Filtering by: PLANT BASED

Creating your own Energy Boosting Adaptogens
Jul
10
6:00 pm18:00

Creating your own Energy Boosting Adaptogens

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!

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Japanese sauces and basic dishes with Umami
Jun
26
11:00 am11:00

Japanese sauces and basic dishes with Umami

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.

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Wildcrafting St. John’s Wort: to create your own Oil and Tea
Jun
19
6:00 pm18:00

Wildcrafting St. John’s Wort: to create your own Oil and Tea

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.

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Japanese Fermentation and Preservation with “Koji”
May
30
11:00 am11:00

Japanese Fermentation and Preservation with “Koji”

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.

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Lauren Lovatt | Seasonal Eating - Mind Food | Plant Based Cooking Class
Jul
5
5:00 pm17:00

Lauren Lovatt | Seasonal Eating - Mind Food | Plant Based Cooking Class

In a time when we are thinking about our food choices more than ever are we considering how they make us feel? Not just on a physical level but mentally, emotionally and spiritually. Join a spiritual Mindful Food Cooking Class with Lauren Lovatt that connects you to mind, body and soul.

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