Bone-Broth Making Workshops: Thurs 30th July 7:30pm and Sunday 9th August 10am
Becca Crawford
I'm kick-starting term 3 with a series of stock making workshops. Home-made stock (aka bone broth) was a staple in all traditional cultures. People of yesterdays ate nose to tail – meaning that the whole of the animal (including the bones, fat and organ meat) was consumed. In fact these ‘odd bits’ were the mostly highly prized part of a kill for our hunter-gatherer ancestors, as they worked out through trial and error over millennia that they were the most nutrient-dense. Today, most people in Western society simply don’t consume home-made broth on a regular basis, either because of lack of information or know-how on where to source or how to prepare broth properly and deliciously. Here’s your opportunity to build strong immunity, robust digestive function and vibrant health for the remainder of 2015 and beyond by learning how. One of my missions in life is to being back these age-old nutritious foods to the modern table. With a vengeance. And a playful twist.
I’ll teach you the ins and outs and everything you need to know about how to make a gelatinous, delicious broth and how to incorporate it in your and your family’s daily diet.
I have a e-folder full of testimonials about how my bone broth and my broth making workshops changed people lives. Here’s one I received from a client yesterday:
“Hi Soulla, I’ve made a dedicated effort to drink broth every day for the last couple of months and the pain in my arthritic hands has almost gone….It’s a miracle!!” ~ Sandy Tate.
In my workshops I will explain the scientific reasons for HOW & WHY this traditional food works miracles!
The first broth-making class for this term will be held on Thursday 30th July 7:30pm. As spaces are limited, if the class is oversubscribed I will hold repeated classes on each Thursday night thereafter. I will also hold a bone broth workshop on Sunday 9 August 10am for those who can’t make a weeknight.
Cost of the workshop is $80 per person and includes:
> a detailed workshop booklet with over 25 pages of information including:
i) the health benefits of bone broth,
ii) step by step guide on how to make a gelatinious chicken, beef, pork and fish broth,
iii) recipes
iv) FAQs
v) where to source pastured bones,
vi) ways to incorporate bone broth into daily meals and drinks.
> 1 hour informative theory discussion and Q&A
> practical demonstrations
> hands-on experience
> food tasting that incorporates various types of stock, including a dessert!
WHEN: Thursday 30 July 2015, 7:30-10pm (ish) OR Sunday 9th August 2015, 10am-12:30pm
WHERE: 23 Kent Street, Waverley
RSVP: To secure a spot you will need to:
1. text me on 0407 871 884 to confirm which workshop date you wish to attend between Thursday 30th July and Sunday 9th August and I will confirm if spaces are available (spaces strict;y limited!)
2. Deposit $80 into my bank account (referencing your FULL NAME and “broth”):
Account name: Star Anise Organic Wholefoods Aust Pty Ltd
BSB: 062 000
Acct no: 1511 0110
This workshop is ideal for:
> Those who are grain-free, gluten-free, dairy-free
> Those who have leaky gut or suffer from digestive issues
> Those who attended my casserole workshops and want to learn how to make their own broth to incorporate into casserole meals
> Athletes, pregnant or nursing mothers, mothers of young children
> Anyone who suffers from any osteo-skeletal issues or inflammation
> Those who aspire to having more vibrant health, glowing hair and skin, resilient immune system and better quality sleep
> Anyone who wishes to broaden their culinary repertoire
> People who routinely make and consume broth but wish to hear more about the nutritional benefits of broth or wish to gain some culinary tips
PLACES WILL BOOK UP QUICKLY!
Please feel free to forward to any family members or friends
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.
t has taken me a long long time to wrap my head around making pork stock (or broth). A few people have asked me over the years why I don't make it and I never really had a good answer. I think I feared it would have an overly strong flavour. When pastured pork bones were all that were left in my butcher's freezer recently then I knew it was a sign that it was time. I made my first batch today - long slow simmered all day with organic herbs and spices- and the taste and flavour was surprisingly mild and delicious. More akin to chicken broth than beef broth. If I eat pork - which I do and love- then I really should be making and eating pork broth so that the bones of the pig are not wasted. That's what nose to tail - or wholefoods- eating is all about.
Pork broth is a staple in Asian cultures. So tonight I made a simple Asian style soup for dinner using pork broth as the base. I simply steamed some Asian style veggies (mushrooms, carrots, zucchini, spring onions, broccoli florets- all cut on the diagonal) threw them into the heated pork stock, added the bits of pork I picked off the bone when making the stock, turned off the heat, stirred though 1 tablespoon of miso paste, ladled into soup bowls and garnished with some strips of nori and activated sesame seeds. Kids loved it. Very flavoursome, simple and nutritious.