Not too long ago, I got an idea to create a simple plan for healthy and traditional cooking.
You might wonder what traditional means, especially since so many food bloggers and writers are using the term nowadays. Traditional foods are nutritious foods that have been around a long time, long before industry gave us not-so-nourishing fast foods and processed foods.
So, I asked myself: if I had to start from scratch, re-learning everything I know now, what would I do first? Second? Third?
And then I created that simple plan. I call it the GNOWFGLINS Fundamentals eCourse, which I am proud to unveil today.
This is the kind of plan I wish I could have followed six years ago when my family decided to embrace healthy food. Truthfully, our idea of what was healthy then is very different from what we think now. What a road this has been! It is littered with failed dishes, discarded information, and not always happy campers. Thankfully, most of my blunders occurred early on, and are now out of the way. 
What Is This Plan?
First and foremost, this plan (I call it an eCourse) is simple. Most people want to cook and eat healthy, but they are downright overwhelmed by all the possibilities. My goal is to break everything down to its lowest common denominator. For every topic, we’ll answer three questions:
What? – What is this food and/or technique? What ingredients do I need?
Why? – Why should we eat a certain food or prepare it a certain way?
How? – How is the technique carried out or how is this food prepared?
Second, it is incremental. Not many people are capable of changing all their routines all at once. So we will work on one change at a time, one week at a time. By the time we’re done, you’ll be thrilled with your progress… but you won’t be able to fathom how you got so far with so little pain.
Third, it is for all types of learners. I offer the lessons in video, audio, and print. Whatever type of media helps you “get it” – I’ve got it!
Fourth, it is special. I present it on a private website, available 24/7. Each member has total access to multi-media lesson materials and a private forum for interaction and help from me and other members.
Fifth, it is in your control. You can choose a membership plan that works with your level of commitment, goals and budget; enroll any time; and follow the lessons at any pace (they’re all available from the get-go).
About Wardeh
For some reason, my last link photo doesn’t show up. Odd....
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Wow Wardeh this sounds like a great endeavor.
Thank you, Tracy. I’m pretty excited about it.
I just passed this on to my mom! We’re not fortunate enough to live near each other, but she really wants to learn more about traditional whole foods. Hopefully this would work out for her! This is just an amazing thing you’re doing, Wardeh! Blessings in your work.
Thanks, Emma! I appreciate that. It would be wonderful for you to leave nearby, though.
Wardeh–This is so incredible! I am so excited to watch this unfold! I will definitely be helping to spread the word!
–Sonya
Twitter: twittersustainableeat
says:
Wardeh – how exciting! I just submitted a book pitch to an editor last week for *almost* the same thing – how to ditch the grocery store in 12 steps. Great idea!
.-= Sustainable Eats´s last blog post… Dark Days Week 9 =-.
Wardeh –
Oh my gosh – I am so excited!! I have been in envy of those of you that know how to do all these things in the kitchen. A couple of years ago due to health reasons we started growing our own food with a large garden and greenhouse. We also started raising rabbits for meat.
Now with the economy going downhill we are starting to store our food in the cellar. This spring we will also raise chickens for meat and eggs and goats for meat and milk. Then maybe next year we will add a cow or two and a couple of pigs. We also plan on putting in a winter greenhouse on the front of our house for year-round growing by this next fall.
I have tried to incorporate more “natural, organic, whole foods” diet into our daily lives due to health reasons (I know I have a long way to go still). And I cannot tell you how very excited I am that you are offering a course on the very foods I am currently buying from the store as I don’t know how to make them.
So, thanks – thanks – thanks!!! I cannot wait for the course to begin!!!
Deb
Sonya – Thank you so much!
Sustainable Eats – That’s fantastic! I hope your pitch gets accepted.
I have no doubt that it will – the world needs more of this information.
Deb – I am excited to have you along. You are doing great with all your plans – and we share many of them.
A little at time, which is the whole point of the eCourse.
I wish you well in this endeavors of yours.
Thanks so much for doing this. I have been trying to transition my family to eating this way, but have been so overwhelmed with knowing where and how to start! I have been reading Nourishing Traditions, but feel like I am just going in circles and not really making strides forward. I am hoping this will help me.
I was prompted to start doing this because my daughter has been diagnosed with a lot of food allergies-the main one of which is soy. Soy in some form is in just about everything you buy at the grocery store! I have been battling severe vertigo that the doctors can’t seem to find a reason for or a cure for. My husband struggles with severe arthritis pain. I want to stop issuse for my 4 year old twins before they start!
I’m obviously not doing something right because I have gained about 2 lbs in the last couple weeks! Yikes. I don’t see how this could be happening if I am doing things right.
Anyway, I am thrilled to have another resource to learn from.
Hi, Jeanna! I can tell you for a fact that we won’t be using any soy.
I’m glad you’ll be joining us and I look forward to getting to know you and learning from you!
You are amazing Wardeh, I don’t know how you do it and I “struggle” with not being a tad envious of your wonderfulness if that is such a word.