Greetings Friends of HCL,
I am writing to remind you about Heart Centered Living’s Winter
Fermentation Workshop that will be held on Monday the 25th, 6-8PM at
the First Congregational Church in Binghamton, NY. Please have a look
below for the details. Feel free to contact me at 607-226-6943 or
reply to this email if you would like to register or have questions.
Additionally I do have some extra water kefir kernels if anyone is
interested in starting up a batch of water kefir. I will be offering
these to registered workshop participants first and whatever I have
left will be first come, first serve. For those who are curious about
water kefir, there is a brief segment about it on this page…
Happy New Year to all,
**Heart Centered Living’s Winter Fermentation Workshop**
**Taught by Erick Clasen and Bonnie Pecka**
**The workshop will be held on Monday, January 25, 2016 from 6:00-8:00
PM at the First Congregational Church, 30 Main Street Binghamton, New
**Class will be held downstairs in the church kitchen.**
Sourdough bread and beet kvass will be the stars of this workshop.
There will be samples of both sourdough bread and beet kvass to taste.
Additionally, there will be samples of fermented foods such as kimchi,
hot pepper sauce and garlic dill pickles. These samples are all made
by traditional fermentation methods. Samples of beverages such as
kombucha and water kefir will be available as well.
Homemade Sourdough Bread
Sourdough bread is healthy because the fermentation process breaks
down a lot of the anti-nutrients in the grains. It is also
self-preserving. It may get hard with age but will rarely get moldy.
It’s amazing how fermentation can be used to naturally preserve food
instead of using harmful chemicals. Sourdough bread is easier to make
than you would think. Why not give it a shot?
Homemade Beet Kvass
Beet kvass is a fermented tonic and a snap to make. It’s a delicious
choice to incorporate into your health and wellness tool belt any time
of the year. Because it is packed full of probiotics, vitamins and
enzymes, it is not only tasty, but healthy and nourishing. In addition
to beets, other things can be added to flavor (and further fortify)
the beet kvass, such as ginger, garlic, citrus, etc.
**Workshop attendees will participate in making their own sourdough
starter and beet kvass fermentations to take home.**
Registration: The workshop cost is $25 per person and also covers
supplies. Seating is limited. Please register for this workshop by
Friday, January 22nd. Registration is as simple as calling or
messaging Erick at 607-226-6943 to make a commitment to attend. Call
today to join us for this fun and informative workshop.
Bonnie Pecka is a registered nurse and lives in Greene, NY. She is the
author of One Small Pebble, a leading website and inbox magazine for
empowering individuals around the world who want to make healthy
change happen. You can learn more about her and the magazine by
Erick Clasen lives in Maine, NY and has started collecting food
recipes and has basic fermentation information made available online
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