Coronavirus and Immune System
Bill and I have received some requests from many countries asking if we would share our thoughts on how they can protect themselves and their families from the coronavirus. The key to good health is a strong immune system. If we have a weakened immune system we are more susceptible to colds, flu and other problems. Germs are everywhere and being exposed to them is a natural part of life. Every one of these flu pathogens originates in the animal kingdom. The more animals we concentrate in small spaces the more these contagions spread and become stronger. The solution is to Go Vegan - We must continue to educate that by eating a whole food plant based vegan diet is where we build immunity.
Natural Ways to Strengthen Your Immunity
Building a strong immune system is your best defense against infectious illness and disease. Your immune health depends on the lifestyle choices you make every day. By supporting your body's own natural ability to defend itself against pathogens, you will not only have resistance to colds and flus but to other infectious illness that comes your way.
Consume a diet rich in fresh, whole foods with abundant organic vegetables, and fruits, avoid sugar, chemicals and processed foods; refer to my book Go Vegan for more dietary information, delicious easy to follow recipes and words of wisdom to keep you in great health as you age.
Cutting down on your sugar intake and working towards cutting it all out altogether should be your number one priority. Sugar decreases our immune response.
Boost your immunity by adopting the following principles:
Eat an Organic Wholesome Diet
It is essential to give your body excellent daily nutrition to keep your immune system healthy and strong. Nutritional deficiencies make it easier for us to be susceptible to viruses and bacteria. Make sure you have a variety of organic whole-foods including grains, beans, fresh fruits and vegetables, nuts and seeds. It is vital to have a balanced macrobiotic/wholefood vegan diet with a variety of ingredients.
Many of us are attracted to eating snacks. Today many foods are highly processed and loaded with sugar such as biscuits, boxed cereals and juices. These additive rich foods will actually weaken the immune system. Snacking can become problematic if you fill up on these 'nutritionally empty foods' and don't eat delicious healthy meals. Make sure to always have good quality snacks such as vegetable sticks, fresh fruit, rice cakes with spreads, sushi or roasted nuts and seeds.
Cold foods; excessive amounts of raw fruits and juices have a weakening effect on the immune system and should be eaten in moderation and only in hot weather, if at all. It is best to eat the whole fruit.
Kukicha (bancha) tea has a strengthening effect on immunity. Drink it warm with rice syrup or barley malt added if necessary to curb your sugar cravings. Hot apple juice is relaxing for the body and can be diluted with kukicha as a healthy alternative to cold drinks.
Add fermented foods such as good-quality miso soup to your diet. A cup every day is recommended. Adding good bacteria to your intestines helps build up your natural defenses. A small amount of good-quality pickles (1-2 tablespoons) to each meal is another way of adding good bacteria to your intestinal flora as is adding natto to your diet.
The greatest concentration of cells related to our immune system is in our small intestines. The healthy bacteria from fermented foods interact with the cells in our intestines in a way that has been shown to activate our immune system.
Make sure you are getting plenty of sweet tasting vegetables such as squash, carrots, cabbage, parsnips and onions. Lightly cooked leafy greens like watercress are also extremely beneficial.
Sea vegetables provide important minerals and help to strengthen the immune system. Nori sea vegetable is very good for using as a snack and can be used on a regular basis.
Phytonutrients come from a plants own immune system and are helpful for our own healing. The best known of these being antioxidants; Phytonutrients can be found in all plant foods.
Avoid Unnecessary Antibiotics and Vaccines
Today, people are prescribed excessive amounts of antibiotics. Antibiotics can seriously weaken the immune system and also build up a resistance to the medicine itself.
We heal during sleep. One of the ways we do this is to release melatonin from our pineal gland. We do this best sleeping in a room that is dark and has minimal EMF (Electromagnetic field). Keep phone and electrical equipment, including radio alarms well away from you, as the body confuses EMF with light, suppressing melatonin secretion. We produce the most melatonin when asleep between 11pm and 3am.
Getting out into the fresh air can stimulate the immune system cells in lungs and help make our immune system more active. Deep breathing can help as this will also bring more oxygen to our blood. Nature is an excellent immune stimulator and being exposed in a happy, healthy way does wonders to all aspects of our lives. Relaxing exercise will help blood and lymph circulation, making it easier for our immune system to operate and get rid of unwanted bacteria or viruses.
