On Tuesday 10th February I will be teaching a Fermented Foods class at College of Naturopathic Medicine (CNM), in London. The session will cover the techniques, processes and everything else that you need to know, to safely ferment foods at home for their beneficial bacteria content. Learn how to make sauerkraut and other relishes.
The Fermented Foods class will cover three different recipes, as well as how to make a starter culture. There will be opportunities for tasting and to ask all of your questions. Handouts and recipe sheets will be given.
The ‘Cooking for Health’ Course
Food Fermentation is part of a six week course ‘Cooking for Health‘ on Tuesday evenings and will cover sessions on:
- Gluten & Dairy Free Foods
- Foods for Immunity
- Foods for Detoxification
- Healthy Treats
- Healthy Foods for Vegans
There are still a few places available for the course. The class is limited to 25 students.
Frequently clients come to see me with a history of vegetarianism or veganism and are considering putting animal products back into their diets. It is an interesting and sometimes challenging process for them. Recently I have also seen insects making their first appearance in Planet Organic, people are confused by it and I have been explaining that it is seen as a more sustainable way to eat meat. 
Cytoplan are leaders in the field of food-based supplementation. Their blog provides regular articles on pertinent topics including the latest research. I was asked to write for them on Fermented Foods in January 2015.
Rhythm Health, makers of the new coconut kefir, loved my 
I love 
I am über pleased with this recipe! Dairy-free kefir combined with low GI, antioxidant and phytonutrient-rich berries. Amazing ingredients! Plus the tart berries combined with the sour notes of the cultured coconut milk take this ice cream to the next level. It doesn’t need any sweetener!
How do I make sauerkraut? I am asked this quite a lot. Probably because I am always recommending that everyone eats it! Sauerkraut is German for ‘soured cabbage’. The beneficial bacteria in this relish do turn the plain green vegetable into an interesting, slightly sour, tangy flavour. It’s amazing! Everybody wants to make raw sauerkraut these days, so lets get started!
Ingredients
The low-fat era is over! We now know that the type of fat we eat is more important than how much fat we eat. One place where my clients often get stuck is that they like the convenience of margarine, being able to spread it straight from the fridge. Ingeniously Coco Olive Spread solves this problem, and it is so easy to make too ….
I spent the spring at Selfridges Food Hall this year. In May and June Selfridges celebrated all definitions of beauty with one of their largest campaign of the year, 
The recent international Detox Summit highlighted the dramatic increases in the amount of toxins residing in our environment and advised us to fully optimise our internal detoxification pathways in order to handle this as efficiently as we possibly can. Detoxification has become not merely a weekend activity, but a way of life in the modern world.