Hi <<First Name>>,
Hope you’ve all had a refreshing break and enjoyed a fun, family-filled Christmas season. We did! I’ve enjoyed the time to read about, experiment with and continue fermenting all kinds of food.
Information about the health benefits of fermented foods, continue to pass by my inbox! Fermented Foods are still one of the key food trends for 2016.
Don't we know that!!
7 Best Foods You Can Eat - This is a "must-read" article, if you're looking to use food as fuel and medicine.
It goes on to say: "Fermenting is one of the best ways to turn ordinary vegetables into superfoods. The fermenting process (also known as culturing) produces copious quantities of beneficial microbes that are extremely important for your health, as they help balance your intestinal flora and boost your immunity."
This article Probiotics and Prebiotics: What They Do For You and How to Get Them is a short primer on the health benefits of a healthy gut microbiome.
A big "Thank you" goes to one of my passionate work-shoppers (Maureen) who alerted me to Quark Strudel. That’s right – a light and tasty pastry filled with a quark custard mixture. Quark is the light, soft curds from fermented raw milk. For those of you who shop at Garden City Upper Mt. Gravatt, make your way to the Russian café/deli Euro Delicious, near Coles Supermarket. Eat in or buy a whole strudel as a special treat. We had it with fermented cream, chocolate shavings and berries as a holiday treat. There are recipes available online too.
Another fermented treat the kitchen elf and I are enjoying as a lunchbox filler is fermented Calzone. This fermented sourdough pizza base is filled, folded in a semi-circle and quickly baked. It can be cut into wedges and served hot or is just as nice cold in the lunchbox. The kitchen elf likes a tomato base with cheese, herbs and anchovies while I prefer a parsley pesto base with cheese. Fillings are only limited by your imagination – an onion and garlic mixture is next on our list.
A disaster happened to our 3-year old sourdough starter in Sep/Oct year. In all the upset of my father's illness and death, I neglected the starter so that when I came to use it, there was a nasty black film over it. (Remember our rule: Black and green must not be seen!) The chickens certainly enjoyed it. In the last few months, a new "starter" has been going reliably - that’s when I experimented with the Calzone.
You can learn more about "all things sourdough" plus fermenting grains and legumes in Workshop 2.0 on Sat 16 April - a special workshop to celebrate the International Year of Pulses.
This year - 2016 - has been named the International Year of Pulses - follow the link, and read all about the nutritional and health benefits the humble pulses give us.
Remember you can view all of last year’s Newsletters on our website at: http://www.wb4life.net/newsletter
"Live Clean in 2016!"
Our family has been using safe, effective personal and home-care products for many years to help us to "live clean". Modere has the best range of safe, everyday essential personal & home care products, along with effective nutritional supplements. We use and recommend Modere Probiotic - a great way to help your gut bacteria flourish, wherever you are!
Use promotion code 082262 and enjoy $10 off your first order (minimum purchase $50). Check out the great range of Modere products at modere.com.au.
Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also appended the workshop dates for the next few months.
I look forward to hearing from you.
2016 Workshop - Schedule
If you have a PayPal account, you can now pay for your workshop directly, by sending the course fee to Confirm your enrolment with PayPal. Remember to send me a message, stating which course you want to attend.
(Note: use your Surname as the payment reference; if paying by credit card, add $2 service fee.)
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
$65 includes morning tea and workbook, from 9:30am – 1.00pm
Saturday – 13 February (1 place available), 12 March (4 places available), 30 April, 21 May, 18 June, 2 July
Workshop 2.0 - Fermenting grains, legumes and beans
$80 includes brunch and workbook, from 9:30am – 1.00pm
Saturday – 16 April (Special Workshop - International Year of Pulses)
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
$65 includes morning tea and workbook, from 9:30am – 12.30pm
Saturday – 20 February (2 places available)
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$75 includes morning tea and workbook, from 9.30am – 1.00pm
Saturday – 27 February (4 places available)
Roslyn Bono | p 3343 1354
Well-being for Life