Living Healing Foods

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Lacto-Fermentation 101

Cultured and fermented foods are making a come-back on the food scene, and maybe you have heard of some of these nutritional powerhouses. Kefir, Yogurt, Kombucha, Raw Sauerkraut, Kimchi, Kvass, Pickles… the list is really endless. But what is lacto-fermentation and how can you do this at home?  

Natural fermentation is one of the oldest food preservation techniques we know about. A True traditional food and for good reason. Fermenting a food naturally enhances its digestibility and neutralizes any anti-nutrients it contains. They are powerhouses for your digestion and supporting a healthy gut with loads of beneficial bacteria (those probiotics we hear so much about and spend LOTS of money buying in supplement form) and enzymes, making this a living, healing, and extremely nourishing way of preparing food.

As a bonus, fermentation is actually one of the very few food preparation techniques that actually increases the nutrient content of a food and the bio-availability of those nutrients. Almost everything else we do to food makes it less nutrient-dense and bio-available.

While we are bringing in the harvest this summer and fall, fermenting foods is a fabulous way to preserve your hard work and your veggies for months. 

In this class you will learn:

  • What are the nutritional benefits of cultured foods and why you want to eat them

  • How to make your own starter culture – it’s easier than you think

  • How to make your own cultured veggies with recipes that you can follow or make your own

  • Take home a quart of your own homemade sauerkraut

  • How to extend the life of your condiments without harmful chemicals or preservatives 

  • Resources, tips and guidance from Nutritional Therapy Practitioner. Weston A. Price chapter Leader and Holistic Health Coach Christine Williams


Date: Thursday January 3, 2019

Time: 6:00pm – 8:00pm

Cost: $35 per person, Includes all materials plus a free Nourishing Tables Whole Foods Recipe Book. 

Register Here 

Living Healing Foods

Cultured Dairy – Lacto Fermentation 102

A continuation of our start in the lacto-fermentation 101 class, we will continue with how to make cultured dairy. 

Dairy gets a bad rap in the nutritional world because it is not the same nutritious food it once was. With the advent of Ultra-Pastureization, the natural living digestive properties of milk have been killed, making dairy hard to digest. But did you know that it didn’t used to be that way. For centuries, milk and cultured milk products have been nutritious, delicious and healing foods that our ancestors have used for years. 

In this class we will explore the why’s behind our change in food today and how you can make choices that support your optimal health in ways that are EASY and FUN for the whole family. 

In this class you will learn:

  • How to make your own homemade butter

  • How make cultured buttermilk

  • How to make Creme Fraiche- a nutritious cousin to sour cream

  • How to make kefir- a nutritional powerhouse

  • How to make yogurt

  • How to make cream cheese

  • What resources are good, better and best choices for buying your milk, and where to find them.

This is a educational class with lots of yummy nutritious foods for tasting, plenty of time for questions, as well as being able to put this information to use in your homes right away, with resources, tips and guidance from Nutritional Therapy Practitioner, Weston A. Price chapter Leader and Holistic Health Coach Christine Williams.

Date: Saturday February 2, 2018

Time:  10:00am – 11:00pm

Cost: $35  Includes all resources, recipes, handouts

Register Here  


Living Healing Foods

Sourdough Bread Class


Come learn how to make your own sourdough bread. We will cover how to create and sustain a sourdough culture as well as grinding your own wheat berries, sprouting your own wheat and the benefits of souring to help make wheat easier to digest. 

You will take home dough to make 1 loaf of sourdough bread as well as a starter culture, resources, recipes and trouble shooting tips. PLUS, taste some homemade sourdough bread and butter. YUM!

All materials will be provided

Date: Saturday February 2, 2018

Time:  11:30am – 1:00pm

Cost: $50  Includes all resources, recipes, handouts

Register Here


Living Healing Foods

Kombucha and Kvass

We will cover how to make kombucha and kvass in this class. The benefits of both and how to make a second ferment for added flavors and carbonation. 

Kombucha is a fermented tea made with a starter culture and a SCOBY. Brew delicious, organic kombucha at home and save money! Commercial kombucha sells for $3+ per bottle. Using your kombucha starter culture you can brew your own kombucha for $2 per gallon. 

Kvass is a traditional beverage in many cultures. Beet kvass is a simple, easy-to-make, and inexpensive way to take in a cultured beverages. 

Date: Saturday November 3, 2018

Time:  10:00am – 12:00pm

Cost: $35  Includes all resources, recipes, handouts

Register Here


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