A St Andrew's Wellbeing Centre program for Members.

Successful baking requires us to be mindful. It needs us to be fully present with our activity, engaged in a flow that is impervious to distractions. It asks us to approach recipes with a ‘beginner’s mind’. – not assuming that everything will always go according to plan. This is the best plan when it comes to any kind of cooking (or indeed, living). With a beginner’s mind approach, fluctuations are more of a source of surprise than of annoyance.

Enjoying a mindful activity like baking, especially with bread, brings so many benefits for your wellbeing.

And the creativity of decorating in baking or any level of creating has its benefits too.

Join us in for a beautiful bread making session that is mindful, creative, fun and rewarding.

You will learn a new baking idea, take home the recipe and ideas, make something creative, gain the benefits of a mindful activity, meet others and try some delicious healthy food in a relaxed mindful environment.

At the end of the workshop we will eat the bread, hummus and veggie sticks and some herbal tea. Please feel free to bring something else to go with your bread if you wish, or to bring the bread home to share.

About our Presenter Kate Abraham

Kate is a creative, highly accomplished events professional with 20 years’ experience and also has a Plant Based food content business – Plant B Life, which currently involves recipe development and plant-based food content exploration, inspiring people to eat more plant based. Plant B life has offered cooking class dinners, hosted multiple events and staged our own events, including regular cooking dinners with a number of high-profile food industry personalities/brands and collaborations with well-known chefs and offered numerous corporate plant-based food experiences.

She has catered for various events including for Doctors for Nutrition for the medical students of Adelaide University during their Orientation Week. She also established and operated an E-commerce, meal subscription business and tapped into the growing demand for Plant Based foods, managing and overseeing the production and delivery of over 2,000 meals per month.

Her passion and experience in wellbeing extends beyond nutrition and cooking to hiking, running and various creative mindfulness interests. She runs marathons globally, has completed a 100km ultra in the Blue Mountains and loves to bring this passion into her work in wellbeing for the community via getting people outdoors in nature hiking or walking within their ability level.