Teas! Kombucha! Kvass! Oh, my!
This class is all about exploring the healthy aspects of alternative beverages using traditional fermentation processes, fruits, vegetables, and herbs. Chef Kathy will be teaching us how to safely make kombucha and beet kvass, both centuries-old tonics thought to have cleansing effects on the immune and digestive systems. Both of these fermented drinks are said to promote longevity, keep sickness at bay, and bestow mental clarity upon those who regularly partake.
Chef Kathy will also show us how to make herbal tea tonics and holiday sparklers that will give your spirits a lift. Imagine champagne flutes filled with effervescent purple tonics, rimmed with glittering ginger sugar. Imagine bringing a steaming mug of sweet mint tea to a chilled loved one, or enjoying bottles and bottles of your own kombucha, flavored exactly to your tastes (think blueberries, raspberries, pomegranates, mangos). The beverage case at Whole Foods doesn’t have anything on these libations!
This class will arm you with powerful, delicious, immune-boosting tonics, just in time for holiday parties, as well as cold and flu season. Every student will go home with a nice packet of recipes, their own kombucha starter, and LOTS of inspiration for the season!
ALL CLASSES REQUIRE ADVANCE REGISTRATION
Click on the date to register (gift certificate holders should register by emailing firstname.lastname@example.org):
October 16, 2011 (Sunday) 2:00 p.m. - 5:00 p.m. $49 SOLD OUT!
Kathy Cummins is a Santa Cruz chef who specializes in the healthy applications and therapeutic exploration of whole foods. She has been the senior instructor at Bauman College’s Holistic Nutrition and Culinary Arts department for over ten years.
Bottom photo courtesy of the blog Small Notebook.
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