Friday 1st February 2019 | Book in from 2pm | Retreat starts at 5pm to 9pm
to Sunday 3rd February 2019
22 Minerva Drive, Gillitts, KZN
R 3 100 (ex accommodation)
In 2018 we spoke of Gut Health. In 2019, we are actioning our knowledge on gut health. The key to health and vitality for ourselves and that of our family lies in the traditional ways of past generations. Their understanding of how we co-habit with our environment is what assists in supporting a healthy existence. How we harness the vitality of our foods through preserving them in traditional ways are just some of the practices we can bring into our daily food planning.
The weekend encourges you to understand the follow-through of the fermentation practices. By preparing your own ferments and being interactive through the processes, you will experience greater confidence in your ability to bring these traditional ways into your kitchen.
Traditional Fermentation conjures up images of bubbling cauldrons and strange smells emanating beneath apparent sealed lids. Why would anyone be inclined to partake in a tiny morsel, let alone a glass and a half? Traditional cultures would share their enthusiasm of these delicacies in all the reasons why one would with certainty include them in their daily food rituals. Let’s blow the lid off all these myths and get chopping, brewing and seasoning in an advanced course in learning the art of fermentation.
Deborah’s passion is to encourage you to make your own living cultured foods in your home, bringing the diversity and benefits into your kitchen and onto your plate. She does this by providing you with the knowledge, skills and confidence to make your own healthy fermented foods and drinks! This workshop is informative, practical, and fun. Discover how simple the ancient art and science of fermentation actually is and how you can integrate fermented foods into your daily life.
The workshop will cover:
Date and Time
Friday 1st February to Sunday 3rd February 2019
Friday at 5pm – 9pm
Introduction to Fermentation
Kefir Sourdough bread – phase 1 of fermentation
Rejuvelac phase 2
Saturday 9am – 5pm
Kefir Sourdough bread – Phase 2
Kombucha/ Kombucha Vinegars / Kombucha versatility and uses.
Kefir Dairy/ Kefir cheese/ Kefir versatility and uses / The healing benefits of Kefir.
Condiments/ Make your own healthy mustard spread.
Preparation for nut and seed cheese.
Baking your bread.
Includes 2 teas and lunch
Sunday 9am – 2pm
Making nut and seed cheese.
Fermented Vegetable juices.
Fermented Vegetables – make your sauerkraut.
Includes tea and a fermented snack.
All meals are plant-based.
Bring a friend R 2790.00 each.
Maximum of 10 places
An opportunity to purchase any of our wonderful starter kits
To stay in the Yoga Studio Accommodation or Queen Room, please contact Deborah 083 775 1735 or email: email@example.com