(Cremé Fraiché, another recipe from the ecourse)
I have appreciated all of the questions I’ve been getting about the ecourse! I wanted to briefly reply to some of the most common ones.
Q: How is your ecourse different than other ecourses?
A: That’s hard for me to say since I haven’t seen everyone else’s ecourses, but one thing that I have really tried to do with this ecourse is give a wide foundation for all of your meal planning needs as well as really focusing on how to eat nourishing food on a budget. I want everyone to walk away from this ecourse confident in what to buy, how to cook it, and how to save.
I not only wanted to teach methods like soaking, sprouting, yogurt making etc, which we do, but I also wanted to give a wider picture and foundation by focusing more on main dishes too. So I am giving a lot of recipes for main dishes, teaching you what the best choices are and why when buying, and how to save. The first several weeks are devoted to looking at beef, seafood and poultry in depth and learning how to stretch high quality products to feed a family. We talk about buying produce and making main dish salads and homemade salad dressing later. So you learn the “nourishing” methods (like lacto-fermenting and making homemade bread) and have a wider context of meal planning and main dishes too. I guess you could say that I go over a wider context.
Q: Will the ecourse happen on a certain day and time or is it self-paced?
A: I will post the lesson for the week at the beginning of the week, and then you are welcome to view the video(s), lectures, and recipe notes whenever you want! It’s very self-paced. If you get behind a week or two, no problem. You can catch up as you can. You will have access to all of the material until the end of the year.
Q: How much time will the ecourse take out of my week?
A: Each week is slightly different, but in some ways it depends on how much time you want to spend on the ecourse. To get the most out of it, if you are able to cook one of the recipes I teach that week and get involved with the forum asking questions and getting help for any problems you are having, then you will get more out of the ecourse. But if you only have time to view the videos and read the lectures and go over the handouts, that’s totally fine too! This isn’t like a college course, there are no tests or finals or due dates. This course is designed to serve you, not make demands on you.
Q: I am gluten free, could I still take the course?
A: Definitely! My week of sourdough is not gluten free and my soaked grain dessert isn’t either, but the vast majority of recipes are. (Not on purpose, they just happen to be!).
Q: I am dairy free, could I still take the course?
A: Once again, not really on purpose, but the ecourse is mostly dairy free. We do have a dairy week talking about the best quality to buy and how to ferment it. And I also use dairy in a few of the recipes (like the dessert), but I will be giving dairy free options for them.
Thanks for all of the questions! And feel free to ask any more too. To read more about the ecourse go here and to read a week by week description go here. Sign up here.
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Sorry, I’m picky, but this is how you spell crème fraîche. (I hope you don’t mind me saying this: I realize it’s a hard one)
It looks like this course is past. Will you start another session soon? If not, how can we get in on the classes. It sounds really interesting and valuable.