Marcea Klein

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Australia
Sydney, NSW
Marcea Klein

I am passionate about mind-body integrative health, toxic free living, children's health, fertility

Looking back to the beginning of my career, I'm grateful to have had the unique opportunity of helping pioneer, at the grassroots level, the early Organic Whole Foods movements in NY, Boston, California, and London back in the 60's and 70's. Ever since then I have followed my passion for becoming a pioneer in the field of wellness.

* I published my first book, "The Sweet Life", a natural, wholefo

od,
non-refined sugar, dessert cookbook in the 70's.
* In 1984 I wrote “The Australian and New Zealand Book of Wholemeals”.
* In 1985 I had my own Natural Foods Cuisine segment on the ABC.
* I appeared many times on Ann’s International Kitchen on SBS and in 1989 I published another cookery book, “Macrobiotics and Beyond to do with Eastern and Western philosophy and food.
* In 1989 I revised “The Sweet Life” for Australia republishing it under the name of “Naturally Sweet”.
* After successfully becoming a mom for the second time and after the age of 46 I published “Natural Health and Healing for Children” in 1992.
* I have had a regular column in the Good Living Section of the Sydney Morning Herald on Cooking with Natural Foods for several years and a regular column in Nature and Health magazine for over 20 years. I work as a health and wellness coach, counsellor, psychotherapist, and Integrative Holistic Health Practitioner with children and adults. I am interested in the integration of physical, emotional, and spiritual wellbeing at any age through food and lifestyle.

20/09/2024

Looking for quick ways to make nutritious meals? Upcoming live cooking demo - https://mailchi.mp/90f305bed529/new-online-workshop-17653086

13/09/2024

Tofu vegan steamed vegetable balls? Rolled in spiral furikake either tamari, umeboshi or nori.
So yummy can’t stop eating these 🌺 🥦🍆🥒🫛🫘🥑🥬🍠

22/08/2024

Unlock the Secrets of Tofu -

16/07/2024

Ferment with me this Saturday July 20 and learn how to make organic sauerkraut salt brine pickles and organic, unpasteurised spiral foods miso fermented with tofu. Tastes like cheese ….. 🌿

You will never have to buy another expensive jar again.

Take home 2 jars and watch the magic happen. Choose your own spices and herbs and vegetables.

Fill your wraps, toss in your stir fry, add to soups, salads and fried rice …. So many ways to boost the flavour of your food .
Easy to make and serious to eat. Lasts for months increasing in flavour with every bite.
Nourish your microbiome and your brain too.

22/06/2024

Join me now don’t wait till your gut and your brain tells u it needs something more. It’s easy it’s fun and it’s nutritious. Worried about your memory eat fermented foods, concerned about your digestion, your brain your mood,
make your own so u know what’s in it…. 🍊🍐🍎🍏🫐🍑🍇🍓🍒🥝🫛🥑🥦🥬🥬🍆

09/06/2024

Desserts with a twist filled with sweet and savoury
#

25/05/2024

Great class at Sydney Community College.,winter ferments.,another coming in July
New class fermenting with beans, grains and seeds
Check out my workshops on Dyfnry Community College and Classbento website for more info. Come play with me 🫛🌶️🍇🍋🍎🫐🍑🍅🥝🥥🥦🫑🌽🌶️
Also coming ….dumpling workshop🍆🍋🍈

09/03/2024

Want to learn how you can make late summer ferments like zucchini kraut, cherry tomato herb and spicy salsa b4 these vegetable disappear?

Next class March 18. Community. College.
Autumn class at Classbento April 13 with autumn vegetables .
Each season brings different ferments to nourish our gut and our immune system.
Stay well stay health …Ferment ferment ferment 🌶️🥒🥦🫑🫛🥭

06/03/2024

Time to get those ferments happening. Lots of classes to choose from on Classbento and Sydney community college. Different ferments for each season next class March 18 late summer jump on in st Sydney community college .
🌶️🥒🥦🥭🫛🫑🥔

11/12/2023

Great festive ferments class to end a big year of cooking sharing and tasting and fermenting from almost anything from vegetables to fruits.,

I am so grateful to have met so many curious, engaging people of all ages who trusted the process and took up the challenge of doing something new.
Well done to all my students.
Please share what you have learned so that we all can benefit in health and long life.
I look forward to more. 🍓 🫐

30/07/2023

What do these all have in common? Ferments, ferments, ferments #. Try it with any organic veg with any spice herb or fruit.

Fennel sauerkraut, pomegranate sauerkraut whatever you have you can ferment with.

Don’t throw the vegetables out at the end of the week bring them to life by fermenting them and save $ while you improve your health.

Get the bacteria in your gut working for u as we come into spring.

It’s easy cheap and quick.

Try it with me this Saturday. Enroll today at Classbento.com or marceaklein.com and bring a friend along and play together .

Your body will thank you

27/07/2023

Want to make personalised ferments just for you? Ferments that support your lifestyle, taste buds and health ?

When you attend one of my workshops you will learn how to choose the right combination of spices and vegetables for your ferments that support your well-being.

Did u know that as the seasons change we will maintain our health and strengthen our immune system when we adapt our diet and lifestyle choices?
Sign up for my last winter ferment class and enjoy fermenting the winters produce before we move into spring.
Info on marceaklein.com
#🍆🥬🥦🥦🫐🌽🫑🧅😻🫐

Address

17/13 Campbell Street
Sydney, NSW
2041

Website

https://marceaklein.com/

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Our Story

I have had the unique opportunity of helping pioneer, at the grassroots level, the early Organic Whole Foods movement in NY, Boston, California,and London, way back in the 60's and 70's. Ever since then I have followed my passion for becoming a pioneer in the field of wholefood wellness.

I seem to have been fermenting for as long as I can remember. My father and I made dill and garlic salt brine pickles in the summer. When we ran out, we would train down to the lower east side and I couldn’t wait to dig into the wooden barrels of kosher dill pickles. Then along with studying macrobiotic food and making and eating lots of ferments is how I landed up teaching wholefoods and fermentation. It’s really my passion and now write, teach and create with ferments and put them in almost every dish I make. What a difference in how much healthier I feel and how my taste buds have come alive!

I published my first book- "The Sweet Life, a Natural wholefood dessert cookbook without refined sugar and low in Gluten in the 70's. In 1984 I published a plant based cookbook,“The Australian and New Zealand Book of Wholemeals”. In 1985 I had my own Natural Foods Cuisine segment on the ABC. I appeared many times on Ann’s International Kitchen on SBS and in 1989 I published another cookery book, “Macrobiotics and Beyond” to do with Eastern and Western food and diet philosophy and recipes.

In 1989 I revised “The Sweet Life” for Australia republishing it under the name of “Naturally Sweet”. After successfully becoming a mom for the second time and after the age of 46 I published “Natural Health and Healing for Children” in 1992. I have had a regular column in the Good Living Section of the Sydney Morning Herald on Cooking with Natural Foods for several years and a regular wholefoods column in Nature and Health magazine for over 20 years. I work as a health and wellness coach, fermentalist,wholefoods cooking instructor, blogger, counsellor and psychotherapist, and Integrative Holistic Health Practitioner with children and adults. I am interested in the integration of health and wellness for all ages through food and lifestyle.