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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Filtering by Tag: sauerkraut

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

soullachamberlain

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
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
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.

Introducing Miss Kim Chi - hot and spicy!

soullachamberlain

IMG_5002After years of eating my plain sauerkraut day in day out, I was craving something with more of a spicy hit! So I recently added a third flavour of sauerkraut to my range: Kim Chi. This is my spin on the traditional Korean fermented condiment. Made with cabbage, carrots, daikon, fresh ginger, chilli and garlic. It is not as spicy as the traditional Korean Kim Chi so that young children might be tempted to eat it depending on how they  cope with spicy foods. My 2 are still protesting loudly, so this one might be the M rated version in my house-  restricted to mature palates. I have also omitted the fish sauce to cater for my vegetarian clients and customers (don't fall off your chairs peeps). Other flavours of sauerkraut available:

  • plain (with carraway seeds) (definitely kid-friendly)
  • turmeric (moderately spicy)IMG_5001

My home-made sauerkraut is hand-made, totally unheated (raw) and retails for $27/600g tub. It lasts for months in the fridge. Start off with 1 teaspoon and build up to 1-2 tablespoons with each meal.

What’s so good about sauerkraut? It’s an easy and highly palatable way to get cultured foods into your body. Cultured (or lacto-fermented foods) like sauerkraut are high in beneficial bacterial (called probiotics) and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function.  Home-made fermented foods have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods refer to one my earlier blogs here.

IMG_5003

I would really love your feedback on this new product, so please let mw know what you think if and when you try it!

Lacto-fermentation workshop: 22 August 7:30pm

soullachamberlain

IMG_3013 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:

goat curd on cucumber slices with salmon roe

  • 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
————————————–

IMG_0578

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.