Events & Workshops

Andrea’s Workshops

All workshops include comprehensive participant notes with recipes, and generous tastings and/or take home samples.


B-RAW:  Basics of Really Awesome Wholefoods

An introduction to raw foods and their preparation.

 

ST- RAW:  Raw Sweets and Treats

Guilt free sweets and treats for the health conscious, vegan, sugar, fat, dairy, gluten free.

 

D-RAW:  Dehydrating

Learn how to use your dehydrator to its fullest potential, how to dehydrate foods for long term usage and storage, and using leftover waste from juicing etc…

 

E-RAW:  Easy Raw Meals

All about busting the myth that preparing healthy raw meals is time consuming and complicated.  Learn how quick and easy it is to make meals and snacks in far less time than it takes to prepare, cook and clean up after a conventional meal.

 

I-RAW:  Ice creams, Sorbets and other dairy free Frozen Desserts

Experience the fun of home-made icy treats using nut milks, and fruit and coconut bases for all tastes.

 

C-RAW:  Raw Chocolate

Experience the joy and bliss of making your own raw chocolate that is sugar, dairy, fat and gluten free.

 

L-RAW:  Liquids with Life-force

Juices, Smoothies and Nut Milks.  Learn how to juice for health, get energised wit smoothies and the art of making delicious nut milks.

 

Tim’s Workshops


Fermented Foods and Beverages have been consumed and worshipped by countless cultures around the world for thousands of years. These ancient, health promoting probiotics are packed with billions of healthy, alive, beneficial bacteria that promote and restore health and stimulate your immunity

In these classes you will be introduced to numerous ferments including: Kvass, Water Kefir, Milk Kefir (whey & cheese), Ginger Beer/Apple & Pear Cider (non-alcoholic), Sauerkraut and Kimchi

 

Functional Foods – Part I

Milk kefir:  The ‘grains are different from the Water Kefir grains in that they ‘eat’ the lactose in the milk and convert it into lactic acid. It has a tart flavour and again can be flavoured to your taste. From the Milk Kefir, you can make whey – which is an excellent ‘starter’ (inoculant) to ‘kick-start’, your ferments. The cheese is delicious.

Kimchi:  (waiting on description)

Sauerkraut:  Probably the most well known ferment globally. Great to add to every meal. Can be made the traditional way or using jars or a vegie press.

Kvass:  an ancient tonic that originated in the Ukraine. Acts as a digestive aid, blood tonic, blood alkalizer, liver cleanser, promotes regularity and is an excellent Liver Cleanser

 

Functional Foods – Part II

Water Kefir The ‘grains’ used to make Water Kefir convert the sucrose and fructose into a healthy, delicious beverage. It can be flavoured with most fruits, and makes a very refreshing drink. Just wait til you try it.

Ginger Beer:  By adding the syrup from the Ginger Bug to the Water Kefir you get a tasty ginger flavoured beverage. You will see how to make the Ginger Bug

Coconut Kefir:  (waiting on description)

Apple/Pear Cider:  Using the Water Kefir grains, this is a simple recipe that packs a bit of a punch.

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