segunda feira 13 de agosto das 19.15 às 20.45
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monday august 13 from 7.15 pm to 8.45 pm
Class is in English
Natural fermentation with no vinegar added (no sugar either), the picture above is an actual batch I have made(and eaten).
Autumn is coming soon, and that 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 (almost everyone raves about them & they can also make great homemade 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 that we can taste fresh and then you get to take some home as your first experiement.
We will also talk about what else can be done with the veggies which can be an important ingredient to make other delicious yet healthful treats, and how these tasty veggies can divert sugar cravings. But we'll uncover these as well as several tips for success.
And if time permits we can discuss about kefirs, kombucha, and more.
About Sami:
Hailing from Portland, Oregon, which is the Porto 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.
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.
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 a part of your daily life, plus understand their impact on your life and body, especially autoimmune issues such as Hashimoto's Thyroiditis.
Available as a consultant, health coach (including on how to go veg, raw and/or gluten-free), private chef, personal or group lessons, and more. Please see my Cruioso (Raw Curious) website at http://cruiosoport.wixsite.com/home or contact me via email at cruiosoport@gmail.com to explore the possibilities.
Inscription is €22 up till day of class when it is €25
IBAN: PT50 0007 0000 00190179850 23
Registration and information: tlf 222 010 008 or by email: mail@quintalbioshop.com.
Payment in person or by bank transfer to the IBAN PT50 0010 0000 1568 0740 0018 3 (send proof of transfer by email).
Caution: Before making the transfer confirm that there are still vacancies. Withdrawals will only be reimbursed with prior notice 24 hours before workshop.
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Preço: 22€ antecipado; 25€ se pagar no dia
Local: Quintal, Rua do Rosário, 177 Porto
Inscrições e informações: tlf 222 010 008 ou por email: mail@quintalbioshop.com
Inscrição válida após pagamento no Quintal ou por transferência bancária para o IBAN: PT50 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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