thought Series I Eating Healthy is not an accident but a Choice. Come learn how to eat well to be well. Gluten Free Grains - Understanding why whole grains are beneficial to your diet. Demonstration of grinding whole grains to make flour, hands-on participation to make 2-3 different whole grain recipes. Grains discussed would be corn, buckwheat, millet, rice, and oats. June 12th, 2011; 5:00Pm – 6:00PM Preserving the Season – Discussion of why canning and other preservation methods developed and how they can help extend your garden, farmer's market, or CSA bounty. Make and take session for one in-season fruit or vegetable. Class may make jams, jellies, chutneys, or pickles depending on season and produce availability. July 10th, 2011; 5:00Pm – 6:00PM Fun with Fermenting – Discussion of fermenting methods and how the products created are different when made commercially. Demonstration of different foods that can be fermented at home may include kim-chi, yogurt, kefir, lacto-fermented condiments, sauerkraut August 14th, 2011; 5:00Pm – 6:00PM Instructor Mira Dessy, Certified Nutrition Educator and a member of the National Association of Nutrition Professionals. Mira has been teaching, consulting and writing on the topics of food and health since 2006. Her website is http://www.grainsandmore.com/ and her blog is at http://grainsandmore.blogspot.com/.Cost $15/Class or $35/Series (3 Classes) plus materials fee for each class depending upon the class. Registration Email – Yoga@IndusValleyYoga.com Call: 832-277-3577

2. Series – II • Whole Grains for Everyone – Understanding why whole grains are beneficial to your diet. Demonstration of grinding whole grains to make flour, hands-on participation to make 2-3 different whole grain recipes. Grains discussed would be wheat, barley, and rye. • , • Ancient Grains - Understanding why whole grains are beneficial to your diet. Demonstration of grinding whole grains to make flour, hands-on participation to make 2-3 different whole grain recipes. Grains discussed would be quinoa, amaranth, spelt, and kamut. • Sprouting Success – Sprouts are powerhouse foods, learn why they are so nutritious, how easy they are to make, and tasty ways to include them in your diet. Discussion and tasting will include sprouting seeds, legumes, nuts, and grains. Boost your nutrition year-round by using sprouts.