Thursday, December 13th

Sauerkraut and brined pickles workshop-UBC farm

Sauerkraut and brined pickles workshop-UBC farm

Date and Time Wednesday, May 4 | 6:00 – 9:00 pm (3 hours) Cost $49 ($42 for registered students — valid student ID is required) + GST Register Here Description In this workshop, we will make a batch of probiotic ‘rainbow’ sauerkraut together, includes instructions on making traditional sauerkraut and variations including spices, herbs and […]




Eating Clean Series- Probiotic Foods: Fermented Vegetables

Eating Clean Series- Probiotic Foods: Fermented Vegetables

Date: Feb 21 from 11-2 Location: Canadian School of Natural Nutrition, Kitsilano, Vancouver (MAP) Cost: $75/general $65/3 class package deal $50/9 class package deal (Learn more about pricing, FAQ here) Register Here The recipes in this class are free of gluten and meat __________________________________________________________ Did you know that you can get probiotics in foods other […]




Learn to make sauerkraut- Working Holiday Project Community Class

Learn to make sauerkraut- Working Holiday Project Community Class

Event: Working Holiday Fermentations (referencing the literal and figurative meaning) Location: Dunbar Community Centre 4747 Dunbar Street, at 31st Avenue Date: Thursday, October 22, 2015 from 6:00 – 8:00 pm Cost: $5 to cover supplies. Register Here  Workshop Description: Join Holistic Nutritionist Andrea Potter of Rooted Nutrition and Artist in Community Elisa Yon at the Dunbar Community Centre for a […]




GardenSmart Community Fermentation Class

GardenSmart Community Fermentation Class

Fantastic Ferments  Date: Wed Jun 3 from 7-9pm Location: St. Andrew’s Church 1044 Saint. Georges Ave, North Vancouver To Register:  You can register here online or you can call the Lynn Canyon Ecology Centre to at 604-990-3755 Price: Just $8.25. This event is funded my the GardenSmart program. About the Organizer: Join the North Shore Recycling […]




Immunity Miso Soup

Immunity Miso Soup Download and print recipe here! Time:20 minutes Serves 2  I call this ‘Immunity Soup’ because the almost raw garlic and ginger have anti- bacterial and anti-viral properties; good to sweat out a fever or kick a sore throat in the pants. The unpasteurized kimchi or sauerkraut gives it added benefits- as these […]




Preserving Food Traditions Earth Day Cooking Class

Preserving Food Traditions Earth Day Cooking Class

Years ago, I scoffed at the homeliness of sauerkraut. I thought of it as that gray stuff that is slogged onto hot dogs at ballparks. I could have never imagined then that learning to prepare and love pickled cabbage would be one of the most fundamental shifts in my career, health and outlook on the world. Click here […]




Canning is making a comeback!

Canning is making a comeback!

  It’s everywhere: canning is making a comeback! In my grand-mother’s day canning was a necessity for preserving the harvest. More economical than buying canned foods, it went without saying that beets become beet pickles, carrots become dill pickled carrots, peaches become suspended in sugar syrup in big mason jars and Grannie’s special recipe for […]




Preserving Food Traditions

Preserving Food Traditions

I am so honored to have gotten to contribute my food preservation class to this year’s ‘heart of the city festival’! Check out these videos from the class:  Watch me get a little emotional as I talk about preserving food traditions and a little clip on Making sauerkraut One of my missions is to ‘rescue’ food traditions […]




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