Permaculture in New Zealand

Preparing and Cooking Nutrient Dense Food  

Saturday 14th November  9am – 5pm
Location: Koanga Institute, Torere.
Tutor: Kay Baxter, $137

There is a ‘maze’of different, and often conflicting information, out there on  ‘good’ diets.
The Koanga Institute supports the work of the Weston A Price Foundation www.westonaprice.org  

Weston
A Price found  that all non-industrialised peoples he studied in the
1930's who were still eating their traditional/indigenous foods were
incredibly healthy compared with industrialised people, and that,
although they were eating widely varied diets,  their diets were all
based on the same principles. He  believed that if we wish to be
healthy  and responsible as the elders of those generations to come we
also must base our diets on the same principles.

The characteristics of all traditional diets as found by Dr Weston A Price were
* they contained no refined or denatured foods
* they all contained some sort of animal protein and fat
*
compared with the typical industrialised diet, they contained at least
four times the calcium and other minerals, and TEN times the fat
soluble Vitamin A and D (that was in the 1930's.. those figures are far
worse now)
* they all ate some animal or insect  products raw
*
all diets had a high enzyme content -  fermented vegetables, fruits,
meats condiments, beer and wine as well as raw high enzyme foods
*
seeds, grains and nuts  were soaked, sprouted, fermented or naturally
leavened in order to neutralise naturally occurring antinutrients in
these foods
* total fat content of traditional diets varied from
30% to 80%  of their total calorie intake and only around 4% of
calories came from polyunsaturated oils naturally occurring in grains,
nuts, fish, animal fats and vegetables. The balance of the fat 
calories was in the form of saturated and monosaturated fatty acids.
* traditional diets contained nearly equal amounts of omega-6 and omega -3
*all traditional diets contained some salt
* traditional cultures consumed animal bones , usually in the form of gelatin rich bone broths
*
traditional cultures made provision for the health of future
generations by providing  special nutrient rich foods for parents to
be  ( both before and after conception)

This workshop will show
you practical ways to use all of  these principles to create fully
nourishing and delicious meals for your family in  New Zealand today, 
including how to source the necessary food items . You will get to
taste many examples of this food and eat a nutrient dense lunch and
snacks.

To book your place, a 50% deposit is required two weeks before workshop starts.

For more information contact us.

Sign up for this event, workshop or course.