Ready to start looking good, feeling good, and doing good — for God, yourself, and family?

Healthy, traditional cooking — made easy!

Wardee Harmon

Hi! I’m Wardee. I’m a wife, mom, and traditional cook in Southwest Oregon. I’m so glad you’re here!

My family struggled with food-related health problems for years — food and environmental allergies, digestive issues, and an overall lack of energy. To others we looked like we were doing okay. But we knew we were struggling. We were chronically tired, often sick, and always pushing to get through the day.

We worked around these issues for a good long while by simply avoiding the foods to which we were sensitive or avoiding activities we knew we weren’t up to. Also, we tried countless extreme “healing” diets I found in the dozens of nutrition and health books I read.

I’m sure I completely rebuilt our pantry from scratch a half dozen times! (I’m a cold turkey kind of gal, I admit.) And each time, I had to learn to cook all over again with completely new ingredients. Though frustrating, I have to admit these experiences helped build my cooking skills and my versatility. ;)

The Bible says, “Therefore, whether you eat or drink, or whatever you do, do all to the glory of God” (1 Corinthians 10:31). Even though God says to glorify Him through “whatever you do”, our deepest desire was to identify God’s design for nourishment and glorify Him through fully embracing that. Not because of any rules, but simply because we love Him and want His best. So we continued to pray for healing while we sought those answers.

Yet, each “diet” we tried… failed. We didn’t feel any better. And even worse, no diet seemed to resonate with His Word.

The diets were too extreme, like low-fat or low-carb or high-protein, or vegan, or all raw foods. On the other hand, the foods of the Bible — like leavened bread, beans, cheese, yogurt, butter, wild or shepherded meats, fish, olive oil, honey, and wine — seemed more versatile and flavorful, beautifully rich, yet humble. Why couldn’t we go back to that and get well?

Then one day, I came across the book “Nourishing Traditions”. In it, I found many of the ideas and foods of the Bible — plus more dishes from traditional cultures around the world — featured prominently.

It revealed the thoughtful and intentional methods traditional peoples used to prepare whole foods so that they were extremely nutritious. An example is true sourdough bread, which is far more healthy than any bread you’ll find on a conventional grocery store’s shelves. Or homemade cultured yogurt that’s rich with beneficial organisms for your gut and isn’t laden down — as is store-bought yogurt — with sugar, artificial flavors, or other non-nutritious additives. (Sourdough bread and homemade yogurt are both absolutely scrumptious, by the way.)

I’m certain now that in Bible times, people used these “traditional” methods to prepare the delicious foods I knew in my heart were good for us — the foods we longed to eat.

However, I was too scared at that point to implement yet another new thing. To be honest, it seemed kind of complicated — the sourdough-ing, the oatmeal soaking, the stock making, and the homemade cheeses, for example — and I was just plain worn out from trying new things.

Later on (a few years later), I gave it a second look. Our diet was already restrictive and difficult because of the allergies and digestive issues, so I thought to myself, “Why not try it? It couldn’t be any harder than what you’re doing already, Wardee!” We had nothing to lose, but everything to gain.

Wardee's family

Honestly, going back to those foods was like discovering food all over again for the first time. Delicious, nutritious, and healing! Cheese and homemade yogurt, old-fashioned pickles and olives, rich and creamy salad dressings, fresh-from-the-oven sourdough bread slathered with yellow butter. Mmmm… I’m making myself hungry just re-living it for you!

And finally, we had a breakthrough. Consuming those whole ingredients prepared through traditional methods made our food more nutritious and digestible, improved our gut health, helped our immune systems fight off sickness and disease, and resolved our food sensitivities and seasonal allergies.

We could enjoy the delicious foods without stomachaches or bloating, plus we got our energy back to keep up with life. We almost never get sick any more (and if we do, it’s very mild), and the kids never, ever got another ear infection, sinus infection, or anything like that at all — not a single one since.

We look good, we feel good, and we’re doing good — for God, ourselves, and others. It’s awesome. It really feels good to know that we’re glorifying God, our Creator, when we embrace His design for our nourishment.

The Complete Idiot's Guide to Fermenting Foods

Since this complete turnaround, I’ve spent years working with traditional food prep methods every chance I get — like old-fashioned pickling, sourdough bread, easy cheesemaking, and lots of other delicious dishes. I’m determined to really make them work for our busy family and busy life. And if I’m honest, to suit my own desire for simplicity and ease.

(In fact, I’ve gotten so good at breaking things down simply that I was asked to write a book — a popular and well-reviewed book you can order online or find in most bookstores and libraries across the country — The Complete Idiot’s Guide to Fermenting Foods. That’s the cover just above.)

