FERMENTED FOODS AND DRINKS
A Raw Food Class with Janan Yousif
Humans have used fermentation for centuries to preserve food. Today, we know that fermentation also makes some foods even more nutritious. The process creates live cultures that function as antioxidants, attacking “free radicals” from the cells of your body. Eating raw, fermented foods is an incredibly healthy practice that provides your digestive tract with living cultures that are essential to breaking down food and assimilating nutrients. At this class you will sample and learn how to easily prepare the following healthy foods
Mushroom “Bul Go Gi”
Date: Saturday, August 17th
Time: 2 – 4 pm
$25 plus $10 food fee ($35)
reservations required, call 615-884-9021
(prepayment required with reservation, space limited to 10 people)
Janan Yousif – Raw Food Artist
Janan has been a Raw Foodist for 4 years and a vegan for 8 years, and a vegetarian before that. She is actively studying health and nutrition and is experienced in many types of raw food and health food preparation. Janan conducts these ‘Raw Food Events’ to expose people to how natural, healthy, nutritious, delicious, and easy raw foods can be
We offer loose teas and herbs, serve tea by the cup and have tea steeping supplies. The market also carries a wide range of pantry supplies for healthy cooking such as: gluten-free products, textured vegetable protein, quinoa, soy flour, rice flours, liquid amino, nuts, seeds and so much more…..
It is essential to learn how to take care of ourselves internally and externally, and so very important that we take charge of our health and well being by making positive choices on what we bring into our lives and into our bodies (or onto our plate!). So, in addition to offering a variety of natural foods, gluten-free and organic products, we will be offering a monthly schedule of cooking classes from vegetarian & vegan to gluten-free menus, as well as slow foods and ethnic cuisine. We will also discuss additives and preservatives to avoid, creating an alkaline diet and explore such workshop topics as “making your own cleaning products” to growing and using herbs. Consider Lotus Leaf Healthy Market as your local resource for some of these natural health alternatives.
We’ve been busy rearranging the shelves to make room for some of the new organic herbs that arrived this past week. Some of them include:
Beet Root Powder
Chaste Tree Berries
Red Rose Petals and Buds
Wild Cherry Bark
From a customer review of hemp hearts: “Manitoba Harvest’s Hemp Seed is a delicious topping for pastas, salads, and desserts. It’s full of Omega 3s and proteins. They’re easier to handle than sunflower seeds or pistachios that require some work to enjoy. These hemp seeds blend in well with recipes.”
Change the way you live, one sprinkle at a time!
These tiny Hemp Hearts™ pack a powerful punch of protein, omegas and fiber. Not only are Hemp Hearts easy to incorporate into any meal, they taste delicious too! Did you know Dr. Oz even refers to Hemp Hearts as ‘Brain Food’?
Our hemp hearts are a raw, vegan-friendly, whole food that contains no additives or preservatives! Manitoba Harvest only sources seed that has not been genetically modified.
Are you eating clean? Only cooking with minimal ingredients? Or looking for a way to add EFAs, protein & omega-3 & omega-6 into your diet? Then try a bag today, you won’t be disappointed!
The blood orange is a culinary favorite, with its deep vibrant color and sweet, tangy flavor. A perfect ingredient for a refreshing herbal blend! This naturally sweet, caffeine-free tea pairs blood orange peels with hibiscus flowers and rose hips. Rich, hearty and tangy, with a good balance of orange peel dryness and fruit juiciness.
Great for iced tea in summer
Not only does blood orange fruit tea mix with almost anything, it makes a wonderful iced tea on hot summer days. The tea is so flavorful that no additional sweeteners are needed.
Steep at 212° for 5-10 minutes.
ingredients & lore
blended with orange peels, hibiscus flowers, rose hips and natural orange flavor
Orange, a common fruit these days, has a long and questionable history. Many countries claim to be its birthplace, including China, India, Burma, and Malaysia. During the Middle Ages, the fruit traveled from Asia to Europe, then along with the conquistadors to the lands of the New World. In its new home, the orange plant became fruitful (so to speak) and multiplied. Today, the Americas are the largest orange producers in the world, with most production clustered around the areas of Sao Paulo in Brazil and Florida in the United States.