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Healthy Fermenting Foods Workshop
September 15 @ 9:00 am$175
For a healthy sustainable body and lifestyle
For those that want to get healthy, preserve your garden surplus the most nutritious way and live a more self-reliant and sustainable lifestyle.
About the workshop
Just as soil needs healthy living beneficial microbes to support strong, resilient, healthy life forms up the food chain, so too our bodies need good microbes to keep us strong and healthy.
Cultured or fermented foods have been part of most ancient cultures for many centuries. In times gone by, fermenting foods was a way to preserve them, so that one would have supplies of food during the sparse cold months. Fermented foods were revered as having healing properties.
We now understand why these foods are so beneficial to us. They are packed full of vitamins and minerals, enzymes to aid digestion (particularly of proteins), beneficial bacteria (your homemade probiotic) and they have an alkalising effect on the body.
Because the friendly bacteria – the lactobacilli – actually partially digest the food, the nutrients in it are easier for our body to absorb. As a result we get many more vitamins and minerals from fermented foods than we do from raw or cooked foods.
Unfortunately with the advent of refrigeration came the end of an era for regularly consumed fermented foods in most western cultures. Our bodies no longer get a daily intake of protective nutrients, enzymes and beneficial bacteria. This is one contributing factor to the massive rise in chronic digestive and immune disorders in the last few decades. One of the most beneficial food groups to include as part of your daily diet to regain and maintain optimal health is fermented foods.
They are also particularly beneficial for pregnant and breastfeeding women and, due to their anti-aging effect, anyone interested in longevity!
The workshop brings many outcomes and benefits for you. The benefits of eating and making your own fermented foods include:
- Controls sugar cravings
- Improves digestion
- Re-establishes healthy intestinal flora
- Cleansing – alkaline effect on the body
- Builds a strong immune system
- Increases energy
- Improves skin health
- Improves breath
- Alleviates flatulence
This workshop will provide you with the knowledge, skills and confidence to go home and make your own healthy fermented foods and drinks. It will be fun packed, informative, hands on and very practical. Don’t miss it!
About the Trainer
Kathleen trained as a chef at the Bennelong Restaurant and has worked for many years in catering. She now works as a teacher and enjoys passing on cooking and gardening skills to the younger generation. Kathleen was awarded a NSW Premier’s Environment Scholarship and has won a sustainable garden award for her own garden. She has sold many of her preserves at market stalls and has also won prizes at local shows for her preserves and honey. Kathleen enjoys transforming her home grown organic produce into food that can be enjoyed year long. Her larder is stocked with preserves that include green tomato sauce, dried figs, preserved lemons, pickled olives, passionfruit cordial, pumpkin soup and native raspberry jam all grown in her garden. Kathleen will share her recipes and tips with you in this practical workshop.
- History of fermenting foods
- Why it is important to have them as part of your diet
- How to make milk kefir
- How to make coconut kefir cheese and water
- How to make fermented vegetables
- How to make fermented drinks and tonics
- How to make water kefir
- How to make Kombucha and beet Kvass
The workshops are hands on and practical and you will be taking home a range of products.