The foods we eat…. we call them GNOWFGLINS. g-NOWF-gliz (hard Gs). It’s an acronym and I explain just what it means in the video to the right. Plus I tell you how we made it up. :)

But back to our story, because I have one more thing to share with you. You need to hear this because it’s never been more important to think closely about the foods we eat.

Today obesity, diabetes, learning disabilities, heart disease, cancer, fatigue, depression, leaky gut, and many more conditions are becoming commonplace — and they’re on the rise.

Consider diabetes. Nearly 26 million children and adults in the United States have it (that’s 10%!), while 79 million have pre-diabetes. And, 1.9 million new diagnoses every year. The American Diabetes Association speculates that as many as 1 in 3 Americans will have diabetes by the year 2050, if present trends continue. The consequences of this are debilitating and life-threatening… diabetics suffer with heart disease, blindness, kidney failure and kidney disease, and death. Life is hard. Imagine always thinking about what you can and can’t eat and constantly monitoring blood sugar levels to avoid a diabetic coma… or worse.

That’s just diabetes. I could go on, but I would rather address the “why” — because behind that is where we’ll find our way.

Why are we in this sorry state where fatigue, depression, sickness, and illness are the norm instead of the exception? I believe it’s because the processed food companies have won many of us over with the promise of ease and convenience, and they back that up with misinformation about what’s nutritious — to the detriment of our health.

(But this is not the end of the story — not mine, and not yours, I hope.)

As a new wife and mom, I bought into that whole boxed food convenience thing and I didn’t think twice about processed foods. I purchased the spaghetti-os and the microwave popcorn and the pop-tarts. I shudder to think of those days!

I admit it. I was overwhelmed and the “convenience” foods that practically cooked themselves — or were already cooked — were very attractive to me. What can I say? I won’t deny it, but I know I’ve grown up a lot since then.

Take the microwave popcorn. I would unwrap the package, pop it in the microwave, and walk away until the microwave dinged. The popcorn satisfied a momentary craving for all of us — an urge which almost always overcame the lasting pain of the commercial salt-burned lips. (Ouch!)

Sure, it was easy and it tasted good at the moment, but making this popcorn didn’t require anything from us. No interaction or connection with the food or the process… or with each other or with God’s design.

This is called being “out of touch” with our food — and out of touch with our Designer.

Plus, have you looked at the ingredients on a package of microwave popcorn? Unhealthy, highly processed rancid veggie oil trans fats and a bunch of unpronounceable lab “food” ingredients.

These are big red flags, proclaiming loud and clear (if we’re listening): This Is Poison.

You see, non-foods like microwave popcorn are money makers designed to hook us into coming back for more without offering real nutrition. They make us sick and dependent. My family has been there.

But here’s the hope. Today, my son and I make homemade popcorn together, and the experience is worth as much to us as the healthy popcorn itself.

Real popcorn, like we make, is good for us on so many levels. The healthy fats — we pop our corn in unrefined coconut oil or red palm oil — feed our bodies good stuff, it’s fun to pick out new varieties of organic popcorn kernels, and perhaps most importantly, we are cooking together. (Like in the video at left.)

And convenience? Well, it turns out that making popcorn at home with nutritious ingredients is actually very easy! So we don’t have to give up convenience after all… and what’s not to love about that?

Okay, I’ll just come out and say it: I’m the type of person who appreciates the most convenient way of cooking. That’s why I fell into the processed food trap years ago, but thank God I’ve found a better way.

All the nutritious recipes I follow in my home today — and in my traditional cooking classes and menu plans (see below) — don’t make the grade unless they’re simple, easy, and delicious.

Recipes like quick sourdough baked goods (such as our healthy version of the Bisquick “impossible pie”), to homemade cream cheese that just about makes itself, to no-cook old-fashioned crunchy pickles that you hardly touch at all, to homemade ice cream that’s creamy and smooth and perfectly sweet… shall I stop or do you want me to go on? ;)

The bottom line is: the simple traditional methods I teach follow after God’s design for our nourishment and yield foods that are as nutritious as can be. Plus, I’ve worked out the easiest — and dare I say, most convenient — steps possible.

It’s guilt-free, completely satisfying cooking and eating at every level. You (the cook) create and serve healthy foods easily and simply, and you make your family members so happy they’re practically licking their plates clean! And begging for more. I’m not kidding; I’ve seen it happen over and over.

It’s a win for healthy families, and also… a win for convenience.

Oh, and we can’t forget — a big fat LOSS for processed foods and the diseases and ill-health they bring.

I’m willing to bet that you’ll find my kind of traditional cooking as convenient and easy — and as delicious and healthy — as anything you’ve tried before. I also know that within time, you’ll be looking good, feeling good, and doing good — for God, yourself, and others.

