Friday, January 7, 2011

Winter 2011 Wellness Workshops


First, a huge thanks to all who attended the Fall series of workshops and helped make them such a success! We continue in 2011, moving to a more experiential format and getting our hands dirty in the kitchen!

We’ll offer three hands-on, interactive workshops to build your repertoire in the kitchen and expand your healthy eating tool kit to go beyond basic cooking and learn to prepare healing, super-nutritious foods.

January 23rd: Non dairy milks and smoothies.
Whether or not you are dairy-free, you and your family will benefit immensely from adding non-dairy “milks” to your diet. We’ll make a few non-dairy “milks” and use them as a base for super-food green smoothies. Smoothies are a great way to start your day; you get powerful nutrition that’s easy to digest and assimilate. You can easily adapt these recipes at home to your family’s individual tastes and nutritional needs.

February 13th: Fermented Foods: with fermented foods expert Erika Mizrachi
Learn the benefits and traditional techniques of lactic acid fermentation. Supplementing our diet with fermented foods can help to reduce high cholesterol levels in our blood, and strengthen and support our digestive and immune systems. We’ll learn how to make kefir and sauerkraut; two easy treats that will make your digestive tract very happy!

Erika is a certified nurse who helps people identify food allergies and intolerances, and heal their GI tracts by adding fermented foods into their diet. She is also the former head medical editor of

March 13: Sprouts and raw living foods

You already know that there are tremendous health benefits from eating raw, fresh vegetables and organic foods on a regular basis. Sprouts are a ‘live food’ that offer some essential nutrients and minerals that you won’t get from processed foods and even some fresh vegetables. Sprouts contain several compounds that improve digestion and are rich in antioxidants. While you can certainly buy sprouts, you can sprout at home to create a fresher, more nutritionally potent food. We’ll learn the simple process for sprouting various legumes and seeds and sample some yummy ways to eat sprouts.

Boltax residence, Slav 12B, Yad Binyamin
Time: All workshops start at 8:30pm
Investment: 55 nis per class, pre registered
150 nis for the whole series (all 3 workshops)
Questions or to
Contact Arlyn 054 204 4773 or

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