Give yourself lots of T.L.C.(tender loving care). I always do! Indulge yourself in a seaweed bath, this is a wonderful way to detox and strengthen the immune system. Dry skin brushing daily is a wonderful way to rid the skin of dead cells and boost the lymphatic system. Treat yourself to a wonderful mitt and body brush and get started.
Immune Boosters – Immune System
- Remove Sugar: Cut out canned drinks, pastries, biscuits and such. A few grams of sugar can destroy your white blood cells' ability to resist infections for several hours.
- Eat for the season – Root vegetables, soups and slow-cooked stews and casseroles are all favourites for the winter, as are beans and lentils. Don’t worry about calories. Focus instead on the nutritional content. It’s normal to gain some extra weight in the winter. There are over 200 delicious, easy to make seasonal recipes in my other book ‘Macrobiotics for all Seasons’
- Eat more Garlic and Onion: Besides being rich in antioxidants and selenium, garlic is antibacterial and antiviral. Both garlic and onions are part of the Allium family, which is rich in Sulphur-containing compounds responsible for many of their health-promoting effects.
- Exercise: Moderate exercise, even walking a mile or two at least three times a week, helps your lymph system cleanse impurities to boost your immune system. Avoid long grueling workouts. A brisk walk every day is all you need in the winter. Mindful practices such as winter ChiBall, qi gong, tai chi, yoga, Pilates and Feldenkrais are also excellent for building and balancing yin and yang. I have taught this concept for decades and love it. Dry skin brushing and ginger body scrubbing is great for cleansing the lymphatic system and strengthening the immune system.
- Stress Less: This should be an all year practice. Many consider stress or anxiety as the leading cause for decreased immunity. Lighten up. Try meditation or yoga. Laugh more. Be less critical. Worry less.
- Sleep: Not necessarily more, but better. Make sure where you sleep is totally dark so your melatonin production will be sufficient. There are natural melatonin supplements if you feel the need. The different phases of sleep contain two cycles that are deep enough to refurbish your immune system. You need to sleep through them.
- Probiotics: Your body contains ten times more bacteria than cells. Most of them have to be friendly. Friendly bacteria not only attack pathogenic bacteria and fungi, but also they trigger appropriate white cell reactions to invaders and they influence your mental/emotional state. It's estimated that eighty per cent of your 100 trillion bacteria are located in the gut. Friendly bacteria are usually depleted, especially by GMOs. Commercial yogurt is insufficient. Fermented foods, like miso should be staples. If you're forced into taking antibiotics, double up with fermented foods such as sauerkraut, tempeh and miso soup twice daily.
My Favourite Immune Boosters
Maitake mushrooms Maitake is commonly referred to as 'Hen of the Woods' because the petals resemble plumage. This delicious morsel is very high in protein (27%), contains 15 amino acids and is being studied for its positive effect on the immune system. Maitake takes on a nutty flavor when sautéed. Delicious paired with rice and beans and also many pasta dishes. I use it in everything. Medical researchers have been studying the anti-tumour activity of mushrooms. Simply put, they can turn on the immune systems T-cells, which travel the bloodstream seeking and destroying cancer cells. Maitakes are considered the king of mushrooms, because they are so delicious and have a reputation as a very powerful healing food. Enjoy them in soups, stews, and teas. This is a great food to boost the immune system.
Burdock is a wild hearty plant from the thistle family. This long dark brown root is renowned as one of nature’s finest blood purifiers and skin clarifiers. A strong dense root vegetable, burdock has a very centering, grounding energy, and is most commonly used in stews and long simmered sautés. It is a fantastic food to boost the immune system.
Shitake & Maitake Mushrooms
Shitake’s are loaded with nutrition and very powerful to lower cholesterol and triglyceride levels and to cleanse blood alongside boosting the immune system. Scientists have recently isolated substances from shitake that may play a role in the cure and prevention of heart disease, cancer and AIDS. Shitake mushrooms can be found in natural food stores. They have an intensely earthy taste so a few go a long way. It is necessary to soak the dried ones until tender, about 20 minutes before cooking. Use the soaking water. Trim off the stems as they can have a bitter taste. They are wonderful in soups, stews, gravies sauces and medicinal teas.
Japanese pickles (actually green apricots) with a fruity salty taste. Pickled in a salt brine and shiso leaves for at least one year (the longer the better) ume plums are traditionally served as a condiment with various dishes, including grains. Ume plums are reputed to aid in the healing of a wide array of ailments from stomachaches to migraines, because they alkalize the blood. These little red plums (made red from the shushi leaves) which add vitamin C and iron make good preservatives. Medicinal teas made with umeboshi boost the immune system.
