Is this how you feel when people start talking about grass-fed beef, sprouted grains and local vegetables? Then you might want to check out the Real Food for Rookies online class.
I don’t spend a lot of time writing about how to select the best ingredients. First of all, I know a lot of people are just learning to cook from scratch. I’m happy to see people start with real meat and vegetables rather than a box of frozen “meal solutions”. I’m not kidding, that’s what the food industry calls pre-made dinners.
The other reason I don’t focus on sourcing is that a bunch of other people are already doing a good job of it. One of them is Kelly the Kitchen Kop. (Don’t worry, she knows food better than she knows spelling.)
Kelly spends the first half of the Real Food for Rookies class teaching you how to select the best ingredients, and the second half showing you how to use them.
- Reading Labels to Avoid the Junk
- Choosing Which Fats & Oils to Use in Your Kitchen
- Choosing Which Sweeteners to Use & Batch Baking Tops to Save Time
- Choosing the Right Meats
- Choosing the Right Produce
- Choosing the Right Dairy
- Healthy Breakfast Ideas
- Healthy Lunches, Snacks and Oh-the-go Foods
- Healthy Dinners & Fast Food Alternatives
- Superfoods Part 1
- Superfoods Part 2
- Beyond Real Food
(Click here for more details about each class.)
If you’re just looking for a bunch of recipes, this isn’t the class for you. But if you want to improve what you’re putting into your recipes, check out Real Food for Rookies. Then come back here for more ideas of what to make with your high-quality ingredients.
DISCLAIMER: I get a commission if you sign up for the class.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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2 Comments
I hope you won’t think me conceited when I say that I don’t think I need a course on real food. Doesn’t get much more real than Easter dinner grazing in the backyard.
And it’s grazing on the pears that were supposed to be dessert … yeah, I know.
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