You all know that I love blogging here at The Nourishing Gourmet. I think I just love good food…..and teaching other people about food. I have really enjoyed teaching classes in my area, but when I did so, many of you asked me to put together an online class for them. That was a whole year ago, but I have finally finishing up the final details of an exciting e-course teaching you how to eat nourishing food on a budget. I will have a lot more details for you very soon as the launch date of the course is coming up quickly. (And for the curious, the picture above is one of my lip smacking, frugal and nourishing recipes from the course)
But I also wanted to let you know that two of my fellow bloggers have also developed great ecourses too! One of which is starting in less than two week. Jenny from Nourished Kitchen did a 30 day real food challenge which was very popular. She has further developed that challenge into a great ecourse. Even though I will be offering my own ecourse, I wanted to be affiliates with both Jenny and Kelly (whose upcoming ecourse I will talk about in a second) because I wanted my readers to know that there are several options out there for them. All three of us bloggers want you to be able to do the ecourse that best serves your needs. While all of us will be covering some of the basic “real food” principles, we all have our own slant and focus. Here’s a brief overview.
Let’s start with Jenny’s as her course starts in only two weeks. Jenny describes her course
“We’ll cover the fundamental principles behind a nourishing diet based on traditional foods – the natural foods I write about at Nourished Kitchen . I post a lot of nourishing wholesome recipes at Nourished Kitchen, but they all rely on simple techniques and once you truly master those simple techniques – from soaking whole grain to fermenting vegetables or roasting meats – you can prepare any dish. And that’s the beauty of this class – it’s not only about mastering the fundamental techniques that are essential for maximizing nutrient density and minimizing cost in the kitchen, but also about learning to apply those basic techniques in creative ways so that you can always shop in season and create simple, nourishing recipes from locally available fruits, vegetables, herbs, meats and milks that meet your family’s needs. For this reason, the class is particularly important for those who suffer from food intolerances or sensitivities – as every lesson is adjustable to your family’s needs. We’ll even cover gluten-free sourdough bread in our class on sourdough baking! ” You can read more about her twelve week course here.
Remember that Jenny’s ecourse is starting soon, so if you would like to join it, don’t wait!
I will be launching my ecourse promotional material soon, but I wanted to give you a quick sneak peek. Long time readers will not be surprised to find that I am concentrating on cooking nourishing, real food on a budget. Here’s a glimpse into what I will be doing.
“Alice Waters, Michael Pollen, 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 is 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”
We will be covering a lot of ground in my e-course (everything from sourdough and yogurt, to meal planning to shopping guides to meal planning), so stay tuned for more information.
Finally, Kelly from Kelly the Kitchen Kop will be helping newbies make better healthy buying choices through her ecourse. When one doesn’t know where to start, Kelly helps point you in the right direction. She will be covering how to read labels to avoid certain ingredients, teach you the basics of nourishing cooking, and help you move away from processed foods and start eating real food. She speaks from experience as she herself moved away from eating a lot of prepackaged, boxed and fast food to eating homemade real food. She knows the process of moving from processed foods to real food and will gently guide you to better eating choices.
Her course will start the end of summer, beginning of fall (date to be announced), so stay tuned through her site for more information (I will also let my readers know when she is launched).
We hope that these ecourses help us serve you more! If you are interested in any of our e-courses, feel free to contact us.
Latest posts by KimiHarris (see all)
- 2 Ingredient Peppermint Bark - December 21, 2022
- Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
- Creamy Curry Red Lentil Soup - December 8, 2021
Thanks for the overview, it makes choosing easier! I only think, you forgot one course: GNOFWGLINS, or doesn’t this one belong in the list?
Do you think your course is also applicable(?) for not American citizens, like me (I am from the Netherlands)? Shopping, brands and so are different and some stuff isn’t available here.
Yes, there is also Wardeh’s course at GNOWFGLINS which is now open again for accepting new real foods students. What is neat about all this is that each one of you has a different niche, a slightly different point of view, which really rounds out one’s real foods education. Thanks so much, and looking forward to seeing what your course looks like!
Kimi @ The Nourishing Gourmet
Hello Iris and Mary!
Yes, you are right. Wardeh I think is reopening her ecourse as on ongoing thing. And there will be a few more topical ecourses coming up too (like an organ meat one, and a fertility food one too). It will be exciting! I didn’t have Wardeh on this list is because I already promoted her ecourse and sent her a bunch of readers. But yes, definitely, consider hers as well.
Iris, that’s a great question! I think that my ecourse will still offer a lot to someone outside the US, even if there is some difference in how you need to buy your food. I talk a lot about frugal cooking methods which will be true across the board. 🙂 And the shopping guides will still help you choose the best quality products. I am super excited about it and we are going to cover a lot of material!
just promoted your course:
Oh thanks Julie! That was so kind of you.
Ann Marie @ CHEESESLAVE
I am taking the GNOWFGLINS e-course now and I think it’s great. I think Wardeh is a great teacher!
Unfortunately, the GNOWFGLINS e-course is a LOT more expensive than any of the Real Food Media e-courses.
When she opens enrollment next week, Wardeh is charging $199 (one-time payment) or $234 (6 monthly payments of $39).
From what I read on her website, it doesn’t seem like there will be new content — just the 14 lessons she originally offered for $135. I’m not really sure why she’s increasing the price. The only difference is you get one more month of access.
Jenny’s e-course is priced at $120 for 12 lessons — only $10 per class. I believe Kimi and Kelly’s e-courses will be priced around the same.