The harvested root of the kuzu plant is mighty strong. Imagine the strength of that hardy plant’s root, harvested for this drink, and coating your intestinal walls. No wonder this drink boosts our immunity! I love teaching this in macrobiotic cooking class because it is helpful for so many health conditions and for travel.
- Dissolve 1 teaspoon of kuzu in 1 cup cold spring or filtered water add the flesh and stone of one small umeboshi plum (you can mash the plum with the back of a fork or chopsticks)
- Bring to a simmer, stirring continually to avoid lumping.
- Once the water becomes transparent, add a few drops of shoyu and a 1/4 tsp freshly grated ginger juice along with a few nori seaweed threads
Shio-Kombu – to strengthen the blood and immune system
- Shio-Kombu means ‘salty kombu’ and is a popular condiment in Japan.
- Soak 5 to 6 strips of Kombu until it is soft enough to cut into squares the size of a postage stamp.Place in a sauce-pan and cover with a mixture of ½ cup shoyu and ½ cup water
- Simmer until all the liquid evaporates, about 30 to 40 minutes.Cool off and store in a glass jar. The Shio-kombu will keep unrefrigerated for over a year. Only 1 or 2 small pieces are eaten each time.
Tekka – This condiment is made from 1 cup of minced burdock, lotus root, carrot, miso, sesame oil and ginger flavour. It can be made at home or bought ready-made. Use sparingly due to its strong contracting nature. It is a wonderful tonic and aids in helping to create a strong immune system.
Please share my video link on how to live a long healthy life by keeping your immune system in tip top condition.
In good health
Vegan Nutrition & Cooking Classes Godalming, Surrey
Classes, Workshops and Events on offer at MACROVegan International with Bill Tara and Marlene Watson-Tara – International Teachers, Authors, Health Counsellors
The Real Truth About Health & How To Prevent Disease. Choose from a wide range of programmes on offer at MACROVegan . My latest book Go Vegan covers not only recipes but nutritional science, ancient wisdom and much more. If you can't make it to one of our events we also offer on-line courses.
4 Weeks to Vegan programme (running weekly)
Health Counselling for Clients with 21-day Vegan Plant Based Programme
Weight Loss Nature’s Way (on line or weekly classes)
Macrobiotic Vegan Health Coach Course (two-week intensive, graduation and certification)
Ultimate Health Experience Mini-Break
Gut Health – Your Microbiome Make-Over
Cookfit – ChiBall/Yoga & Cooking Classes Combined (Membership)
The Chef’s Table with Marlene (Chef Training at our Vegan Culinary School)
Plant Based Nutrition Lectures & Workshops (running weekly)
Cooking Classes & Workshops to Reverse Common Diseases
Marlene’s Recipe for Longevity - Cooking & Nutrition Workshop
Home Remedies & Medicinal Teas Workshop
Autism & Mental Health Workshop
Diet & Lifestyle Prevention for Dementia & Alzheimer’s
Reverse Arthritis & Other Auto-Immune Diseases
Prevent & Reverse Diabetes Programme
Prevent & Reverse Heart Disease Programme
Cooking for Prevention of Breast, Colon & Prostate Cancer
The Art of Graceful Ageing (Learn how to lengthen your telomeres to slow ageing process)
The Natural Woman - Hormonal Balanced Diet Workshop
Men’s Health Workshop
Men’s Cooking Classes
Tasty Tips for Kids Workshop
Teen Detox Workshop
Living On A Low Budget (Community Outreach) Cooking & Nutrition Classes
Corporate Programmes – The Great Escape
Healthy Employee Immersion Programme
Oriental Diagnosis Workshop
Seasonal Cooking & Nutrition Workshops
Chiball Studio Daily Classes on (Yoga, Pilates, Feldenkrais, Relaxation & Mediation)
Contact me for dates and costs. Thank you.
In good health
Bitter Greens For Liver Health
Imagine if you could eat something that would help your liver act as a gentle diuretic to purify your blood, cleanse your system, assist in weight reduction; cleanse your skin, eliminate a host of health problems, improve your bowel function, prevent or lower high blood pressure, prevent anaemia, lower your serum cholesterol by as much as half, eliminate acid indigestion and gas build up by cutting the heaviness of fatty foods, and, at the same time, have no negative side effects.
