Forage & Ferment
Spring is a wonderful opportunity to kick-start our systems after a long winter with this Forage & Ferment Workshop
In this workshop, you will be learning about how to create a number of simple & effective ‘Spring tonics’ to help cleanse the body. It is natural to be less active during the Winter months. Spring is a time of rebirth and renewal. Life begins to burst forth all around us. No better time to clear out the old & prepare our selves for the more active time of year.
We will be focusing on the most cleansing and medicinal plants that are easily obtained & that appear at this time of year. I will share the benefits, nutrients & easy ways in which we can use them. I have come to believe the plants appear at times of year when we most require there help. Through taking there support & help we can Come more into balance & develop a deeper connection with our natural surrounds.
“Eat leeks in March & Garlic in May & all year after physicians may play”
Old Welsh Rhyme
We will cover a couple of different fermentations, water and milk Kefir and Sauerkraut.
We will be focusing on including some foraged Wild foods into our ferments in order to boost the nutrient value & bring in the wild!
We will also be taking some time to connect and sharpen our senses to all that surrounds us through nature connection meditation.
Cost: €40 (includes a healthy organic vegetarian meal)
A limited number of places available.