Events

Current Workshops

Learn to prepare and/or cook organic, seasonal, sustainable fresh and creative dishes and Wild ferments easily and quickly. All ingredients are organic, gluten and sugar-free where possible.

Below are some of my workshops and classes on offer. Please make your selection below and register with the appropriate venue host.

TRADITIONAL CHINESE MEDICINE NUTRITION

Two Sundays:

Sept. 16, 2018

7/10/2018

In this workshop along with learning the combination of Chinese Herbal Traditional Medicinal foods, you will learn about diet basics, cooking techniques and properties of food and how to recognize different symptomatic patterns and problems that require unique dietary solutions.

Time: 10:00 am-4:00 pm

Course Fee: $290.00

http://www.naturecare.com.au/courses/holistic-nutrition-and-food/9/traditional-chinese-medicine-(TCM)-nutrition-/154

Fermenting and Pickling for the Spring Season 

Sept 18, 2018

Learn how to create your own wild fermented seasonal vegetables and naturally cultured pickles at this practical evening workshop in Rozelle.

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the season’s organic fruit and veg.

Plus, you’ll take two wild ferments to be cared for at home later… two-jars-full!

Time: 6-9 PM

Rozelle Campus

Course : $159.00

” Eat Dirt “

Sept. 30, 2018

Nature, climate, seasons, lifestyle and diet not only affect the outside environment but our internal ecosystem which affects our overall health.  Join Marcea who will introduce a new view and understanding of what really threatens human health. “Eat Dirt” approaches this paradigm shift by looking at a seasonal, personal approach to reestablishing a healthy body and gut microbiome and why, Wild Ferments, pickles and seasonal dishes included.

Time: 11:00 a.m. – 2:30 p.m.

Where: Blue Mts.

Cost $110

 Contact Marcea on 0410511682

TRADITIONAL CHINESE MEDICINE NUTRITION

October 7, 2018

See above for details


Ferments and Pickles: Japanese Style (GF) (DF) Vegan

October 16, 2018 

 how to create your own Japanese pickles – Tsukemono – at this practical evening workshop in Rozelle. In Japan, they’ll pickle just about anything for a bit of gutsy goodness, so transport your taste buds to Tokyo with your own homemade healthy side dish of sour tangy pickled vegetables.

In Japanese cuisine, Tsukemono is a must for everyday meals or served with tea. As well as adding flavour, they are a great source of vitamins, fibre, and probiotic cultures to promote digestive health. Join this hands-on workshop to taste and create a wide range of mouth-puckering pickled veg.

6-9 pm

Rozelle Campus

$159.00

https://www.sydneycommunitycollege.edu.au/course/learn.ferment.pickle.japanese

Spring Wellness -  

October 21, 2018 

With Paula Kimberley and Marcea Klein

Ancient Chinese believed human beings should live in harmony with the natural cycles of the environment. Winter urges us to rest, reflect and regenerate so that in spring there is a “new beginning” after a long hibernation during winter. Our bodies know and are instinctively expressing the fundamental principles of winter.

Feeling stressed and anxious? Depleted from the day to day demands of our Modern Lifestyle?

Join Paula and Marcea for a nurturing spring workshop featuring 90 min yoga, oriental self-massage techniques, and meditation. Then enjoy a detoxing spring menu, detox sauerkraut, sourdough bread and a dip to rejuvenate and replenish.

Marcea will discuss and answer questions about which foods are most suitable to nourish you and your family during the spring.  Did you know that foods eaten during the four seasons have different impacts on your body?

 Fiind out some tips and techniques for enhancing our “Wood, Spring  Element”.

Where: NSCC

Time: 11:00 a.m. – 2:00 p.m.

Price: $120

https://www.northsydneycentre.com.au/courses/25/CLS108408/health-wellbeing/spring-wellness-day

Staying Healthy With The Seasons

November 11, 2018 

Summer:  Growth and Flourish- Festive Ferments 

Nature affects not only the outside climate but our internal health and mental wellbeing. Join Marcea who will share her Festive Ferments for the holiday season including, salsa, chutney,   Wild Peach, almond and sultana pickles and Wild fermented brine pickles.

