Gourmet Grains eBook Package: 96 Savory Recipes & 20 Videos!

Turn ancient grains like quinoa, millet, teff, amaranth, basmati rice and wild rice, into gourmet dining pleasures!
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  • Lectures 31
  • Length 6.5 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 12/2015 English

Course Description

If you’re a whole foods cook that loves making new culinary discoveries, or simply a person who aspires to eat healthy meals prepared from whole foods, you’ll marvel at the way you can turn ancient grains such as quinoa, millet, teff, amaranth, basmati rice and wild rice, into gourmet dining pleasures. Whole, organically raised grains, when prepared in the traditional way, as our ancestors prepared them, offer to be healthful additions to many diets. They are a great source of fiber, minerals, nutrients, and energy-giving carbohydrates that keep your human ecology system in good working order. And, by adding whole grains to your lunch and dinner plates (instead of making meat the centerpiece of your meals), you can save and protect dwindling (and polluted) planetary resources such as land and water. You’ll also be doing your part to reduce global climate change, according to United Nations and the University of Chicago who researched this issue and reported on it.

Here’s a sample of the 96 savory recipes featured in my book that I show you how to make and serve in this course. The recipes are suitable for everyday dining as well as special occasions:

  1. Mexican Garden Fiesta Millet Dish
  2. Country Herb (Dill) Millet Salad (with Lemon Dressing & Toasted Walnuts)
  3. Native American Millet Stuffing (with Corn, Black Beans, and Hot Sauce)
  4. Savory Millet Stuffed Cabbage Rolls with Red Sauce
  5. Quinoa Parmesan with Garlicky Green Beans and Tomatoes
  6. Rustic Cheesy Quinoa Artichoke Bake (Not in Book)
  7. Quinoa Tabouli Salad (with Lemon Garlic Yogurt Dressing & Sun Sprouts)
  8. Festive Moroccan Quinoa Party Salad (Not in book)
  9. Northwoods Wild Rice with Craisins and Pecans
  10. Savory, Melt in Your Mouth Wild Rice
  11. Cranapple Waldorf Wild Rice Salad (with Pineapple Kefir Dressing)
  12. Autumn Harvest Veggie Loaf
  13. Sesame Buttered Brown Rice & Vegetable Dish
  14. Spanish Garden Rice with Tempeh ‘Bacon’
  15. Curried Eggplant Basmati Rice
  16. Himalayan Rice Dish with Ginger Curry Dal
  17. Macaroni Spelt (Spelt with Cheddar Cheese Flavored Sauce)
  18. Potato Salad Spelt
  19. Eggplant Amaranth Bake
  20. Veggie Stuffed Squash with Curry Butter Teff Sauce

In this special package, you’ll get:

  • “Deep Dish Self-Inner View” (is a mini book) in which I interview myself about my book and recipes. You’ll get new insights about the origins of whole ancient grains (their legend and lore) and learn how grain consumption can lessen your ecological footprint. I’ll also share with you, the reason for soaking grains before cooking them. And, I’ll share stories from my own culinary life which reflect what it means, to cook with the right side of your brain!
  • “Cookbook Chat” (15-20 min. video) from my backyard, in which I provide an overview of my book’s content and share inspiration for preparing my recipes.
  • Gourmet Grains cookbook in a downloadable PDF format. This is offered as a complete book and features:
    • The Aromatic Stovetop with grain cooking instructions, plus cookware and kitchen utensil tips.
    • Pantry of Splendor featuring condiments, seasonings, garnishes, sauces, nut butter, ghee, toasted nuts and seeds, sprouts, cheeses, vegetables, meatless ingredients, spices, herbs, and fortifiers, with a summary of their nutritional benefits and culinary uses.
    • 20 Recipe demos from “Candia’s Kitchen”, to get you started making some of my delicious four-season recipe faves!
    • 8 Tabletop TUTORS™ colorful infographics/teaching posters, including:

1) Turning Cooking Into an Effort of the Soul
2) Choosing Eco-Friendly Cookware
3) Eating with the Seasons, -A Way to Stay Balanced
4) Butter for Your Bones, Your Brain, and Your Gut
5) Where Do the Fruits and Vegetables You Eat Come From
6) Why To Eat Salt
7) Processed Vegetable Oils: The Unappetizing Truth
8) 10 Ecological Reasons to Eat One Vegetarian Meal A Week

What are the requirements?

  • Students will need to have an interest in learning how to use ancient grains in contemporary cuisine. No software is needed. There are no specific actions students need to perform before starting the course. They just need to have an open mind and heart for learning.

What am I going to get from this course?

