Medicinal Condiments with Susun Weed

Simple foods simply prepared taste even better, and nourish even deeper, when we add magical, medicinal condiments. We will explore dozens of easy to make and staggeringly delicious condiments, including: herbal honeys, pestos, oxymels, sipping vinegars, infused oils, lacto-ferments, pickles, chutneys, marinades, and sauces. These condiments, unlike commercial ones, are nutrient-dense, preservative-free whole foods that power up your mitochondria and make every cell smile. A spoonful or two can double the antioxidants you get with your meal, improve mineral absorption, and supply you with vital vitamins when winter closes in. This course will take you to the back of your spice cupboard and the verge of your road. You will get hands-on experience making medicinal condiments as well as lots of recipes to try at your own pace. 5 Recorded Sessions available for immediate viewing Class 1: Honey as medicine Garlic, onion, leek medicinal honeys Sage, rosemary, thyme medicinal honeys Flower honeys Class 2: Apple cider vinegar as medicine Mint sipping vinegar Pickle medicine Oxymels Ginger medicine Class 3: Olive oil as medicine Pesto beyond basil Marinades Watermelon soup Gazpacho Class 4: Ferments as medicine Milk medicine Lacto-ferments Beet medicine Sourdough medicine Class 5: Fruit sauces as medicine Cranberry medicine Apple medicine Citrus medicine Cinnamon medicine Chutneys Bonus: Herb Salts