Copy of Copy of Foundational Fermentation & The Gut Microbiome Masterclass

Talking Tree

91 High Street, TW18 4QH, Staines-upon-Thames, England, United Kingdom

Lynn Parry-Jones

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Hi, I'm Lynn Parry-Jones, a certified Living Food Chef, Hippocrates Wellness Lifestyle Medicine Mentor, and UK Ambassador. With 30+ years in health and fitness, I’m passionate about sharing my knowledge. My focus? Food—lots of it! As Ann Wigmore (co-founder of Hippocrates Wellness Florida) said, “The food you eat can be the safest, most powerful medicine or the slowest poison.Microgreens, sprouts, ferments, the kale you harvested from the vegetable plot or that dandelion that you plucked from the lawn are true living food literally popping with life force. Fresh shop bought produce is still nutrient rich but a shorter harvest to table time delivers significantly more nutrients.Raw living foods are strictly speaking those that have not been heated over 118f. This leaves the plant hormones, oxygen, phytonutrients and enzymes intact and alive. Heat destroys the potency of the majority of nutrients and denatures proteins.In any raw kitchen you will find a dehydrator which is essentially a low temperature oven which gently air dries food leaving the nutrients active. Dehydrated foods are the raw foodies convenience food. Air dried food such as breads, biscuits, crackers, cookies and granolas with a crispy, crunchy or chewy texture can remain fresh for weeks or months. A dehydrator can also give fruit and vegetables a soft 'cooked' mouth feel and can be used to warm sauces and soups. All the foods and textures you love can all be replicated in a raw kitchen