Cultured foods have a multitude of healthful properties that aid digestion and support gut health. Birgitte, our resident fermentation expert, will guide you through the process of creating dairy-free yogurts, beginning with coconut, nut and seed milks. She’ll explore how to make a variety of yogurt flavors and show you a creative way to use the leftover nut and seed pulp — a warm Chocolate Cookie!
Vegan; no gluten.
About the instructor: Birgitte cultivated her love of great food and food preparation as a youngster in her native Denmark. As a functional nutritional therapy practitioner, her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She currently offers private or group nutritional consultation, private chef services and food delivery of primarily plant-based meals.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Tuesday, January 12, 5:00 - 6:00 pmRegister for class