I have a wonderful e-course I would like to share with you.  My friend Wardeh over at GNOWFGLINS, (God’s Natural, Organic, Whole Foods, Grown Locally, In Season), has developed an e-course based on cooking foods traditionally.

I get so many questions about how I have the time to do all that I do especially when it comes to cooking foods from scratch.  As most of you know, I grew up eating traditional Spanish foods.  So that was easy to integrate into my own lifestyle, however, when I heard about the book Nourishing Traditions, I was definitely overwhelmed!

Making my own yogurt?!  Butter?!  Creme Fraiche?! Lacto-Ferments?! Sprouting Grains?!  Homemade Stock?! Making my own bread, tortillas, crackers?!

Yeah, that was scary!!  However, over the course of over 2 years with many failed attempts, learning from others, tapping into traditional local networks, I was able to see how easy it is when you break things down.  Not everything is done in one day and that is what I love about Wardeh’s e-course.  She shows you how easy it is to incorporate these nourishing techniques into your lifestyle.

From the Gnowfglins website

Here’s How the eCourse Works

Each week, you’ll receive one lesson, or one part of a lesson. You’ll get it in a combination of audio, video and/or print formats. In the video, I will demonstrate a lesson’s cooking technique, giving you the confidence you need to do it yourself. The print and audio versions of a lesson will deepen your understanding of GNOWFGLINS, share more details about the technique presented in the video lesson, suggest more recipes that you can follow to take the lesson further, and offer troubleshooting advice for possible obstacles. When you’re done watching, listening to, and reading each lesson’s simple yet comprehensive multi-media materials, you’ll know, as I do, that you can achieve delicious, healthy food, too!

Each lesson will answer three basic and essential 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?

Each lesson will come with one or more “Fact Sheets,” which are one-page (more or less) documents that quickly summarize an important topic. You might call them Cliff Notes. ;) All by themselves, these are a great resource and you’ll turn to them again and again to guide your kitchen tasks with surety. I recommend putting them all in page protectors in a handy binder.

As a participant of the eCourse, you’ll have access to the members-only forums. There, you can trade advice and experience, encourage – and be encouraged by – other members, brainstorm solutions, and get personalized advice from me. No matter what hiccups you face, your fellow community members and I will get you going again.

Are you wondering how you’ll ever figure out what to buy and what equipment you’ll need? I’ve got that covered, too! You’ll get ingredient and equipment notes well in advance of needing anything special. I won’t leave you hanging out to dry, unprepared. So breathe easy.

Oh, by the way, I’ll avoid requiring kitchen appliances as much as possible. Sometimes, the right tool is absolutely necessary. On the other hand, quite often the best tool is the simplest tool. If I can spare you from having to buy something when you really can’t afford it, I will.

What’s in the eCourse?

This plan isn’t called “Fundamentals” for nothing. I carefully selected the basic skills in this eCourse, and I 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.

  • Overview: eCourse Overview
  • Lesson 1: The GNOWFGLINS Foundation
  • Lesson 2: How to Soak Whole Grains, Nuts and Seeds
  • Lesson 3: How to Make Soaked Whole-Grain Flour Baked Goods I
  • Lesson 4: How to Make Soaked Whole-Grain Flour Baked Goods II
  • Lesson 5: How to Soak and Cook Dry Beans
  • Lesson 6: How to Sprout Beans
  • Lesson 7: How to Cook a Chicken and Make Chicken Stock
  • Lesson 8: How to Make Skillet Dishes: A Dinner Formula
  • Lesson 9: How to Make Water Kefir
  • Lesson 10: How to Make Dairy Kefir
  • Lesson 11: How to Make Soft, Spreadable Cheese
  • Lesson 12: How to Make Sourdough Bread
  • Lesson 13: How to Sprout Whole Grains for Sprouted Grain Flour & How to Bake With Sprouted Grain Flour
  • Lesson 14: How to Make Natural Pickled Foods

What if you have dietary restrictions?

