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» star anise organic wholefoods

traditional wholefoods for a modern world

Filtering by Category: My Services

Chocolate workshop: Sunday 8th March 2015: 9am-1pm

soullachamberlain

2015-01-23 10.04.53 Easter looming around the corner is the perfect excuse to run a chocolate workshop! Wouldn't it be wonderful if parents (and their kids!) could make their own nutritious and delicious chocolates without having to resort to  additive-laden poor-quality commercial varieties?

In this workshop we will be covering how to make:

(a) chocolate block/slab (b) chocolate slice (c) chocolate hazelnut spread (the real “nutella”) (d) chocolate ice-cream (e) hot chocolate pudding (f) raw chocolate mousse (g) Mexican hot chocolate with chilli, orange and coconut milk

The above just about covers the entire range of my favourite ways to consume chocolate!! Chocolate cake will be covered in my gluten-free cakes and muffins workshop coming up soon! Chocolate smoothies will be covered in my bone broth workshop (yes really!) and breakfast workshops- both coming up later this year.

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We will be cooking with unprocessed fermented raw cacao powder. We will not be using any refined sweeteners – only natural unprocessed sweeteners or whole fruit. All recipes are grain-free but 3 contain dairy.

Cost is $140 per person and includes:

  • information handout with step by step guides and recipes
  • nutritional theory discussion on raw cacao powder, raw cacao butter, carob, chocolate and sweeteners
  • practical demonstration
  • hands-on experience
  • food tasting and lots of it!!!!

img_0185This workshop is ideal for:

  • those who are grain-free or gluten-free
  • chocolate lovers who want to learn how to make their own nutrient-dense healthy chocolate sweets and desserts using only unprocessed nutritious ingredients
  • people who want to transition off processed chocolate and want a healthy substitute for themselves or their family members
  • people who want to try new things and eat lots of chocolate! YES PLEASE!!!

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When: 9am – 1pm  Sunday 8 March 2015 Where: 23 Kent Street, Waverley, 2024

Spaces limited. If there is an oversubscription of interest,  I will run another class on Sunday 22 March. Or let me know which of these 2 dates you prefer!

RSVP:  To secure your spot you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $140 (referencing your FIRST AND SURNAME and ‘CHOC’) into my 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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2015-01-23 11.12.35Please 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.

second foam rolling workshop: Thursday 19th March 7:30pm

soullachamberlain

The first foam rolling workshop is now fully booked so we are holding a second workshop the following Thursday 19th March. All of the details and information on how to book can be found in this post advertising the first foam rolling workshop except the date of the second workshop is 19th March. All other details remain the same. There are 5 spots left as I type this so get in fast if you are interested in attending. Given the popularity we may hold these regularly throughout the year. IMG_1531

Foam rolling workshop: Thursday 12 March 7:30pm

soullachamberlain

IMG_1531When I come across something that immeasurably improves the quality of my life I can't help but share it. Foam rolling to release fascia is one such example. Since I started  foam rolling a year ago my injuries have dramatically reduced, my osteo-skeletal issues have minimised, my flexibility has improved out of sight despite doing less stretching, and my recovery after intense interval training has improved.... and most importantly when I foam-roll consistently I am pain-free. For someone who spent most of their teens, 20s and 30s in chronic osteo-skeletal pain, I can't begin to tell you the sheer ecstasy of being pain-free. Moving to a nutrient-dense wholefoods diet, less sitting, and switching to interval training as opposed to long slow steady-state cardio, all made dramatic improvements in my ailing health, but foam rolling has taken it to the next level. I have had a lot of interest and enquiries from clients, customers and friends about foam rolling- why do you do it ? what is it? how do you do it? So I have teamed up with my PT and human movement specialist, Chris Ogle,  to run a fascia release workshop using foam rollers and rubber balls to show you the what, why and hows.

IMG_2367The cost of the class is $35 per person and will be run by Chris. I will be participating (and possibly throwing in my 2 cents worth).

