Ancient Grains for Modern Meals / Nutritional Value and Healthy Recipes
Harper Conference Center (193 Main Street, Norway)
Ancient or “Heritage” Grains are more than just relics from the past, they are cereals, grains and seeds that have stood the test of time; they are delicious, robust and loaded with fiber, vitamins and protein to keep you going. Many are gluten-free. Some were cultivated 10,000 years ago! Quinoa, millet, amaranth, teff, chia seeds, faro, spelt and kamut are some of the heritage grains that we will explore in this new class. Learn where they come from and how to prepare delicious main or side dishes that will add texture and variety to your table. Wendy Dillon, RN and Patti-Ann Douglas, RN, will be teaching the class. They both share a passion for healthy eating and for learning how the foods we eat affect our health.
Wendy Dillon is a registered oncology nurse at SMH and owner and operator of Back to Roots, a small family farm that naturally grows and preserves specialty foods. Patti-Ann Douglas is the Certified Patient Navigator at SMH, and recently received her certificate in Plant Based Nutrition from Cornell University.