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CLASS: Kombucha, Whole Food Probiotics & Fermentation

   Spend pennies on the dollar with these health-saving tips. Jennifer will be covering the basics of probiotics and fermentation as well as an introduction of creams, using nuts and seeds for a  non-dairy alternative. This class includes recipe handouts, chef demonstrations and samples of each recipe.

  JENNIFER MAC started a local dessert line (gluten-free, dairy-free, soy-free & low glycemic), carried at The Boise Coop called Jenny’s Pure Food™ Desserts.  Pioneering the raw food movement in China, JENNIFER MAC got her start after studying raw food cuisine at Living Light Culinary Institute in Northern California.  While living in China, she taught raw food classes, spoke at international schools, and worked food events from corporations to The British Council and The U.S. Embassy Beijing. Jennifer’s worked all over, including Los Angeles, Beijing, Shanghai and Hong Kong.  In 2013 she published her first book “The Right Blend:  Blender-only Raw Food Recipes” and she is a regular contributor to GLOBAL GOURMET magazine and to her website, TheJenniferMac.