Back-to-Basics Bundle | January – May 2021

Description

Kick off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body. We have created a 4-part Back-to-Basics series spanning this January-May that will have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread and fresh mozzarella cheese! We have it all – literally a single click away – just for you. One click – that’s all it takes for your entire lifestyle and outlook on food to do a complete 360.

In this ever-changing world, it seems that nothing is constant anymore, or even guaranteed for that matter. But this – your health, the food that you put into your body and own connection with – is something you have complete control over.

You, and only you, have the ability to make your tomorrow better, and it starts here.

It’s time to Eat Like a Human again.  Are you with us?

4 Months of Learning how to Eat Like a Human!

January 2021 | Slow-fermented Sourdough Bread

This introductory course will cover the entire process to make successful sourdough loaves in your home oven from:

• Sourcing high-quality ingredients and essential bread-making tools for your kitchen,

• Harnessing hyper-local bacteria and yeast to start your own mother culture,

• Maintaining sourdough culture and using leftover mother,

• Mixing, autolysing, folding, and scaling,

• Pre-shaping and shaping dough,

• Scoring and baking your hand built sourdough loaves in your home oven, and

• Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.

February 2021 | Introduction to Nose-to-Tail Cooking

From bone broth to chicken wings to pâté this course will elevate the food you feed your family and connect with your diet on a whole new level! We will tackle the following:

• Sourcing high quality animal products and essential butchery tools for your kitchen,

• Working with farmers and butchers to acquire high quality animal products,

• Learning about knives and basic knife skills,

• Understanding whole animal butchery techniques using a chicken (this animal was selected for this course because it is readily accessible plus it’s size makes it easy to handle in a home kitchen),

• Sourcing, cleaning and storing offal (organs and other animal “by-products”),

• Learning step-by-step instructions on how to transform liver, kidney, spleen, fat, marrow and even skin into delicious foods your entire family will enjoy.

March 2021 | Mozzarella, Ricotta, Yogurt & Butter Making

This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and stretched curd cheese in your home! We will cover all the following steps:

• Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,

• Obtaining essential tools and supplies for fermenting dairy in your kitchen,

• Handling both raw and pasteurized dairy safely,

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

• Making both Mesophilic and Thermophilic yogurt,

• Separating the butter fat and butter milk from fermented cream,

• Draining and transferring kefir grains to fresh milk,

• Cutting and draining curds,

• Making, using and storing cheese,

• Understanding the step-by-step process of making kefir, fermented butter, mozzarella (Fior di Latte) and ricotta cheese.

April & May 2021 | Fermented and Wild Vegetable Fermentation

This course will cover the basics of lacto-fermentation and provide an introduction to foraging by covering topics such as:

• Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
• The prehistory of our ancestral relationship with vegetables,
• The basics of lacto-fermented vegetables,
• Recipe development and execution,
• Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
• Fermenting whole vegetables such as cucumbers for pickles), cut up vegetables such as cabbage for sauerkraut and kimchi, and even how to make probiotic, nourishing condiments such as fermented ketchup!
• Foraging references and how to put together a foraging pack,
• The basics of safe foraging and plant identification,
• Harvesting, transporting and preparing wild plants,
• Detoxifying wild plants,
• How to cook wild plants, develop recipes and incorporate wild plants into dishes 

Join now to jumpstart your health in 2021!