From May 12th at the newly refurbished Urban Co-op in Limerick City I will be giving a number of workshops in the art of food fermenting and demonstrating some easy recipes from my new book which compliemnt these amazing, life-giving foods. With auto-immune diseases and allergies on the rise at an alarming rate now is the time to take responsibility for your health and make your own amazing, probiotic foods at home that will nourish your body and poplualte your gut with good flora to help you achieve and maintain a powerful immune system.
I am doing a series of four workshops at a price of €35 for one clas or €120 for all four. If you choose all four you can pay for the balance in cash as it's too compliacted to do it here :)
May 12th is an introduction to fermenting vegetables, I will show you how easy it is to make a delcious fermented vegetable medley, classic sauerkraut, preserved root veg and lemonsi. I will whizz up some yummy hummus from my new book and everyone gets to enjoy the fruits of the class and eat everything. You will get recipes to take home too.
May 19th I want to focus on the benefits of turmeric, the newest discovery (at least in the West) for reducing inflammation which is respnsible for so many illnesses. Unless fermented, or taken in its best form UKON (which I will talk about on the evening) turmeric needs to be fermented to make it's powerful properties available to your system. We will make a beet and turmeric kvass, firey turmeric kimchi, turmeric water kefir and other turmeric based ferments.
May 26th is all about Kombucha. Everybody loves kombucha, a powefully anti-infammatory drink that's made naturally using a special kombucha scoby. At this class everyone will get to make their own kombucha to take home, including a scoby to care for which will give you kombucha for years to come.
June 2nd all about kefir and milk based ferments, this probiotic is one of the easiest to make and maintain. One this night I will show you how to make amazing fermented baked beans and we will enjoy fermented baked beans on sourdough toast.
All classes will focus on what foods are inseason, using ingrediants easily available to the Co-op and class content may vary but I will stick to the guidelines as laid out here. I promise!!
I will also have books for sale at every class, which contain most but not all of the recipes here.
Places are limited to 15 for comfort
If online booking is tricky for you please contact me to arrange a different way to pay