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I love it when a conversation feels like it's been years in the making. This one really has!Today's guest is someone who has quietly, faithfully shaped the way I think about food for a long time—my friend Wardee Harmon from Traditional Cooking School.And if you've ever felt like the world of “healthy eating” is a swirl of contradictions…one expert says this, another says that…you are not alone. (Honestly, it can make your head spin before you even get dinner on the table.)Wardee has this rare gift of bringing clarity to all that noise.Her Eat God's Way plan isn't just another list of rules or trendy swaps. It's a grounded, thoughtful look at the foods humans were designed to eat, paired with traditional methods that real families have used for generations. Things like soaking, fermenting, sourdough…not because they're fancy, but because they work.And I've seen firsthand how she teaches. She doesn't overwhelm. She connects the dots.She makes it feel doable, even if you're starting from “we eat cereal for dinner sometimes and I'm just trying to survive.”I also love that her perspective is rooted in faith, but she holds it with such grace. If that resonates with you, you're going to feel right at home. And if it's new or not quite your thing, there's still so much practical wisdom here to take and run with.Wardee is also one of our incredible leaders for #LifeSkillsNow! This year she is teaching a delicious gluten-free Blueberry Oat Cake.So whether you're curious about traditional foods, wondering if sourdough is worth the hype, or just hoping to feel a little more grounded in what you feed your family…You're in the right place.Resources We Mention for Eating God's WayGet the Eat God's Way booksCheck out Wardee's book Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen) – Amazon, Bookshop.orgHealing eczema naturallyHealth benefits of sourdoughSee all the Traditional Cooking School coursesDon't miss #LifeSkillsNow Season 5! Register now. Shop Truly Free household cleaners and more at https://raisinghealthyfamilies.com/trulyfree!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!
For many of us accustomed to the standard American way of food preservation, fermentation can be a strange topic to broach. Although it's a subject I've discussed before on this podcast, given the focus of this season I thought it'd be great to bring in a true expert. Today we're joined by my good friend, author and fermentation guru Wardee Harmon. In this episode we cover why fermentation is best for preserving nutrients, the benefits of probiotics, what to use for starter cultures, how to prevent cross-contamination, how to differentiate foam from mold, and much, much more. Wardee literally wrote the book on fermenting so you'll want to bring a pen and notebook to today's podcast. Be sure to listen to this episode all the way through as Wardee offers some incredible resources at the end.Ready to dive deeper into the world of fermentation? Be sure to check out all of the links below that Wardee mentioned on the podcast!- https://traditionalcookingschool.com/- Bible-Based Cooking Program: https://traditionalcookingschool.com/7rv0- New book "Fermenting" (releases Aug 3)https://www.booksamillion.com/p/Fermenting/Wardeh-Harmon/9781615649907?id=8262634534879https://traditionalcookingschool.com/q-a/how-to-prevent-mold-during-fermentation-aw074/- Apple Chutney Recipe: https://traditionalcookingschool.com/celebrations/5-spice-apple-chutney/This episode is brought to you by Redmond's Real Salt, which is the #1 salt I use in all my homesteading cooking, canning, and fermentation. I have learned over the years that not all salt is created equal and having the good stuff really does make a difference in your culinary adventures. Redmond's is the only salt mined in the good ol' US of A. I love that it's mined using sustainable practices AND contains 60+ trace minerals that not only make it incredibly good for you, but it tastes better too. Since I can't grow salt myself (obviously) Right now, Redmond's is offering 15% off your entire order just for my podcast listeners. Head over to theprairiehomestead.com/SALT and use the code HOMESTEAD to snag your discount.- Design your dream homestead with my FREE handbook— grab it here: http://theprairiehomestead.com/layout- Head to http://www.theprairiehomestead.com/grow to get complimentary access to my best homestead resources.- Get more in-depth homestead info, printable recipes, and tutorials and more on my blog at www.theprairiehomestead.com- Get Old-Fashioned on Purpose hats & shirts at www.homesteadswag.com- Follow Jill on YouTube: http://youtube.com/theprairiehomestead- Follow Jill on Instagram: http://instagram.com/theprairiehomestead
Founder, author and host of The Traditional Cook School by GNOWFLINS (find out what that stands for!) Wardee Harmon is my very special guest on the Mike Wagner Show talking about how she got started with the program, teaches about how to eat properly the classic and traditional way, describes what to have (and not), plus the best methods to cook and is also the author of The Complete Idiot's Guide to Fermenting Foods now available on Amazon! Want to learn more? Pull up a chair, grab a cup of coffee or tea, sit back and enjoy this great conversation with the trailblazer of cooking on The Mike Wagner Show!