I’m so sure of all this that I offer you a 14-day money back guarantee on your membership in our traditional cooking site, where you’ll get hands-on video demonstrations and print tutorials, weekly menu plans that help you take the guesswork out of meal prep, plus much, much more. All the details are below.

God bless you and your family,

Wardee's signature

–Wardeh (‘Wardee’) Harmon
GNOWFGLINS Traditional Cooking Classes Founder and Lead Teacher

P.S. Are you ready to fight back and win? Now that we know the truth, let’s — together — honor God’s design for our nourishment by simply refusing to lose our families, or our health, to boxed foods!

What Our Friends Say, Part 1

What is Traditional Cooking?

Wardee HarmonBefore factory farms and processed foods, people ate traditionally-prepared nutrient-dense foods. They knew how to bake with sourdough, create ‘good-for-you’ crunchy and sour pickles, make farmhouse cheeses, and churn cultured butter.

These foods were not only tasty but very nutritious — and the people were relatively free of modern diseases. They lived close to the land and its bounty and passed their knowledge down from generation to generation.

Watch this video to see what GNOWFGLINS are… and then keep reading so we can show you how it’s done.

How Membership Works

GNOWFGLINS Membership

In a nutshell…  as a GNOWFGLINS member, you get unlimited traditional cooking help 24/7.

Give us about an hour a week and we’ll show you how to cook healthy, tasty, real foods using traditional methods — while you’re saving time, effort, and money. And likely feeling good, too!

Our methods favor simple foods, simple flavors, and simple techniques. God’s foods are not complicated — they’re frugal, nutritious, and tasty.

As a member, you get unlimited access to all our traditional cooking materials, organized by modules – the fundamentals of traditional cooking, sourdough, cultured dairy and cheese, lacto-fermentation, cooking around food allergies and sensitivities, and kids cooking, too.

classes1-375x275All told, you get access to hundreds of lessons, videos, and print tutorials – and through them, we’ll help you master traditional cooking with real foods quickly and easily.

When you’re done watching, listening to, and reading each lesson’s simple yet comprehensive multi-media materials, you’ll know, as we do, that you can achieve delicious, healthy food, too!

Also…

Real Food Menu PlansYou get weekly menu plans. Done for you, we plan out 3 dinners, 1 breakfast, 1 dessert, and 1 fermented food each week, and it arrives to your inbox each Friday complete with preparation steps, shopping list, weekly schedule, and family devotional. Our plans are “down home meet healthy” and will help you truly practice and perfect the techniques you’re learning through the lessons! (In other words… your family benefits immediately from what you’re learning!)

Member Area: Private ForumsNeed help with any of the techniques or recipes? You get access to our active private member forums. Even beyond the learning and support, they offer a fun place to fellowship, visit, and connect with other GNOWFGLINS members world-wide.

Each month, members are invited to a private, exclusive, member Q&A meeting (it’s like a live conference call or webinar) where you get to ask Wardee any of your burning questions about anything — and she will answer live! Or you can submit your questions ahead of time. At the meeting, we also host a live giveaway of a product or service that supports your traditional food lifestyle (you must be present to win). These meetings are always recorded and archived in the member area, in case you miss or need to refresh your memory.

As a member, you get a Traditional Food Makeover from Wardee. When you join, you’ll be able to share your information through a quick survey that asks what your needs are and more about your life. Then your makeover goes in the queue and Wardee will “feature” you and your family during an upcoming monthly Q&A meeting. Wardee provides feedback and suggestions for you to improve in your area(s) of need.

Besides the extensive selection of modules and lessons, and 100s of videos and print tutorials, Wardee and her fellow teachers are usually always adding new lessons, videos, and print tutorials to the exclusive member area. As a member, you will get instant access to any new videos or tutorials when they’re released.

And bonuses! Each month, members get a learning bonus — usually an eBooklet collection of recipes or articles to support what you’re learning. PLUS a bonus video that we call a “thank-you” video — because it’s our way of saying “thank-you” for being a member. Our thank-you videos cover recipes, crafts, homestead and DIY projects, and more. They’re really, really fun!

Our eBooksAnd there’s more… all the print materials for each module get compiled into an eBook. You can download the PDFs singly with each lesson (included with membership), or you’ll have the option of purchasing the eBooks at a deep member discount. You don’t need the eBooks, but many members choose to purchase them to save time on downloading, organizing, and printing individual PDFs. It’s a convenience thing. ;)

Keep reading to get an in-depth look at each of the membership modules, a tour of how you can interact and measure your progress in the courses, and to meet your teachers. Remember, you get access to all the modules when you become a member. No need to pick and choose — they’re all yours!

