Time: 1030am - 1pm Dates: Thursdays: 6th June, 13th June, 20th June 2013 Location: Kersten's Kitchen: Peakhurst, Sydney
Day one - 6th June
Transitioning from failsafe to grain free healing diet Transition recipes - snacks and mains
Day two - 13th June
Basic fermented veg and drinks How to make broth and basic soups Grain free meals including lasagne
Day three - 21st June
Grain free snacks and desserts Coconut oil and flour baking
All food will be free from gluten and dairy (except ghee) and nuts. We will be using coconut, ghee, some gluten free seeds including buckwheat, millet, tapioca and eggs. We will go through how to use mod salicylates initially, but will use all sorts of fruit and veg in the classes.
We will be using the Thermomix for many of our creations.
Full payment will be required to secure your spot. Places are limited.
Food intolerances are a serious problem in today’s society and many families are struggling.
Life pressures, multiple demands, stretching ourselves beyond our limits, financial constraints, sense of isolation, lack of information and emotional support all mixed together require us to be proactive in the way in which we manage food intolerances in within our families.
Yet being proactive is the key ingredient to having a healthy and happy family.
Join a conversation between myself and Sarah Moore from Pearshaped Allergy Living we share stories, thoughts and specific practical steps that will refuel your thinking and create new ideas on how you can be more proactive in your approach to living with food intolerances.
Join this live interactive webinar to discover:
• Fresh ideas • Connections with like minded mums • Practical Strategies
Registration commences from 11.15am. Please allow enough time to login and install software prior to event should you need to.
If you can't attend, register anyway so we can make sure you get the recording. If you have any questions you would like answered, please post them in comments
The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel
Ingredients
800ml coconut milk (I use AYAM brand: 3 x 270ml tins or 2 x 400ml tins) 2t honey 1 1/2t gelatin* 1/32t yoghurt starter** 1/32t probiotic culture**
Method
Add coconut milk, honey and gelatin to Thermomix bowl Heat until gelatin dissolves, 5 minutes, 50 degrees, speed 3
Allow to cool until around 37 degrees (about 5 minutes) Add yoghurt starter and probiotic, mix 30 seconds, speed 3
Pour into containers and leave in yoghurt machine for 24 hours
When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.
When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.
*Gelatin - make sure you use a good quality gelatin You can vary the amount of gelatin to vary the thickness of the yoghurt pouring yoghurt - 1t normal thickness - 1.5t thick greek style - 2t I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold. **Yoghurt Starter I use the dairy free culture from http://www.greenlivingaustralia.com.au/ as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge). Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum
