Our workshops cover a wide-range of topics from heart health to autoimmune disorders & stress. We provide in-depth information to help you with your health concerns and a variety of resources for further learning. Check out the upcoming workshops we have at a location near you.
These classes always include multiple recipes with samples of each recipe for everyone to try, come hungry!
Fermentation was traditionally used as a way to preserve food and prevent spoilage especially in the fall and winter months. However, many of you may not know that there are also many health benefits to eating these types of foods! Fermented foods supply the body with beneficial enzymes, bio-available nutrients, and various strains of probiotics. Join Registered Holistic Nutritionist Jennifer Potter to learn the art of fermentation. You will create: fermented carrots, sauerkraut, and kombucha. B
Stress is much more than feeling anxious, or finding yourself in a time of crisis. Join us as we explore not only the types of stresses that wear down your resilience, creating a foundation for stress, but also a fully comprehensive, and personalized solution to support your body. We will look at the causative factors - and they aren't necessarily what you think! You will come to understand the ways that your body tells you that you are stressed, so that you will be able to read and underst
Want to know more about essential oils? Find out what they are, how to choose a quality oils, how to store them, and use them safely. Then, an in-depth look at 12 versatile essential oils. You will get to examine an open bottle, sniff it, and come to appreciate it's properties. Learn what they can do for you physically, and how they affect you psychologically. Handouts include dilution charts, recommended dilutions for all ages, further resources, and a recipe card for various blends. Make up TW
This is a great class to get you started with making whole foods for your baby right from the start! The class will be split into 2 parts (all in one day). The first will be a discussion on the new guidelines for order of introduction, iron requirements for infants, food allergies and sensitivities, probiotics, texture of foods, quantity, storing, and choking. We will also discuss the "baby led weaning" method. During the second part of the class we will make whole grain cereals, vegetables, fru