fermented foods class

chocolate cherry kefir cheesecake

These classes are getting great feedback.  Next one is 12th April.  Click here to find out more.

I am very proud of and touched by the many testimonials we have had.  Here are some of them:

Saturday is resonating in my life like a brilliant new song I heard on the radio! ... On a health level, the food and drink we were offered was so high vibrational that I felt amazing for a few days. I missed it the next day and would like to make steps towards incorporating some of the magic into our lives now. Thank you so much for your generosity of spirit and information. It was brilliant. Am inspired to make more ferments and play around with the kefir and invest in the smoothie goodness. I had expected a fermentation course but for it to be grounded in your experience of raw food health was such a bonus for me as I have such an interest in dietary health and had so many questions answered verbally or otherwise. Alex, Somerset
                                        
Thank you for very enlightening fermentation fetish day session we have attended last before last weekend. It resurrected some of information we had about fermentation from our childhoods which will enable us to return to these very healthy practices. In addition, it has equipped us with a lot of information, which we can now build on. Our first four jars of salsa and sour kraut with goji berries are already actively fermenting and we can not wait enough to taste it soon. Denise and Marek London, formerly from Slovakia

Fabulously tasteful day - strawberry chocolate cheesecake was sublime - you've got to try it. Stella

There was some serious transmission of energies and frequencies in the room. I could feel my consciousness expanding with the words that were shared. Dunstan, Bristol

our fermentation fetish class in meare

We are really enjoying teaching these classes and the very appreciative feedback.  Yesterday we made lacto fermented Mexican salsa

basil kefir cheese pesto

lacto fermented pineapple papaya curry chutney

coconut kefir ginger beer

kefir breakfast pudding

chocolate kefir cheesecake

We also demonstrated kraut made easy 

and the ins and outs of making kefir.

These classes are also a great introduction to making raw food work for you.

Next one is on 22nd February,  Meare is in Somerset, about four miles from Glastonbury.

Thanks to Anna Middleton for fabulous photos.

raw chocolate kefir cheese cake

You need 300g kefir cream cheese and a batch of molten raw chocolate

Kefir Cream Cheese:

You can make kefir cream cheese  in two ways:

One is to pour kefir liquid into a muslin or nylon straining bag and hang over a container to catch the whey.  Leave for 24 hours and you have kefir cheese in the bag.  Alternatively leave kefir liquid in a kilner jar for a few days so that the creamy curds and clear whey separate out.  Then you can spoon the kefir cream off the top.  It works much better with the thick kefir you get from Jersey or Guernsey cows' milk.

Chocolate:

To make the chocolate you need the folloing ingredients:

110g cacao butter

50g cacao paste

3 Tbspns yacon syrup

pinch cayenne

pinch Celtic sea salt

4 Tbspns lucuma powder

1 Tbspn maca

1 tspn he shou wu

1 Tbspn strawberry powder

1 Tbspn fig powder

1 Tbspn purple corn

¼ tsp vanilla powder

¼ tsp blue green algae

Melt cacao paste and butter over hot water, add yacon and salt

Mix dry chocolate ingredients

Stir paste and butter mixture into dry ingredients

Making the Cheesecake:

Stir the molten chocolate into the cream cheese thoroughly and mould into cake shape.