The Traditional Cooking Modules… access without limits

As a member, you get unlimited access to all our traditional cooking materials, organized by modules — the fundamentals of traditional cooking, sourdough, cultured dairy and cheese, lacto-fermentation, cooking around food allergies and sensitivities, and kids cooking, too.

Here’s more about each one, and then keep scrolling to see how you can track your progress with the modules, plus to get an in-depth all the lessons included in each module, and to meet your teachers.

1. Fundamentals Module

Fundamentals PotDesperate for simple instructions on soaking grains, cooking beans, sprouting, sourdough, natural fermentation, cultured dairy, simple cheesemaking and more? This plan isn’t called “Fundamentals” for nothing. We carefully selected the basic skills in this module, and we believe every healthy cook should know how to do them. They each have a purpose in the nutrient-dense diet that keeps us feeling, looking, and doing our best for God and others. (more)

2. Fundamentals II Module

Fundamentals II SoupWe explore more fundamental traditional cooking skills, like important equipment, natural sweeteners, healthy desserts, traditional fats, dark stocks and fish stock, wild and pastured meats, organ meats, advanced grain preparation methods, vegetables, homemade salad dressings and sauces, real salt, superfoods, healthy snacks, and traveling with real foods. (more)

3. Sourdough Module

Sourdough Bread LoafMake healthy, nutritious cakes, muffins, pasta, crackers, pizza, cookies and more. You — yes, you — can put sourdough to work in your kitchen to produce practically limitless, naturally-leavened foods of all kinds! This module contains 25 lessons to help you master sourdough. (more)

4. Cultured Dairy and Basic Cheese Module

Cultured Dairy and Basic CheeseWhen you culture milk, you make it better! The creamy milk of healthy pastured animals is already rich with fat-soluble vitamins, probiotics, and healthy fats. That’s fantastic on its own. But culturing it with beneficial organisms causes an explosion of vitamins, minerals and enzymes. A win-win. (more)

5. Lacto-Fermentation Module

Lacto-Fermentation CrockFermented foods have been cultured by beneficial organisms. This develops complex flavors and pleasing textures; the food becomes more nutritious; and the acids preserve the food from spoiling. It is really a miraculous process! Traditionally fermented foods contain vitamins, enzymes, and active cultures — conveying benefits to your gut, your immune system, and your digestion. (more)

6. Dehydrating Module

Dehydrating AppleDrying is a traditional practice that preserves the nutrition of foods — the naturally present vitamins and enzymes are retained, rather than being destroyed as they would be through canning or through high heat drying. Dehydrated foods are lightweight and portable, most store well at room temperature for long periods of time, retain vitamins, enzymes, and other nutrients, require less time and energy to preserve, taste great, and much more! We show you how to dehydrate virtually every food group — fruits, veggies, broth, meats, beans, grains, eggs, dairy, herbs, mother cultures, and more… (more)

7. Real Food Kids Module

Real Food KidsIn this set of online lessons, we’re headed into the kitchen with the kids. We share our philosophy — “everyone eats, everyone cooks” — so you can teach joyful, willing, and good workers in the kitchen. For today and the future. This module offers fun and simple lessons and strategies you can start implementing today. We teach everyone to work together, enjoy the process, and reap the rewards of family togetherness! (more)

8. Allergy-Free Cooking Module

Allergy-Free CookingFood allergies and sensitivities are prevalent and on the rise. Yet, most conventional allergy-free foods or recipes lack taste and nutrition. What’s in them? Lots of sugar, chemical salt, refined grains and other ingredients, trans fats, chemical preservatives, and artificial coloring — just to name a few. And what do they taste like? Well, some of them do taste okay because of all that sugar — but even more of them taste like cardboard! And they’re expensive! (more)

Wouldn’t you love to cook around your family’s food allergies and sensitivities while yielding nutritious and delicious dishes? In this module’s lessons, you’ll discover the ins and outs of cooking around food sensitivities and allergies… without sacrificing nutrition or taste.

9. Cooking Outside Module

Coming September 2014!

Want to measure your progress and interact with the courses?

In our private Member Area, you’ll get access to all our modules (also called courses) and can take one, two, three, or all of them. You can skip around or start at the beginning.

Your pace and method is completely up to you.

All the while, you’ll be able to mark your progress and interact with the materials. Here’s how it works.

Member Area: Take this CourseBrowse the modules (courses), and click “Take this Course” for any you want to take.

Member Area: You are registered for...The sidebar shows you all the courses for which you are registered (you can register for all or some, it’s up to you).

Member Area: In a lessonVisit any lesson in a course you’re taking, and you’ll find videos, print tutorials, audio files, and links to the related forum thread or helpful outside resources.

Member Area: Mark CompleteWhen you’re done with a lesson, click “Mark Complete”.