What you will get:

  • an explanation of what fascia is, its role in the human body, what causes it to tighten, the consequences of tight fascia, and how to loosen it
  • an explanation of why stretching alone is not enough
  • practical demonstrations
  • 1 hour of releasing fascia via foam rolling and rubber balls
  • opportunity to ask questions, and place an order to purchase a foam roller and a rubber ball for you to release fascia at home at your convenience!
  • opportunity to check to a new gym and be given a free 2 week trial.
IMG_6269This workshop is primarily targeted at those who:
  • want to take their flexibility and /or athletic performance to the next level
  • have tight spots, niggling pains, or  inflexibility in certain parts of their body
  • enjoy the feeling of being massaged or would love to have regular massage but might not have the time and/or funds for it
  • are not getting enough benefit from stretching alone
  • want to learn how to effectively release fascia and iron out tight spots in their own home
  • curious to try something new and have some fun!
IMG_6271_____________________________________________________________________________
Where: Centennial Health Studio at EQ, Moore Park (near Pumpkin Patch), yoga room, level 1 up the escalators.
When: Thursday 12th March 7:30pm - 9pm ish
Spaces limited to 14.  If this class books out we will run additional classes in the following weeks.
Wear: tight fitting gym/yoga clothes (loose clothing and loose hair gets caught up under the roller- I learnt that one the hard way!)
 IMG_1530
RSVP:  To secure your spot  you will need to:
1. text me your interest on 0407 871 884 and I will confirm whether there are spaces available; and 2. once I confirm that there is a spot available please transfer $35 (referencing your name and ‘foamroller’) within 24 hours to secure your spot into this bank account:
Account name: staraniseorganicwholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110
_____________________________________________________________________________

IMG_4691

Mini-fermentation workshop Tuesday 3rd March 7:30pm

soullachamberlain

354A6424-Edit  

I will be running a mini-fermentation workshop on Tuesday 3rd March 7:30pm where I will be showcasing how to make the following:

  • water kefir
  • cultured cream (contains dairy)
  • beet kvass
  • kombucha

Cost is $70 per person and includes:

  • summary theory discussion on gut health, the role of friendly bacteria and probiotic-rich foods, and the factors that affect our gut microbiome
  • detailed handout including theory and step by step guides
  • practical demonstrations
  • hands-on experience
  • food tasting
  • 1 x  kombucha scoby
  • 1x tablespoon water kefir bacteria/’grains’
  • opportunity to ask questions
This workshop is primarily targeted at those who have attended one of my fermentation workshops in previous years (hence know how to make cultured veggies, cream cheese and milk kefir) and just want to learn how to make these 4 new fermented drinks/foods. If spaces are available I will open it up to new participants as well.  
IMG_4600
______________________________________________________________________________
Where: 23 Kent Street, Waverley, 2024.
 When: Tuesday 3th March 7:30pm- 10pm ish
Spaces limited to 10. Spots typically book out within 24 hours so get in quick! If this class books out I will run additional classes in the following weeks.
 
RSVP:  To secure your spot  you will need to:
1. text me your interest on 0407 871 884 and I will confirm whether there are spaces available; and 2. once I confirm that there is a spot available please transfer $70 (referencing your name and ‘mini LF class’) within 24 hours to secure your spot into this bank account:
Account name: star anise organicwholefoods (aust)ptyltd

BSB: 062 000 Account no: 15110110
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Processed with VSCOcam with g3 presetCancellation 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.

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Additional spots now available in my 2 upcoming fermentation workshops

soullachamberlain

I managed to get 10 extra vegetable presses from my supplier so I can now take on 5 extra people at this Sunday's 8th Feb workshop and 5 at the Sunday 22nd February workshop. For details on the workshops and how to book please click here. Apologies to all those people who I previously told that the classes were fully booked- now is your chance to book in!  

