Lacto-fermentation workshop: Thurs 20th March 7:30pm

I will be running a lacto-fermentation workshop on Thursday 20 March 2014 for all who are interested in learning how to make probiotic-rich fermented foods.

We will be covering how to make:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

sauerkraut in progress

Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion,strong immunity, healthy weight range, metabolism, stable mood and brain function.  We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and  probiotics (good/friendly bacteria),  and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. 

For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.

Cost is $120 per person and includes:

• a vegetable press for making sauerkraut (valued at $35 wholesale price)
• packet of Nature’s Goodness kefir probiotic culture (valued at $10)
• information based on the latest scientific research
• detailed handout with step by step guides and recipes
• practical demonstration
• hands-on experience
• food tasting

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Making kefir

When

: 7:30-10:00pm (ish) Thurs 20 March 2014

Where

: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class the week after. 

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available; and 2. transfer $120 (referencing your name and ‘LF course’) into my new bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!

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Please feel free to forward to any friends or family members.

Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.

Lacto-fermentation workshop: 22 August 7:30pm

I have been approached by a group of people to run a lacto-fermentation workshop on 22 August 2013. I am advertising to offer spots available to anyone else who might like to join us who wants to learn how to make probitic-rich fermented /cultured foods.

We will be covering how to make:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

Cost is $120 per person and includes:

• vegetable press for making sauerkraut (valued at $35 wholesale price)
• packet of Nature’s Goodness kefir probiotic culture (valued at $10)
• information based on the latest scientific research
• detailed handout with step by step guides
• recipes
• practical demonstration
• hands-on experience
• food tasting

                                                                                      ————————————–

When: 7:30-10:30pm Thursday 22 August 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited due to limited number of vegetable presses. 

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $120 (referencing your name and 'LF course') into my bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

————————————–

Please feel free to forward to any friends or family members.

Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function.  We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and  probiotics (good/friendly bacteria),  and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.

2-ingredient raspberry fool

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Someone recently asked me if I get more excited about making main meals or desserts. The pragmatist in me initially retorted with "mains" because they are the staple and hence should be the focus. Deservedly so. But truth be told, when it comes to excitement, desserts win hands down. Why? Because they are decadent. And sweet. And because I've got a naughty streak. And because they are a little like magic- the end product (be it the cake, muffin, tart, ice-cream etc) doesn't resemble at all the raw ingredients that you started with (eg eggs, butter, cream, fruit etc), much unlike a casserole or other main which pretty much looks the same as the pre-cooked version.

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Anyone who has been following my blog for some time will know that my food philosophy is all about teaming simplicity with nutrient density. Getting the most  nutrient-rich bang for as little possible time. Because we all have (and want) other things to do than spend all day in the kitchen! Any recipe that requires numerous ingredients or requires me to "beat egg whites until stiff" has lost me. Raspberry fool traditionally requires the cream to be beaten until stiff. You can certainly do this (and all the more power to you!) but I honestly don't think it's necessary for the time and effort spent and doesn't add much, if anything, to the flavour.

Here's my super quick 2-ingredient spin on this classic dessert:

2 cups (approx) of fresh or frozen raspberries (or mixed berries) 1 cup cream (or cream cheese or yogurt)

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Blend (with handheld blender) 1 cup of the berries with cream until well mixed. Alternatively layer the creamed mixture with the plain berries in a glass ending with a scattering of berries on top. This serves 3-4 depending on size of cups. I made  espresso cup sized one for my 2 kids (see photo).

Over the years I've gradually reduced the need for sweeteners to the bare minimum- my body no longer craves it - so I still enjoy desserts without all the sugar. This dessert is sweet enough for me. But if you find it too tart and want a sweeter taste, add a drizzle (up to a tablespoon) of unrefined sweetener (eg maple syrup or raw honey) to the cream before blending.

I buy frozen berries from Woollies (refer to the 2 brands in the photo on above) because they are 1/2 the price of the same ones sold in organic stores. Along with wild tinned fish, frozen berries are the only other food item I buy from a supermarket. The rest is from organic stores or farmers markets. And as much as I like to support family run organic stores and farmers markets, the price differential when it comes to berries is significant enough that I justify  buying whoever is cheapest given the large quantity we go through on a daily basis. (I add frozen berries to our morning smoothie).

Stay tunes for more recipes, hot drinks and other ideas to keep warm this winter!