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Date: Saturday, 14th September 2019
Time: 10am - 3pm
Price: $90 (lunch and afternoon tea included)
Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula
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With the vast use of antibiotics and the chemicals in our food, even tiny traces of Roundup, destroy the balance in our intestine and bad bacteria take hold. The reestablishing of healthy bacteria is very difficult and can take months and even years.
The main by-product of fermented vegetables is lactic acid. It not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. A win-win situation!
This is an informative workshop for anyone interested in healthy food. No cooking skills are required. You will walk away with some easy recipes that you can implement in your own kitchen using basic equipment.
Learn also why it is necessary to activate grain, nuts and seeds and learn a few techniques that will transform how you cook your food at home to provide nourishment for the whole family and prevent diseases.
What you will get:
More information on the benefits of fermented vegetables: here
More information on the benefits of activating grain, seeds and nuts: here
Tutor: Cornelia Holten
With a background in teaching and a Masters Degree in Montessori Education, Cornelia is well equipped to present her knowledge in a fun and informative way.
A Certificate in Organic Horticulture, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. Together with her husband Kai, who is the bee-keeper, mushroom-grower and permaculturist in the family, they raise their two children on a block with 15 acres. They grow all their vegetables, raise animals and run their herb farm business KoruKai Herb Farm.
Fermentation Workshop Teacher says Stinging Nettle Weed a "True Superfood" (press article)
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