I received my training to practice Health Coaching at the Institute for Integrative Nutrition, the only nutrition school integrating all the different dietary theories - combining the knowledge of traditional philosophies with modern concepts like the USDA food pyramid, the glycemic index, the Zone and raw foods.
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It's naturally cool, and slightly sweet with a light salty edge. I drink this mid-morning for a energy boost.
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Join me for another sauerkraut and traditional fermentation class. If you missed my sauerkraut class this past fall, don’t pass up your chance to learn how to make probiotic-rich, live culture whole-food sour cabbage at home. It’s easy, and i will give you a step-by-step approach, we’ll talk about why live-culture foods are good for you, how to make them inexpensively at home, and safety-tips. This empowering class will be a good intro for those who want to learn how to make many fermented foods that can enhance our senses, digestion, and total health. We’ll make basic sauerkraut plus another fermented veggie project like beets or kimchee, TBA.
Jan 14th, 2012
2:30 pm – 4pm
$10
RSVP for spot and location information.
