Everyone wants to eat better and to share wholesome foods with their families in better effort to support the health of their spouse and children. In many ways, however, we’ve lost our food heritage. Preparing foods the way nature intended is a lost art.
The practices of putting up food for the winter was lost to the dusty cans of peaches and green beans found on supermarket shelves. The practice of using the whole animal – nose to tail – in our kitchens was lost to the craze for boneless, skinless chicken breasts packed in convenient Styrofoam containers. We’ve forgotten how to prepare naturally leavened bread, how to culture milks and how to make cheese. In essence, we’ve lost touch with our roots, and, in doing so, we’ve lost touch with the practices that nourished our ancestors and fed them well – the practices that kept chronic diseases of civilization like cancer and heart disease at bay.
Course Lessons:
- The GNOWFGLINS Foundation
- How to Soak Whole Grains, Nuts and Seeds
- How to Make Soaked Whole-grain Flour Baked Goods I
- How to Make Soaked Whole-grain Flour Baked Goods II
- How to Soak and Cook Dry Beans
- How to Sprout Beans
- How to cook a Chicken and Make Chicken Stock
- How to Make Skillet Dishes: A Dinner Formula
- How to Make Water Kefir
- How to Make Dairy Kefir
- How to Make Soft, Spreadable Cheese
- How to Make Sourdough Bread
- How to Sprout Whole Grains for Sprouted Grain Flour & How to Bake with Sprouted Grain Flour
- How to Make Naturally Pickled Foods
But recovering these lost arts can be daunting, to say the least – particularly when there’s no one there to guide you through, hold your hand and teach you how to pound the sauerkraut just right or which ratio of sourdough starter to flour yields the best loaf of bread.
I remember the first time I read Nourishing Traditions. I felt empowered to make changes to the manner in which I fed my family, but I also felt overwhelmed. How could I make the time to do it all? After muddling my way through, and documenting it here in the early days of Nourished Kitchen, I found a stride – but it was a steep learning curve.
Real food blogger Wardeh has created a comprehensive 5-month e-course outlining the Fundamentals of Traditional Foods. While I’ve learned how to pound that kraut just right and how to make a good loaf of sourdough, if I’d have had access to such a course when I first began my journey into traditional foods four years ago, I’d have saved a lot of wasted food and frustration.
If you’re new to traditional foods, participating in the Real Food Challenge or just interested in healthy eating, I’d encourage you to sign up for her e-course. The multi-media course will include videos, interactive forums, in-depth instructions outlining the basics of traditional foods. Individual courses range will include soaking whole grains, nuts and seeds, baking with whole grain flour, sprouting, making chicken stock, brewing water kefir and dairy kefir, making cheese as well as the basics of fermented foods.
The 5-month-long course is a very affordable $27 per month. Space is very limited and she’s closing enrollment on February 22nd, so please sign up soon if you’re interested or click here for more information.
Note that if you sign up for Wardeh’s e-course, you will be helping to support Nourished Kitchen, enabling me to continue bringing you posts, recipes and action alerts all centering around real, sustainable and traditional foods.
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© Jenny for The Nourished Kitchen, 2010. |
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