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  • How to ferment dairy into delicious Kefir and Fil Mjolk

    May 2, 2012

    These are easy ways to transform cow, goat or sheep’s milk and cream into delicious fermented and pro-biotic foods that help improve immunity and are  easy to digest.

    How to ferment dairy into delicious Kefir and Fil Mjolk
    Presentation and demo by Patricia Meyer-Watt,
    Holistic Nutritionist
    at the Jaconello Health Centre for Nutritional and Preventive Medicine
    and the Toronto Chapter Leader of the Weston A. Price Foundation

    Patricia will talk about the benefits of culturing dairy and do a demonstration of how to prepare Kefir and Fil Mjolk.  
    LEARN about preparation of nourishing traditional foods and local sources of pastured meat, poultry, eggs, vegetables and more.
    TAKE HOME handouts and starter cultures for Kefir and Fil Mjolk (must pre-register).

     Date:    Wednesday, May 30, 2012 6:30 to 7:30 pm
     Location:  615 Yonge Street, 6th floor
     Cost:    suggested donation $10 at the door

     Pre-registration is required. Please RSVP by May 28th

    WP-Admin