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Lacto-fermentation workshops: Sunday 8th Feb & 22nd Feb 2015 9am-1pm

soullachamberlain

The warmer weather readily lends itself to the art of fermentation- where time and temperature work magic to populate food and drinks with live enzymes and probiotics (friendly bacteria) essential for robust and vibrant health. I will be running 2 identical half-day workshops limited to 10 people each on Sunday 8th Feb and Sunday 22 Feb.IMG_5443

At each of these workshops I will be showcasing how to make the following:

  • sauerkraut (cultured/fermented cabbage)
  • pickles (cultured/fermented cucumbers)
  • kefir (dairy)
  • kefir (coconut water)
  • kefir (water)
  • cultured cream
  • cream cheese
  • beet kvass
  • kombucha

Cost is $140 per person and includes:

  • detailed theory discussion on gut health, the role of friendly bacteria and probiotic-rich foods, and the factors that affect our gut microbiome and loads more!
  • detailed handout including theory, step by step guides & recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • 1 x vegetable press (holding approx 1.5kg vegetable matter)
  • 1 x  kombucha scoby
  • 1 x packet of Natures Goodness Turkish yogurt probioticsIMG_4600
  • water kefir bacteria/'grains'
  • opportunity to ask questions

This workshop is ideal for:

  • those who are interested in making or perfecting their own home-made fermented foods and drinks
  • those who suffer, or have family members who suffer, from low immunity (eg frequent colds, infections) or gut/digestive issues (including skin conditions)
  • those who want to take their health and well-being to the next level with the introduction of fermented foods
  • those who want to try new things!
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Where: 23 Kent Street, Waverley, 2024.
 When: Sunday 8th Feb 9am- 1pm ish OR Sunday  22 Feb 9am- 1pm ish
Spaces limited to 10 in each class. Spots typically book out within 24 hours so get in quick! If both these classes book out I will run additional classes in March.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm WHICH of the 2 classes you prefer to book into and I will confirm whether there are spaces available in that class. Spots can only be reserved for 24 hours; and 2. once I confirm that there is a spot available please transfer $140 (referencing your name and ‘LF workshop’) within 24 hours to secure your spot into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd Processed with VSCOcam with g3 preset
BSB: 062 000 Account no: 15110110
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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.

Processed with VSCOcam with g2 presetIMG_3501 IMG_3092 IMG_2532 IMG_1507 IMG_4055

Running a second school and work lunches workshop on Thursday 12th Feb 7:30pm

soullachamberlain

As the first workshop is fully booked with a waiting list I will, as promised, run a second workshop the following week. All of the information on how to book and details on what is covered is set out in my blog post advertising the first workshop here other than the date for the second workshop which is Thursday 12th Feb. Please text me 0407 871 884 to book in and I will confirm if there are spaces available. If anyone in the first workshop prefers to switch to the second workshop date just let me know. IMG_5166

School and work lunches workshop: Thursday 5 Feb 7:30pm

soullachamberlain

IMG_5166With school about to start next week (yikes!!) I thought it would be timely to kick off the new year with a school /work lunches workshop. As parents, we all want to raise happy, healthy, vibrant kids and the best place to start is with nutritious home-made meals made simple and easy.

I will be covering the following:

  • why childhood chronic illnesses and degenerative diseases are becoming an epidemicIMG_3165
  • why such illnesses didn't exist in traditional (pre-industrialised) societies
  • what are some nutrient-dense wholefoods that will give your children the building blocks and energy they need to play, learn, concentrate, grow and function properly, and perform their very best
  • why the source and processing of our food is paramount
  • why nutrient-density and removal of toxins are key
  • myth busting around saturated fats
  • what's wrong with what children (and adults) are typically eating for lunch and snacks: the dangers of sugar, gluten and industrial seed oils
  • a 3 step action plan!
  • equipment to have on hand
  • how to deal with uneaten food and fussy eaters

Cost is $70 per person and includes:

  • theory discussion on the above
  • detailed handout including theory, lunch box suggestions & recipesIMG_2917
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

This workshop is ideal for:

  • parents who are confused about what to pack for their children for lunch or morning tea, or want further ideas or inspiration
  • students and adults who are confused about what to pack for lunch or morning tea, or want further ideas or inspiration
  • people who have transitioned off processed foods but are not 100% clear on how to incorporate or combine wholefoods into their lunches
  • people whoare constantly hungry throughout the day despite their lunch
  • parents whose children are constantly hungry throughout the day despite their lunch
  • people who want to replace or reduce the amount of store-bought /canteen lunches in favour of home-made nutritious lunches
  • parents whose children frequently succumb to colds and infectionsIMG_3653
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Where: 23 Kent Street, Waverley, 2024.
 When: Thursday 5th Feb 7:30pm- 10pm ish
Spaces limited to 15. Spots typically book out within 24 hours so get in quick! If the class is fully booked, I will run another class the week later. If you can't make it on a weeknight let me know and I will organise a weekend class if I get a sufficient quorum requesting that.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. once I confirm that there is a spot available please transfer $70 (referencing your name and ‘lunches workshop’) within 24 hours to secure your spot into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
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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.IMG_3016IMG_2983

