If you’re anything like me, you want to feed your family a more traditional diet, but some of the concepts are so foreign to you that you’d love to have a bit of hand holding along the way. A hundred years ago, our mothers would have taught us many of these techniques, but unfortunately our modern food culture has deviated so far from traditional methods of food preparation that most of us have to look outside of our immediate sphere of influences to get this kind of instruction. Plus nowadays, we have access to the wisdom of a variety of traditional cultures, which is wonderful except that learning how to cook food properly can often seem daunting.
Enter Wardeh Harmon, author of the GNOWFGLINS blog, and her eCourse on how to cook traditional foods.
You might have noticed the big ol’ ad at the top of my sidebars. That’s a link to the eCourse, and yes, I’m an affiliate, so I will make a small commission from anyone who registers for this course after following the link on my blog. Of course, I am only promoting this because I think it’s an awesome resource. In fact, I plan to take the eCourse myself.
It’s a 5-month course for $27 per month. There will be 14 sessions, and each will include a video as well as audio and blog posts. And there will be a forum where members can ask questions and share experiences. Want a sneak peak of one of her videos? Take a look at this:
Here is the eCourse overview.
* Lesson 1: The GNOWFGLINS Foundation
* Lesson 2: How to Soak Whole Grains, Nuts and Seeds
* Lesson 3: How to Make Soaked Whole-Grain Flour Baked Goods I
* Lesson 4: How to Make Soaked Whole-Grain Flour Baked Goods II
* Lesson 5: How to Soak and Cook Dry Beans
* Lesson 6: How to Sprout Beans
* Lesson 7: How to Cook a Chicken and Make Chicken Stock
* Lesson 8: How to Make Skillet Dishes: A Dinner Formula
* Lesson 9: How to Make Water Kefir
* Lesson 10: How to Make Dairy Kefir
* Lesson 11: How to Make Soft, Spreadable Cheese
* Lesson 12: How to Make Sourdough Bread
* Lesson 13: How to Sprout Whole Grains for Sprouted Grain Flour & How to Bake With Sprouted Grain Flour
* Lesson 14: How to Make Natural Pickled Foods
These are all things that I have been wanting to do and I wasn’t sure how to go about it. Eventually I would have researched each one, experimented, and figured it out. But this way, I get personalized instruction from someone who has already mastered these techniques, and I don’t even have to leave my house.
I’d love it if some of you would take the course with me so we can discuss our progress and share our experiences. I know it looks a bit daunting at first glance, but imagine the luxury of having someone guide you along each step of the way. I’m not sure if I’ll make each of these food preparation techniques a habit in our home, but I would love to know how to accomplish them if and when I’m ever ready to implement them wholeheartedly. Space is limited, and enrollment closes on February 22nd, so if you think you’re interested, don’t wait too long to sign up.
And also, I’ll let you in on a little secret. Another reason I want to take the eCourse is because I’m thinking of offering my own version at some point — I’d like to offer instruction on how to prepare whole foods at a more introductory level. I’m thinking of something geared to the mainstream mom who wants to venture into the world of whole foods but isn’t sure where to begin. I’d love to hear your feedback about that. Is that something you’d be interested in?