Today I planned on starting a series on some of my favorite tasty and gut healing foods. First up was to be yogurt and all of the wonderful benefits of yogurt and ways that you can work gut-healthy yogurt into your diet.
Something came up in the last few days that bears directly on my ability to provide my family with this wonderfully nutrient dense and gut healthy product.
I enjoy reading books like the Little House on the Prairie series. I especially love these book for the descriptions of the food and food preparations. In one of the books Laura goes into detail about how ma makes butter and molds it. In other similar style (fiction) books I’ve read many descriptions of making butter and also lard or even just wishing for a goose to be able to have good fat for baking. In the one of the movies based on the Love Comes Softly book series, the neighbor brings over bear fat as a house warming gift.
While many of these are fictional accounts, during the times these books are set these would have been the kind of fats widely available and used. So what changed? When and why did we move from natural fats to processed fats such as canola, margarine and Crisco?
I believe that many times when people begin thinking about improving their diet, buying organic produce is one of the steps that immediately comes to mind. In fact, probably buying organic anything comes to mind. Even regular grocery stores often have a large selection of organic crackers, cereals and some organic produce. Organic is a huge buzz word and a huge money maker for manufacturers.
Something I hear often when the discussion of eating a diet based on real or whole foods is the high cost involved. In fact, I used to think that real food would be waaaay to expensive for my family’s modest budget. But we found with a little creativity that we were able to transition to real foods while remaining on our Standard American Diet (SAD) budget.
Hi folks! Today, we’re getting into the nitty-gritty of the GNOWFGLINS Fundamentals I eCourse. In this lesson, Wardeh teaches us some hands-on methods to get the most nutrition out of grains, nuts, and seeds.
For those already conversant with soaking methods, this might not be anything exciting; however, for people unfamiliar this method of preparing foods, it’s a whole new world!
This is the second in the GNOWFGLINS ecourse review. I’ll be reviewing each ecourse as I go through it, sharing my thoughts and opinions, and going over how useful each course is.
Fundamentals I – Lesson 1:
The GNOWFGLINS Foundation
This lesson discusses the GNOWFGLINS Foundation, including the philosophies behind it. Wardeh presents this lesson with four PDF files (Defining GNOWFGLINS, Why GNOWFGLINS, Beyond Natural and Organic, & Dietary Guidelines,) one video, and two audio files.
This is a short, light lesson, which offers basic principles and information. It’s a good overview of why the methods and foods Wardeh chooses for her family are important, healthy, and environmentally sustainable.
Are you ready to peek inside the GNOWFGLINS ecourses? I’m totally fired up to show you!
Let’s me get this right out of the way: I am no kitchen genius; I need all the help I can get. While I can modify recipes to suit our tastes, I need the prep work and method clearly delineated. Put another way: If I can follow the instructions from GNOWFGLINS, boy howdy – you can, too.
Perhaps you’re uncertain if it’s worth the cost of enrollment (which is a very reasonable $10/month for the entry level,) or are inherently skeptical of online courses. I fall into both camps myself; however, people I know and respect have said wonderful things about Wardeh’s ecourses. Thus far, they’ve been 100% right!
Shopping used to be so easy. Every week I’d go to the big old supermarket and fill my cart up with whatever sounded good and/or was on sale.
The big 5 pound chubs of hamburger were a regular purchase and sometimes at the low price of 99 cents a pound I thought they were a huge score. Chicken hindquarters for 39 cents a pound were also something I coveted. I’d go through the dairy section and pick up 2 or 3 gallons of 1% milk because it was “better” for me than 2% but more palatable than ‘blue’ skim milk. And no shopping trip was complete without a whirl through the bakery department for a treat or two.