Classes Offered
WORKSHOPS
Core Classes
A recommended series of classes for those new to “Nourishing Traditions”, the best selling cookbook by Sally Fallon, Founder of A Campaign for Real Milk and President of the Weston A. Price Foundation.
Getting Started
The introductory workshop to Dr. Weston A. Price and Nourishing Traditions. This highly recommended class presents 4 different pathways to guide folks in eating a nutrient-dense, real food diet. Offering practical advice and an overview of the foundational principles, this 1½ hour workshop will support you as you take those first action steps towards a healthier way of eating.
Fee: $20.00
Making the Transition I & ll
A comprehensive 2 part workshop for maximizing the productivity and efficiency of meal preparation through organizing the kitchen, menu planning, grocery shopping, and time-saving meal prep methods. Using the Nourishing Traditions cookbook and articles from Wise Traditions (the journal of the WAPF), participants will receive an extensive packet of information to support their transition to this nutritious and delicious diet in their own home kitchens. It is strongly recommended to first take the Getting Started workshop.
Fee: $65.00
Mastering the Basics
A basic skill set to master when using the recipes from Nourishing
Traditions. All workshops are demonstrations from beginning preparation stages to finished products.
Cultured Dairy Products
Organic, raw milk is a whole food. It is not processed and still contains all of its pro-biotic bacteria, enzymes, and fat. The process of culturing or fermenting dairy products results in numerous beneficial changes. Many of the recipes in Nourishing Traditions calls for fermented dairy products in the form of yoghurt, kefir, yoghurt cheese, whey, cultured cream.
Fee: $25.00
Bone Broths
A standard in the Nourishing Tradtions’ kitchen, the use of homemade meat (beef, chicken and fish) stocks to produce nourishing and flavorful soups and sauces requires just a few simple techniques.
Fee: $25.00
Fermentation
The process of lacto-fermentation to enhance digestion, improve nutrition and preserve foods will be explored. Connect with the invisible life forces around us, the results of which we can see, taste, smell and feel, through the fermentation process of foods like Kombucha, beet kvaas, sauerkraut, condiments, salsas & chutneys and fruit preserves.
Fee: $25.00
Grains and Beans
The soaking, sprouting and fermenting grains, beans and legumes enhances digestion and neutralizes phytic acid (which blocks the absorption of minerals in the intestinal tract). Care in the preparation of grains and beans ensures that they will be thoroughly digestibleand the nutrients preserved.
Fee: $25.00
Special Interest Workshops
Throughout the year a selection of workshops will be presented for those seeking to expand their culinary skills and interests. Offerings are by special interest of the teacher and we welcome your requests.
Cooking with Coconut
Digestion and Elimination
Alternatives to Sugar
Sacred Foods
Lunches and Snacks
GAPS
Study Groups or Home Classes
We are willing to guide you and a group of your friends in setting up a home study group for Nourishing Traditions. We are also available to hold a class in your home with a group of 4 or more.
Contact us at info@aawapf.org to inquire about options.
