Whole People

29/04/2019

Mother’s Day 12th May 2019... The day we say Thank you, I love you to the Mother, the grandmother, the friend - the one who has invested so much into your life.
This wee Mother’s Day gift includes a mini cheesecake, lemon berry or chocolate, and a flower or heart chocolate both sitting inside a clear glass cloche. A soft pastel coloured, fragrant soy candle in an organza bag is the finishing touch, to be used in the cloche when the treats are gone:). All raw, gluten, dairy, egg and refined sugar free. Cost is $25
If you’d like to order one of these for Mother’s Day message or email me to place your order.

26/03/2019

A reminder that tomorrow is the last day to book your place in the Simple Sauerkraut Workshop on Saturday. Its a fun time and you go home with what you have made - you just have to wait for it to ferment🙂 Then start to experience the benefits of added probiotics in your diet through your food.
My Apple Cider Vinegar is doing great! Still a bit longer to ferment, but its tasting so good. Some people have asked why I bother?
The benefits of adding ACV to your diet are huge - it can help with cholesterol balance, weight loss, skin and hair, joint pain, warts, blood sugar balance, its anti fungal and antibacterial ... just for starters. I take it every day before meals.
Message me for more info about the workshop, and if you do make the ACV, I'd love to know how it goes!

19/03/2019

Talking about fermentation- what to do with those sad apples that sit in your fruit bowl attracting those horrible little black midge things!
You make Apple Cider Vinegar:)
Simple to make, much nicer than shop bought with a slightly less acidic taste, and the feel good factor of zero waste in using up your soggy apples. You can also use apple peelings and cores.
1. For 3 average apples - dissolve 2 tblspns golden granulated sugar in 500 ml water (filtered preferably, but not essential) The sugar is necessary in the fermenting process. Its used up by the time your vinegar is ready.
2. Chop apples - skins, cores and all and place in a glass jar.
3. Top with the water/sugar mix making sure all the apples are submerged - You can push the apples under with a saucer - in this jar I used pebbles inside a hole free snap lock bag. Just enough to add weight and keep the air out.
4. Leave about 1 inch of air between the water and the top of the jar. Cover with a chux cloth or cheescloth and rubber band - or one of these wee cloth hats that you get at the $2 shop in packs of 5. Keeps the air flow happening but the bugs out.
5. Keep it in a dark place at room temperature for about 2 weeks, stirring every few days.

So quick and easy - and when its done, I'll show you what I do with the left over fermented acv apples! Nothing goes to waste here:)

19/03/2019

Simple Sauerkraut Workshop - 30 March
We are counting down the days to our next Workshop - some people missed out on the last one, so I'm running another one, before moving on to condiments, dressings and sauces! These classes are all hands on - you make your sauerkraut and coconut yogurt and you take it home! Plus some yummy tasters too! Bookings essential, as I keep classes small so you get lots of help, advice and attention.
Saturday 30 March
10.00 - 11.30
$40.
Location : Northcote, Auckland
Pm me for more details and to make your booking:)

07/03/2019

SAUERKRAUT WORKSHOP I’m running another Simple Sauerkraut Workshop for those who couldn’t make it to the last one. It’s on Saturday 30 March from 10-11.30.
We make a basic sauerkraut, and a quick and easy coconut yogurt and its all fully hands on. What you make here, you take home. Cost is $40 and there are limited spaces.
You’ll also get a chance to try some yummy taste testers too. Message me for more details, or to make your booking:). See the posts below for a peek at what you’ll be making.

02/03/2019

Fully hands on🙂 The hardest part is waiting for it to ferment!

01/03/2019

Such lovely ladies making their own sauerkraut and coconut yogurt with interesting variations !! Great morning :)

28/02/2019

It’s been a productive time in the kitchen today. Figs, plums, compotes and chocolate - all fermented. And there will be taste tests on Saturday too. One place left in the workshop on Saturday morning. Message me to book or for more info

26/02/2019

There are just 2 places left for the 'Simple Sauerkraut' workshop on Saturday 2 March, 10-11.30. We will be making a basic kraut, coconut yoghurt and taste testing other yummy treats. Its fully hands on, you get to make and take:). Cost is $40. Message me to book and for more
details, and feel free to share this post. 🙂

26/02/2019