The Fundamentals eCourse can work for people with dietary restrictions. Because we’re talking about general formulas and benefits, the techniques can be applied (in most cases) while working around dietary restrictions. We will never use anything processed (other than baking powder, mentioned below), so you don’t have to worry about hidden dairy, corn, soy, gluten, nuts or eggs as a part of any food ingredient.

But what about whole food ingredients in the lessons? Iʼll address those various dietary restrictions specifically, so you can judge for yourself whether or not the eCourse is right for you.
Keep in mind that there are fourteen cooking lessons. Some dietary restrictions will be affected by a handful of lessons, but not more than that.

A great investment to learn how to cook traditionally at home!

For less than $10 a class you can visually learn how to start cooking nourishing meals from the comfort of your own home.  I wish I would have had this e-course when I started on my way to nourishing, traditional foods!  It would have saved me so much time and energy!

Hurry Space is Limited and Enrollment Ends Soon!

So sorry dear readers, but with my recent trip to NYC and prepping for classes, I haven’t had time to get this up sooner.  Enrollment ends at 5pm on Monday, February 22nd.  Membership is an affordable $27 per month for 5 months, and it includes extensive multi-media materials, private member forums, access to Wardeh, her best advice, and much more!

*Please note: I’m not a huge fan of advertising, however I feel strongly about this e-course and highly recommend it to those who are interested in learning traditional techniques.  I am an affiliate and fellow Real Food Media Blog Network Member!  We support each other, boo yah!

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This was the day that was brought to us by Foodbuzz and Electrolux.  Yeah, that really is Kelly Ripa and the Cake Boss!  First of all, let me start by saying that Buddy Velastro and crew from “The Cake Boss” were the nicest people ever!  The time they spent with each group teaching us techniques, sharing about their family bakery, and time commitment they put into this was unreal.  I was completely enamored by Buddy and Frankie and quite honestly would have ditched the cake scene in favor of grabbing my hubby and taking part in a giant Italian dinner with the Cake Boss’s family.  Pasta anyone?  But, we were here for a cause!

As everyone knows, Kelly is the spokesperson for the Ovarian Cancer Research Fund.  She is also the brand for Electrolux.  Putting two and two together she was able to set up this amazing event to benefit the Ovarian Cancer Research Fund.  I didn’t realize how many people were effected by this cancer until meeting some of the wonderful bloggers that were also a part of this event.  My wonderful teammates in the picture above are Jen from My Kitchen Addiction and Bridget from Bake at 350.  Bridget lost her mother to ovarian cancer.  She was 54 years old.  The scariest part about this disease is that it’s difficult to detect and spreads quickly.  To all the mothers, sisters, aunts, and wives that are effected, this is for you!

When we first got to the event they had all of the bloggers waiting in an area feeding us cupcakes and juice.  So as bloggers do, we took pictures of each other.

Bridget and Jen!  Such wonderful ladies!!  I was so excited to finally meet Jen as we had communicated many times before.  She was just as nice in person!  Genuine ladies!!
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One of the cutest girls ever, head detective Jessie from Cake Spy!  An artist and baker, Seattle runs through this girls blood!  A genuine fun person to be around!!
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I want to go back to San Francisco just to spend some more time with Ryan Stern from Foodbuzz.  The daughter of a chef, Ryan is also an advocate of the local foods movement and enjoys REAL FOOD! As you can tell, we had alot to talk about ;)  One of the coolest girls ever!
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Stole these pics from Jen, Thanks Jen!!

As soon as they let us in, they directed us to this huge beautifully lit room where a photo shoot of Kelly and Buddy was being held.  I had never seen so much chaos in my life.  Wow!!  The press was there so it literally looked like a mass of paparazi hovering over Kelly and Buddy!

