Wild Heart Solutions

Workshop Calendar

Jelly Side Up: Lemon Curd, Simple Conserves & Jelly
Aug
15
6:00 PM18:00

Jelly Side Up: Lemon Curd, Simple Conserves & Jelly

A little bit of toast and jam can really turn a bad day into a smile: these three beautiful spreads are classics for your snack pantry that really shine & delight. Curds, Jams & Jellies are a great way to put up summer fruits and enjoy throughout the year. I will demonstrate how to make all three, talk about tips & troubleshooting and we'll taste and talk about them all over tea. Students will have a chance to take home recipes and samples.

Cost $125

Follow this link to register

View Event →
Fermentation: An Introduction for Beginners
Aug
22
6:00 PM18:00

Fermentation: An Introduction for Beginners

This is a class for beginners who want to understand the basics of culturing vegetables. There will be extensive lecturing in this class related to sanitation, combining flavors, preservation safety, the differences between canning and culturing, working with different cultures, choosing vessels and troubleshooting - how to know when you've done it correctly. We will demostrate and make sauerkraut and sauerruben and students will take home a sample to finish at home. Students will leave with a jar of their own cultured vegetables as well as recipes to practice with. Includes the cost of a jar weight.

Cost is $80

To register please follow this link

View Event →
Culturing Dairy: Kefir, Creme Fraiche, Yogurt
Aug
29
6:00 PM18:00

Culturing Dairy: Kefir, Creme Fraiche, Yogurt

Cultured Dairy is a delicous way to not only extend the life of your dairy, but also make it more digestible, by making it probitoic. These varying degrees and styles of sour are delicious additions to smoothies, salads, desserts and make great snacks on their own too. In this class students will learn the basics of culturing kefir, creme fraiche and yogurt enough to make these at home and understand the differences between them and the personalities of the bacterias involved. We will discuss care of cultures, kinds of dairy, sourcing and troubleshooting your results. Students will take home some basic cultures too.

Cost is $100

Please follow this link to register

View Event →
Bone Broth 101
Sep
4
6:30 PM18:30

Bone Broth 101

Hearing all the gossip about bone broth and still struggling to make it at home? This is the class for you and all the nutrition geeks in your life. This class is mostly a lecture about the nutrient density of bone broth, but we will also demonstrate how to set it up and taste a few varieties to compare the differences in quality and set your standards high for making it at home. 

Cost is $50

Please follow this link to register

View Event →
Bone Broth & Seasonal Soups
Sep
9
10:00 AM10:00

Bone Broth & Seasonal Soups

I'll be teaching a 1 hour class at the King Farmers Market. In this class we will briefly discuss how to make a Bone Broth, with a special focus on sourcing bones and troubleshooting the process itself. Then we will create a seasonal vegetable soup with bone broth. Students will have the opportunity to taste a few creations, exploring flavors, textures and ideas for impromptu seasonal soups. Students will leave with a basic recipe for both Bone Broth and a Simple Seasonal Soup.

Cost is $25

All Registration for this class is through the Portland Farmers Market  BoneBroth101.eventbrite.com

View Event →
Dairy Alternatives with Nuts!
Sep
11
6:00 PM18:00

Dairy Alternatives with Nuts!

Nuts! What beautiful alternatives to dairy we have at our disposal, just as creamy and delicious as ever. These three simple preparations will turn your pantry into a nut creamery with some basic steps and creative engineering. All it takes is time and imagination to have them ready on the daily. Students will each receive recipes, their own nut milk bag and a cheese mold to take home.

Cost is $135

Please follow this link to register

View Event →
Paneer!
Sep
12
6:30 PM18:30

Paneer!

Simple cheese is a delight to work with and every culture has one. Paneer is a staple in Indian kitchens and it's easy to make fresh. This is firmer cheese, closer to Mozzerella, and lends itself to beautiful summer sautees, cooked vegetable dishes and raw vegetables. We will learn how to make Paneer at home as well as a simple saag to eat it with.

Cost is $65

Please follow this link to register

View Event →
Probiotic Happy Hour Class
Sep
19
5:00 PM17:00

Probiotic Happy Hour Class

Have you ever wanted a non-alcoholic version of happy hour? How about we toast our bellies instead! In this class we will work with combining cultured ingredients, bitters, sodas and juices to make beautiful mock-tails for your summer celebrations. We will discuss how to  combining flavors to build alcohol free versions of cocktail classics and some new ones too!

Cost is $75

Please follow this link to register

View Event →
Ghee & Prash
Sep
25
6:00 PM18:00

Ghee & Prash

Clarified butter is valued in every cuisine. It is the pure butter fat, valued for it's nutrient density, ability to carry nutrients in the body, and its high smoke point. It is a beautiful pantry staple. In Ayurvedic philosophy, it is a foundational element for intestinal health and nourishes tissues as well as temperments. In this class we will learn how to make ghee and then I will demonstrate how to make it into Chyawanprash, a constitutional remedy that spreads well on toast! Students will take home a small jar of each and recipes to practice with.

Cost is $95

Please follow this link to register

View Event →