Yes, the GNOWFGLINS eCourse has been really nice! I’m glad to hear that you’ve promoted it in the past. I am, however, disappointed to hear that she is going to be charging MORE for the class in the future? Wow. I don’t really know people who would buy even a really thick cookbook with accompanying DVD videos for some components of the lessons for even $100, so I can’t imagine paying $199 or $234 for her eCourse. Now, please understand that I’m a personal friend of Wardeh and am very devoted to her and a loyal friend. But that price is very expensive, especially when one keeps in mind that there are so many supplies and foods that need to be purchased to complete the eCourse, especially if the content and concepts are new to people. Wow. I’m just really surprised. Hmmm.
tereza crump AKA MyTreasuredCreations
if nothing else, your post your blog led me here http://christianity101blog.com/2010/05/an-amazing-video-about-giving/
thanks and many blessings on your ecourse. 🙂
God is awesome!!
If Wardeh can get that much for her ecourse then good for her. I can’t afford it though. I basically know how to do much of the Nourishing Traditions so there would only be a couple of classes I’d be interested in watching anyway.
I would pay a reasonable amount for a GAPS cooking ecourse. My young sons and I are doing GAPS and there’s alot of times I wished there was an interactive blog or ecourse devoted to cooking GAPS food. I definitely could have used a course an getting chicken broth to gel – it took me forever to get my chicken to gel perfectly.
I think that a GAPS ecourse would be really helpful to a lot of people. I know that there are several people (unrelated to Real Food Media) who have the skill and knowledge to make an excellent ecourse if they wanted too. Maybe I can suggest it to them. 🙂
PS – How do I unsubscribe? I’m getting alot of NT emails and I just want to go to Real Food Media a few times a day to check out the new posts. Thank you!
You can unsubscribe by clicking on the unsubscribe link on the bottom of the email.
By the way, I wanted to mention that I am going to be offering some scholarships to people who are unable to pay the full price but really need or want to take my course.
As far as the cost goes for the course, I wouldn’t compare the cost of a cookbook to e-courses but to a class. For example, the local cooking classes around here are generally at least 35 dollars per class and you only get the opportunity to learn a few recipes. You could buy a nice cookbook for the same price. However, a lot of people find the personal help, demonstration, and interaction to be worth the cost. I love “real life” classes, both taking them and teaching them. However, the ecourses are a better deal in a lot of ways. I can’t speak for everyone’s ecourse, but I am giving sooooooo much information and giving a lot of video demos and there will be a lot of interaction time as well. I feel confident that what I will charge (it won’t be as much as Wardeh’s current price) is giving a good deal to the consumer. 🙂 However, I know that some people won’t be able to afford it, so I will offer some scholarships to it as well. (I did that for my “real life” cooking classes too).
Like Iris, I live in another country and have a hard time finding and utilizing some of the ingredients and information that is available. I believe, though, that for the person new to eating “real food”, your class may be helpful, regardless. We don’t have traditional American style “farmers markets” and “thrift stores”, but everyone has resources for finding what they need. It simply takes a bit of time to discover them. I do want to give you a website for your people in the EU. http://www.realseeds.co.uk. These folks sell good quality seeds that are not genetically modified and will ship them anywhere in the EU. Plus, the site has a lot of helpful hints and schedules for those that need help planting their first gardens, etc.
I’m going to guess that since the GNOWFGLINS course has run one session, there must be reasons that Wardeh finds it necessary to raise the price (even if the content stays the same). And in fact, the same might happen after all of these new courses run a session (but perhaps not).
Everyone should feel free to choose a course based on the content and affordability. But instead of speculating on someone else’s website about why a person has raised their prices, it would probably be more helpful to ask the source.
I would have to say that I have been VERY impressed with Wardeh’s e-course, and I would agree with this comment. There must be a reason she is charging more. She is very responsive, and e-mails within 12 hours or so to any question you have. She is available to you completely. This extra effort on her part SHOULD be rewarded I think, and is the value-add to any course of this nature. She doesn’t just air “canned” video and pdf’s… This is just my 2 cents. I am very satisfied:) -Christie
Kimi, Thank you for so generously supporting other e-classes on cooking healthy foods. This gracious support shows me that you care much more about helping people do the right thing with food, than you do about your personal ambitions for your own e-class. This focus on a higher purpose is inspiring to me and really builds community on-line. God bless you in your sincere and selfless efforts!
congratulations on the opening of your ecourse, kimi! very exciting, and as karen said, very gracious of you to promote others along side of you!
and katy, thank you for your note. you wrote my thoughts exactly! oh, so much better to just talk with the source. no wondering necessary! 🙂
I really want to do all of these E-courses. I am going to be moving this summer to a different country, and may not have access to the internet. I was wondering if I could purchase transcripts of the courses when they are finished, or if you will hold the courses on a future date? I am excited to learn more.
Ok.. I sooo need the recipe for whatever is in that picture up above… one look and that is what I want for dinner tonight!! It looks so good!! LOL..
I am trying to decide on participating in the Nourished Kitchen ecourse. weighing the cost and benefits of the course. I am also torn becasue I love your blog and your recipes. Since you mentioned that you are going to be having an ecourse as well I am very interested in that. Is there any chance you would post what your course/lessons would cover so I could compare the and decide which class would best fit what I seeking to learn? Enrollment ends this weekend for Jenny’s course so I haven’t much time to decide. Thanks for your wonderful recipes!