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As soon as their photo shoot ended, they then called for all of the bloggers. Buddy and Kelly introduced us to the event and started teaching us about decorating techniques.
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This event as explained to us is about generating awareness and raising money for the Ovarian Cancer Research Fund.  In order to do this they teamed up with Electrolux and food bloggers.  Our part in this was to replicate a cake which was designed by Buddy Valastro of The Cake Boss.  Our cakes are now on kelly-confidential.com where you can vote for your favorite!  (cough… cough.. Take A Bow.. cough.. cough..)  For every vote, Electrolux will donate $1 to the Ovarian Cancer Research Fund and you are automatically registered to win this beautiful induction range by Electrolux!
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They obviously know the power of the internet and social media!  So I am asking all of my readers to please vote for my teams cake, “Take A Bow.”  You can vote once a day and remember, every time you vote, you have an additional chance of winning this beautiful induction range!
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Our team video

Here are some fun pics from the event!
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And the giveaway!!  Every time you vote, please come back and leave a comment.  (If you voted yesterday or the day before, tell me that, too.)  From all of your comments, one person will receive one dozen Spanish Polovorones made by me! :D

Thank you to FoodBuzz and Electrolux for the amazing opportunity!

My participation with Kelly’s Cake Off for a Cause was sponsored by Electrolux and Foodbuzz who provided me with travel arrangements and accommodations to New York City to participate.

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Good Morning Garden Soldiers!  This is part 4 of our gardening series, Succession Planting.  Succession planting is a method of staggering your planting in order to extend your harvest.  It’s through succession planting that we learn what grows during what part of the season.Some plants take all summer to produce their crop where others will only grow in cooler weather.  Careful planning will allow us to grow a succession of plants in the same place throughout the season to maximize the production.  This is especially important to those of us with small spaces.

There are a few different methods of succession planting

1. Staggering the same crop (planting the same crop in different intervals of time) – Using this method, you will plant the same crop 2-3 weeks apart in order to continue your harvest.  I utilize this method in early spring with my radishes and peas.  once a row of radishes has faded, I usually replace with a warm weather crop such as beans.  I also utilize this method with my warm weather crops such as beans.

2. Different vegetables, from cool to warm weather. With this method, we are simply planning our garden to utilize our space efficiently.  We are purposely planting cool weather vegetables in the spring with intent to replace them with warm weather crops as soon as they fade.  For example, peas are a cool weather plant.  Once the warm weather sets in, they will need to be pulled and replaced with a warm weather crop that can tolerate the heat, such as beans, eggplants, or cucumbers.

3. Planting the same vegetable with different maturity rates. Many people use this technique with tomatoes.  Planting different variety of tomatoes with different maturity rates can guarantee you’ll have a harvest of tomatoes throughout the months of July-September.  For Example, early girl tomatoes should be one of the first to produce.

Before we start planning our garden with succession plantings we need to understand and learn which plants are cool weather crops with a short production and which are warm weather crops with an extended production.

Cool Weather (Spring Planting)
Crops that occupy the ground only the first part of the season

*these crops will extend into the summer longer than others.

  • Peas
  • Beets
  • *Early Cabbage
  • Lettuce
  • *Onion Sets
  • Radishes
  • Spinach
  • Turnips
  • Carrots
  • *Broccoli
  • *Cauliflower

Warm Weather

crops that occupy the ground the major portion of the season
  • Bush and Pole Beans
  • Lima Beans
  • Cabbage
  • Celery
  • Sweet Corn
  • Cucumbers
  • Eggplant
  • Muskmelons
  • Okra
  • Peppers
  • Potatoes
  • Pumpkin
  • Squash
  • Tomatoes
  • Watermelon
  • Swiss Chard

Cool Weather (Fall Planting)
Crops to be planted in July or later for fall and winter gardens

  • Bush Beans
  • Beets
  • Broccoli
  • Chinese Cabbage
  • Carrots
  • Cauliflower
  • Endive
  • Kale
  • Kohlrabi
  • Radishes
  • Spinach
  • Turnips
  • Collards
  • Lettuce

I’m sure I’ve left some veggies out, but this gives you a good idea of what is growing when.  Now that we understand succession planting it’s time to start our seeds and start planning our vegetable gardens.  I’ll actually be ordering my seeds this week (I’m late, lol!) so next week we’ll go ahead and start our garden plan and I’ll reintroduce the process of starting your seeds at home from one of my posts from last year.  I’ll introduce different methods of gardening as well such as the square foot garden, raised beds, and container gardening.

