“Let Food Be Thy Medicine, And Let Medicine Be Thy Food.” - Hippocrates, Father of Western Medicine. The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease." Asa Linéa Simonsson from Linéa Nutrition. 

The class will include:

• Learning the nutritional benefits of fermented foods
• Making kombucha and water kefir
• Learning how to make sauerkraut and kimchi
• How to make nut cheeses
• How to make fermented salsa and chutneys to go with the cheeses
• Delicious organic plant based lunch and recipes to keep

Asa has more than 20 years’ experience in the medical and healthcare industries and is passionate about helping and inspiring people to improve their health through nutrition. She initially started her career as a nurse around twenty five years ago in Sweden, moving to England in her twenties to start her own business manufacturing and selling natural organic health and beauty products. Asa then took the decision to train as a Nutritional Therapist and a Naturopath with the London College of Naturopathic Medicine (CNM), following three years of full time study and clinical practice. Asa now runs Linéa Nutrition and she is a member of the British Association for Applied Nutrition and Nutritional Therapies (BANT).