The Ancient Art of Fermentation

PicklesPickling food for better health workshop
The Key to well being lies in the digestive system

Beneficial bacteria from fermented (pickled) foods support our own intestinal bacteria for better digestion. Fermented foods provide us with these probiotics as well as plenty of vitamins B and C and enzymes that are vital to health. A daily portion of naturally fermented pickles helps the body to rid itself of toxins and reduces the burden on the liver and whole detox system.

Don’t miss this unique workshop that offers new insight into the simple technique of pickling food for strengthening health.In this workshop you will:

  • Find out how to include pickled and pressed vegetables in your daily food regimen.
  • Taste delicious, easy-to-prepare snacks with pickled vegetables. Recipes provided.
  • Receive a step-by-step guide on how to pickle and press vegetables.
  • Learn more about the benefits of enzyme-rich food.

The presenters of this practical workshop are Steven Acuff and Angie Bertacco. Angie has been exploring the connection between food and health for the past 20 years. Angie has worked closely with Steven for 14 years to bring greater awareness of the benefits of natural food. Steven wrote a book in German on the subject of food and health that sold nine editions. He worked as a nutrition consultant at a German medical clinic for several years as well and has lectured in 27 countries around the world.

Place: The Summit Lighthouse Study Group, 3 Devon Street, Croydon VIC 3136.

Time: Saturday, 20th April, 2- 4 PM

Cost: $20.00

Registration a Must:  Telephone 9772 8469 (Angie and Steven) OR drop us a note expressing interest below.

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