PLANT BASED BASICS: FERMENTED FOODS FOR GUT HEALTH

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105 NE 24th St, Miami, FL 33137, USA
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Miami


LEARN HOW TO MAKE YOUR OWN KOMBUCHA AMONG OTHER DELICIOUS FERMENTED BEVERAGES THAT GIVE YOUR GUT A PROBIOTIC HEALTH BOOST!

CHEF CARLA MARTINS AT PLANT MIAMI

Are you ready for some PROBIOTIC goodness? In this class you will learn how to make Kombucha and Kim chi And how to increase your gut health. Take a SCOBY home and start making your own right away! You will also learn how to make Kefir and sauerkraut, among other delicious fermented beverages to give your gut health a boost! Plant Culinary will provide all necessary equipment, ingredients, and an apron to be worn during class.

Students will receive all recipes with printed educational materials to take home for the following foods:

· Kombucha

· Flavored Bucha

· Water Kefir

· Sauerkraut

· Kim Chi

· Kim Chi Kelp Noodles with Cashew Kim Chi Dressing

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ABOUT THE CHEF:

Chef Carla Martins’ first conscious contact with Raw Foods was in 2007 when her mother spent a week visiting. Her had already mentioned she was eating “differently”, but until then Chef Carla had no idea what a raw vegan diet would be like. The first dish she tasted was a raw version of Borscht (beet soup). While her mom was in the kitchen preparing it, she made fun of her and the ingredients she was combining. It all seemed unusual to Chef Carla. Then she had the courage to taste it and could not believe how delicious it was! She loved how creative and unique it all was. After that moment, she visited a gourmet raw vegan restaurant, in California, and once again was completely surprised by the taste and aromas of raw foods. Since she was a child her mother always taught her to eat a healthy and balanced diet. She was never a big fan of meat. Fruits and vegetables were a big part of her diet. After this first contact with gourmet raw food, her mother gave her some raw vegan “cook” books and she was hooked. Chef loved the fact she could make delicious dishes by mixing and blending instead of cooking. This new style of “not cooking” was simpler and easier to execute and it made her feel very energized. Her sleep improved. That was when Chef Carla found her passion for creating in the kitchen by UNcooking delicious meals. As time passed she realized that wherever she went, people around her were curious about her eating habits. Gradually she started learning and improving their diets and finally realized that teaching how to make raw foods would be a fun way to spread the word and change lives one bite at a time. Most of her knowledge in nutrition and raw foods came from books and her mother originally and In 2016 she attend Matthew Kenney Culinary Academy in Miami at The sacred Space Miami. She graduated Levels 1 and 2 which supported her in refining her knowledge and skills in the kitchen.

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TICKET PRICE PER PERSON:

$115 + Ticket fees (ticket sales close at 12:00 pm day of event)