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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:
In this special package, you’ll get:
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
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|Section 1: Introduction to Gourmet Grains|
|Lecture 1||27 pages|
|Section 2: Grain Cooking 101|
Grain Cooking 101
Eco-Friendly Non-Stick Cooking Pots & Pans
Cooking Chart for Whole Grains
|Section 3: Health Consideration|
Canola Oil- Rape in A Different Guise By John Thomas
|Section 4: Gourmet Grains Recipe Buffet|
Gourmet Grains Complete Recipe Cookbook
|Section 5: 20 Recipe demos from “Candia’s Kitchen”, to get you started!|
Mexican Garden Fiesta Millet Dish
Country Herb (Dill) Millet Salad (with Lemon Dressing & Toasted Walnuts)
Native American Millet Stuffing (with Corn, Black Beans, and Hot Sauce)
Savory Millet Stuffed Cabbage Rolls with Red Sauce
Quinoa Parmesan with Garlicky Green Beans and Tomatoes
Rustic Cheesy Quinoa Artichoke Bake (Not in Book)
Quinoa Tabouli Salad (with Lemon Garlic Yogurt Dressing & Sun Sprouts)
Festive Moroccan Quinoa Party Salad (Not in book)
Northwoods Wild Rice with Craisins and Pecans
Savory, Melt in Your Mouth Wild Rice
Cranapple Waldorf Wild Rice Salad (with Pineapple Kefir Dressing)
Autumn Harvest Veggie Loaf
Sesame Buttered Gourmet Rice & Vegetable Dish
Spanish Garden Rice with Tempeh ‘Bacon’
Curried Eggplant Basmati Rice
Himalayan Rice Dish with Ginger Curry Dal
Macaroni Spelt with Creamy Cheddar Cheese & Wieners
Potato Salad Spelt
Eggplant Amaranth Bake
Veggie Stuffed Squash with Curry Butter Teff Sauce
|Section 6: 8 Tabletop TUTORS™ colorful info graphics/teaching posters|
Cooking Is an Effort of The Soul
Eating With the Seasons
10 Reasons to Eat One Vegetarian Meal a Week
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!