Wholefoods that Heal with Holly Davis
Date and time
Location
Online event
Refund policy
Refunds up to 1 day before event
Eventbrite's fee is nonrefundable.
Description
May Event IS NOW ONLINE!
Speaker: Holly Davis of Food by Holly Davis, wholefood chef and co-founder of Iku Wholefoods (lunch bars).
This health seminar is for people who:
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Are concerned for the immunity, stress & wellbeing of their families
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Appreciate the value of organic, homegrown, artisanal and quality food
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Need time & efficiency hacks in the kitchen so they can fit it all in
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Are into ideas of self-sufficiency, buying bulk and cooking from scratch
Join us for an evening with Holly to explore time and the transformative power of wholefoods. Holly will be speaking on:
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The transformative power of time
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Sea salt - it's benefits and how to use it
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Which fats to use for what and,
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Why living with a range of fermented foods is a jolly good idea!
Eating well need not consume your day. Understand a few basics and the simplest ingredients can be transformed by time, to provide you with nourishment, deliciousness and great value.
Food Demonstration and tasting will also be a part of the evening.
About Holly Davis
Holly is an inspiring wholefood chef and educator. Born in London, Holly cut her teeth as a chef at Food For Thought in Covent Garden. She moved to Sydney in 1982 where she founded Manna, a restaurant inspired by her interest in Macrobiotic philosophy. She then co-founded Sydney’s Iku Wholefoods in 1985.
In her current business Food By Holly Davis she aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make or feeding them, irresistibly delicious foods, that happen to be good for them.
Holly’s been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season, tailored to the needs of the consumer. Her cooking style uses traditional ingredients and embraces the dietary principles practiced by societies prior to industrialised food production. {Food industrialisation}
She has also been intentionally fermenting food and drinks to deliciousness for over four decades. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients.
Her latest book - ‘Ferment - A guide to the ancient art of culturing foods’ published by Murdoch books includes guidance for making and maintaining familiar and less well-known probiotic rich fermented foods, at home.
Her range of fermented vegetables, books and live or dried starter cultures are available at Carriageworks Farmers Market every Saturday 8-1pm in Eveleigh
Books and cultures - online www.foodbyhollydavis.com
Instagram - hollydaviswholefood Facebook - foodbyhollydavis.com
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