Upcoming Workshops

September 8, 2013, Sunday –  Mineral Rich Broths! – Tired of so-so broths? Learn to make delicious healing broths that will make your body hum and want some more! Learn tricks on how to incorporate broth everyday in delectable ways.

September 22, 2013, Sunday – Dosa and Chutneys– Go Gluten Free! – A delicious easy-on-the digestion sourdough-tasting crepe to wrap your favorite nutrient-dense foods along with chutneys to add probiotics. Includes an introduction on how to ferment anaerobically. A great workshop for newbies and experienced fermenters.

Coming in September/Early October – Porkanza! A-Beyond-Bacon-Themed Workshop – Details Coming Soon – Please comment if you want to attend!

A Deviled Egg Potluck and Wise Choice Market Ferment Tasting!

Fun Fun Fun – I recently checked out a cookbook called D’lish Deviled Eggs: A collection from classic to creative by Kathy Casey.

I love deviled eggs! So I started flipping through and found a bunch of ideas/recipes that I wanted to taste…so I made a few (with some modifications) – they were delicious! Then I thought, wouldn’t it be fun to have a smallish gathering where everyone brought a 1/2 dozen deviled eggs to share? Plus I have a large bag of Wise Choice Market Ferments that NEED sampling…a perfect excuse to meet and socialize with real food nutrient seekers!

A few guidelines:

• Ingredients must be gluten and soy free.
• Let’s try to stick to high quality pastured eggs (if possible) and real unprocessed ingredients.
• Must come with fun attitude

Need inspiration? Try using quail, duck, turkey or goose eggs! How about a Mexican, Italian, French, Thai or Indian-themed recipe? Try experimenting with some of these add-ins: smoked salmon, bacon, goat cheese, salsa, pesto, mushrooms, shrimp, herbs and spices. Add in cultured dairy – yogurt, sour cream, creme fraiche. How about adding in homemade mayo?

Details

Space is limited to the first 20 people who RSVP. Email me or RSVP on my meetup group (link is on the top right corner of this page)

August 3rd, Saturday 4:30pm at my home in Palo Alto

Bring: 1/2 dozen prepared deviled eggs (see guidelines above)

Here’s my base deviled-egg recipe to get your creative juices going. And if you have a tried and true classic version, bring it!