 

running another organ meats cooking class Thursday 23rd October 7:30pm

soullachamberlain

IMG_6963Due to a number of requests, I will be running another organ meats cooking class/workshop on Thursday 23rd October. 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. 

I will be showcasing ways in which you can easily incorporate (and sometimes disguise!) nutrient-dense organ meats into meals including:IMG_9214

(a) black pudding (blood sausage) (b) chicken livers (in the form of pâté and as chopped liver and bacon stir fry) (c) lambs brains (via omelette) (d) lamb sweetbreads (in a creamy mushroom sauce) (e) bone marrow (via custard) (f) veal livers (via shepherds pie)

 Cost is $66 (incl GST) per person and includes:

  • theory discussion 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

IMG_9983————————————–

When: 7:30-10pm (ish) Thursday 23rd Oct 2014 Where: 23 Kent Street, Waverley.

 Spaces limited

RSVP:  To secure your spot you will need to:

  1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $66 (referencing your name and ‘organs’) into my bank account:

Account name: star anise organic wholefoods (aust) pty ltd BSB: 062 000 Account no: 15110110

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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.

IMG_1773IMG_0101IMG_9204IMG_4030

 

 

 

Running another gluten-free cakes and muffins workshop on Sunday 21th Sept, 9am – 1pm (ish) 

soullachamberlain

For those who couldn't make it or missed out for spot in this coming Sunday workshop I will be running a second class on Sunday 21 September. IMG_8320

We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) Greek almond coconut cake with orange syrup (b) all-raw cheese cake (c) frozen raspberry coconut cake (d) banana berry buckwheat muffins (e) chocolate cake (f) coconut cake (g) ‘Flaounes’ (Cypriot cheese and sultana savoury muffins) (h) moist white sweet potato cinnamon tea cake

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 3 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids’ lunchboxes or for birthday parties or any occasion
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IMG_0246Where: 23 Kent Street, Waverley, 2024.
 When: Sunday 21 Sept 9am - 1pm ish
Spaces limited to 10. Spots typically book out within 24 hours so get in quick! If class is fully book up I will run a third class in subsequent weeks.
 
RSVP:  To secure your spot  you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $120 (referencing your name and ‘cakes’) into this bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.michIMG_1945

2 new cooking classes: 1) raw meats and 2) gluten-free cakes & muffins

soullachamberlain

IMG_3852I will be running the following 2 new workshops this month:IMG_8683 1. Raw meats on Thursday 14 August, 7:30pm - 10:30pm(ish)

We will be covering how to make:

(a) wild salmon ceviche (b) seared wild salmon with various dressings (c) wild snapper ceviche (d) steak tartare (e) beef carpaccio

Cost is $60 per person and includes:

  • theory discussion on the nutritional benefits of raw meats
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions

Why raw meats? All traditional societies ate a combination of both raw and cooked foods.Raw, enzyme-rich foods were not only in the form of raw plant matter but also raw animal foods like raw dairy, raw fish and raw muscle and organ meats. This practice has fallen by the wayside in most western cultures today. Here's your opportunity to introduce raw meats into your diet and further expand your IMG_1758culinary repertoire!IMG_8721

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2. Gluten-free cakes and muffins  on Sunday 24th August, 9am - 1pm (ish) 

IMG_8320We will be covering how to make the following cakes and muffins using my 7 (yes 7!) favourite gluten-free flour substitutes (some may surprise you!):

(a) carrot cake (b) all-raw cheese cake (c) frozen raspberry coconut cake (d) banana buckwheat muffins (e) chocolate cake (f) coconut cake (g) 'Flaounes' (Cypriot cheese and sultana savoury muffins)

IMG_8520Cost is $120 per person and includes:

  • theory discussion on grains, gluten, gluten substitutes and sweeteners
  • detailed handout including theory and recipes
  • practical demonstrations
  • hands-on experience
  • food tasting
  • opportunity to ask questions and buy left over cakes and muffins!

