Limited Time Sneak Peak Preview Material for Ecourse and more Q & A

I have several posts on the back burner just aching to be posted. But since I only have a limited amount of time until my ecourse starts (counting off the days now! June 28th is when it starts!), I needed to get some more information out to you all.

First, I am offering some preview material from the actual ecourse for you to view. I know that it can be hard to visualize what the course is going to be like, this will give you a sneak peak at the ecourse.

For each week, we will be having lectures, tips for buying and saving, recipe PDF(s) (using the saving techniques discussed) and video(s). And of course, there will be forum discussions each week too. For the seafood week, there are four components to the week. A lecture discussing why seafood is good for you and how to make wise decisions when shopping. A second lecture discussing how to save on seafood. A video demonstrating one of the seafood stretching recipes, and a recipe handout giving several different recipes using the seafood stretching tips.

I am giving you a partial week of the course, as a free preview. Enjoy!

First Lecture: Why Seafood? Exploring why seafood is good for you and what the best choices are

Second Lecture: 7 Tips for Stretching Seafood

Seafood Fried Rice from Joel Harris on Vimeo.

And more Q & A’s

Q: When will you be offering this ecourse again?

A: That is really up in the air. I would definitely like to (especially considering the vast amount of time and energy I have put into producing the ecourse), but since we will be having a new baby in October, we aren’t setting any dates. In other words, if this ecourse interests you take it now! No guarantees that it will be running again.  However, if you feel that your summer is really busy, read the next question and that concerns you.

Q: How long can I access the material for the ecourse? What if I get behind?

A: All of the material for the ecourse will be completely available to you at least until January of next year, possibly longer. So if you are going to be gone this summer, don’t worry about it. There are no time crunches or due dates. You can view the material as you have time.  If you want to sign up and wait all the way until the fall to go over the material, feel free!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Erin says

    oh that looks and sounds so yummy. The nice thing is my husband is going fishing for salmon this friday and I am looking for recipes to make it fun. He isnt a huge fan of salmon so I am looking for tried and true things to make it into…I will have to try this for sure…now i really hope to get spot in the ecourse

  2. Ronnie says

    Frying implies high heat to brown and crisp, so if one isn’t using bacon fat, one use an oil with a smoke point over 350 degrees, such as coconut oil, grapeseed oil, avocado oil or peanut oil. That temp would cause healthy olive oil to be transformed, just as it would burn butter.

    Frying in olive oil turns the healthy monosaturated acids into transfatty acids. Save the olive oil for salads and other cold preparations and use other healthy oils to fry.

    • KimiHarris says


      Sally Fallon uses a combination of butter and olive oil in some of her recipes. It’s a traditional French combination. It’s delicious. I prefer to use animal fats and coconut oil for high heat projects, but I don’t think that this dish necessarily gets really high heat. I know that some people only use olive oil for cold uses, but I still use it, like Italians do, in some recipes that use heat. (We don’t use grapeseed oil as I don’t feel like it’s the best choice).

      • Sarah W says

        I thought that when butter and olive oil were combined, the smoke point of the two together was higher than olive oil by itself (but maybe also lower than butter by itself?)… I’m sure I’ve heard that on foodTV! 🙂

        • KimiHarris says

          I don’t know the specific smoke point of the butter and olive combo, but I’ve never had it smoke when doing this recipe. 🙂

          Generally speaking, I have plenty of bacon fat to use for the whole recipe, the only reason I used something else part way through this recipe was because my bacon slices were so small. However, you could definitely use coconut oil or tallow if you were concerned about using anything else.

  3. Carolyn Triba says

    Thank you so much for sharing your passion with us. Congratualations on your pregnancy. I too have a great passion to eat healthy and on a budget. I am so glad Josh Harris mentioned your blog and ecourse on facebook. I look forward to reading your posts.

  4. Sarah W says

    I think the video and the handouts look great! Thanks for sharing a sneak peak with us. It looks like it is all very well done and I’m sure it will be a good value to anyone who takes the course!

  5. Kathleen says

    Kimi, I made this last night and my whole family really liked it, including Russell 🙂 This was very filling and flavorful because of the bacon. It’s also a great comfort food, as we’re switching to “gluten free” as much as possible around here for my daughter’s health. Your demonstration was better than many I’ve seen on tv as “professionals”; very thorough and informative. I’m going to review your gluten-free category now for more ideas. I’m learning to re-educate and change our diet even more, thanks to your practical advice. God bless.


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