Hi <<First Name>>,
Schedule your own workshop.
The kitchen elf was very helpful in digging up this year’s turmeric harvest. It was even bigger than last year’s! It’s amazing that 10kg of turmeric came off one square metre of no dig garden bed. I’ve stored it in boxes in a dark dry room. I’m already fermenting turmeric bug for turmeric lime soda and gummies. I’ve also been making turmeric tea. I steep a ½ cup of grated turmeric in one litre of hot water then strain, bottle and keep it in the fridge. When I feel like a hot turmeric tea I pour about ¼ cup into a mug and top it with hot water.
Garden harvest and labneh
The kitchen elf and I have been enjoying labneh for quite some time now. Labneh is a probiotic soft yogurt cheese, kept under oil and flavoured with our favourite garden herbs. It’s delicious on green salad or with toast and crackers. When all the labneh has been used from the jar, the oil is very flavourful. We keep the jar with oil in the fridge and usually use it served over hot pasta as a simple and delicious meal.
With garden greens being ready to harvest from the garden I’ve found another "yummo" way to use the flavoured labneh oil – spinach pie. I combine an egg (from our chookies) with 2 spoons of labneh oil and stir that through roughly chopped spinach. The mixture is poured into a dish lined with baking paper and a sheet of ready rolled shortcrust pastry. I put another sheet on top and pinch the edges together. This spinach pie cooks in a moderate oven for between 40 and 50 minutes. I serve it with a bitter green salad like arugula leaves drizzled with a splash of lemon juice.
Alternative to sugary icing
A Facebook friend has solved the problem of making a healthy icing/topping mixture for her child’s birthday treats. Rather than sugar, sugar and more sugar, she blended together cultured butter, cultured cream, strawberry puree, a dash of vanilla and a little cornflour. Looks impressive!
Brisbane - at the forefront of research into gut health.
Following on from my visit to the UQ Diamantina Institute which I told you about in June’s Newsletter, here's a link to an article about gut health and how microbes matter here.
Gut Feelings - the mysteries of the microbiome
Luckily, for us, the Diamantina Institute is set to become a world leading facility exploring gut health. Here are a few gems to 'chew' over.
“…disturbances in the relationship between our external and microbial worlds have emerged as prime suspects in explaining rates of inflammatory bowel disease, colorectal cancer, allergies, asthma, rheumatoid arthritis, type 1 diabetes, multiple sclerosis, metabolic syndrome and obesity…”
“There’s also intense scrutiny of the “brain–gut axis”, the interplay of bugs in the gastrointestinal tract with the central nervous system, and how it might influence neurobiology and conditions like Alzheimer’s, Parkinson’s, autism, depression, schizophrenia and anxiety.”
“I think ten or 15 years from now, when you get sick, one of the first things the doctor will be measuring is your microbiome…”
I’m fascinated by former "Australian of the Year" Professor Ian Frazer’s research on the connection between our skin microorganisms and the formation of skin cancer. Yes – what you put on your skin affects your microflora which in turn controls the formation of skin conditions, including skin cancer.
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.
2015 Workshop - Schedule
Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea
$60 includes morning tea and workbook
Saturday – 18 July, 8 August, from 9:30am – 12:30pm
Workshop 2.0 - Fermenting grains, legumes and beans
$80 includes brunch and workbook
Saturday – 25 July, from 9.00am – 1.00pm
Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream
$60 includes morning tea and workbook
Saturday – 15 Aug, from 9.30am – 12.30pm
Workshop 4.0 - Fermented nuts, fruit drinks, low tech yoghurt & cheese
$70 includes morning tea and workbook
Saturday – 29 Aug, from 9.30am – 12.30pm
Roslyn Bono | p 3343 1354
Well-being for Life