Organ meats cooking class – 7:30pm Tuesday 3rd Sept 2013

I have been approached by a group of 10 people to run an organ meats cooking class next Tuesday 3rd Sept. I would like extend the invitation to anyone else who would like to attend, especially those who missed out on my last one in July.

I will be showcasing ways in which you can easily incorporate (and disguise!) nutrient-dense organ meats into meals including:

(a) chicken livers (in the form of pâté) (b) lambs brains (via omelette, cheesy scrambled eggs, and crumbed in spicy activated buckwheat flour) (c) lamb sweetbreads (in creamy mushroom sauce) (d) bone marrow (via vanilla berry custard and meat patties)

Cost is $60 per person and includes:

• information on the nutritional benefits of organ meats
• detailed handout including information on where to purchase organ meats with prices, and step by step recipes
• practical demonstrations
• hands-on experience
• food tasting
• opportunity to ask questions of myself and a local butcher

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When: 7:30-10:00pm (ish) Tuesday 3 Sept 2013 Where: 77a Hewlett Street, Bronte.

Spaces limited

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit funds (referenced with your name) into bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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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.

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once a week, if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how. 

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

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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

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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.

Bone broth cooking class: Tues 6 Aug 7:30pm

Due to a number of requests for those who missed out last time, I’m running another bone-broth (stock) cooking class on Tuesday 6 August 7:30pm.

Cost of the cooking class is $60 per person and includes:

* information on the nutritional benefits of bone broth * a detailed handout with step by step guide on how to make a good broth

* recipes that incorporate bone broths

* ways to incorporate bone broth into daily meals and drinks

* practical demonstration

* hands-on experience

* food tasting that incorporate chicken stock and beef stock

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When: 7:30 (sharp)  - 9:30pm (ish) Tuesday 6 August 2013

Where: 77a Hewlett Street, Bronte.

RSVP:  To secure a spot contact soulla.chamberlain@me.com or 0407 871 884 and deposit $60 into bank account:

Account name: star anise organic wholefoods

BSB: 062 267 Account no: 10166103

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

Here are a few reasons why broth is my and my family’s foundation food:

1. broth should be consumed whenever muscle meat is consumed. This is because methionine from muscle meat can only fulfil its essential functions in the body in the presence of glycine that can be found in the skin, bones, connective tissue and organ meats of animals. Modern diets provide abundant quantities of methionine-rich muscle meats while bone broths have fallen by the way side.  The result of this imbalance is that excess methionine in diets rich in muscle meat generates toxic byproducts which is likely to contribute to reduce longevity, cardiovascular and other chronic disease. I am NOT saying that we shouldn’t eat muscle meat, but that we need to team it with broth or some other glycine rich food.  An excellent article detailing the science behind this is written by Chris Masterjohn PhD and can be found in the Weston A Price Wise Traditions journal 2012, Vol 13, No 3, P 15. This shows us that nutrients often cooperate with one another to produce vibrant health.

2. the gelatin in the broth aids in digestion (a must for anyone with digestive issues)

3. the collagen in broth builds and repairs joints, cartilage, ligaments and tendons (a must for athletes, anyone with osteo-skeletal issues and sporting injuries)

4. the collagen in broth is a kind of rejuvenating youth serum, making your skin glow and look years younger (this is why I like to say that bone broth is my botox)

5. broth makes everything more flavoursome (from smoothies to casseroles to soups, jellies and sauces)

6. broth is immune-building and fortifying (a must for young kids, anyone who frequently succumbs to flues and infections, or aspires to have a bullet-proof immune system)

7. broth is a great source of protein, healthy saturated fats from pastured animals and a multitude of micronutrients that we need to function and perform our best. People who regularly consume broth report feeling stronger with more energy (myself included).

So a diet rich in pastured meats, veggies, fruit, eggs and whole dairy is really only half the picture.

I believe that for really robust health and longevity we need to place bone broths, organ meats (eg pate) and lacto-fermented foods (like sauerkraut and kefir) center stage and make them a staple rather than a once in a blue moon delicacy. Broths were a staple in all traditional cultures. Remember the wholefoods principle- the whole of the animal (including the bones and organ meat) should be consumed. In fact our hunter-gatherer ancestors and people in traditional societies prized the bones and the organ meats of an animal over and above the lean muscle meat. Most people in modern society simply don’t consume home-made broth on a regular basis. Here’s your opportunity to build a resilient immune system during these cooler months by learning how. 

For more information on the benefits and uses of bone broth refer to one my earlier blogs here.