If you have any questions at all up to this point, please let me know in the comments section below!  Now that I’m back from New York City, I’d like to regroup and think about how others can help with this series.  If you have any suggestions or ideas for a gardening blogging event, please let me know.  I would really like to set up a link within where we can start sharing what we are doing in our gardens from our own blogs.  Also a “Look What I Grew Badge” with a photo of each of us with something we have grown once that time comes!! I am so excited about this series and seeing what each of us is doing to grow our own organic veggies!

So until next week Garden Soldiers!!

Part 1: Ordering Seed Catalogs
Part 2: Understanding the differences between Heirloom, Hybrid, GMO, and Organic Seeds
Part 3: Planting Zones, Frost Dates, and Planting Calendars
Part 4. Understanding Succession Planting
Part 5. Spring Time is Near! It’s Time to Start Those Seedlings!
Part 6. Growing Seeds Indoors Under Supplemental Lighting
Part 7. Tending your seedlings
Part 8. Methods of Urban Gardening

Hello Garden Soldiers!  I am so sorry that I did not have time to get the next post in the series up!  Please don’t be dismayed as I promise I’ll have the next step all about succession planting and a monthly vegetable guide on Friday!  So I’ll see you then!!

I am still in NYC and blogging from my hotel room.  I have got to tell you, NYC is fabulous!  I could easily spend two weeks here diving into each part of the city.  Beautiful people, beautiful culture and of course beautiful FOOD!

On our first night in town, our group of foodie bloggers had the privilege of eating on the third floor of the Spotted Pig with a cooking demonstration from famed chef April Bloomfield herself!

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This gastro-pub was adorned with piggies of all types and styles.  Vintage, indie rock for sure!  I was so excited to be able to meet Chef April and we were pleasantly welcomed and led up 2 sets of staircases.
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It was so amazing to get to the top of the stairwell to see a private room with kitchen station.  Chef April and staff were prepping.
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At first I thought that this may be a room where they have cooking classes or demo’s etc..  Not at all.  This is a closed room to the general public.  When Chef April and other famed chef’s such as Mario Batali close shop, they head to this room to hang!  This is a place where her friends relax, cook, and let off steam!

I was very excited to visit The Spotted Pig as this restaurant focuses on fresh, local, seasonal foods.  She also uses organ meats and REAL FATS!  Real fats including, pork lard, chicken and duck fat!

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On our menu:
Devils on Horseback (wrapped dates in bacon)
Onion and Thyme Tart with Ricotta
Chicken Liver Parfait With Onion Marmalade
Cheese Beignets with Smoked Paprika
Seared Beef Filet with Horseradish and Aragula
Hummus with Feta, Olives and Flatbread
Broccoli Rabe & Roast Garlic Fritatta
Crispy Duck Confit with Cabbage
Six Root Vegetable Soup
Everything was absolutely delicious! Creamy, buttery, real depth and flavor from using real fats is what can be told of these dishes.
Cheese Biegnets with Smoked Paprika
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Hummus with Feta, Olives & Flatbread
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Broccoli Rabe & Roast Garlic Fritatta
This was by far one of my favorite appetizers of the evening.  The fritatta was creamy, buttery, and just so full of flavor.  The Roasted Garlic kept it sweet and delicate.
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Seared Beef Filet with Horseradish and Arugula
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Devils on Horseback
AMAZING!!  (But really, how can you go wrong with bacon?)
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Food Bloggers Mingling
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This girl serving drinks is way cute!
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Chicken Liver Parfait with Onion Marmalade
Another favorite of mine!  This was so sweet and tender.  I’m excited to try this at home!
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It was at this point that Chef April began to share her dinner recipes with us and how she prepares them.  
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She started in showing us the Six Root Vegetable Soup using local root vegetables from her farmers market.  The vegetables included, potatoes, celeriac, parsnips, turnips, and carrots. (I can’t remember the 6th root, lol!)  She sweats the vegetables and adds homemade chicken stock with white wine.  Brings that to a simmer until tender and mashes to break it up.  It was delicious!!!
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It was after this that she shared how she prepares her Duck Confit.  Cured in salt for 24 hours and cooked in it’s own fat.  
(When I get home, I will upload a video of Chef April explaining this process and the pronouncement on how the duck fat is essential in this beautiful dish! Chef April is my hero!)
Crispy Duck Confit with Cabbage
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Let me tell you, I am still thinking about this dish!  It was my first time eating duck and the flavors were tender and so full of richness.  This dish alone has convinced me to raise 2 or 3 ducks along with my broilers this year!  I will be making this at home ;)
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Chef April was so kind and full of energy.  She was happy to chat and answer any questions.  She has taught me the wonderful flavors that can be created by using nutrient dense organ meats and real fats.
Restaurant Dining
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If you are ever in New York City and are looking for delicious, nourishing, REAL FOOD…
The Spotted Pig
314 West 11th Street
New York, NY 10014
212-620-0393
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I know you probably were expecting a post on enchilada’s roja or part 2 of my series on fat. That will come soon, I promise!  However, today my hubby and I are in NYC!!

