GAPS and Gut Repair

Sept 10, 2-5

Location:
Cultured Traditions
1300 Peachtree Industrial Blvd Ste 1104
Suwanee GA 30024
Instructors:
Tanya Batskikh
Dr. Jamie La Prairie
Lupa Irie
Heather Welsh

 

  • Lean how to make Fish, Chicken, Pork, Beef Bone Broth and Chicken Stock,
  • The difference between stock and bone broth.
  • How to make a meal using broth and a variety of ways to serve it to your family.
  • The Science of Bone Broth, why we prepare the various Broths the way we do.
  • Bone Sourcing: Best bones to use where to get them.
  • What is best for GAPS. Role of Broth in Gut healing.

 

What we will be making and serving:

Heather Welsh

  • Beef Bone Broth
  • Beef Heart Chili in an Instant Pot
  • Various Salmon, Caviar, and Salt Tastings
  • Lupa
  • Fish Head Bone Broth and how to serve.
  • Bielier Broth (A Detox Broth)
  • Kombucha and other Lupa Kitchen offerings.

Jamie La Prairie

  • Chicken Meat Stock
  • Gazpacho

Tanya Batskikh

  • Pork Broth
  • Holodez a Dish made with the Pork Broth
  • Jun and Sauerkraut Offerings
  • Bring your appetite and your questions. We will satisfy both.

COST:

$100

To reserve your spot paypal using friends and family to heather@rutrulyhealthy.com or Venmo HeatherinaW

A little about us…

Lupa Irie, ND owner and founder of Lupa’s Kitchen, INC – Lupa’s Kitchen is a Kombucha and Sprouted Foods Company in Atlanta , GA. Lupa has over 40 years of experience and is a pioneer in leading the way of properly preparing food using traditional methods such as Culturing and Sprouting.

Tanya Batskikh is owner and founder of Cultured Traditions – We use centuries old fermentation methods to make our delicious products. Not only are they tasty, they are incredibly good for you! We never pasteurize anything, so all our ferments are raw, living and full of happy ‘bugs’. For all of our products we use certified organic ingredients, but we do also work with local farmers who practice organic growing methods without being formally certified. Being originally from Russia, I started with our traditional Russian style ferments (Russian Sauerkraut, Beet Kvass). However I love to experiment, so along the way we have added many other interesting products to our line, and every few weeks something new inevitably gets produced in our kitchen.

Jamie LaPrairie PhD, NTP, CGP is a Neuroscientist and Associate Research Faculty at Emory University in the Department of Psychology-Center for Children’s Health (Environment-Microbiome-Metabolomics Research). Dr. LaPrairie’s early research focused on exposure to neuropsychotropic medication during pregnancy and its impact on fetal brain development and child outcomes. Most recently, she is using a multidisciplinary approach to understand the role of prenatal and early childhood exposures to toxicants, stress, neuro-immune activation, and nutritional and metabolic status on the human gut microbiome, epigenetic profiles and neurodevelopmental outcomes in children up to 5 years of age. Dr. LaPrairie is also a certified Nutritional Therapist and GAPS Practitioner and is passionate about educating others on the fundamental role of the gut in human health and disease.

Heather Welsh is a Consumer Advocate and local food Consultant. Her Goal is to help bring quality nutrient dense local food to families and children in the most affordable manner possible. Serving for over 10 years as a Weston a Price Chapter leader, offering Local Food Cooking and Fermentation Classes and leading tours at several Pastured Based Farms in and around the Atlanta Area, Heather has developed a keen understanding and appreciation for quality food and the methods used to produce it. Furthermore her previous experience as a Sourcing Director for a local organic restaurant offers additional understanding to the importance of seasonality and what to look out for when dining out.

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