Sarah Auer is a certified Health Coach through the Institute for Integrative Nutrition. She has a passion for preparing and preserving local, nutritious food. Her aspiration is to share her knowledge and love of healthy, nutrient dense food with others through classes and coaching. All classes will feature local fresh produce whenever possible. Each registered person will participate in creating the recipes each class and will go home with directions and recipes to continue at home.
Below is a wide selection of classes to choose from. Choose one or all!
Registration fee includes all materials, equipment and ingredients.
Children ages 10 and up are welcome to participate in the class as long as they are accompanied by an adult. Ages 16+ can attend on their own.
Introduction to Yogurt Making - January 18th, 2020 2:00-4:00pm
Homemade yogurt is cost effective and healthier than many varieties available at the store. In this class, participants will learn the health benefits of yogurt, techniques for makings yogurt at home and be given a variety of ways to incorporate it into their diet.
Fermented Vegetables - February 8th, 2020 2:00-4:00pm
Fermentation is a simple, natural and traditional way of preserving food for long periods of time. Fermented vegetables have the added health benefit of probiotics that canned foods do not contain. Using cabbage and other fresh vegetables, you will learn the art and science behind successfully creating your own sauerkraut and kimchi to enjoy throughout the year. Each participant will take home samples and recipes.
Homemade Bone Broths and Vegetable Stocks - February 29, 2020 10am-12noon
Learn the art and health benefits of making your own beef bone broth and chicken or vegetable stock. Broths and stocks are versatile ingredients essential in the kitchen. The traditional method of using every part of the animal or leftover vegetable scraps to make a restorative and delicious product is simple and easy. This hands-on class will introduce you to the ingredients necessary and process used to create nourishing broths and stocks.
Applesauce and Spiced Pear Butter - March 14, 2020 1:00-4:00pm
Homemade applesauce is a wonderful way to capture and preserve the bounty of fall. In this class you will learn the art, safety measures, and science of canning by processing and preparing applesauce. Pears are another fall crop that we will use to make a unique Spiced Pear Butter. You will gain the skill and confidence to make a variety of sauces to enjoy the bounty of fall throughout the year. Each participant will go home with a jar of each item and recipes.
Pickled Beets & Dilled Carrots - April 4, 2020 1:00-4:00pm
Preserve the freshness of summer as you learn the art and science of canning. You will discover methods and safety measures to ensure a way to save summer's bounty all year long. In this class we will pickle beets and carrots. Each participant will go home with a jar of each type we prepare and recipes.
Strawberry Jam Making Class - June 27, 2020 2:00-4:00pm
Capture the taste of summer as you discover how to preserve strawberries by making and canning delicious jam. In this class you will learn how to make jam using a method that requires less sugar than traditional recipes. This healthier version captures the flavors and natural sugar of the berries. Each participant will take home 2 jars of jam and recipes.