Wild Heart Solutions

Workshop Calendar

Kid Friendly Breakfasts
Sep
27
11:00 AM11:00

Kid Friendly Breakfasts

Breakfast can be a chore for the caring parent who is rich in intention and short on time. This class is about making the most out of this small window of time to help your children fuel their days with quick, simple foods that are easy to make ahead, high in quality nutrients and even easier to negotiate. We will demonstrate and make mini frittatas, “savory” smoothies, healthy cereals like make-ahead-muesli, happy hash, and stewed fruits. These are kid tested recipes that will help those morning transitions happen smoothly and with greater confidence, even if you are eating on the go.

This class will be held September 27th from 11-1pm at Cookshop on SE Clinton

To register, please follow this link.

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Probiotic Happy Hour
Oct
5
6:30 PM18:30

Probiotic Happy Hour

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 combine flavors to build alcohol free versions of cocktail classics and some new ones too!

September 19th 6:30-8:30pm at Cookshop on SE Clinton

To register, please follow this link

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Lacto-Fermented Sodas
Oct
7
11:00 AM11:00

Lacto-Fermented Sodas

Making Probiotic Sodas at home is easier than you think and fun to do. Creating effervescence naturally feels satisfying and fun, especially when you can control the intensity of the flavor and the amount of sugar in your home-made drinks. We will make 3 kinds of sodas: root beer, ginger ale, hibiscus and lemon verbena lacto-fermented sodas. We will discuss various bacteria and their role in creating texture, troubleshoot pitfalls, and how season may effect your sodas at home.

This class will be held 11am-1pm at cookshop on Clinton St

To register, please follow this link

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Bone Broth 101
Oct
11
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. 

This class will be held at Cookshop on October 15th 4th 6:30-8:30pm

To register, please follow this link

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Homemade Infant Formulas
Oct
15
11:00 AM11:00

Homemade Infant Formulas

Making the decision to supplement your baby’s nutrition does not need to be a difficult one, even mother’s that feed breastmilk still use alternative formulas to feed their children when they are away or to bolster the nutrition their children are already getting. Commercially made formulas are not always the safest option and we will discuss why. This class is intended to provide a variety of recipes and information to help mothers understand the nutrient demands of infants and how to meet them outside of breastmilk. We will go over goat milk formula, a hypo-allergenic liver-based formula, introducing foods to baby and concepts to help you design the ideal formula for your child. We will discuss how to source the needed ingredients, how to prepare and store the formulas that you make and managing food allergies. Students will get the chance to make and taste the formulas described and will leave with recipes, handouts and the confidence to do this at home.

This class will be held October 15th from 11am-1pm at Cookshop on SE Clinton

To register, please follow this link

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Dairy Alternatives
Sep
24
6:30 PM18:30

Dairy Alternatives

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.

September 24th 6:30-8:30pm at Cookshop on SE Clinton

To register, please follow this link

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Fermentation 101
Sep
14
6:30 PM18:30

Fermentation 101

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 student 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.

Class will be held at CookShop on SE Clinton

To register: please follow this link

September 14th 6:30-8:30pm

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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  https://www.eventbrite.com/e/bone-broth-seasonal-soups-with-tressa-yellig-tickets-44709796204?ref=ebtn

 

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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

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