Foundations

Dear Sandrine,

Your foundation class was extremely well-organized and presented. Your expertise of the subject matter was apparent, as was your obvious enthusiasm for this subject - you have "found your bliss and are following it ". What a blessing - to have that and also help others. And I appreciated you answering all the questions and that you knew the answers! Due to your enthusiasm, deep resonant laugh, and sense of humor it was a fun and fast paced experience. I imagine you covered in the 3 hours what would take 4-6 hours elsewhere. Finally, thanks for expending all the effort you did - it was like an athlete doing a 500 yard run. Your energy is testimony to this way of eating!

David Wilensky

Dear Sandrine,

Well, I miss you already! I loved your class – and you! You are such a powerhouse and it was so kind and generous of you to open up your home and give so much of yourself to bring this information to people. This class and experience of the past week has been a huge jumping off point for me. As you know I've been buying a lot of the wonderful available products that are part of this movement, but not able until now, to know how to make some of the very basic foundational items. Your class and the opportunity to help prepare the foods demystified for me what the foods are and showed just how simple they are to make. Currently, I have on my counter/stove kefir, sourdough starter, soaked grains, curds and whey, and crispy pumpkin seeds in the oven. I saved my lamb bones from dinner last night to brown and now I'm off to the hardware store to buy my 2 quart mason jars to start my beet kvass and kombucha. We'll get those started along with the creme fraiche, this evening! I'm so excited. This has been so inspirational.

Danielle
Served as Work Exchange Student

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Hi Sandrine,

I thought the class was great! I honestly can't think of a thing that needs to be changed. I have been thinking that with NT being a different way of cooking and looking at food that if I just incorporated 10% of the ideas it would still benefit me greatly. Now that I see how easy it is to have the basics on hand to incorporate in my cooking/snacks I think making these changes is quite doable. Thank you for realizing the necessity for such a class and then offering it!

Gratefully,

Joan Aleo

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nourishing traditions foundational cooking class

This class covers recipes in Sally Fallon’s Book “Nourishing Traditions” that are basic, staple items rich in nutrients and enzymes such as cultured dairy products in the form of kefir, crème fraiche, whey and homemade mayonnaise, traditional beverages such as kombucha and beet kvass, and mineral rich chicken, fish and beef bone broth, as well as soaked and dried crispy nuts that are more readily digested.

This class includes a tasting menu of all the items prepared, along with some variations, information on where to buy the highest quality ingredients and their costs, as well as second choice alternatives, in addition to what cookware to use.

For Foundational Soups and Salads Classes, click soups and salads
For Moroccan Cooking Classes, click moroccan

testimonials

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Sandrine’s Foundation Cooking Class was not only a delight to attend but is now also proving to be the new foundation for my nourishing eating structure. At the class, I got to see how dishes are cooked, got tips where to buy ingredients and cooking ware, learned the nutritional basis of Nourishing Traditions and even got to taste all the food. Now that the class is over, I find myself (for the first time in my life) motivated to follow the NT principles and preparing the recipes of the class. My girlfriend and I are so glad we took the class. Together, we now feel empowered to optimize our nourishment. It feels good. Sandrine's passion for this work is infectious and her knowledge is vast. I would recommend this class to anyone at any cooking level.

Bill Baren, Creativity Catalyst

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Foundations