On Jan. 23 is Yoga Day! Anjali will be offering free mini Yoga presentations/classes at the Anjali Yoga Room including a Cultured Veggies Presentation from 1-2:00. To register or for more information call:
Linda Anastasia Ransom, LPC, RYT
The Wellness Center
491 N. Knik Street
Wasilla, AK 99654
1-907-376-9500
1-907-376-9507
wellness@mtaonline.net
For those who have attended the workshop this graphical tutorial shows a bit of the process. Should you have any questions please contact me.
 |
Wash veggies well removing the stems and peeling the skins off tougher veggies like carrots. |
| We chop smaller to fit veggies into our food processor. This helps keep the veggies to a uniform size. |  |
 |
Processed to a perfect size. |
| A few celery stalks, a cored Granny Smith apple, and about 3 pints of water ready for blending. No culture starter has been added yet. |  |
 |
Brine is blended and then culture starter added. No more blending necessary after the culture has been added. Stirring gently with a spoon helps distribute the culture within the brine. |
| Pour the brine solution onto the chopped veggies and stir to coat evenly. Let the mixture sit for about half an hour as the cultures start to wake up and start feasting. |  |
 |
Stuff the cabbage onto the canned veggies to make sure the brine is covering the can contents. Wipe the sides and threads of the cans to remove stray veggies. Put lids on tight but not too tightly. |
| Let ferment for 7-10 days in colder months, making sure the lids stay tight. Once they are done fermenting, put into the fridge to slow fermentation down. Opened cans last up to a month. |  |
Come learn the reasons and benefits of fermentation, how fermentation works, and a step-by-step demonstration of the process. Samples and handouts included. Terra Bella food and drinks will be made available.
Wednesday, Nov. 11, 2009 at Terra Bella Bakery Café, “waking the world…naturally” 601 E Dimond #6 (next to Bed, Bath and Beyond)
907-562-2259, 4:00-6:00 pm. $15/person; $25 for couples.
Register by sending email to linda@terrabellacoffee.com
Good Earth Garden School presents
Fermented (Cultured) Vegetables
A How-To Workshop
Lani Erie of Rainbow Veggies, Wasilla AK
I would like to teach you a great way to process and store your homegrown or locally grown vegetables. It’s done by culturing your vegetables.
This is the 90-minute class for you if:
1. you wonder what to do with surplus produce,
2. you want to preserve fresh veggies in a way that requires the least effort, energy, and space,
3. you want these stored veggies to provide maximum nutrition,
4. you are committed to improving your health or that of someone you love,
5. you want to learn the most effective ways to culture your vegetables.
Health Benefits of Cultured (fermented) Vegetables:
1. powerful food ally to restoring or cleansing the body
2. potent assistance with healing immune disorders, candida-related imbalances and other serious health issues.
3. provides healthy probiotics
Come learn the reasons and benefits of fermentation, how fermentation works, and a step-by-step demonstration of the process. Handouts included.
Friday, Nov. 6, 2009 at banquet room next to Turkey Red Restaurant, Downtown Palmer Plaza, 7:00-8:30 pm. $15/person; $25 for couples.
Register by sending email to information@goodearthgardenschool.com
Alaska Center for Acupunture Presents
Cultured Vegetables and Fermented Foods
A Presentation by Lani Erie
Date: Wednesday, September 23 & Wednesday, October 21
Time: 7pm-8pm
Location: Alaska Center for Acupuncture, Palmer AK (in the Koslosky Center, above Vagabond Blues)
Fermented foods aid in digestion, promote healthy flora in our digestive tract and produce beneficial enzymes. This offers us better nutrition and helps our body absorb vitamins, minerals, and omega 3 fatty acids from our food. They can also help regulate the level of acidity in the digestive tract and act as anti-oxidants. Fermented foods contain the same isothiocyanates found in cruciferous vegetables and therefore fight and prevent cancer. Join us for a discussion and hands on experience with making cultured vegetables.
In this presentation you will learn:
• The health benefits of cultured vegetables
• Great recipes to try at home
• The best foods to include in your own homemade veggie creations
Additional fermentation methods such as making kefir will also be covered.
Space is limited, so call early!
Lani has made numerous ‘blends’ and will likely offer a variation of her purple or red blend for the class. See www.BodyEcology.com to learn more about the benefits of live, cultured foods.
For more information, about this and other upcoming events, visit www.AlaskaAcupuncture.com
Lovingly dedicated to Melissa “Stanley” Cohen (1971-2007) who stood on the shoulders of giants and helped haul me up to stand with her as we learned together. This is just a part of her legacy and I’m proud to share it with you.
In May of 2004 my best girlfriend Melissa found a lump in her breast. She was only 34 years old. Six months earlier she had had an inkling and asked her doctor for a mammogram. She had cancer run in her family for generations. The doctor declined and told her that her insurance wouldn’t cover it. Just half a year later she was facing stage IV cancer, including a mastectomy, a ton of chemo and radiation – so much for preventative medicine.
Along her path to wellness she started to seek out alternative therapies and investigated the current state of nutrition in our American culture. She attended Donna Gate’s Body Ecology Certification program. Melissa went on the BED and found her markers in decline for a year’s worth of PET scans.
Her desire to share the new wealth of information about health and diet was the impetus behind her opening her own business called Get Into Balance where she sold… Cultured Vegetables!
Her infectious excitement and heart-felt desire to change from the inside out meant she led me on a merry chase for nutritional education and helped my family get on the path to cleansing and healing as conscious eaters. She taught me how to make cultured foods and how to go raw with our dairy and grass-fed with our meats.
Therefore this is a family affair and one that I share proudly with my sons who assist with my workshops. They are learning much on this journey and it warms my heart to see them participate with such enthusiasm. We have been canning CVs for over four years now, adhering to the same methods Melissa taught us and now we share it openly with those wanting to learn how to can their own.
I am excited to offer classes to show people how to preserve their garden veggies in a way that’s healthy and beneficial. I also offer raw dairy kefir and on rare occasions, young coconut kefir.
Melissa “Stanley” Cohen