Prepare you own perfect pickles!
There are so many vegetarian ferments from around the world. In this class we will show you how to make the perfect fermented pickles –may they be cucumber, carrots, onion, bean, or zucchini.
Fermenting vegetable literally span the globe! Learn how to:
Some modern, high-end restaurants have stated that one of the ways to determine the quality of the food served is by their ferments. It takes time and dedication to make good ferments; as they cannot be industrialized fast food. We will show you how to do these easily in your own kitchen. Vegetable ferments span the globe, taking on the flavors of different ethnic groups. We can split these fermentations up into three loosely defined groups. It should be mentioned that several of the recipes could easily fit into more than one group, especially with ethnic variation of the same ingredients. a) Short term fermentations, usually 2 hours to 3 days; b) Medium term fermentations, usually 4 to 14 days; c) Longer term fermentations, usually taking 3 weeks to 3 months. You will be introduced to some new great flavors that will be loved by everyone. These are sure hits to be adopted by your family and friends.
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.”
I look forward to seeing you on the inside of this and our other courses!
My college website is – www.wrc.net.
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.
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