Name: Full of Beans!
Price: 55 GBP
Availability: InStock

Bristol 

Join us for a day of foraging &amp; fermentation with local herbalists Annwen Jones &amp; Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health &amp; wellbeing.&nbsp;We will begin the morning in Eastville Park &nbsp;learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have.&nbsp;You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink.&nbsp;We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.Cost: &pound;100, &nbsp;&pound;90 and &pound;80 sliding scaleThis event is a collaboration between Go Foraging and Rhizome Herbal Clinic.&nbsp;

Join us for a day of foraging & fermentation with local herbalists Annwen Jones & Becs Griffiths, and forager Martin Bailey. During the day you will learn how different foods and herbs can support your digestion, which is the foundation to health & wellbeing. 
We will begin the morning in Eastville Park learning about the spring herbal medicines and foods growing all around us.The focus will be on medicinal plants that support digestion and nourish our microbiome. We will then head to CoExist in Easton for a seasonal lunch.
In the afternoon we will make medicines. Annwen and Becs will take you through making herbal bitters and a herbal fermented drink. Martin has years of experience making wonderful wild foraged ferments so will lead you in making a delicious ferment for you to take home. The afternoon session will also give us a chance to discuss the topics of the day in more detail, and for us to answer any questions you might have. 
You will go away with a herbal digestive bitter tonic, your own fermented food, and a herbal fermented drink. 
We will provide a seasonal delicious lunch including plenty of exciting fermented dishes to sample. It will be vegan and include gluten free options.
Date: Saturday March 16th 10-4 pm. More details on the day will be sent once you have booked.
Cost: £100, £90 and £80 sliding scale
This event is a collaboration between Go Foraging and Rhizome Herbal Clinic. 

Rhizomeclinic

Foraging

Fermentation

Collaboration of local herbalists and forager to show you local wild herbs to support digestion. We will explore a local wild place in the morning, go back to CoExist for lunch and to make herbal medicines and ferments. 

Spring Herbs, Foraging & Fermentation 

General Admission

Middle waged

Low waged/unwaged

Bristol

What springs to mind when you think of &lsquo;beans&rsquo;? Chances are, the tinned baked variety and the infamous &lsquo;beans, beans they&rsquo;re good for your heart&hellip;&rsquo; rhyme are pretty high up on the list.Beans have formed the backbone of many food cultures around the world for 1000s years. Whilst the health benefits of including more beans, pulses and legumes into your diet have been well documented, many of us in the UK are unsure how to cook beans, and most importantly how to make them delicious.This cooking class is here to expand your bean horizons. During the class, we will explore the difference in taste, texture and cost between tinned, jarred and cooked from dried beans*. Focussing on a selection of countries from around the world where bean recipes have been tried, tested and perfected over the years, you will learn how to cook beans to achieve maximum flavour, and hopefully incorporate them into your daily diet.We will finish the class with a bean feast, tasting the dishes cooked during the class.Menu taught during the class:<ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Bessara (fava bean) soup with harissa, from Morocco</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Black beans with pickled onions, from Mexico</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Baked butter bean and egg frittata with greens, from Italy</li></ul><ul fr-original-style="" style="box-sizing: border-box;"><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Cannellini bean and lemon cake&nbsp;</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Black bean brownie</li></ul>*We want to showcase the variety and versatility beans can offer us, and will be using <a href="https://hodmedods.co.uk/" target="_blank" rel="noopener noreferrer" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">Hodmedod</a> beans (grown and cultivated in the UK!) for some of the dried bean class recipes.**This class is vegan and gluten free friendly :)

What springs to mind when you think of ‘beans’? Chances are, the tinned baked variety and the infamous ‘beans, beans they’re good for your heart…’ rhyme are pretty high up on the list.
Beans have formed the backbone of many food cultures around the world for 1000s years. Whilst the health benefits of including more beans, pulses and legumes into your diet have been well documented, many of us in the UK are unsure how to cook beans, and most importantly how to make them delicious.
This cooking class is here to expand your bean horizons. During the class, we will explore the difference in taste, texture and cost between tinned, jarred and cooked from dried beans*. Focussing on a selection of countries from around the world where bean recipes have been tried, tested and perfected over the years, you will learn how to cook beans to achieve maximum flavour, and hopefully incorporate them into your daily diet.
We will finish the class with a bean feast, tasting the dishes cooked during the class.
Menu taught during the class:
Bessara (fava bean) soup with harissa, from Morocco
Black beans with pickled onions, from Mexico
Baked butter bean and egg frittata with greens, from Italy
Cannellini bean and lemon cake
Black bean brownie
*We want to showcase the variety and versatility beans can offer us, and will be using Hodmedod beans (grown and cultivated in the UK!) for some of the dried bean class recipes.
**This class is vegan and gluten free friendly :)

Coexist Community Kitchen

Food

Cooking

This cooking class is here to expand your bean horizons. During the class, we will explore the difference in taste, texture and cost between tinned, jarred and cooked from dried beans...

2 Educators providing Courses in Bristol

coexist community kitchen

Bristol

bristol folk house

Bristol

Courses matching "Gluten-free"

Spring Herbs, Foraging & Fermentation

By Rhizomeclinic

Full of Beans!

By Coexist Community Kitchen

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