Don’t give sickness the green light to establish itself in your body. Use green foods to alkalise and reduce acidity, because even a slight rise in acidity can turn your body into a breeding ground for illnesses and disease. You will find a plethora of delicious dishes in my latest book Go Vegan that will keep your liver in tip-top condition. Remember, the liver is the 'governor' of health. Compared to the rest of the body, the liver has a significant amount of blood flowing through it — an estimated 13 percent of the body’s blood is in the liver at any given time.
The many cells of the liver, known as hepatocytes, accept and filter this blood. They act as little sorting centers, determining:
- which nutrients should be processed
- what should be stored
- what should be eliminated via the stool
- what should go back to the blood
The liver does so many jobs as well as storing vitamins and minerals such as copper and iron, releasing them if the body needs them. The liver also helps to break down fats in a person’s diet. It either stores fats or releases them as energy.
Chlorophyll is rich in all green foods, I like to equate this to being the life blood of the plant. Green foods are the closest component to the human body. If there was a perfect food for the body, it would be green food.
Energised Greens and Liver Health
When scientists look at blood and when they look at green foods there is only one difference, one molecule difference. In blood it’s haemoglobin, it’s iron, and in green foods it’s chlorophyll and as you know chlorophyll delivers oxygen to the plant so anything green is like having the life blood of the plant.
Knowing now, haemoglobin red blood cells, and green foods chlorophyll are virtually the same, makes it the most perfect food for the human body. It works on the blood. It helps us create healthy vibrant blood cells which then give us vibrant health and a disease-free body.
If the foods, you eat are acidic they settle as acidic ash in the blood. If you eat Mother Nature’s food, it is alkaline food which is the way nature intended us to eat ‘unprocessed’. Alkaline foods deliver good health and a natural slim body. What makes the food alkaline is enzymes, it’s like an electrical charge in the food.
All our bodies work on a very subtle electrical current and there are two ways in which we charge our body up. We get energy from the sun and through the power of alkaline foods which are all the foods on this planet that are natural. Acidic foods have no energy as they have in some way been treated. Anything that will last in your refrigerator or cupboard for more than a week is generally acidic. Green food is one of the most alkaline foods you can put in your body because it is oozing with enzymes.
I use bitter greens at least 3 times a day. This food tastes good in salads, teas, and soups and thankfully you have nature on your side, providing these miracle plants in abundance during spring and summer! Try some of the amazing tasting vegetable and side dishes in my book Go Vegan.
Dark and leafy greens
Here are some great examples, broccoli, and kale, watercress and parsley, coriander, rocket and a plethora of others are powerhouses of chlorophyll. In addition to being vitamin-rich (like most greens), bitter greens are exceptionally beneficial for digestion.
Vegetables, beans, wholegrains and fruits have the best ratio of nutrients to calories. These are the diamonds, platinum and gold of your diet. They give you the most nutritional value per calorie, hence why they have the highest nutrient density scores. Raw leafy greens are the top of my list, solid green vegetables second, non-green, non-starchy vegetables third and starchy vegetables fourth.
The typical western diet is calorie rich and nutrient poor. By contrast, refined grains and many oils to name but a few fatten you up while cheating you of the nutrients their wholefood counterparts contain. You wind up tired, deficient, and plagued by chronic health problems.
Here are the top health benefits of eating energised bitter greens:
- They're a nutritional powerhouse.
Bitter greens are packed with vitamins A, C and K, and minerals like calcium, potassium and magnesium. Filled with folate and fibre and low in fat and sodium, these greens are a nutritional powerhouse! They promote great skin (beta-carotene), a strong nervous system (folate), healthy blood clotting (vitamin K) and contain phytonutrients shown to support eye health.
- They're digestive magic.
Eating bitter food activates taste buds that simultaneously stimulate enzyme production and bile flow, which promotes digestion. The better your food is digested, the more nutrients you'll absorb from your food. It doesn't matter what you eat, if you can't absorb it, it won't be of much benefit to you. The high fibre content in bitter greens also helps to eliminate waste through the digestive tract.
Bitter greens also promote natural detoxification of the liver, which regulates cholesterol, balances hormones, detoxifies the blood, and metabolizes fats. We need to eat more bitter greens to digest fats in a more efficient manner.
- They'll balance your taste buds and reduce cravings.
Unfortunately, a western diet primarily consists of sweet and salty tastes and is lacking in others. It is to our benefit to eat foods that activate all of our taste buds and start with incorporating some seriously healthy bitter greens! It’s also been suggested that consuming bitter greens daily may also reduce food cravings and aid in weight loss!
