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Friday 12th February 2010
Arrive between 3pm & 4pm and settle in.
The course begins at 4:30 with a welcome drink with Daphne Lambert by the fire in the Greencuisine byre.
Now is the opportunity to mention any health issue that is of interest to you or any particular food you would really like to know how to prepare. Courses are small so it will be easy to incorporate into the course.
Before dinner, discussion on food & vitality, organic growing & eating, wholefoods, digestion and the importance of balancing acid & alkaline forming foods.
Saturday 13th February 2010
After a morning juice, yoga and breakfast, we prepare some traditional, artisan foods including sourdough rye bread and sauerkraut and look at the benefits of sprouting.
Lunch will include:
Mushroom & dulse pâté
Roast garlic & butterbean pâté & dulse oatcakes
Beetroot soup with sauerkraut & a Winter salad
After lunch we create:
Date & cashew cookies, nori rolls & flaxseed cookies before having an in depth look at the fats to include in your diet and the ones not to.
Supper will be created out of seasonal, local food.
Sunday 14th February 2010
After a morning juice, yoga & breakfast we will look at the extraordinary benefits of including sea vegetables in youre diet and have discussions on soya and dairy.
Lunch will be a nourishing soup, a selection of appetisers, a sea vegetable salad and a rich, dairy free, raw chocolate mousse.
Questions, recipes and notes before departure
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