Try something new and nourishing – learn how to make your own sauerkraut or how to cook organ meats! Both fermented foods and organ meats have fallen by the wayside in modern kitchens – despite being incredibly healthy!
Book with Cecilia on +46 (0)76-320 84 74 or firstname.lastname@example.org. Cecilia Paulsson has many years of experience in low carbohydrate as well as paleo nutrition. She is a licensed nutritionist and personal trainer from the Paleo Institute. Please let us know if you have any allergies when you book. The course is paid for in advance.
All courses are held at PaulssonPaleo, Breared Kannesten 650, 31038 Simlångsdalen, unless agreed upon otherwise.
PLEASE NOTE, these courses are in Swedish. If you would like to discuss an English option, please contact us.
1a. SAUERKRAUT WORKSHOP
Jan 27, Feb 17, Mar 24, Apr 14 : 13.00 — 15.30
Do you want to learn how you can preserve seasonal vegetables, without freezing them? Do you want to increase their shelf-life and nutrition? Then it’s time to learn more about how you can easily ferment (your harvest of) vegetables.
Program: Introduction to fermentation. History lesson, fermentation vocabulary, chemistry behind the magic. Health benefits. Coffee break. Make your own sauerkraut. Taster session – sauerkraut as well as other fermented vegetables.
Price: 495 SEK
1b. KIMCHI, KOMBUCHA & KVASS
Jan 28, Feb 18, Mar 25, Apr 15 : 13.00 — 15.30
More probiotics! We will be spending the afternoon discussing, working on and tasting a variety of techniques, vegetables and probiotic drinks!
Program: Short introduction to fermentation, including health benefits. Presentation, discussion and tasting: fermented drinks and vegetables. Caveman coffee. Make your own kimchi carrots.
Pris: 495 SEK
2. LEARN TO COOK OFFAL
March 4: 16:00 – 18:30
Most of us are not accustomed to eating organ meats. Maybe we stretch to eat liver pâté on a sandwich, but most would never choose to eat heart or tongue. If you do not eat organ meats, you are missing out on some of the most nutritious parts of the animal. During the course we will reveal simple tricks that will make great offal dishes for very little money. We will cover various cuts of offal – such as heart, liver and tongue – and how to prepare them. A PaulssonPaleo recipe booklet and loads of tasting is included.
Pris: 695 kronor