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Feeding Your Microbiome

Support local biodiversity (in your own body) and boost health by eating foods rich in beneficial microorganisms! Alissa Segersten demonstrates how to make fermented vegetables, coconut water kefir, and kombucha, and also prepares gut-friendly recipes for pan-fried Jerusalem artichoke and endive salad with probiotic dressing, Moroccan sweet potato and chickpea stew, and cinnamon-apple compote with toasted walnuts. All recipes are vegan, gluten-free, and organic.

Dates:February 2, 2017 Check for other dates
Meets:Th : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connections Building
Instructor:Ali Segersten

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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