TESTIMONIALS
Dear
Elisabeth
The
past 18 months of my life has been an absolute
medical nightmare due to a combination of excessive
work, exposure to emotional stress eventually
leaving my body in a state of physical exhaustion
and mental depression. It had been a roller coaster
of expensive 'incorrect' medical diagnosis.
Eventually my ill health prevented me from my
workplace and all social activities to nothing more
than complete rest.
It
wasn't until I was introduced to Elisabeth Fekonia
through a Permaculture cooking class that my health
and well- being was turned around. She has taught
me the traditional method of making yoghurt, kefir,
cheese and butter that initially re-activated my
immune system through correct digestible foods and
once again re-gained my physical strength and
energy. I am back into the work force and enjoying
life as it should be.
I
am without doubt most grateful to Elisabeth for her
knowledge on natural organic food and the method on
how to prepare it for human
consumption.
Many
thanks,
Colin
B.
Hi
there Elisabeth,
Wanted
to tell you how much I enjoyed the workshop on
Saturday and how it has given me a new confidence
in fermenting foods. I have made the pikelets
twice- first time on Sunday- My 3 year old ate 6 of
them with maple syrup, yogurt and berries. My
saurkraut with red cabbage and juniper berries will
be ready tomorrow and my masterpiece (drumroll
please!!) my first loaf of sourdough bread with
dulse flakes, linseed and pepitas was made today-
it turned out perfect and honestly better than the
sourdough bread we have
loved
and been buying for years. I used the same bread
container as yourself only about 1/3 to 1/2 longer
and it worked a treat- cost me a fortune ($30) but
I am still thinking about investing in another 2 so
that I can make our own bread and freeze. I used
preground spelt flour from Micks Nuts (place I was
telling you about for your brochures) and it is
also coursely ground and I think fairly fresh
(though obviously not as fresh as having someone
grind it for you) so I think this
helped.
My
only problem with the saurkraut (and now i
understand the German set up with a sealed system
similar to the wine) is that I keep on getting
brown on the top and I made the mistake of added
brine after scraping the brown stuff off so now the
saurkraut will be a bit too salty I am afraid. The
brown is normal though isnt it and nothing to worry
about- just scrape off?
Thanks
again for sharing such useful information- the
advice about trusting your own senses has been very
valuable- it feels silly not to have done that -
but this is the age we are living in I guess- we
are learning to trust others (authorities on this
and that ) more and more and less our own
intuition.
Anyway
great meeting you. I look forward to the workshop
on Feb 17 so count me in . Thanks
again.
Warm
regards,
Sam
Site
updated September 2007
|
elisabeth@permacultureproduce.info