Member Area: Progress meterThe course progress meter will show you how far you’ve come!

Member Area: Course CompleteWhen you’re done with a course, the progress meter will also reflect your accomplishments. You can come back after a day (or even a few weeks) and pick up right where you left off. It’s pretty awesome.

Coming soon: quizzes and certificates!

Your Teachers – expert guides to help you master traditional cooking!

Wardee Harmon

Wardee Harmon

GNOWFGLINS.com

Lead teacher for everything traditional foods!

Katie Kimball

Katie Kimball

KitchenStewardship.com

Sourdough, Cultured Dairy, and Real Food Snacks

Jami Delgado

Jami Delgado

EatNourishing.com

Real Food Kids, Dehydrating, Allergy-Free Cooking

Erin Vander Lugt

Erin Vander Lugt

GNOWFGLINS.com

Sourdough, Fermentation, Cheesemaking, and more

plus Sara Kay, Christina, Jami, Melissa, Megan, Paula, and more!

Module 1: Fundamentals

Discover the fundamentals of traditional cooking

Fundamentals Pot

Desperate for simple instructions on soaking grains, cooking beans, sprouting, sourdough, natural fermentation, cultured dairy, simple cheesemaking and more?

This plan isn’t called “Fundamentals” for nothing. We carefully selected the basic skills in this module, and we believe every healthy cook should know how to do them. They each have a purpose in the nutrient-dense diet that keeps us feeling, looking, and doing our best for God and others.

The lessons in the Fundamentals module include:

  1. The GNOWFGLINS Foundation (click to watch video)
  2. Soaking Whole Grains, Nuts and Seeds
  3. Soaked Whole-Grain Flour Baked Goods I
  4. Soaked Whole-Grain Flour Baked Goods II
  5. Soaking and Cooking Dry Beans
  6. Sprouting Beans
  7. Cooking Chicken and Making Chicken Stock
  8. Skillet Dishes: A Dinner Formula
  9. Natural Soda: Water Kefir
  10. Dairy Kefir
  11. Soft, Spreadable Cheese
  12. Sourdough Bread
  13. Sprouting Whole Grains and Baking with Sprouted Flour
  14. Natural Pickled Foods

Video: Easy Soaked Muffins

‘Why it’s important…’

I have learned so much. I have learned *why* it is important to prepare foods using these methods, not just from a scientific point of view but as a Christian who believes our bodies are a temple we need to use to glorify God. –Carla V.


You get immediate 24/7 access to all modules and lessons with your membership!

Video: Fundamentals II — The Adventure Continues

‘You made the transition easier…’

You’ve helped make this transition easier… as trying to go through it on my own was very confusing. Having your classes gives me the focus and the guidance I need. –Billie Y.

Module 2: Fundamentals II

More fundamentals of traditional cooking

Fundamentals II Soup

We explore more fundamental traditional cooking skills, like important equipment, natural sweeteners, healthy desserts, traditional fats, dark stocks and fish stock, wild and pastured meats, organ meats, advanced grain preparation methods, vegetables, homemade salad dressings and sauces, real salt, superfoods, healthy snacks, and traveling with real foods.

The lessons in the Fundamentals II module include:

  1. Equipment for the Traditional Foods Kitchen
  2. All About Natural Sweeteners
  3. Naturally Sweetened Desserts
  4. All About Traditional Fats
  5. How to Make Ghee
  6. Dark Stock and Fish Stock
  7. All About Wild and Pastured Meats
  8. How to Prepare Organ Meats
  9. Advanced Grain Preparation Methods
  10. Corn: A Special Case
  11. How to Best Prepare Seasonal Vegetables
  12. Delicious, Homemade Salad Dressings and Sauces
  13. All About Sea Salt
  14. Superfoods You Should Know About
  15. Kid-Friendly, Healthy Snacks
  16. Traveling with Traditional Foods
  17. Bonus! Tender, Grass-Fed, BBQ Steak

You get immediate 24/7 access to all modules and lessons with your membership!

Module 3: Sourdough

Whole-grain, healthy, and nutritious

Sourdough Bread Loaf

Make healthy, nutritious cakes, muffins, pasta, crackers, pizza, cookies and more. You — yes, you — can put sourdough to work in your kitchen to produce practically limitless, naturally-leavened foods of all kinds! This module contains 25 lessons to help you master sourdough.

