I am excited to give this class away.
Click here to register!
In Kelly's class, which is 12 weeks long. You will learn about healthy meat, dairy, and eggs. You will learn why is these foods are good and how they will help you maintain great health.
Kelly says it best here:
"It’s time to take control of your health. Doctors want us to be well, but they don’t always know what’s best for us. The USDA and pharmaceutical companies certainly don’t know what our bodies need. Our food supply has completely changed in the last few decades and we’ve never been more unhealthy. It’s time we rediscover the power of Real Food to nourish our bodies so we can live full, active, pain-free lives."
The food Kelly is telling you about is not scary strange health food. But real food. Food your great grandmother probably ate. This is the diet I eat, and I am thankful I found this way of life. I grew up eating boxed foods. Maybe people don't know what to cook beyond easy boxed dinners anymore. This class will teach you how to eat different, but also some EASY meals, and CHEAP meals as well.
Here is Kelly's 12 week class schedule!
1. READING LABELS TO AVOID THE JUNK.
2. CHOOSING WHICH FATS & OILS TO USE IN YOUR KITCHEN
3. CHOOSING WHICH SWEETENERS TO USE & BATCH BAKING TIPS TO SAVE TIME
4. CHOOSING THE RIGHT MEATS
5. CHOOSING THE RIGHT PRODUCE
6. CHOOSING THE RIGHT DAIRY
7. HEALTHY BREAKFAST IDEAS
8. HEALTHY LUNCHES, SNACKS AND ON-THE-GO FOODS
9. HEALTHY DINNERS & FAST FOOD ALTERNATIVES
10. SUPERFOODS PART 1
11. SUPERFOODS PART 2
12. BEYOND REAL FOOD
You can sign up for 120$ for the entire session, or four payments of 35 dollars. If you have health problems at ALL you are doing yourself a huge favor by taking this class. You can also win the class for you or a friend here! If you enter into the contest you also get a discount coupon off the enrollment fee.
Here is Kelly telling you about the class herself.
So here is how to enter!
1. Leave a comment below telling me you added yourself as a follower of my blog either through RSS feed or google friend connect.
2. Share this post on Facebook or twitter and leave a comment (separate from the first) letting me know you did this. (BONUS- you get two entries for doing this!)
3. Email four of your friends and let them know about the giveaway, and leave a comment telling me you did this.
If you do all of these things you can earn up to four entries! Winner will be chosen at Random. Contest ends Thursday September 9th a noon. Make sure to check back to see if you have won! If the winner doesn't contact me within 48 hours I will choose a new winner. Good luck! Prize value is $120!
Remember, by entering you also get a coupon for a discount off the class! Registration for the class ends 9/15. Classes start 9/16!
Note: I am an affiliate for this class and get a small commission that supports this blog if you sign up through me. Thank you! Click here to register for the class!
And here is the recipe for Lacto Fermented Jam you have been waiting for!
This is from Nourishing traditions. I was excited about this recipe as it's a way to make your jam much healthier. However, due to lacto fermenting things needing salt, it's salty. It's not really salty, but you can taste the salt. It's also not very sweet. It tastes much better on things. I tried some by itself and didn't like it, but I didn't give up and tried some on a thumb print cookie and thought that was pretty good. So you may or may not like this one depending on your tastes, however it's a great way to eat jam!
Four cups fresh berries. I used blackberries and blue berries. Don't use strawberries, however, they are too acidic.
1/4 cup rapadura (whole cane sugar)
1/4 cup whey
2 teaspoons sea salt
2 teaspoons Pomona's universal pectin (available at health food stores)
2 teaspoons calcium water (comes with Pomona's pectin)
Add all ingredients together and mash with a wooden mallet or spoon until well mashed. You could try a food processor as well. I used a wooden spoon, but had an after thought that the food processor would have worked better.
Put into quart sized mason jar and close the lid tightly. Make sure there is at least one inch of room from the top of the jar. Leave out for 48 hours to ferment. Then it's done! Store in a cool place or your fridge for up to two months. Enjoy!
Recipe from Nourishing Traditions by Sally Fallon
This posted linked to Monday Mania!
And Tuesday blog hop!
And Real Food Wednesday!