As evolving beings on an evolving planet, we are constantly in need of re-evaluating our nourishment.
I have spent more than 20 years dissecting the human diet and reviving my physical well-being. I realize we are all divine souls, vibrating at different levels, on different paths.
There is no difference between mind/body/soul when it comes to nourishment.
About two years ago, I switched to an plant-based diet to assist with a shift taking place with in me and on this planet.
I am a certified nutritional cook. To read more about me, click here.
My techniques and teachings are designed to enhance food as a bio-available, energetic assistant to your life. I incorporate techniques and practices such as soaking, fermentation, organic and local agriculture, foraging, plant-based solutions, uses of spices, and choices for salts, fats, acids and heat. The goal is pure and simple ~ happiness and delicious tastes bouncing off your tongue while assisting in your evolution.
Non-alchaholic fermented beverage techniques - from kombucha, naturally fizzy soda’s, beet kvass, etc. These drinks are power-houses at rebuilding gut health
Fermented sauerkraut and/or veggies ~ enliven and preserve all kinds of veggies - my favorite of course is sauerkraut, but pickles, beans, kimchee, etc.
Karin, The sauerkraut is delicious! Everyone in my family raved about it. Thanks so much.
Note from a private student learning to ferment sauerkraut. Shown is red sauerkraut with fennel for a slightly sweeter and fun color
Healthy fats ~ cooking fats vs eating fats, animal fats vs plant fats, invented fats vs natural fats, Omega 3 & 6, saturated fats.
Gluten-free flat breads and crackers
Juices and pulp burgers (one of my favorites, usually as a full meal class)
Smoothies for breakfast vs for cleansing and other smoothie basics
Sprouting the easy way (often combined with the salad and dressing class)
Salads & dressings ~ anchovy, vegan power dressings, we learn about fats and acids and which greens are best to eat raw
Greens addiction ~ Collards is the star, but we go over the main different greens, how to prepare to maximize their value and digestibility, and get you hooked on greens.
Basic Seed nutrition ~ soaking, neutralizing, enhancing seeds from tiny chia to grains to legumes.
The best chicken soup you have ever had for nourishment and gut healing (This class eats chicken soup plus another starch like rice or flatbreads)
Seasonal classes like dark leafy greens and acorn harvesting, etc. are also available
Sometimes it is best to start with a general consultation on what you normally like to eat, and what your over-riding goals are, what shifts you are willing to make to make shifts in your well-being.
I teach individuals and or small groups in my kitchen or theirs
I teach larger groups at their kitchens or commercial kitchens
I can custom design a class - like my popular lively salsa’s and dips where I teach how to ferment and create bacteria rich salsas, salsa verde’s, hot sauces, avocado dips. Combine this one with flatbreads and we can make our own tortilla chips
teach vegan meals, vegetarian meals and meat-based meals. If we are working with meat, it will most likely be limited to gelatinous broth-making, the best bone marrow, or delicious and sneaky ways to consume liver, and chicken soup (I don’t hold much energetic value for muscle meat)
All classes include tasking, some can include full meals
For more information, read through my posts or please contact me though email.
All the best,
acorn Bumper crop????
steps on how to make and use acorn flour
it’s pumpkin season! On the way to the beach, we stopped at a road-side farmers market and they grew over 60 varieties of pumpkins. I bought some meaty yellow pumpkins an orange baking pumpkin and a la estrella for making sweet pumpkin candy (stay tuned). This is a recipe that I tested out at the beach. Creamy and light!
too many tomatoes? This is an easy way to cook up a bunch of them for soup or sauce on your favorite spaghetti pasta! This recipe works for both!
sage & pine nut cabbage cake recipe is vegan and paleo
‘tis the season for paw paws, local, native, deliciously sweet and fleshy forrest fruit.
try hydrogen gas water as a healing tool…
cabbage and carrot summery and savory plant-based meal
cabbage pulp and chick-pea burger recipe
fermented soda’s are pro-biotic rich
made with turnips, carrots, celery and mushrooms
seasonal acorn flour flat bread used for a pulp burger sandwich
savory summer squash