Thursday 11th March 2021
Greencuisine Byre, Lewes
£135 includes all refreshments & lunch, all materials for making remedies & tonics to take home with you along with recipes & notes
Lyme disease is becoming more common as the ticks harbouring the Borella spirochete spread.
Julia Behrens, medical herbalist, has supported people with Lyme for over 20 years and during the day will share with you her in depth understanding of the complexities of this disease. She will look at a number of herbs and explain how they can reduce some of the supmptoms of Lyme and co-infection. Julia will also show you how to make oils and vinegars to increase circulation to joints and reduce aches and pains.
Daphne will look at nutrient dense foods that protect & repair collagen, support organs & reduce inflammation.
Lunch will be an opportunity to share stories and enjoy some of these foods.
This is a unique workshop offering support for those with Lyme disease.
“Opened a whole world of healing information and inspired me to make a major change and take charge of my condition as opposed to denying it. Information was shared in a lively and highly informed way by very skilled facilitators.”
“Lovely relaxed warm environment “
“Inspired diverse and mixture of herbal/cooking and Nutrition”
“I gained better understanding of benefits and what we eat, inspired to try new recipes meeting others with Lyme, I also found it interesting hearing about co-infections and their particular effect”
“Fabulous snacks, food, & location”
Julia Behrens is a qualifed practitioner in Herbal Medicine with an honours degree from the College of Phyto-therapy. Julia has taught at the School of Herbal Medicine, lectured at East London and Westminster University, consulted for the WWF and Neal’s Yard, appeared on TV and runs a range of courses in Herbal Medicine. Julia works alongside GP’s and is currently practicing at the Herstmonceux Health Centre and at the Albion Clinic in Brighton.
Daphne Lambert is the founding member of Greencuisine Trust and works as an educator within the charity. She was the chef & co-owner of the first certified organic restaurant and eco hotel. She qualifed as a nutritionist from the School of Medicinal Nutrition in 1990 and has run a consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being.