Suttons Kitchen Door
Hosts a workshop for women
H a p p y H o r m o n e s
With Anny Fodor
Anny Fodor has a vast knowledge of health and wellness. She has been studying, practicing and teaching the healing arts of food, shiatsu, yoga & meditation across the globe for the past twenty-five years.
Hot & moody up there, dry & cool down there?
Menopausal changes can be hard to cope with but you may not need to endure uncomfortable symptoms or have Hormone Replacement Therapy.
This workshop with Anny demonstrates how to prepare simple meals, snacks, drinks & smoothies to support yourself around peri, pre and menopausal changes.
Come and share some sage advice based on current nutritional research; share a glass of bubbles with like minded women and take away new skills, treats, gifts and peace of mind in a relaxed and loved up body.
Anny is a qualified health coach with a passion for food and how it feeds us; body, mind and soul. Women thrive in an environment of knowing what kinds of food to prepare and eat. Life cycles also become so much easier when nourished well.
Start this new cycle with Happy Hormones
March 29th 2.30 – 4.30pm
Lauderdale Cottage. 74 Risdon Road, New Town. Hobart
$100 including tastings, champagne, recipes & take home pack
One of my new favorite recipes
Cardamon & saffron poached pears
Prep Time : 30 – 45 mins
Equipment : quality paring knife and board, small pan for cooking
Serves : 2 – 4 servings, depending on how much you want to eat 🙂
taken from Yotam Ottolenghi‘s beautiful book: Jerusalem.
…this is how I remember it. I was lucky enough to be with my friend Catherine in her fabulous kitchen when she was exploring this beautiful book that she was given for Christmas.
Ingredients: 1 glass of white wine, if not using wine, use juice of 2 lemons and a glass of water. 6 green cardamon pods (crush the cardamon pods under the side of your knife to release the flavors), 1 teaspoon palm sugar or coconut sugar, half teaspoon saffron threads, pinch of salt. 4 pears, cored and pealed, last.
Method : Make the poaching sauce first. Add all ingredients except for pears into a small heavy based saucepan and heat. While heating, core and peel your pears and cut into quarters. Add the pair quarters to the pan. The liquid should cover the fruit. If not add more liquid, either more wine or more water & lemon.
Cut some baking paper into a disk that fits the cooking pot. Cover the fruit gently with the paper and allow to cook for 15-20 minutes. The pears should be soft but not falling apart. When ready take off the paper and rest the pears in one of your beautiful serving bowls. Continue cooking the poaching sauce and reduce the liquid. In 15 or so minutes you should have some sort of toffee. Fish out the cardamon pods and cover the pears and serve with your favorite topping. Fresh dairy cream or fresh cashew cream. (Will post this recipe next)