By Kathrin Söderberg
Kathrin has a healthy, plant-based & natural approach to food. Never compromising on high quality seasonal (& organic whenever possible) produce, her aim is to maximise the absorption & nutritional benefits of nature’s bounty. Some common practices in her meal preparation include:
- soaking nuts & seeds before use
- sprouting lentils, alfalfa & mung beans
- excluding any gluten, dairy or sugar products
- fermentation processes to make pickles & kombucha
- incorporating algaes like spirulina or seaweeds like dulse for their mineral rich properties
- where possible, foraging herbs & wild fruit
Over the week, you will be fed nourishing delicious meals & be able to ask questions; future inspiration on how to eat more healthily without compromising on taste. You will also have the opportunity to learn from her extensive knowledge; taking home many ideas eg. how to make the most of any leftovers, even transforming some ingredients into a facial mask! Kathrin is passionate about minimising food waste where possible, thereby having a lower impact on our environment.
Ultimately, she believes in love & acceptance for wherever you are on your path to general well- being, encouraging us all on this important path for a more healthy, energetic lifestyle.