If you love freshly-ground flour for baking, you may sometimes get confused... How many berries should you grind to make up a certain amount of flour? Wonder no more! Here's an easy wheat berries to flour conversion rate, so you can quickly know how much flour to grind. This berries to flour ratio works for nearly all grains, too! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw118
You want lighter baked goods, like fluffy biscuits, light pancakes, and spongy cake? It's time to learn how to sift flour at home... a.k.a. homemade all-purpose flour! With this simple step, you can really turn up your baking game. Watch, listen, or read to learn how to make all-purpose flour -- and why it's healthy even if it's not whole grain! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw117
Tangles, frizz, dryness... Desperation! Curly hair can really put us through the ringer (ha, ha!). Well, no more, because I have finally learned THE best way to care for curly hair. Here's how to style curly hair naturally, tips for the best products, my daily hair care routine plus my before and after photos, and more... whether you have short, long, or wavy hair! It even works for kids. Time to embrace your natural hair. For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw116
Want an Instant Pot so you can cook quick and healthy meals (like chicken or yogurt) for your family? Can't decide which Instant Pot is best? That's okay! Watch, listen, or read for a side-by-side comparison and review of the different Instant Pot sizes and models... so you can choose the best Instant Pot to buy for YOU! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw048
It's been almost a year since I revolutionized my kitchen and started grinding my own grains. I know it sounds crazy that I grind all my own grains. I originally had the idea that grinding my own grains would be hard, complicated, and more importantly take way too much time. I was shocked to find out that it's actually very easy and takes very little time, and yet, this one simple changed has completely revolutionized my kitchen and helped me fall back in love with cooking! We have three ways for you to follow along with this discussion today: Read the brief note below, listen to the audio from the podcast, or watch the full video (my personal favorite option) on YouTube. Find all the options below! Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Check out my new show: Baking with Jami! I have a brand new show on YouTube called Baking with Jami and this is my first episode - sharing how I grind fresh grains in my house. Watch my video below to get the most out of this talk! I'll take you in my kitchen to show what I do. Don’t forget to subscribe to my YouTube channel so you never miss an episode! And watch my newest episode all about how to pick the best grain mill for you here. Why Grind Your Own Grains? The very first thing I get asked is “WHY would you want to grind your own wheat?” I know it sounds like something out of prairie days – but honestly it’s very easy and doable wth an electric grain mill. We grind our own wheat because its: Much healthier (Listen to the FREE audio here called “The Truth About Wheat“ Tastes AMAZING compared to store bought wheat Much cheaper per pound (after you pay off the grain mill) Where you can learn more about grinding your own wheat: Bread Beckers FREE video classes (these are AMAZING) – Start with Bread Making 101 The Essential Home Ground Flour Cookbook (An excellent cookbook with over 100 recipes AND tons of information about the health of using fresh grains and the different types!) Traditional Cooking School – Wardee is a WEALTH of information (and she is a Christian and ties all of our healthy eating back to bringing glory to God). You can search for blog or find classes and videos on bread making, grinding wheat, and so much more! Is this even practical? So you might be convinced that this is healthier, tastes better, and might even be more economical…but is it even practical?? I thought there was no way that we could fit this into our already full schedule. But it seriously takes just 60-90 seconds to grind the wheat – so simple, fast, and easy! It doesn’t add hardly any time to my baking routine. Watch the video above to see how easy it is to make a full sandwich loaf in about 5 minutes! I make 2-3 of these a week and it replaces all of our bread! Simple, easy, and delicious. Where to Buy Grain There are dozens (hundreds) of different grains to choose from. This part can be a little difficult to know what kinds to buy. Sue Becker’s book does a GREAT job of explaining the main kinds of grains we use and what recipes to use them in. The three main types of wheat that I use (I order 50lb bags at once) are: Hard red, Hard white, and Soft white. If your budget is tight or you don’t have room to store all of that, Hard white will serve almost all of your needs. I’ve also been using spelt a lot more recently and I keep small amounts of millet, buckwheat, and pearled barley on hand as well. I have also started looking into Einkorn grain and want to find an affordable source for it. Wardee has some great information on this ancient grain. Where to buy: Your local health food or bulk bin store (i.e. Winco (the best prices for me locally,
