Tuesday, December 1, 2015

Holiday Confeti Naturally Fermented Veggies (NO vinegar & No sugar)- lecionado em inglês

quarta feira 9 de dezembro das 20.00 às 21.30

Nota importante: o workshop será lecionado em inglês mas poderá ter tradução para português quando necessário

Gift your loved ones with something special & colorful; made by your own hands that will keep on giving healthful benefits long after the holiday cheer.

Natural fermentation with no vinegar added (no sugar either), the picture above is an actual batch I have made (and eaten).

Autumn is a great time for making Nature's probiotics. A spoonful of these veggies is equal to an entire bottle of packaged probiotics. But this "medicine" is a delicious addition to your plate (everyone raves about them & they make great gifts) besides being very cost friendly. We will talk about why these are so important and handy for incorporating into your life (and microbiome -- we will talk about that too) while making a big batch to show you how to do it yourself. Bring a 300ml glass jar with lid to take some home to get you started and enjoy later.

Another benefit of these fermented foods is that a small taste can divert sugar cravings. But we'll uncover many more as well as several tips for success.

We will also have a few samples of healthful but yummy foods to showcase what else can be done with the veggies.

Class is in English but my wonderful assistant is Portuguese and can help with translation.

About Sami Hayes:
Hailing from Portland, Oregon, which is the Porto, Portugal of the US, and also perhaps the Vegan capitol of the world (more vegan eateries per capita than anywhere else). This allowed me to learn from some of the best people in the world including several celebrated chefs, published authors, and healers of all modalities added to extensive personal research over the last 15 years.

I have currently been traveling for the last 4 years spending most of my time in Porto which has captured my heart.

I believe that nothing is more important, and healing, than the food we eat, or potentially more damaging. My motivation for learning was my own journey of being sick, very sick and worsening for years before I hit my personal rock bottom and said enough. I went to a raw food retreat and within a week was off of all medications and feeling better than I had in years.

Happy to share my story with you and the tricks and insights I've learned since, whether you want to go fully raw and gluten-free or just want to find ways to make healthier foods (and figure out just what they are) a part of your daily life, plus understand their impact on your life and body.

Available as a consultant, health coach (including on how to go veg, gluten-free, and/or raw -- your choice; your pace), private chef, personal or group lessons, and more including raw food takeaway & special orders. Please see my website at http://cruiosoport.wix.com/home or contact me via email at cruiosoport@gmail.com to explore the possibilities.

Preço: 22€ antecedência/ 25€ no dia (inclui degustação)
Local: Quintal, Rua do Rosário, 177 Porto
Inscrições e informações: tlf 222 010 008 ou por email: mail@quintalbioshop.com

Pagamento no Quintal ou por transferência bancária para o nib: 0007 0000 00190179850 23 (enviar comprovativo da transferência por email)
Atenção: Antes de fazer a transferência confirme se ainda há vagas.
As desistências só serão reembolsadas com aviso prévio até 24 horas antes do workshop

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