Cooking for the Kidney & Bladder

17th January 2015

12 – 4pm – Kells Wellbeing Centre, Co Meath      

The date I have chosen for this one day workshop is no coincidence, its the day before Blue Monday – supposedly the saddest day of the year.  So no surprise if you feel low at this time of year; “the dead of winter”,  light is scarce meaning many living organisms have retreated to their core to hibernate and conserve energy; using simple recipes and acupressure points you can increase the vitamin D, Serotonin and other happy hormones in the body to beat those blues.

Using Dillisk Seaweed

Using Dillisk Seaweed

The Kidney/Bladder meridians represent the winter and the core foundation energy.  It’s function is to make the most of our constitutional energy, to provide the basic impulse toward life, the ability to grow, to reproduce and to control healthy responses and stress levels.    Learning easy to cook recipes specifically for these meridians is a great way to nourish, comfort and calm the body.   If you have always wanted to learn to cook with seaweed – this is for you

On the menu is

  • Simple Sushi Rolls
  • Walnut and Feta Corn Bread
  • Cucumber and Dillisk (Seaweed) Salad
  • Barley, Leek and Arame (Seaweed) Side dish
  • Caramalized red onion and Seaweed quiche
  • Baked Porridge with dark black berries
  • Traditional Lemon Barley Water
The recipe I am asked the most for - baked porridge

The recipe I am asked the most for – baked porridge

Cost €65 includes all written recipes and food eaten on the day (bring a tupperware to take home supper 🙂
To book a place call Caroline Dixon on 087 218 5113
Or email

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: