Gourmet Grains- Culinary Delights for Whole Foods Lovers!
5.0 (3 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
46 students enrolled

Gourmet Grains- Culinary Delights for Whole Foods Lovers!

Turn ancient grains like quinoa, millet, teff, amaranth, basmati rice and wild rice, into everyday dining pleasures!
5.0 (3 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
46 students enrolled
Created by Candia Lea Cole
Last updated 12/2015
English
English [Auto-generated]
Current price: $12.99 Original price: $19.99 Discount: 35% off
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This course includes
  • 5.5 hours on-demand video
  • 15 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • 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
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.
Description

If you’re a whole foods lover who enjoys preparing rustic, gourmet meals, or you're simply ready to explore the creative world of whole grain cookery, you’ll marvel at the way you can turn ancient grains such as quinoa, millet, teff, amaranth, basmati rice, and wild rice, into delicious and hearty 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're a great source of minerals, and their fiber benefits your intestinal health and fortitude. By eating more grains, and less meat, you'll also lighten your ecological footprint! 

Here’s a sample of the 96 savory recipes featured in my course. The recipes are suitable for everyday dining as well as special occasions:

  1. Mexican Garden Fiesta Millet Dish ( A Prize-Winning 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 (New; not in Book)
  7. Quinoa Tabouli Salad (with Lemony Garlic Yogurt Dressing & Sun Sprouts)
  8. Festive Moroccan Quinoa Party Salad (New; 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 (New; not in book) 
  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:

  • “Cookbook Chat”Video: An overview of my book’s content and recipe faves. 
  • “Deep Dish" Mini-Book- I interview myself about my book and recipes. Be inspired by the legend and lore of whole grains. Get insights about using your right and left brain to cook. Learn how to turn cooking into an effort of the soul, and much more!  
  • Gourmet Grains cookbook in a downloadable PDF format. This is offered as a complete book and features:
  • 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.
  • The Aromatic Stovetop with grain cooking instructions, plus cookware and kitchen utensil tips.

'Candia's Kitchen' - Watch me prepare 20 of my 4-season recipes on video. 

8 Tabletop TUTORS™ colorful info-graphics/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 (The Right Kind of) Salt
7) Processed Vegetable Oils: The Unappetizing Truth
8) 10 Ecological Reasons to Eat One Vegetarian Meal A Week

Who this course is for:
  • 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.
Course content
Expand all 31 lectures 06:22:49
+ Introduction to Gourmet Grains
2 lectures 19:47

Gourmet Grains
MAIN DISHES MADE OF NATURE

An “Inner-View”

“Deep Dish” Self-Inner view (Mini-Book)
27 pages
+ Grain Cooking 101
3 lectures 00:00
Grain Cooking 101
4 pages
Eco-Friendly Non-Stick Cooking Pots & Pans
2 pages
Cooking Chart for Whole Grains
2 pages
+ Health Consideration
1 lecture 00:00
Canola Oil- Rape in A Different Guise By John Thomas
2 pages
+ Gourmet Grains Recipe Buffet
1 lecture 00:00
Gourmet Grains Complete Recipe Cookbook
3 pages
+ 20 Recipe demos from “Candia’s Kitchen”, to get you started!
20 lectures 05:19:02
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
+ 8 Tabletop TUTORS™ colorful info graphics/teaching posters
4 lectures 00:00
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