Time: 11:00 a.m. – 2:30 p.m.

$110.00

Where: Blue Mts. Luera

Email Maggie for more

 Festive Ferments

November 18, 2018

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the festive season’s organic fruit and veg – including party season salsa, chutney and summery pickled peaches.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments. You’ll discover how you can add them to your festive table and why they’re so good for you – plus tasting of “ones we prepared earlier”.

Plus, you’ll take two ferments and pickles to be cared for at home later… two-jars-full!

Where: Nature Care College, St. Leonards

Details: TBA

Festive Ferments

November 20, 2018

Join author and wholefood educator, Marcea Klein, for an evening of gutsy goodness, as you learn all about fermenting and pickling the pick of the festive season’s organic fruit and veg – including party season salsa, chutney, and summery pickled peaches.

You’ll come away with a whole lot of knowledge on how to prepare your own wild ferments. You’ll discover how you can add them to your festive table and why they’re so good for you – plus a tasting of “ones we prepared earlier”.

Plus, you’ll take two ferments and pickles to be cared for at home later… two-jars-full!

https://www.sydneycommunitycollege.edu.au/courses/lifestyle-classes-house-and-garden-sydney/Cooking

6-9 PM

Course : $159.00

 Dream Work

November 25, 2018

What do your dreams mean?

Have you had a dream that feels important lately? A powerful dream you can’t get out of your mind or a recurring dream that you want to understand? You might even be experiencing a recurring nightmare and want it to go away.

Dreams and dream analysis are another tool for healing and self-understanding, as they connect us to the language of the psyche and the subconscious. Dreams communicate with us through images that are full of meaning in our own unique life, and by unpacking the images, emotions and feelings that come to us through our dreams, we can understand what our dreams are telling us.

In this one day workshop, you will explore the meaning of dreams and take a look at the importance of dreaming and the subconscious. You will also learn about the role that dreams play in art, religion, spiritual practices and psychology and journey through some ancient cultures as you explore various cultural approaches to dreams.

For further information please contact:

http://www.naturecare.com.au/courses/energetic-health/13

LIKE TO HOST A COOKING CLASS IN THE PRIVACY OF YOUR OWN HOME SURROUND BY FRIENDS?

Contact me and we can discuss what works for you.

Choose from the following options or suggest one that you would like to host.

  • Food As Medicine
  •  Festive Seasonal Ferments
  • Seasonal Plant Based Wholefoods
  • Strengthening Our Bones: A Natural Approach
  •  Wild Fermentation
  • Vegan Plant-Based Cuisine
  • Vegan Dessert
  • Wild fermented Fruity Kvass
    • Lemon Miso Ferment
    • Wild Kimchi
    • Wild fermented Detox Sauerkraut
    • Wild Turmeric and Cauliflower ferment
      Wild Turkish Tea  fermented Fruit and nut
    • Miso cultured  pickles
    • Wild fermented spicy zucchini

 

 

“Traditional cultures display a way of living and eating that is in harmony with nature and biological function. Many of these elements are sadly missing in today’s modern culture.”

-Lipski L.Traditional Non‐Western Diets. Nutr Clin Pract. 2010; (in press)

In my seasonal wild fermenting workshops I will likely include some seasonal fermented foods from the variety below:

  • Sauerkraut – traditional with variations
  • Cauliflower kraut
  • Kvass- Drink
  • Kimchi- with variations
  • Cultured Miso pickles
  • Cultured Umeboshi green bean pickles
  • Brussel sprouts/radish fermentation
  • Chutney
  • Onion Relish
  • Tomato, corn and onion salsa
  • Dosas and other GF fermented flatbreads
  • Pickled egg and beetroot
  • Preserved lemons
  • Vegan Cheese
  • Salsa

  • Gift vouchers are also available for all of my cooking workshops. Closed-in flat shoes (preferably runners) must be worn to the cooking class. This is an Occupational Health & Safety requirement.

    Thank you.

    Contact Marcea Nowood

  • Cooking with Whole Grains and Beans
  • Inner and Outer Beauty