Fermented Vegan Cheese Class

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raw, fermented tree-nut cheese

This class never gets old. It’s wonderful that people are still eager to learn how to make fermented tree-nut cheese and do it regularly at home. This time, I taught this class in collaboration with integrative nutrition school, Enliven. The founder, Dr. Lichuan Chen, earned his PhD in toxicology at the University of Kentucky and did post-doctoral research at the National Cancer Institute of the National Institutes of Health in Bethesda, Maryland (outside Washington, DC). He continued his work at the Office of Alternative Medicine, now renamed National Center for Integrative Medicine.

At the age of 37 Dr.Chen discovered his medical intuitive abilities while studying human energy systems and has integrated his talents to create unique wellness systems. Presently Dr. Chen spends his time teaching in Taiwan and Malaysia and brings people to India to experience ancient Indian healing and detoxification procedures from the system known as Siddha Vaidya which pre-dates Ayurvedic medicine. (bio from: http://www.korenpublications.com).

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I met Dr. Chen at my restaurant years ago and since then have always delighted in listening to his wisdom about diet and nutrition and enjoying his charismatic, warm energy. He has hundreds of loyal followers who apply his teachings to their daily lives and benefit tremendously through it.

He has written several nutrition books that have landed on the Taiwan Top 10 Best Sellers List in the nutrition category, amongst them books on healthy oils and the ketogenic diet, which he strictly follows.

When Dr. Chen found my restaurant, he became a supporter and shared news about our high fat, zero to no carb and healthy protein menu. Soon, I started teaching at his school. I love teaching at his school because people there are passionate, serious and intuitive about food and its immediate impact on the body.

 

About Fermentation

IMG_1680I am a huge fan of Sandor Ellix Katz, who wrote the book “Wild Fermentation”. It was after reading the book that I think about fermentation as alchemy. I see it as Katz suggests, a form of food activism. You are not involved in creating anything, it’s not a process you can call ‘yours’, it doesn’t have any dependence on money and you don’t need a science degree to figure it out.

With fermentation, you are merely participating in the primal dance with life forms smaller than the eye can see and more powerful than the mind can imagine. It wouldn’t be an exaggeration to say that in the practice of fermentation, more depth of meaning is given to experience of life. It is an honour.

Why would fermentation be considered a form of food activism? Simply because we are renegotiating the appropriated industrialised boundaries of what does and does not go into our food. Industrialised food giants have over the years, in orchestration with governments, stripped our food of bacterias and yeasts for convenience of the precious sale, ill-disguised as a concern for health and safety.

The lack of complex nutrition in food, has led to our poor immunity against illness, and obviously, when we involve ourselves in making magic batches of fermented foods, rich in bacterias and yeasts, we are firmly, um, sticking it to the man and also building up an internal garden that takes on warrior proportions.

Eating fermented foods relieves the symptoms related to most if not all auto-immune diseases, effects of chemo, radiation, oral medications. I’m talking about diarrhoea, constipation, ulcers, fatigue, nausea, etc. disclaimer: observations based on feedback given by friends who suffer with theses symptoms and used the kimchi to their benefit. This is not meant to assume that all people to suffer with the symptoms will get the same results

Contact us to learn more about fermentation.