  • My Gourmet Grains cookbook in PDF download format.
  • My “Cookbook Chat” (15-20 min. video) from my backyard, in which I provide an overview of my book’s content and share inspiration for preparing my recipes.
  • My “Deep Dish Self-Inner View” (is a mini book) in which I interview myself about my book and recipes.
  • The Aromatic Stovetop with grain cooking instructions, plus cookware and kitchen utensil tips
  • Pantry of Splendor featuring condiments, seasonings, garnishes, sauces, nut butters, ghee, toasted nuts and seeds, sprouts, cheeses, vegetables, meatless ingredients, spices, herbs, and fortifiers, with a summary of their nutritional benefits and culinary uses.
  • 20 Recipe demos from “Candia’s Kitchen”, to get you started making some of my delicious four-season recipe faves!
  • 8 Tabletop TUTORS™ colorful info graphics/teaching posters

What is the target audience?

  • The recipes in this cookbook package are for people (older and younger alike) who are interested in learning how to cook and eat more whole grains. Candia takes a casual and fun approach to preparing food, and for this reason, it’s feels like she’s inviting you to drop by her house during the dinner hour, to watch her play with natural food ingredients in creative new ways. She always shares interesting nutritional tidbits and health guidance.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: Introduction to Gourmet Grains
27 pages

Gourmet Grains
MAIN DISHES MADE OF NATURE

An “Inner-View”

Cookbook Chat
Preview
19:47
Section 2: Grain Cooking 101
Grain Cooking 101
4 pages
Eco-Friendly Non-Stick Cooking Pots & Pans
2 pages
Cooking Chart for Whole Grains
2 pages
Section 3: Health Consideration
Canola Oil- Rape in A Different Guise By John Thomas
2 pages
Section 4: Gourmet Grains Recipe Buffet
Gourmet Grains Complete Recipe Cookbook
3 pages
Section 5: 20 Recipe demos from “Candia’s Kitchen”, to get you started!
Mexican Garden Fiesta Millet Dish
19:51
Country Herb (Dill) Millet Salad (with Lemon Dressing & Toasted Walnuts)
17:26
Native American Millet Stuffing (with Corn, Black Beans, and Hot Sauce)
13:46
Savory Millet Stuffed Cabbage Rolls with Red Sauce
15:01
Quinoa Parmesan with Garlicky Green Beans and Tomatoes
12:38
Rustic Cheesy Quinoa Artichoke Bake (Not in Book)
16:24
Quinoa Tabouli Salad (with Lemon Garlic Yogurt Dressing & Sun Sprouts)
14:32
Festive Moroccan Quinoa Party Salad (Not in book)
18:07
Northwoods Wild Rice with Craisins and Pecans
13:46
Savory, Melt in Your Mouth Wild Rice
12:23
Cranapple Waldorf Wild Rice Salad (with Pineapple Kefir Dressing)
13:46
Autumn Harvest Veggie Loaf
18:18
Sesame Buttered Gourmet Rice & Vegetable Dish
19:59
Spanish Garden Rice with Tempeh ‘Bacon’
15:01
Curried Eggplant Basmati Rice
15:48
Himalayan Rice Dish with Ginger Curry Dal
19:57
Macaroni Spelt with Creamy Cheddar Cheese & Wieners
18:04
Potato Salad Spelt
12:07
Eggplant Amaranth Bake
16:01
Veggie Stuffed Squash with Curry Butter Teff Sauce
16:07
Section 6: 8 Tabletop TUTORS™ colorful info graphics/teaching posters
Cooking Is an Effort of The Soul
1 page
Eco-Friendly Cookware
1 page
Eating With the Seasons
1 page
10 Reasons to Eat One Vegetarian Meal a Week
1 page

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Instructor Biography

Candia Lea Cole, Nourishing the Eco-Intelligence that invites whole living.

Candia Lea Cole is a widely celebrated author, nutritional artist and alchemist, and a holistic health educator. She is regarded in her field as "The Eco-Conscious Cook" and the "Soulful Eco-Lifestyle Mentor." As the founder of Eco-Learning Legacies, a MN. based eco-lifestyle education company, Candia Lea creates innovative education tools that support individuals and families in creating "eco-intelligent" lifestyles.

A few of her educational tools include teaching posters (Tabletop TUTORS), food games, an eco-nutrition curriculum for home schools, and an Autism resource guide. Her company's signature product is "The Bring Back the Earth! Eco-Learning Legacy & Eco-Mentor Leadership Training." This is an online certification training for women (ages 18 and up) that teaches six steps to eco-intelligent living. Through these six steps, women are supported in becoming the wise and soulful "everyday sustainable leaders" that our homes and communities are calling for in the 21st century.

Candia Lea's experience with whole foods nutrition and "eco-intelligent" living began when she was a teenager seeking answers for health challenges that had an environmental origin. When she discovered the relationship between our planetary health challenges (caused in part by the toxic, chemical production of food), and her personal health problems, she adopted an organic whole foods diet and began experimenting in her kitchen with the creation of "eco-friendly" recipes.

Candia Lea's recipes are regarded as "eco-friendly" in that, the ingredients they feature are conscious of the Earth's nutritional needs, as well as our own. If you're seeking a mentor who will make learning about good health and nutrition a creative, fun, and inspirational experience, Candia Lea is your teacher!

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