Fantastic Fermentation with the Cultured Club

CLASS INFORMATION

PRICE:€90
DATE:15th Oct 2016
TIME:11.00 – 15.00
VENUE:                                Taste Heath Kitchen, 58 Cois Culainn, Loughlinstown, Dublin
CPD POINTS:3 NTOI CPD Points
PURCHASE COURSE:
VIEW SELECTED COURSE/S CART

The Taste Health Kitchen welcomes back Derbhla Reynolds of  The Cultured Club and proud author of her very first book aptly named “The Cultured Club – Fabulous Funky Ferments”.

In this 4-hour master class, Dearbhla introduces us to the lost skills of fermenting and culturing. Recent research and ancient traditions inform us of powerful healing benefits when we use these fabulous ferments in our regular diet, specially how they strengthen our gut and immune system health.

Dearbhla’s passion is infectious as she passes on the knowledge, tips and confidence to get started fermenting these wonderful ‘living’ foods in your own kitchen. You’ll also also get a new appreciation of the role these powerfully probiotic natural foods and drinks play in our over all diet and well-being.

Join us for this exciting day, hosted by Maggie Lynch, Director of Cooking Studies at IINH, and introduced by Richard Burton, founder of the Irish Institute of Nutrition & Health (iinh.net).

Dearbhla has been teaching her very popular fermentation classes around Ireland since 2012. She runs a regular monthly course at Michelin star restaurant OX, in Belfast.

Who is the course for?

  • Anyone wanting to learn about the benefits of fermented foods, how they can help heal the gut and strengthen the immune system and overall health.
  • Health professionals who want to help patients/ clients / family members improve their health by understanding and using fermented foods in their regular diet.
  • Nutritional Therapy and Coach graduates and students, and Dietitians looking for deeper understanding of the practical side of fermentation, it’s role in Functional Medicine and advice on how to help support people with their overall health, particularly gut healing and immune health.

Course Style

  • This is a very relaxed, fun-filled and practical day.
  • Throughout the 4-hour demonstration you will be tasting all sorts of delicious, healthy drinks and enjoy a light lunch of funky ferments from around the globe!

What you get from the day!

  • Learn how to prepare the kinds of natural, probiotic foods that kept our ancestors healthy and allergy-free for thousands of years in a most delicious way.
  • Fermenting confidence: Get empowered to start fermenting enzyme-rich foods such as kombucha – how to tweak to make condiments including mustard and mayonnaise, traditional probiotic drinks including:  ginger bug – create your own flavoured homemade lemonades and learn how to make the fantastic liver cleansing beet kvass, with all its medicinal benefits,  how to make milk kefir, coconut yoghurt, traditional kimchi and beetroot kimchi,  brine vegetables and fermenting potato: its uses – sample a dish called skordailia.
  • Discover how to prepare immune boosting tonics for winter wellness.
  • Learn how to boost immunity naturally, improve your gut bacteria, optimize your health and enhance your digestion through the use of cultured foods.
  • Discover the benefits of these wonderful bugs, how they help restore a healthy gut environment, give us more energy, improve skin, hair and nail health and help reduce sugar cravings.

You will enjoy:

  • A varied tasting platter to help you get to know and enjoy these new foods.
  • Making your own ferment from seasonal vegetables.

Outline of Class

*10.45 – 11.00am

Welcome, tea and coffee

11.00am

Maggie introduces Dearbhla and the Taste Health kitchen team

11.05am

Dearbhla shares her story and introduces us to her fabulous friendly ferments. There is plenty of time for Q & A and discussion

1pm: Lunch Break

Fermented foods for lunch, and time to chat and ask questions

1.30pm

Part 2 demonstration, including Q & A.

2.40pm-3.00pm

Dearbhla will be signing copies of her book,  just hot of the press. “The Cultured Club – Fabulous, Funky Fermentation” Price €27.99. 

‘This book is a wonderful and accessible introduction to fermentation. Dearbhla’s clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,’ Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

*Timings are approximate

More on Maggie’s specialist work at IINH:

Maggie has a rare talent for creating practical recipes and tasty dishes for adults and children with special dietary requirements. She offers bespoke one-to-one training and private group sessions for people with diabetes, cancer, coeliac disease, intolerances, inflammatory bowel diseases, among others. Recipes and menu plans can be created to satisfy an individual’s unique blend of dietary requirements, preferences and circumstances.