In this session we will go over how adaptogens can be incorporated into our routine to help increase energy and improve quality of life. We will then make our own Adaptogen Energy Boosters. After this we will learn about Stinging Nettle Seeds, an adaptogen that is often overlooked, that grows all around the world. We will learn how to identify, harvest, and use it so that you are able to gather your very own adaptogens in the wild!

The art to understanding and cultivating the most authentic Japanese sauces and knowing when, where and how to use within each dish is what separates a good dish from a great, authentic, mindful and nourishing dish.

In this sessions, you will not only learn what the staple Japanese sauces are, but also learn how to make them alongside some quintessential Japanese dishes in this interactive cooking class.

This session will start with Samantha Lee’s signature tea meditation. Once we are all grounded, we will jump into a brief overview on how to wildcraft safely and sustainably. We will then talk about the medicinal wonder plant: St. John’s Wort. St. John’s Wort is a supreme herb that is recognised for its abilities to help with detox, depression, and more. Before delving into making your own infused oil and tea.

In this group session, Katherine will discuss and explore the importance of the gut and its influence on mental health and the immune system. This session will include introductory information about the gut, and suggested lifestyle and nutrition tools for holistic wellness. Following this discussion, the group will create a seasonal salad together, and will discuss the benefits of seasonal eating.

Japanese cuisine is based on fermented food. Our main seasonings and condiments are mostly made by fermentation. “Koji” is a key Ingredient in these fermented dishes. In this sessions, you will not only learn what Koji is, but also how to use it. Actively learning how to ferment and create a number of Koji dishes and sauces.

“Koji” refers to Koji microbes (The scientific name is Aspergillus oryzae) grown on steamed grains such as rice, soybeans or barley Koji is essential for the fermentation processes used to make sake, soy sauce and miso.

An immunity driven 75 minute offering with Certified Nutrition Consultant, Certified Natural Chef, and Integrative Energy Healer Katherine Haysbert that will see you learning the fundamentals of herbs and developing your own three herbal teas for immune support, stress relief, and a blend to support digestive wellness. You will also make a delicious chimichurri side dish, rich with nutrient-dense herbs and other ingredients that support immune function during the Winter season.