Wise Kitchen

Some individuals have health concerns, others are tired of chasing their symptoms but most of us are looking for the best way to stay health now and as we age.  This program is appropriate for anyone want to take a pro-active stance regarding health care and feeling good.  21-day detoxification program supports weight loss (if you choose) and melts away disorders and many symptoms of disease.  It utilizes a healthy diet, whole food nutrition and herbal supplements to balance the body back to optimal health. If you are tired, have digestive problems, high blood issues or just not feeling your best, a detox program will help you on a cellular level bounce back to health and wellness. 

With the growing concerns about the harmful side effects of drugs, many of us are looking for safe and effective alternatives for treating illness.  Some illness can be treated safely in the home using a variety of natural preparations directly out of the kitchen. Fruits and vegetables in the cupboard have many medical properties and use.  From baking soda to cucumbers, onion poultices to apple cider vinegar, these remedies have been used in home doctoring for centuries to provide relief, enhance immunity and more.

You will learn effective naturopathic medical knowledge for emergency or for optimal health that can be used at home, on the job site, in the back country, while traveling down the road or in the emergency room.

Ever wondered what to do with all those leafy greens from your CSA share?  Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious greens like kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.

Kale, also known as borecole, is one of the healthiest vegetables on the planet and one way to be sure to enjoy the maximum nutrition and flavor from kale is to cook it properly. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.  Enjoy!

Have you ever wanted to ferment your own vegetables but were afraid to try? Did you have a large harvest this season and you don’t know what to do with those extra vegetables? Come learn vegetable fermentation basics from Marni Wahlquist, founder of Vital Cultured Foods and vegetable fermentista of 12 years. The health benefits are vast and the process is simple. We’ll ferment a batch of vegetables together and get you comfortable transforming the seasonal bounty into naturally preserved goodness.  Workshop conducted by Marni Wahlquist of Vital Culture Foods.