Learn the exciting skill of making yogurt and dairy alternatives!
Explore . . . and enjoy the taste . . . of yogurts beyond the mass-produced pots from the supermarket shelves.
This course is recommended as the ‘Starter’ course to our full range of Fermentation courses (see below!)
Some feel that fermented elixirs are gifts from the gods that fortify strength, longevity, and mental clarity.
Did you know that some of the first fermented dairy was a happy mistake, created by storing dairy in canteens made from sheep’s stomach so that it could cross the desert on camel back? The history of fermented foods around the world is fascinating and often surprising! We start our fermentation course with the exploration of the somewhat familiar area of fermented dairy. Follow the videos with the accompanying detailed text for more in-depth explanations and recipes. In this first class we will show you how to make: yogurt and dairy alternatives such as cashew and hemp yogurts. You will be surprised at how simple it is to make Do It Yourself (DIY) fermented dairy in your own kitchen. After just a few minutes of preparation you will have healthier, more economical, and perfectly customizable ferments in your own home. Help create food solvency and gain bragging-rights from these simple culinary tips.
Dr. Terry Willard: “Hi there! I’m a Clinical Herbalist, practicing in the city of Calgary Alberta since 1975. My PhD is in Health Sciences, and I research as a method of backing-up my present interests. I have formulated thousands of products for many of the top supplement companies in North America, Japan and Europe.
I live on the East slope of the Rocky Mountains on Chiron Organic Herb Farm. This gives me plenty of opportunity to work with the botanicals, both as medicines and as foods. I love creating a sustainable lifestyle from this environment. I travel extensively, working with local peoples to gather information. This habit satisfies my deeply-rooted sense of adventure.
Currently, I serve as the President of the Alberta Association of Herbal Practitioners, past president of the Canadian Association of Herbal Practitioners, on the Canadian Council of Herbalist Associations and a professional member of the American Herbalist Guild. I serve on an elected three-year term for the Federal Government’s NHP-PAC board to consult on product licensing by the government.
For over thirty-five years, I has been an active practitioner and teacher, and the director of the Wild Rose College of Natural Healing. I am in the Canadian Health Food Association’s “Hall of Fame”, and am an author of twelve books. You’re invited to look at my book section; my latest book being: “Flower Essence: Emotional Alchemy and Spiritual Evolution”.
I don’t believe we are here to own, or conquer Earth (Gaia). I feel we are a marriage between Mother Earth and the Human Spirit. I celebrate that we are multi-dimensional Beings! Perhaps, we are but interference patterns between Earth and Human Spirit? Whether or not, there is nothing to take too seriously in this life.”
My college website is – www.wrc.net. I look forward to seeing you on the inside of this and other courses!
Malcolm Saunders: Creative Visionary of The Light Cellar, Malcolm Saunders is an Intuitive Chef who specializes in the Alchemy of Superfoods and Superherbs. He has an expertise and passion for creating, and teaching others how to make, many special energizing and healing creations, including raw chocolate, elixirs and fermented foods.
Malcolm’s desire is to inspire others to live and eat from a space of peace, sustainability, and consciousness by illuminating all aspects of the power of influence our food choices have on ourselves, other beings, and the planet we live on.
These and other classes are held in Calgary at the Light Cellar. For more information please visit: http://thelightcellar.ca.