The lessons in the Sourdough module include:

  1. Starting a Starter, Caring for a Starter, and Gluten-Free Sourdough
  2. Sourdough Routines: An Interview with Three Bloggers
  3. Tortillas and Tortilla Chips
  4. Cakes: Chocolate and Spice
  5. No-Knead Sourdough Bread with Many Uses: Pita Bread, English Muffins, Cinnamon Rolls and more!
  6. Spelt Sandwich Bread, Dinner Rolls, Hamburger Buns, and Swirl Bread
  7. English Muffins and Sandwich Ideas
  8. Skillet Pancakes and Waffles
  9. Cinnamon Rolls
  10. Crepes and Crepe Cakes
  11. Basic Muffins and Variations
  12. Crackers: Plain, Cheese, and Variations
  13. Honey Whole Wheat Bread
  14. Gingerbread
  15. Pizza Crust and Pizza Pockets
  16. Pasta
  17. Pocket Bread and Middle Eastern Pizza
  18. Cornbread and Corn Fritters
  19. Donuts
  20. Biscuits
  21. Pot Pie
  22. Basic Scones and Variations
  23. Dehydrating/Preserving a Starter
  24. Bonus! Cookies
  25. Bonus! Impossible Pies — our no-wait, healthy variations on the Bisquick impossible pie!

Video: What, How, and Why of a Sourdough Starter

‘Just amazing…’

The Sourdough lessons have been just amazing. I had enjoyed baking with sourdough for over a year, but now I feel a new inspiration and love finding all the wonderful things that I can do. –Millie C.


You get immediate 24/7 access to all modules and lessons with your membership!

Video: 6 Reasons to Eat Cultured Dairy Foods

‘Food that heals and nourishes…’

You’ve shown me how to transform our food from something we eat into something that heals and nourishes our bodies. I love being able to prepare healthy foods with my family… Praise the Lord for His beautiful ways! –Michelle P.

Module 4: Cultured Dairy and Basic Cheese

Culture dairy to increase nutrition and taste

Cultured Dairy and Basic Cheese

When you culture milk, you make it better! The creamy milk of healthy pastured animals is already rich with fat-soluble vitamins, probiotics, and healthy fats. That’s fantastic on its own. But culturing it with beneficial organisms causes an explosion of vitamins, minerals and enzymes. A win-win.

The lessons in the Cultured Dairy and Cheese module include:

  1. About Cultured Dairy and Cheesemaking
  2. Sour Cream / Creme Fraiche and Whole Milk Buttermilk
  3. Cultured Butter and Buttermilk
  4. Traditional Yogurt
  5. Clabbered Milk and Cheese
  6. Just-Like-The-Store Yogurt*
  7. Beyond Kefir: Kefir, Kefir Cream, Kefir Ice Cream, Kefir Cheese, and Kefir Cheese Balls
  8. Ricotta* and Soft Cheese
  9. Cottage Cheese
  10. Feta Cheese
  11. Middle Eastern Fresh Cheese
  12. Queso Fresco Cheese
  13. Fresh Cheddar Cheese
  14. Traditional Mozarella Cheese*
  15. Propagating Mother Cultures
  16. Bonus! Waxing Cheese
  17. Bonus! Cultured, Flavored Cream Cheese
  18. Bonus! Molding Soft Cheese

*not raw


You get immediate 24/7 access to all modules and lessons with your membership!

Module 5: Lacto-Fermentation

Culture and ferment foods for increased nutrition

Lacto-Fermentation Crock

Fermented foods have been cultured by beneficial organisms. This develops complex flavors and pleasing textures; the food becomes more nutritious; and the acids preserve the food from spoiling. It is really a miraculous process! Traditionally fermented foods contain vitamins, enzymes, and active cultures — conveying benefits to your gut, your immune system, and your digestion.

The lessons in the Lacto-Fermentation module include:

  1. About Lacto-Fermentation
  2. The Lacto-Fermentation Story
  3. Fruits: Chutneys and Preserves
  4. Fruits: Whole Fruits
  5. Veggies: Krauts
  6. Veggies: Salsas and Relishes
  7. Veggies: Pickles
  8. Condiments: Mayo, Mustard and Ketchup
  9. Condiments: Horseradish and Hummus
  10. Beverages: Beyond Water Kefir
  11. Beverages: Kombucha and Kvass
  12. Beverages: Natural Sodas
  13. Beans: Bean Paste, Natto and Tempeh
  14. Cultured Dairy: Clabber, Cultured Butter and Yogurt
  15. Cultured Dairy: Soft Cheeses
  16. Meats: Red Meats
  17. Meats: Pickled Fish and Eggs
  18. Curing Olives
  19. Grains: Sourdough Starters, Pancakes, Waffles and Crepes
  20. Grains: Sourdough Advanced
  21. Probiotic Meal Planning
  22. Lacto-Fermentation Formulas
  23. Bonus! Fermented Honey

Video: Lacto-Fermented Guacamole

‘Up a few notches…’

You’ve shown me that what I thought was a healthy way of eating could be stepped up a notch. OK, a few notches. –Wendy N.