Greens will keep in the refrigerator for 2 to 3 days, but it’s best to use them as soon as possible. To prepare greens for cooking, wash or “bathe” greens in a sink full of water and then remove any hard stems or stalks.
Steaming greens reduces bitterness, enhances digestibility, and even releases nutrients for easy absorption. The more alkalising foods you eat, the less sugar you will crave. Easy!
In good health
How To Eat Right & Save The Planet
A wonderful start to a new year for me as I share the work from my beloved Bill Tara. His latest publication How To Eat Right & Save The Planet. I have highlighted the link for his book here that is now also available as a kindle version Please spread the word to your friends, contacts, social media lists, and anyone else. The title for me says it all, what else to say? apart from Go Vegan. Both go hand in hand and our vision is that one will serve the other in terms of bringing more and more people to the table to join us in service for a healthy world for humans and nonhuman alike.
The ethical wasteland of Big Business, Big Medicine, Power Politics, and Advertising has manufactured a diet that is the root cause of so many diseases, including diabetes, heart disease, and cancer, as well as a broad range of common ailments. It has also created an industry that kills over 70 billion land animals every year.
Too few of us realise how our food choices actually contribute to the climate change we are now experiencing worldwide. Recognizing and understanding the impact of our food choices is the first important step in reversing habits that damage the body, heart, and soul.
How to Eat Right and Save the Planet cuts through the hype and nutritional confusion that surround us by first showing how they hide the truth. It then explains how the food that we eat can be a massive force for good in creating personal, social, and environmental health.
Bill Tara not only provides vital nutritional facts based on the latest dietary and medical research, but also explains in plain English how our diet impacts social justice and environmental sustainability.
How to Eat Right and Save the Planet offers a complete guide to creating a healthy and earth friendly diet for you and your family. With this book in hand, you will understand that each of us can take back control of our health, our family’s health, and, to a great degree,the health of this planet—and it can all begin with our next meal.
As many of you know Bill founded the Community Health Foundation in London, England, which was the largest natural health education centre in the world. He was the co-founder of the Kushi Institute and served as Executive Director of the institute’s programmes in both London and Boston.
Bill and I teach a wide variety of workshops and intensive training in macrobiotics, vegan nutrition, and natural health care. We look forward to switching on many more lighthouses around the globe in 2020.
In good health
How To Make Natto
Natto is a fermented food made by fermenting soybeans using bacteria called "Bacillus subtilis". However, whilst living in Spain, I had no starter so decided to experiment with fermenting the beans using cabbage leaves. The outcome was excellent.
Natto is considered a superfood for its amazing properties. It is protein rich with a wide range of amino acids. Natto is high in calcium, iron, vitamin K and wide range of minerals. It has a unique nutrient know as vitamin K2 that research claims reduces the incidence of internal blood clots, reducing the risk of strokes.
According to the oldest tale surrounding the creation of natto, it was thought up somewhere around the 10th century BC and the middle of the 3rd century AD. It is believed that it started getting sold as a product in the Edo period (1603 – 1868), eventually becoming a standard part of the Japanese breakfast. It is extremely popular as a healthy delicacy, possessing plenty of Vitamin K, soy protein, and dietary fibre which aids in constipation. Since it is a fermented food, it does give off a special smell that comes from the bacteria. Due to its unique stickiness, texture, and taste, it is a food that some people don’t like, it is an acquired taste. It has a flavour that has been described as akin to fermented cheese. it is often served with condiments such as sliced green onions, wasabi or pickled ginger.
Soybeans Wrapped In Rice Straw
It’s not quite certain when or who first discovered that wrapping cooked soybeans in rice straw for a while would make them ferment and become soft and sticky. The earliest written record of nattō is from around the mid-11th century, but it is fairly certain that the food itself existed way before then.
The bacillus bacteria that turns soybeans into nattō, bacillus subtilis or bacillus nattō, lives on rice straw, and since both rice and soybeans have existed in Japan since prehistoric times, it’s quite likely that nattō has been made since then too.The old-fashioned way by wrapping boiled soybeans in straw and keeping them in a warm place for a few days gave me the idea to warp them in cabbage leaves as bacteria live on them as well. Lactobacillus plantarum is the most popular lactic acid bacteria strain and it ferments sauerkraut, pickles, cheese and even meat.
There are a lot of good reasons to try using natto in your diet. Whole cooked soybeans are packed with protein, fibre and other nutrients, but the fermentation process makes nattō even more beneficial to health: It adds probiotics, which helps with digestion as well as strengthening the immune system. It’s also packed with vitamin K, which is found in leafy greens as well as vitamin PQQ (pyrroloquinoline quinone), which may help your body’s cells to metabolise.
