enabling health

"How inappropriate to call this planet Earth when it is clearly Ocean"
Arthur C. Clarke

Sea Vegetables: Part 1

Sea vegetables used to be an important and valuable part of our traditional diet. Much of the old knowledge about food and how to keep the body healthy using traditional foods has been lost. The vikings used to use dulse to keep themselves free of scurvy during their voyages.

Laverbread a traditional part of the welsh breakfast, contains the higher levels of protein than even eggs and cheese.

This is a "hands-on" course giving you the opportunity to try different foods and take home lots of easy and tasty ideas on how to introduce sea vegetables into your daily life. Come and learn one of the most powerful tools for healing and detoxification and find out why the Japanese have the lowest rates of most forms of cancer, heart attacks, strokes and cardiovascular problems.

Foods to try, information pack and goodie bag to take away!

Bespoke courses can be organised for your group.

Next course will run as part of Retreat to Renew, 29th April - 1st May 2011

Sea Vegetables: Part 2

Living Foods Course: Part 1

Living Foods Course: Part 2


external websiteResearch in Sea Vegetables – Maine Coast Sea Vegetables