Whole Foods Philosophy Workshop
Ready to make the shift towards a healthier lifestyle and diet? Delve into the nature of, AND curb cravings? Curious about seasonal, local whole foods? Tired of trends, counting calories, and contemporary ‘experts’ telling you what to eat? If you said ‘yes’ to any of these questions, perhaps you are ready to learn how to enhance your health by working with traditional Ayurvedic and Macrobiotic principles. Embrace this opportunity to learn life skills that take the ‘die’ out of diet, with a move away from counting calories, toward embracing ‘whole foods to live for’.
Seasonally appropriate whole foods lunch and seasonal beverage served at each event.
This two hour workshop is presented occasionally throughout the year.
Next event dates:
Saturday, March 4th, 2017, 10 AM – 12 Noon
FEE $35 + GST @ the door, Doors open 15 minutes before each start time.
Location: Vic West, B.C., near Westside Village, address provided upon registration.
Group size is limited to 8: to RSVP, contact Chef Laura @ 250.514.1544
Early Bird Registration Motivator
$30 per person (plus GST) if registered and paid by noon 5 business days prior to event .
Relax and enjoy a Lunch & Learn presentation during your next corporate luncheon.
Materia Medica: A History of Grains *As presented to students at Pac Rim College, 2016
With contemporary interest in whole foods and ancient grains, and the gluten-free trend, Chef Laura presents a workshop that covers the history of grains as a food staple, pre-agricultural revolution to modern day farming, processing and distribution of grain.
‘As long as primitive humans were living in parts of the world where fresh food was available for hunting and gathering there was little need for agriculture. Various factors such as climate change and migration of tribes posed a challenge to primitive human’s food availability. Grains were likely the first cultivated crops. They were less nutrient dense than fruits and vegetables, but could be grown with ease and stored for later consumption when no fresh food was available’. *excerpt from class. Learn more through grain sample sharing and interactive discussion in class, along with herbal tea and cooked grain tasting.
Length: 1 hour in total; 45 for presentation, plus 15 minutes Q&A and discussion. Cost: $199 plus GST up to 8 guests, $25 per additional guest
Local Food Matters
This presentation explores the issue of local food production and local politics and action groups, historic and present day human food cultivation techniques, current events and resources. Chef Laura will also provide wild harvested licorice fern tea to your group, and a platter of seasonal whole foods snacks. Length: 1 hour in total; 45 mins for presentation, food and discussion. Cost: $199 plus GST up to 8 guests, $25 per additional guest
Preserving Natures Bounty
This presentation features an overview of various, natural preservation methods, including techniques and pointers for canning, pickling, jams & jellies, freezing, drying, making fruit leather and dried fruit. Chef Laura’s most recent home preserves will be sampled in class, along with Wildfire bread & local cheese platter. Length: 1 hour in total; 35 minutes for presentation, and 25 minutes for food and discussion. Cost: $199 up to 8 guests, $20 per additional guest
Book A Presentation
To book the presentation of your choice, contact us.