Debut of Feel Good Fermented

On Saturday 29th of October I was able to host my first ever Feel Good Fermented info workshop on Kefir and Kombucha ferments. My journey with food along with my somewhat faulty relationship with food made itself a huge feature of my life back in 2009 when I had gained around 20kg and was probably one of the unhappiest people I knew – not only because of my weight but my mind was toxic too. I wanted a quick fix, I “ate my emotions” and wanted everything to just fix itself.

Slowly but surely I changed things in my diet one step at a time, I started with a 1200 kj (Heartstroke) eating plan my Homeopath who has studied Sports Sciene suggested, then I started cardio for just 30 minutes a day; three times a week, then I eliminated carbs for a while and then re-introduced them slowly too and then I started making better choices when eating out. Soon enough (maybe 18 months) I started to see results. I visited Cape Town in 2012/3 from Durban and I was about 8kg from my goal weight and managed to keep my weight stable throughout the vacation, a small victory! I kept up my regular strength and flexibility classes and here I am today, 4kg from my goal weight and feeling quite happy. I have been able to make yet another change: I am now pescatarian… but no journey ever ends just there.

My aunt had always advocated the use of Kefir as part of an alkaline diet for the treatment of cancer and other illnesses and I distinctly remember my Mom having this gooey cauliflower looking plant chilling in milk on our kitchen counter, she unfortunately strained it through metal sieve when cleaning it and poisoned her Kefir plant and it died.

Soon enough my inquisitiveness got the better of me and I purchased some grains from Sonja (Nutritious Nuggets) down the road from me in Melkbos. Earlier on in the story, in 2015 I met a girl at a market and then in 2016 Nathalie Larsen guest hosted an event at a Ginger & Lime food studio called Plant Based Living Cuisine, there Nathalie helped us create stunning dishes with activated foods. Her way in general and her being balanced about your dietary choices and just trying to feed your body in a way that is enjoys left an impression on me and bumping into Naths in Ubud this year definitely concreted my passion. All of this led up to last Saturday. I could finally share my joy of growing my own ferments with others.

To download a copy of my workbook I made up visit Issuu.

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Thank you to Michael & Michelle from The Hart in Melkbosstrand for the venue and to Johan from SENW Cold Brew Coffee for the Rambler cold brew you sponsored – it’s delicious!

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