Hi <<First Name>>,
Happy New Year! I always think of January as the time of renewal, when I have the luxury of time to think and slow down. With New Year’s resolutions firmly in mind, this month I’m focusing on incorporating fermented foods into morning routines.
Many of you are already enjoying milk or coconut kefir as a drink on its own or as a smoothie with blended fruit. Another idea is to stir the kefir into a seed and nut mix.
I find that the kefir milk fruit smoothie keeps me "going" till lunchtime, while Mario includes the seed'n'nut mix as part of his breakfast.
I also enjoy scrambled eggs with a dollop of tomato salsa, which my kitchen elf (Mario) makes. Another favourite is fermented pancakes, served sweet or savoury. Sweet pancakes can be made with fermented cream, fermented jam or fermented applesauce, while savoury pancakes can be made with bacon and spinach.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I've also included the workshop dates for the beginning of 2015.
Please share this information with your family and friends - a gift of good health information!
We love to hear your stories about your experience with fermented foods, and how they've helped you. Please share them with us.
I look forward to hearing from you.
2015 Workshop - Schedule
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
9:30am – 12:30pm $60 includes morning tea and workbook
Saturday – 17 January, 14 February, 14 March, 18 April, 9 May
Monday – 12 January
Wednesday – 14 January, 25 February
Workshop 2.0 - Fermenting grains, legumes and beans
9.00am – 1.00pm $80 includes brunch and workbook
Saturday – 28 February, 28 March, 16 May
Monday – 9 February
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
9.30am – 12.30pm $60 includes morning tea and workbook
Saturday – 31 January, 21 March, 23 May
Wednesday – 11 February
Roslyn Bono | p 3343 1354
Well-being for Life