Fermented and cultured beverages are some of the oldest and most universal parts of human cuisine. These nutritious, probiotic drinks nurture our internal microbiome, support our immune system and can even help improve our moods!
Ancient tonic drinks like kefirs are not hard to make, and mastering the process gives you total control over the ingredients and flavours — it’s like a probiotic supplement in a glass. Kombucha is a digestive aid and contains many beneficial bacteria, acids and enzymes that help us extract maximum nutritional value from what we eat.
In this fun, hands-on workshop, Vandana Taxali will teach you how to make these delicious sour effervescent tonics which are far healthier — and way cheaper — than soda pops and other store-bought drinks.
In class you’ll learn how to make chai kombucha, coconut water kefir and a chocolate coconut kefir smoothie. You’ll get a change to be creative by making your own custom version with various flavours such as sour apple, blueberry, cherries, ginger, lavender, chia, mint, cacao, cinnamon, turmeric and matcha flavoured kombucha.
$50 + HST
Vandana Taxali is passionate about promoting health through cleansing and adding fermented foods to a healthy diet. A vegetarian for over 20 years (and even tried a few years as a raw foodist), Vandana has studied various food experts including: Olga Mueller on Donna Gates Body Ecology, Chad Sarno, Renee Underkoffler, Nadine Artemis and David Wolfe. Vandana writes about detoxing and cleansing and shares her knowledge through her blog: http://www.cleansecrets.net
Vandana is also involved with the Canadian Council for Food Sovereignty (foodsovereigntycanada.com) and joins Dr. Shiv Chopra in her advocacy of the five pillars of food safety: remove GMOS, antibiotics, hormones, animal wastes and pesticides from the food supply. Vandana is a practicing arts & media lawyer and art agent. See: entcounsel.com.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.