Casserole cooking class: Thursday 15th May 2014, 7:30pm

I will be  running a cooking class on how to make dead-easy, mouth-watering, nutrient-dense meat and vegetable casseroles -just the ticket to warm up your cockles over the forthcoming cooler months.

Cost is $60 per person and includes:

• theory discussion
• detailed handout including step by step guides and recipes
• practical demonstration
• hands-on experience
• a delicious slow cooked casserole dinner

This workshop is ideal for:

• those who are grain-free, gluten-free, dairy-free or suffer from digestive issues
• those who want to learn how to make their own super simple and quick yet nourishing meals
• people who want to transition off processed foods and want a healthy substitute for themselves or their family members
• those who are on a budget and want affordable (as well as healthier) meals

————————————–

When: 7:30-9:30pm (ish) Thurs 15th May 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 at a later stage. 

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 ‘Casseroles’) 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!

————————————–

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.

Dips, sauces and dressings workshop: Thursday 8 May 2014 7:30pm

I will be running a workshop next Thursday on how to make some of your own basic dips, sauces and dressings. I was inspired to start making my own several years ago when the conventional varieties of most condiments (even organic ones) contain many processed ingredients including refined sugar, preservatives, emulsifiers, flavours, vegetable oils and gums, colours, thickeners, gluten and other additives. I was horrified to read what actually lined my fridge door!

We will be covering how to make:

(a) tzatziki (Greek yogurt dip) (to be served with vegetable sticks) (b) pesto (to be served with cucumber rounds) (c) tomato sauce (to be served with potato wedges) (d) mayonnaise (to be served with coleslaw and / or  hard boiled eggs) (e) miso dressing (to be served with Asian salad)

I will also run through some of my favourite clean/safe store-bought condiments.

Cost is $60 per person and includes:

• handout with recipes
• practical demonstrations
• hands-on experience
• food tasting (you will not leave hungry!)

This workshop is ideal for:

• those who are grain-free or gluten-free or suffer from digestive issues
• those who want to learn how to make their own nutrient-dense dips, sauces and dressings using only unprocessed ingredients
• people who want to transition off processed foods and want a healthy substitute for themselves or their family members
• those who are on a budget and want affordable (as well as healthier) condiments

————————————–

When: 7:30-9:30pm (ish) Thurs 8 May 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 at a later stage. 

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 ‘Dips’) 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!

————————————–

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: 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

————————————–

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!

————————————–

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.