(A fruit based, naturally sweetened dessert, one of the many recipes part of the ecourse)
A little over a year ago I taught a class in my area sharing nourishing cooking principles coupled with budgeting. It was received enthusiastically by those who took it and I realized what a need there was to address the affordability of eating a “real food” diet when introducing nourishing food to others. Many of you online asked if I could do some sort of class series online for you to take. It’s taken me a whole year to be able finish and get ready for it, but it’s finally here and I am so excited about it! It will begin June 28th. Read about it below. I am offering an early bird special to those who sign up by Saturday. Use the coupon code “ngcoupon” and get $20 dollars off! To read a week by week description of the course go here. I will be releasing more information in the next few weeks, so stay tuned. Other bloggers, please contact me if you would like to partner with me as an affiliate! I would love to have you join me. kimi (dot) harris (at) gmail (dot) com.
Alice Waters, Michael Pollan, Jamie Oliver, Sally Fallon and others are bringing us a new perspective on how we as a nation should eat. Local, fresh ingredients sustainably raised are key parts to their message. They believe that everyone deserves to eat well and they think that you deserve to eat real food instead of fast food and prepackaged convenience foods. However, they aren’t the ones who pay your grocery bills and have to cook on your schedule.
Eating real food sounds great, right? But how do we fit it into our daily life? We want real food, but we also have real life schedules and budgets. We want to eat healthier foods, but aren’t sure where to start. And isn’t real food just for the rich? Grass fed beef, free range chicken and organic produce can be expensive! How does one afford it on a normal budget? My ecourse is aimed at showing you how to eat real food on a realistic budget.
My interest in cooking started with my first job working at a small local bakery and café. My interest in nutrition grew as I started my own family with my wonderful husband. My concerns about the environment developed as I learned about the devastation that some modern farming and agricultural practices have on our world. I decided I wanted to eat less of the new fangeled foods of our society and return to a more traditional local diet. But with a husband going back to school, I knew I had to do it on a budget too.
I’ve spent the last two years cooking and blogging about eating well on a budget at thenourishinggourmet.com. I have also taught several cooking classes in my area, including one about eating nourishing food on a budget. Through feedback from my readers I’ve come to realize that people want more help in this area. I’m a “real life mom” who has to balance my budget, time, and a desire to eat well. I’ve come a long way in learning how to make all of those coincide and I want to help you succeed in your desire to do the same.
I’ve put together a great 13 week ecourse that will give you a bite-sized amount of information every week in the form of topical articles, cooking demonstration videos, and shopping guides. I will give you tips on where to buy quality food for less, demonstrate cooking methods that both boost the nutritional value of your food and stretch expensive meat, and explain in more detail traditional cooking practices.
If you’ve wanted to learn how to make your own yogurt, sourdough bread, lacto-fermented foods, or how to sprout and soak grains, or simply how to cook real food this ecourse is for you. If you have a hard time balancing the expensive of buying quality ingredients on a budget, I can help.
By taking this huge topic, and breaking it down into manageable pieces, you can learn and digest new information in a timely manner. By the end of the class, you will have the confidence you need in knowing where to shop, what to buy, and how to cook real food on a budget. By using a class format with forums and facilitating discussions, I will be able to give a lot more one on one support to those in the course than is normally available through my blog. Answering questions and helping troubleshoot is another important aspect of this ecourse.
I believe in good deals, so I have sought to pack as much information into this ecourse as possible without overwhelming you. I want this ecourse to really serve you!
The cost for the ecourse is $120 dollars, or less than ten dollars a week. You can pay all at once or use our payment plan. When you compare that to the $35 dollars per class I charge for cooking classes in my house, it’s a really good deal. That was one thing that I was excited about when developing this ecourse. I realized that I could offer a lot more information and resources for less. However, because I have often been in the position of not being able to afford classes I’ve really wanted to take before, I will be offering a limited number of both partial and full scholarships to those who feel like they would really benefit from this course but are unable to finance it themselves. If you feel like you fit this category, please email me at kimi (dot) harris AT gmail (dot) com.
Outline of Course
To read a week by week description of the course, go here. Each week will bring you lectures, video demonstrations, recipes and more.
Week One: Introducing to you nourishing, nutrient dense food, discussing where to find local resources and budgeting
Week Two: Why I am not a Vegetarian when Beans are so Cheap, Shopping Guide to Beef, Beef Stretching Recipes and Video Demonstration
Week Three and Four: How to Stretch one Chicken into Three Meals, The Health and Frugality Benefits of Homemade Chicken Stock (Recipes and Video Demonstrations)
Week Five: Why Seafood? Health Benefits of Seafood and What to Buy, Seven Tips for Saving Money on Seafood, Recipes and Video demonstration.
Week Six: The How’s and Why’s of Soaking Grains, Shopping Guide to Buying Grains, Video Demonstration and Recipes
Week Seven: Sourdough, How to Maintain a Starter, How to Make Sourdough Bread, Video Demonstration and Recipes
Week Eight: Eating Dessert like the French (Fruit based Desserts). Naturally Sweetened, fruit based desserts
Week Nine: Sprouting, The Benefits of Sprouting, Sprouting Guide, Pictorial Guides, Video Demonstration and Recipes
Week Ten: Lacto-Fermented Foods: The Benefits of Lacto-Fermenting, Demonstrations of two methods, and recipes.
Week Eleven: Dairy-Shopping Guide to Dairy, Making Homemade Yogurt and Cremé Freshé, Video Demonstration and Recipes
Week Twelve: The Joys of Vegetables: Where to buy Quality Produce for Less, Making Main Dish Salads, Homemade Salad Dressings, Recipes and Video Demonstrations
Week Thirteen: Meal Planning Tips and Sample Menus.
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