Natto has the highly beneficial nattokinase probiotic enzyme. Nattokinase is known to aid in digestive disorders, especially those caused by antibiotic use. Nattokinase is essential in proper blood clotting mechanisms and has even been suggested to break down the plaque associated with Alzheimer’s disease.
Vitamin PQQ which has been linked to skin health is very high in natto. This amazing vitamin helps restore elasticity to your skin and regain back a few lost years when consumed regularly. We enjoy natto daily added to our short grain brown rice morning porridge. The benefits of natto are innumerable, from reducing bone loss, improving heart and brain health, gut health, reducing cancer risks and the fermentation process treats numerous health diseases.
How I Make Natto
1 1/2 cups organic soybeans
Wash and rinse the soybeans. Soak for a maximum for 10 hours, the beans will absorb to at least double in size. Place in a pressure cooker with enough water to cover and bring to a boil. Skim off the foam that arises and when the foam ceases, cover the pressure cooker and cook at low heat for 30 minutes. Remove from the heat and allow the pressure to come down naturally. If you don't have a pressure cooker, use an open pot, however, you will have to add water as the beans cook. Follow the same format, skimming off the foam, then cover and cook over medium heat until the beans are soft.
Drain the beans and set aside. Cover the base of the baking tray with the cabbage leaves, discarding any hard stems, so the leaves lay flat. Spread the beans on top and then cover with a layer of cabbage leaves, tucking in the sides of the tray. Transfer the tray to your coolbox or any other box with a tight lid you may have to hand. Place one or two sushi mats on top to avoid squashing the beans when you add your water bottles or jars. Fill your glass jars with hot water from the tap and place in each corner of the box or depending on the size of your jars or bottles that may lie horizontally.
I refreshed the warm water every 12 hours for a period of 36 hours. Perfectly fermented stringy sticky natto was the result. Your choice to freeze in portions or refrigerate. Freezing stops the fermentation process and preserves the stickiness. Without refrigerating the natto will lose its stickiness and continue to ferment.
Note: In Spain, the fermentation happened simply with the cabbage leaves but here in the U.K. damp wet winter right now, you must follow the method above.
Summary: Natto contains fibre, probiotics, vitamin K2 and nattokinase. This combination may help reduce cholesterol and blood pressure levels and decrease the risk of heart disease.
In good health
Vegan Cooking Classes London
It is our desire to participate in co-creating a world that is filled with connection and love for all who live here, humans and nonhuman alike.
FOOD IS OUR FUTURE……TRUST IN THOSE WITH EXPERIENCE
Learn from dynamic teachers with a combined 90 years of teaching around the world. Eat delicious food, and gain tools to transform your life and take charge of your wellbeing.
The Healthy Vegan Workshop Series London - Purchase Your Tickets Now
25th January 11.00a.m. to 4.00p.m.
Expand your knowledge with new and exciting classes from MACROVegan
This is a great starter class for those who desire total health and vitality through a vegan diet and lifestyle. A jam-packed day sharing inspiration on how you can eat tasty, healthy food that doesn't break the bank, every day of the week. From breezy breakfasts to dinners in a flash, all these recipes take 30 minutes or less to cook from scratch. Demonstration and participation at the cooking station
What’s Included In Your Day:
Teas and snacks
Servings of all dishes from the menu
Clearspring starter bag filled with fabulous products
Two Presentations on creating a healthy gut biome
Your health questions answered
Recipes and educational tutorials to download to your electronic device
What’s On The Menu With Quick Meals For Busy People
Miso Broth With Tamari & Ginger
Creamy Short Grain Brown Rice Risotto With Roasted Flaked Almonds
Thai Pumpkin & Sweet Potato Coconut Curry
Energised Greens Topped with Sweet Balsamic Glaze & White Sesame Seeds
Mini Orange Chocolate Pots
Whether you join a cooking class, weekend workshop, our Ultimate Health Experience 6 day event or 3 day Mini-Break you will come away educated, motivated and ready to take your health to the next level, and have lots of fun guaranteed.
Bill Tara and Marlene Watson-Tara are international teachers and authors. Both will be doing a book signing at the event. Go Vegan Marlene's latest book is fast becoming a household name. Bill's latest book How To Eat Right & Save The Planet has over 300 reference/studies. Both books are life-changing.
We look forward to meeting you.
In good health