It's been almost a year since I revolutionized my kitchen and started grinding my own grains. I know it sounds crazy that I grind all my own grains. I originally had the idea that grinding my own grains would be hard, complicated, and more importantly take way too much time. I was shocked to find out that it's actually very easy and takes very little time, and yet, this one simple changed has completely revolutionized my kitchen and helped me fall back in love with cooking! We have three ways for you to follow along with this discussion today: Read the brief note below, listen to the audio from the podcast, or watch the full video (my personal favorite option) on YouTube. Find all the options below! Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Check out my new show: Baking with Jami! I have a brand new show on YouTube called Baking with Jami and this is my first episode - sharing how I grind fresh grains in my house. Watch my video below to get the most out of this talk! I'll take you in my kitchen to show what I do. Don’t forget to subscribe to my YouTube channel so you never miss an episode! And watch my newest episode all about how to pick the best grain mill for you here. Why Grind Your Own Grains? The very first thing I get asked is “WHY would you want to grind your own wheat?” I know it sounds like something out of prairie days – but honestly it’s very easy and doable wth an electric grain mill. We grind our own wheat because its: Much healthier (Listen to the FREE audio here called “The Truth About Wheat“ Tastes AMAZING compared to store bought wheat Much cheaper per pound (after you pay off the grain mill) Where you can learn more about grinding your own wheat: Bread Beckers FREE video classes (these are AMAZING) – Start with Bread Making 101 The Essential Home Ground Flour Cookbook (An excellent cookbook with over 100 recipes AND tons of information about the health of using fresh grains and the different types!) Traditional Cooking School – Wardee is a WEALTH of information (and she is a Christian and ties all of our healthy eating back to bringing glory to God). You can search for blog or find classes and videos on bread making, grinding wheat, and so much more! Is this even practical? So you might be convinced that this is healthier, tastes better, and might even be more economical…but is it even practical?? I thought there was no way that we could fit this into our already full schedule. But it seriously takes just 60-90 seconds to grind the wheat – so simple, fast, and easy! It doesn’t add hardly any time to my baking routine. Watch the video above to see how easy it is to make a full sandwich loaf in about 5 minutes! I make 2-3 of these a week and it replaces all of our bread! Simple, easy, and delicious. Where to Buy Grain There are dozens (hundreds) of different grains to choose from. This part can be a little difficult to know what kinds to buy. Sue Becker’s book does a GREAT job of explaining the main kinds of grains we use and what recipes to use them in. The three main types of wheat that I use (I order 50lb bags at once) are: Hard red, Hard white, and Soft white. If your budget is tight or you don’t have room to store all of that, Hard white will serve almost all of your needs. I’ve also been using spelt a lot more recently and I keep small amounts of millet, buckwheat, and pearled barley on hand as well. I have also started looking into Einkorn grain and want to find an affordable source for it. Wardee has some great information on this ancient grain. Where to buy: Your local health food or bulk bin store (i.e. Winco (the best prices for me locally,
Wardee is back on the podcast for the second time this week! She is going to be sharing how to use traditional cooking and preparation methods for a healthier kitchen. And how, most importantly, you can fit it in to an extremely busy schedule! (You can listen to her first episode here) Listen in here: Listen to the Podcast: You can listen to the full episode and then find the links and resources below. And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Wardee's Tips & Links for Traditional Cooking: Wardee's soaked rice instant pot recipe What is Lacto-Fermentation? 7 Fermenting Mistakes You Might Be Making Wardee's recipe for homemade pickles How to Cook Real Food with a Busy Schedule From Jami: Using freshly ground grains in everyday life (how to make it work!) From Jami: How to Use a Grain Mill Q&A From Jami: Bread Making & Healthy Living with Stacy Myers How to Make Homemade Pickles with Wardee: Here's Wardee's easy tutorial video on making homemade pickels! Join us for the 2018 Homemaking Ministries Online Conference! If you want to join us for the 5th annual Homemaking Ministries Online Conference - you will be able to access BOTH of Wardee's full sessions. Throughout these two podcast episodes, you've been able to get bits and pieces of Wardee's advice. But if you want to go deep and get step by step advice, then grab your ticket and join us September 25-28th! Here are the other sessions and speakers in the In The Kitchen portion of the conference. There are 3 other themes we will explore as well: Homemaking Routines, Your Identity in Christ, and Family Life. Come grab your ticket by September 16th to get $10 OFF!!