You get immediate 24/7 access to all modules and lessons with your membership!

Video: How to Dehydrate Plums

‘Traditional cooking resource…’

I love the resource you are to cooking traditionally! –Lori P.

Module 6: Dehydrating

Healthy and easy food preservation

Dehydrating Apple

Drying is a traditional practice that preserves the nutrition of foods — the naturally present vitamins and enzymes are retained, rather than being destroyed as they would be through canning or through high heat drying. Dehydrated foods are lightweight and portable, most store well at room temperature for long periods of time, retain vitamins, enzymes, and other nutrients, require less time and energy to preserve, taste great, and much more!

We show you how to dehydrate virtually every food group — fruits, veggies, broth, meats, beans, grains, eggs, dairy, herbs, mother cultures, and more…

The lessons in the Dehydrating module include:

  1. Why Dehydrate?
  2. Dehydrating Tools and Equipment
  3. Dehydrating Methods and Sourcing Your Foods
  4. Storage Methods for Dried Foods
  5. Fruits — Sliced and Whole
  6. Fruits — Fruit Leather
  7. Fruits — Candied
  8. Vegetables — Sliced, Diced, and Shredded
  9. Vegetables — Powdered, Pureed, and Mashed
  10. Herbs
  11. Beans
  12. Grains
  13. Eggs and Dairy
  14. Broth (Stock)
  15. Meats — Pre-Cooked and Raw Liver
  16. Meats — Jerky
  17. Preserving Mother Cultures Through Drying
  18. Dishes with Dried Foods — Breakfast
  19. Dishes with Dried Foods — Main Dishes
  20. Dishes with Dried Foods — Side Dishes
  21. Dishes with Dried Foods — Desserts
  22. Trail Foods
  23. Fermenting Dried Foods
  24. Bonus! Kombucha Scoby Jerky


You get immediate 24/7 access to all modules and lessons with your membership!

Module 7: Real Food Kids

Everyone eats, everyone cooks!

Real Food Kids

In this set of online lessons, we’re headed into the kitchen with the kids. We share our philosophy — “everyone eats, everyone cooks” — so you can teach joyful, willing, and good workers in the kitchen. For today and the future. This module offers fun and simple lessons and strategies you can start implementing today. We teach everyone to work together, enjoy the process, and reap the rewards of family togetherness!

The lessons in the Real Food Kids module include:

  1. Philosophy of Teaching Children in the Kitchen
  2. Routines, Mixing it Up, and Efficiency
  3. Kitchen Safety
  4. Recognizing Real Food
  5. Basic Strategy for Teaching
  6. Helpful (and not so) Kitchen Tools and Gadget for Kids
  7. Organizing the Kitchen with Kids in Mind
  8. Keeping Kitchen Duties Light, Interesting, and Enjoyable
  9. Babies and Toddlers in the Kitchen
  10. Swing Cooks, ages 3 to 6
  11. Line Cooks, ages 7 to 11
  12. Sous Chefs, ages 12 to 15
  13. Head Chefs, ages 16 to 18
  14. On Their Own: Kid-Friendly Breakfasts
  15. On Their Own: Kid-Friendly Lunches
  16. On Their Own: Kid-Friendly Dinners
  17. On Their Own: Kid-Friendly Snacks
  18. On Their Own: Kid-Friendly Desserts
  19. Bonus! Napkin Origami (napkin folding)

Video: Healthy, Homemade Popcorn

‘From the bottom of our hearts…’

I am learning things that I know will help my children. We can teach them how to use food the way God intended. Thank you from the bottom of our hearts! This course is extremely timely, and, to be frank, an answer to prayer. –Mary K.


You get immediate 24/7 access to all modules and lessons with your membership!

Allergy Free Cooking

‘Enjoying our food greatly…’

Our family is experiencing greater health and nutrition and enjoying our food greatly. My family is much less resistant to the changes in our diet since using your course. This is money well spent and I will continue to subscribe. –Robin M.

Module 8: Allergy-Free Cooking

Nutritious and delicious allergen-free cooking

Allergy-Free Cooking

Food allergies and sensitivities are prevalent and on the rise. Yet, most conventional allergy-free foods or recipes lack taste and nutrition. What’s in them? Lots of sugar, chemical salt, refined grains and other ingredients, trans fats, chemical preservatives, and artificial coloring — just to name a few. And what do they taste like? Well, some of them do taste okay because of all that sugar — but even more of them taste like cardboard! And they’re expensive!

Wouldn’t you love to cook around your family’s food allergies and sensitivities while yielding nutritious and delicious dishes? In this module’s lessons, you’ll discover the ins and outs of cooking around food sensitivities and allergies… without sacrificing nutrition or taste.

