Whole grains, whole seeds, whole bones, whole plants; Whole Food Workshop

In this workshop we take real ingredients, in their least processed state, and make delicious, nutritious whole foods, full of their natural goodness.  I have been leafing through my favourite recipes and pouring over 3 of my favourite food books every morning from about 5.30am to 7am, for the last 10 days, to make our cooking-in-my-kitchen workshop educational, healthy, fun and 100% delicious. 

The menu below is the first draft; it is ALL the things I would like to include but some may be culled or changed as I work out our time schedule and finalise the number of cooks in the kitchen and how much I need to do beforehand. Most things are gluten free, except the sourdough bread for dipping in the dukkah and the whole rye side. 

I want to rekindle your inner instincts for understanding what your body is telling you about health and reunite you with the joy of food preparation, not just for your tastebuds but for your whole body, inside and out.

There are still a couple of places left. Add your EMAIL to my booking sheet. I will be in touch with you for payment details. The workshop is on May 28th from 10am - 2pm, in my kitchen at 4 Winns Road, Cygnet. Price $65. We cook, we talk and learn (well..... I mostly talk, you mostly learn :-) then we eat. Includes all recipes + 10% off all purchases from my Garden Shed and Pantry home shop.

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Dukkah + sourdough + walnut, parsley pesto dip + carrot sticks

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Pea and ham soup or corn bread and beans

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Wakame seaweed, soaked, as entrée side with...

Home smoked trout

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Smorgasbord …..

Quinoa tabbouleh

Veg. patties

Sauerkraut (already brewing in my laundry)

Lentil and bacon bake

Rick Stein’s fabulous lamb curry with homemade chapatis

Cooked rye grains (rain-fed rice for GF)

Whole baby chicories from my garden with pinenuts

Fennel and mandarin salad

Broccoli with lemon

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Golden Rough chia pudding

Fruit tart with nut pastry

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Nettle tea from the garden

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It is ironic that, as we have become more “civilised”, food has become less healthy. Research has dissected food into its elements and we know more about vitamins, minerals, gluten, carbohydrates and antioxidants than ever before. Shops have shelves of potions and supplements to boost immunity, heal the gut and calm the nerves.

99.9% of the ingredients in the world are gluten free and we will use many of them. This workshop is for everyone but does contain animal products.

Following on from this workshop will be an option to come and cook a meal with me regularly and follow the seasons, learning more about eating whole foods as well as eating from the garden and making the most of what grows and is raised in the Cygnet area.