This workshop is ideal for:IMG_6875

  • those who are gluten-free or wish have more gluten-free options (note that 2 of the recipes contain dairy)
  • cake and muffin lovers who want to learn how to make their own healthy versions using only unprocessed, nutrient-dense ingredients
  • people who want to transition off processed sweets and want a healthy substitute for themselves or their family members
  • parents looking for inspiration as to what healthy sweet/savoury ideas to include in kids' lunchboxes or for birthday parties or any occasion
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IMG_0246All class are held at: 23 Kent Street, Waverley, 2024.
Spaces limited to 10 in each class. Spots book fast so get in quick! If classes fully book up I will run second classes in the subsequent weeks.
 
RSVP:  To secure your spot in one or both of these classes you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 or $120 as the case may be (referencing your name and 'rawmeats' or 'cakes') into my new bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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.michIMG_1945

running another organ meats cooking class this Thursday 24th July 7:30pm

soullachamberlain

stir fried chicken livers For those who missed out on my first organ meats workshop (to be held tonight) I will be running a second class in exactly 1 week. For details please click here and please follow the instructions regarding booking and payment to secure your spot. All of the details are exactly the same except for the date- which will be Thursday 24th July 7:30pm. I will send out an email to participants with more details closer to the time.

Organ meats workshop- Thursday 17 July 2014 7:30pm

soullachamberlain

IMG_5068I will be running an organ meats cooking class/workshop on Thursday 17th July (first week of school term 3). I will be showcasing ways in which you can easily incorporate (and sometimes disguise!) nutrient-dense organ meats into meals including:

(a) black pudding (blood sausage) (b) chicken livers (in the form of pâté and as chopped liver and bacon stir fry) (c) lambs brains (via omelette) (d) lamb sweetbreads (e) bone marrow (via vanilla berry custard)

 

vanilla berry marrow custardsCost 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

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When: 7:30-10pm (ish) Thursday 17 July 2014 Where: 23 Kent Street, Waverley.
IMG_3584
Spaces limited
 
RSVP:  To secure your spot you will need to:
1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $60 (referencing your name and ‘organs’) into my new bank account:
Account name: star anise organic wholefoods (aust) pty ltd
BSB: 062 000 Account no: 15110110
————————————–

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. 

pates in a French deli

bone marrow entree in France

sweatbread dish in France

Lacto-fermentation workshop: 11 September 7:30pm

soullachamberlain

goat curd on cucumber slices with salmon roe I'm running another lacto-fermentation workshop next Wednesday 11 Sept 2013 for a small group of people. I am advertising to offer spots available to anyone else who might like to join us who has an interest 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, 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:

  • 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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When: 7:30-10:30pm Wed 11 Sept 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. 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.

Ellen poundin' the cabbage at kruat making workshop

Sara at kraut making workshop

Making kefir

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How to purchase my products and services

soullachamberlain

To purchase any of my nutrient-dense products (activated nuts, raw dark coconut balls, pate, sauerkraut, bone broths, date and nut bars) simply contact me (call/text/email) to arrange for a mutually convenient time for you to collect from my home in Bronte (most evenings are good). I also provide one-on-one or small group cooking classes, general wholefoods nutrition education and workshops. If you want to hone in on your cooking skills either alone or with a small group of friends then why not arrange a cooking class in my home at a date and time that suits you to learn to cook what you want to make and eat! I’m happy to offer cooking class suggestions if you don’t know quite where to start. My cooking philosophy is simple: (a) meals should be dead easy to make with as few ingredients and steps as possible. No fancy foams- just good old fashioned hearty meals; (2) the ingredients must be nutrient-dense-  because nutrients are what our body needs to function properly and to perform at our best - physically, emotionally and intellectually; and (3) the food should taste orgasmically delicious, otherwise…what’s the point?!? Fortunately, palatability is not difficult to achieve with nutrient-dense premium quality ingredients prepared in accordance with traditional cooking methods.