The lessons in the Allergy-Free Cooking module include:

  1. About Allergy Free Cooking
  2. Tools and Equipment for the Allergy Free Kitchen
  3. Dairy-Free: Strategies and Homemade Milk Substitutes
  4. Dairy-Free: Main Dishes and Side Dishes
  5. Dairy-Free: Desserts
  6. Dairy-Free: Ferments
  7. Egg-Free: Strategies and Homemade Egg Substitutes
  8. Egg-Free: Baked Goods
  9. Egg-Free: Desserts
  10. Gluten-Free: Strategies
  11. Gluten-Free: Thickeners and Main Dishes
  12. Gluten-Free: Breads and Baked Goods
  13. Gluten-Free: Breakfasts
  14. Gluten-Free: Desserts
  15. Gluten-Free: Sourdough
  16. Grain-Free: Strategies
  17. Grain-Free: Thickeners and Main Dishes
  18. Grain-Free: Breads and Baked Goods
  19. Grain-Free: Breakfasts
  20. Grain-Free: Desserts
  21. Sugar-Free: Strategies and Desserts
  22. Sugar-Free: Beverages and Ferments
  23. Sugar-Free: Jams and Preserves
  24. Nut-Free: Strategies and Nut-Free Recipes
  25. Special Allergies
  26. Possible Freedom from Allergies through Healing Approaches
  27. Bonus! Ancient Grains


You get immediate 24/7 access to all modules and lessons with your membership!

When you’re a member, you’re like family and we’ll help you every step of the way.

Wardee teaching GNOWFGLINS

We Guarantee Your Satisfaction!

We know you’ll love being a member — that’s why we’re giving you a full 14 days to try out a membership. If you’re not satisfied, we’ll give your money back, no questions asked.

for Members Only:

You get:

all 8+ traditional cooking modules

100s of videos and print tutorials

exclusive recipes

weekly menu plans

personalized Traditional Food Makeover

new content ~weekly

private forum support

monthly learning bonus*

monthly thank-you video**

monthly Q&A meeting

eBook discounts

Get Started Today!

$37 per month

or SAVE 20% when you pay yearly!

See below for * and ** bonus information.

*Free Bonus! Forgotten Plants eBooklet — a compilation of rare but important plants. Once prolific in the kitchen gardens of our ancestors; many of these deserve to find space in our gardens again! Given with memberships through 8/30/14.

Video

**Homemade Mint Extract — Easy to make and oh-so-minty-refreshing! August’s bonus “thank-you” video. Given with memberships through 8/30/14.

All bonuses automatically delivered with qualifying purchases.

What Our Friends Say, Part 2

Got a question?

Here are the most common questions and answers about our membership.

Q: Do I need to be at my computer at a certain time for the lessons?

No. The lessons are not live. New lessons, if we’re building up a new module, will be released each week on Tuesday or Wednesday. You can review the lesson materials whenever it is convenient for you. Previously released lessons are available 24/7.

Q: What is the module/lesson schedule?

We suggest a weekly pace to make the most of the lessons in a module, but you can work them at your preferred speed. You can go from module to module or lesson to lesson — whatever works best for you. (That’s why we make it all available from the get go.)

Q: What kind of internet and computer do I need for membership and participation?

To best use our site, you need a high-speed internet connection and a newer computer that can stream videos off the internet, as well as download large files. Our site is optimized for Firefox, Safari, and Chrome. Increase the cache limit in your browser to at least 500mb and clear the cache regularly. Cookies must be enabled to log in to use the private member site and forums.

Currently, the member area and videos work on most mobile devices. We address issues as soon as we’re aware of them and do our best to make our site compatible with all mobile devices. Though our site works just fine on most mobile devices, we can’t guarantee 100% compatibility.

Q: You’re in the United States. Are your materials suitable for people overseas?

Yes, our materials are suitable for most everyone, the world over. If you run into difficulties with sourcing foods, ingredients, or equipment in your area, please visit the member forums to network with other members in your area.

Q: Do you use lard, pork, or any other Biblically unclean foods in your cooking?

Our materials do not require use of any Biblically unclean foods. If a recipe lists an unclean food, Biblically clean alternatives are listed as well.

Q: I’m not a believer; is religion going to be a heavy theme at GNOWFGLINS?

Our teaching focuses on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients. In that respect, there will be a heavy emphasis on answering the “how” questions. However, there is always a reason for “why” we do things, and it is this “why” that is often more important than the “how.”

At GNOWFGLINS, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. To deny God as the source of good forces us to put our trust in man, and we can all agree that man’s wisdom is limited and his choices suspect. That’s why we share our love for God and explain how we can see God’s design in our food.

This resonates with most of our members, though some participate solely for the techniques. We are happy to help you either way.

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