Wardee is back on the podcast for the second time this week! She is going to be sharing how to use traditional cooking and preparation methods for a healthier kitchen. And how, most importantly, you can fit it in to an extremely busy schedule! (You can listen to her first episode here) Listen in here: Listen to the Podcast: You can listen to the full episode and then find the links and resources below. And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Wardee's Tips & Links for Traditional Cooking: Wardee's soaked rice instant pot recipe What is Lacto-Fermentation? 7 Fermenting Mistakes You Might Be Making Wardee's recipe for homemade pickles How to Cook Real Food with a Busy Schedule From Jami: Using freshly ground grains in everyday life (how to make it work!) From Jami: How to Use a Grain Mill Q&A From Jami: Bread Making & Healthy Living with Stacy Myers How to Make Homemade Pickles with Wardee: Here's Wardee's easy tutorial video on making homemade pickels! Join us for the 2018 Homemaking Ministries Online Conference! If you want to join us for the 5th annual Homemaking Ministries Online Conference - you will be able to access BOTH of Wardee's full sessions. Throughout these two podcast episodes, you've been able to get bits and pieces of Wardee's advice. But if you want to go deep and get step by step advice, then grab your ticket and join us September 25-28th! Here are the other sessions and speakers in the In The Kitchen portion of the conference. There are 3 other themes we will explore as well: Homemaking Routines, Your Identity in Christ, and Family Life. Come grab your ticket by September 16th to get $10 OFF!!
Making healthy and nutritious meals for my family is so important to me! In fact, it's one of the biggest areas I focus on within my home. I am thankful for the resources to be able to cook and provide food that will nourish my family to have the energy and stamina to serve the Lord in everyday life! But I also know how overwhelming and hard it can be to begin cooking healthy (or to jump back into it). In today's episode, I've got Wardee from Traditional Cooking School sharing her SIMPLE tips for getting started with real food in a healthy kitchen. Listen in here: Listen to the Podcast: You can listen to the full episode and then find the links and resources below. And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. 7 Simple Things to Switch: Better quality meats Eggs Milk Better fats Sweeteners Salt Produce: My newest (and favorite) place to find healthy foods lately has been Azure Standard. They are a truck delivery company that delivers to specific areas once a month. It's not in all parts of the country (but you can organize new drop off points if there isn't one already organized). You can find out more about Azure here. I do an order every month and my monthly order is usually around $200. I expect that to go up and up over the next few months as I start planning my monthly orders better and shifting more and more of my grocery shopping to Azure. More Help in this area: 8 Tips To Help You Rein In Your Real Food Budget - Wardee Bread Making & Healthy Living with Stacy Myers - Jami & Stacy Using freshly ground grains in everyday life (how to make it work!) - Jami How to Use a Grain Mill Q&A - Jami Our Grocery Budget Challenge for the Summer - Jami
My guest Wardeh Harmon (also known as ‘Wardee’) is quite literally a living encyclopedia when it comes to traditional food preparation. For years she’s been sharing her hard-earned knowledge on her amazing website TraditionalCookingSchool.com. If you haven’t checked out this resource yet, you won’t believe the wealth of easy-to-follow videos, cheat sheets, and perfectly crafted recipes Wardeh has taken …
My guest Wardeh Harmon (also known as ‘Wardee’) is quite literally a living encyclopedia when it comes to traditional food preparation. For years she’s been sharing her hard-earned knowledge on her amazing website Traditional Cooking School. If you haven’t checked out this resource yet, you won’t believe the wealth of easy-to-follow videos, cheat sheets, and perfectly crafted …
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