In case you didn’t know, 14 other food bloggers and I will be teaming up with Kelly Ripa and the cake boss himself, Buddy Valastro to decorate cakes and raise money for the Ovarian Cancer Research Fund.

We still don’t know many details, but keep on checking back as I post about my adventures while in NYC!  One thing is for sure, Foodbuzz and Electrolux know how to take care of their guests.  Upon arrival, Gabe and I were met by a personal driver.  He had a sign with my name on it!!  How cool is that!  We are staying in the swank and posh hotel, Hotel Gansevoort in the trendy meat packing district of Manhattan.  It’s super nice!!  And if that’s not enough, Electrolux left me a swag bag!  Check out the goodies!!

Yeah, that’s a 46 bottle Electrolux wine cooler! That silver metallic jar is a sugar duster!  I’ve been needing one!  As you can tell, I’m pretty excited! 

Here’s a picture of the view outside our window.

This really is a concrete jungle!  New York is huge and from what I’ve seen so far, beautiful!

So anyway’s tonight I’ll be meeting these lovely ladies at a special cocktail reception where there will be a cooking demonstration from The Spotted Pig.

After our reception we are all getting together for a gift exchange.  Each one of us has brought a gift for one person.  The item needs to be something related (hopefully food related) to our part of the country.  I’m super excited to give my gift!  Once we exchange, I’ll share what we receive from each other. 

Should be a great evening and I’ll definitely take lots of pictures!  I’m also thinking about asking everyone if they’d like to do a twitter hashtag for this event.  This will allow you all to keep in touch with what we’re doing via our twitter updates.  As soon as I get word, I’ll share!

Stay tuned for a recap of this evenings events!  You can also follow me on twitter at @dianabauman. 

Besitos Amigos!

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The key to a great Mexican enchilada is making homemade enchilada sauce.  During the summer, when tomatillo’s are in peak season, I love to make green enchilada sauce.  However, in the winter I crave a deep sauce with depth.  Frozen preserved tomatoes, chicken broth, reconstituted dried chile’s, and pork lard create a full bodied sauce. 

Salsa Roja Para Enchiladas – Red Enchilada Sauce
Makes enough sauce for 12 enchilada’s

Ingredients:

  1. 3 whole tomatoes (preserved) diced, or 1 can of diced tomatoes
  2. 2 cups chicken broth, preferably homemade
  3. 5 garlic cloves, pressed or smashed
  4. 2 dried guajillo chile’s, stem and seeds removed
  5. 1 large dried ancho chile, stem and seeds removed
  6. 1/2 tbls dried Mexican oregano
  7. 1 tsp cumin
  8. 2 tbls farm fresh pork lard
  9. Celtic Sea Salt to taste

Method:

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  1. In a large stock pot or dutch oven add all ingredients and bring to a boil.  Lower the heat and simmer for 20-25 minutes or until the chile’s have reconstituted.
  2. Blend all ingredients in a blender.

That’s really it!  If you have any leftover sauce save it and use over eggs for huevos rancheros or to incorporate into homemade posole.

Next up – Enchilada’s Roja!

Buen Provecho!