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.

Sample classes:

• Edible Flower Gardens ~ simple techniques of what to plant and how to harvest and consume the flowers.

• Fermented beverage techniques ~ from kombucha, naturally fizzy sodas, beet kvass, lemonades, etc. These drinks are power-houses at rebuilding gut health

• Fermented sauerkraut and/or veggies ~ a technique that is used to preserve and enhance the benefits of these foods

• Healthy fats ~ cooking fats vs eating fats, animal fats vs plant fats, invented fats vs natural fats, Omega 3 & 6, saturated fats

• Salts ~ raising your blood pressure vs lowering your blood pressure, wet salts vs dry salts, when to salt, etc.

• Gluten-free flatbreads and crackers

• Juices and their pulp burgers (no-waste juicing)

• Smoothies for breakfast, for cleansing, and other smoothie basics

• Easy Sprouting, lentils, seeds, and greens

• Salads & dressings ~ anchovy, vegan power dressings, we learn about fats and acids and which greens are best to eat raw

• Greens ~ collards are the star, but we go over the main different greens, and how to prepare to maximize their value and digestibility, and get you hooked on greens

• Blooming rice and grasses

• The best chicken soup you have ever had for nourishment and gut healing (this is one of the only non-plant-based classes I’ll teach)

• Mineral-rich mushrooms and other broths and stocks

• Seasonal classes like cooking with acorns, etc. are also available

In addition

• I teach individuals and or small groups in my kitchen or theirs

• I teach larger groups in their kitchens or commercial kitchens

• Custom design a class ~ like my popular lively salsas and dips where I teach how to ferment and create bacteria-rich salsas, salsa verdes, hot sauces, and avocado dips. Combine this one with flatbreads and we can make our own tortilla chips

• All classes include tasking, some can include full meals

• Private consultations available

• I also 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 see much energetic value for muscle meat)

For more information, read through my blog posts or please contact me through email.
~ Karin

food-related highlights from my blog: art ~ food ~ etc. are below

Link to all etc. blog posts & recipes