Cooking classes for Term 2 - June 2013
Failsafe to Healing (set of 3 classes)
Cost:
All three classes $270
Time: 1030am - 1pm
Dates: Thursdays: 6th June, 13th June, 20th June 2013
Location: Kersten's Kitchen: Peakhurst, Sydney
Day one - 6th June
Transitioning from failsafe to grain free healing diet
Transition recipes - snacks and mains
Day two - 13th June
Basic fermented veg and drinks
How to make broth and basic soups
Grain free meals including lasagne
Day three - 21st June
Grain free snacks and desserts
Coconut oil and flour baking
All food will be free from gluten and dairy (except ghee) and nuts. We will be using coconut, ghee, some gluten free seeds including buckwheat, millet, tapioca and eggs. We will go through how to use mod salicylates initially, but will use all sorts of fruit and veg in the classes.
We will be using the Thermomix for many of our creations.
Full payment will be required to secure your spot. Places are limited.
Please email me kerstenskitchen@bigpond.com and I will send you payment and confirmation details
add that crunch back in...
Ingredients
1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil
Method
Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts
Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated
Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally
Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry
Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...
Please join us for our FREE Webinar!
Living with Food Intolerances and Being Proactive
Food intolerances are a serious problem in today’s society and many families are struggling.
Life pressures, multiple demands, stretching ourselves beyond our limits, financial constraints, sense of isolation, lack of information and emotional support all mixed together require us to be proactive in the way in which we manage food intolerances in within our families.
Yet being proactive is the key ingredient to having a healthy and happy family.
Join a conversation between myself and Sarah Moore from Pearshaped Allergy Living we share stories, thoughts and specific practical steps that will refuel your thinking and create new ideas on how you can be more proactive in your approach to living with food intolerances.
Join this live interactive webinar to discover:
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Date: Wednesday 15 May 2013
Time: 1130 - 1230pm
Cost: Free
Registration commences from 11.15am. Please allow enough time to login and install software prior to event should you need to.
If you can't attend, register anyway so we can make sure you get the recording.
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Smooth and Creamy Yoghurt, no dairy!
The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel
Ingredients
800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**
Method
Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 50 degrees, speed 3
Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3
Pour into containers and leave in yoghurt machine for 24 hours
When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.
When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.
*Gelatin - make sure you use a good quality gelatin
You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t
I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.
**Yoghurt Starter
I use the dairy free culture from http://www.greenlivingaustralia.com.au/ as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).
Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures
Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum
Perfect on pancakes or with coconut yoghurt
Ingredients
2 eggs
80g honey
3 passionfruits
60g ghee
Method
Insert the butterfly into Thermomix bowl
Add all ingredients in the bowl
Cook 8 minutes, 80 degrees, speed 3
Pour into a container and allow to cool. Store in fridge
