[Please be aware that this is an old post from 2012 in preparation for one of my still very popular ‘Traditional Cultured Foods’ workshops!]

Have you ever pondered the miracle of digestion?

How is it that we can eat certain foods and in a matter of, literally, seconds we feel a surge of energy? While at other times we eat things for comfort yet we feel horrible shortly after.

How come?

You have probably heard the term ‘gut flora’ before. Did you know that our intestinal tract, where most of the digestion and assimilation of food happens, contains Trillions of micro-organisms? These little critters outnumber our human body cells by a factor of 10! Means 90% of the cells and the genetic material we contain in our body is our gut flora!!!

In an ideal world our bodies live in perfect symbiosis with these friendly micro-organisms. They even take charge of the health of our gut lining and the cells it consists of. While we in return are supposed to provide a healthy nourishing living environment for them.

So where shall we look first to improve our state of health and wellbeing?

Right! Our GUT FLORA 🙂

Unfortunately most of us have a less than optimal cultural mix in our digestive tract. Many environmental factors, the contraceptive pill, anti-biotics, alcohol, stress, etc. can devastate the healthy and beneficial bacteria in our gut. This opportunity is used by toxic and foreign bacteria to populate our gut. That means the percentage of beneficial bacteria can drop dramatically with severe health implications. For a more complete explanation please inform yourself on Dr. Natasha Campbell-McBride’s website, her books on  GAPS (Gut and Psychology Syndrome) and many youtube videos.

One key factor in one’s nutrition on the way to restored wellbeing is Fermented Foods. Our ancestor’s diet consisted of a variety of fermented foods and beverages. Through the commercialisation of the world’s ‘food’ supply many of these traditional fermented foods are not any longer part of everybody’s diet. Fermenting food was a prime way of preserving food and simultaneously increased its digestibility and nutritional profile. That’s how our symbiotic relationship with our beneficial gut flora evolved. We are meant to consume fermented foods on a regular basis!

Kombucha with Curry Cashews

The Weston A. Price Foundation is doing excellent work in educating the public about this important factor in our nutrition. And so am I 🙂

We have secured the beautiful Mahurangi West Hall as our regular venue for one-day workshops and raw food chef trainings. It is a historical building, in the most scenic setting, newly renovated with all the creature comforts (including our dear, yet superfluous dishwasher).

So what’s on the menu? Shortened as of today, 18.8.2012!

• Sauerkraut, of course!
• Coconut yoghurt
• Sour Beets and other fermented vegetable
  

  Sour Beets

• Kim Chi
• Natto
• Kombucha
  

  Kombucha

• Water kefir
  

  Water Kefir

• Kefir (dairy) and yoghurt from organic milk
• wild-fermented sourdough
  

  Sourdough

• Gundru from Nepal/Tibet
  

  Gundru

• Cider
• Chinese Pickles
• Japanese Nuka Bran Pickles
• Quinoa Chicha
• and more… What is crossed out we’ll deal with in future workshops!

This will be a very interactive workshop, balancing demo with hands-on preparation. You will take home the absolute confidence that fermented foods are easy to make and can be a regular staple in your diet.
As always, samples of all our organic food and the full recipe booklet is included. We will have a late lunch at the end of the workshop sampling our creations.

The workshop starts at 10am. We will be finished by 3pm.
That will give you enough time in the morning to visit the Matakana Market and get your knives sharpened there by Mike. 🙂

To ensure a very private atmosphere and an optimal learning environment this class is limited to only 12 students.
We are receiving bookings already. This workshop is going to be sold out shortly.

Your investment is $300+gst for the half day, including an organic lunch and samples as well as the comprehensive recipe booklet.

For bookings please refer to our Event Calendar page.

Bookings are essential for this workshop! Your payment confirms your booking. Due to the high demand and limited space we are not able to hold spaces which are not paid for in advance.

Feel free to get in touch with questions and booking requests here.

OK, I’ll better get back to all those bubbling vessels in our kitchen and hot water cupboard 😉 This is the most Fun I have had in preparing a workshop. I’m determined to pass that Joy on to you!

See you on August 25th for a nourishing Fermented Foods workshop!

Much Love,
René
🙂