We’ve made it to the last week RYW! Or have we?
video password: RYW [case sensitive]
week 4 video transcript
Why fresh ingredients?
Half the battle of being a good cook is being able to source the best ingredients. We’ve all seen celebrity chefs on TV paying lip service to the importance of the freshest of produce. And the thing is they’re right. From years of experience I know that whenever I cook something delicious, it was only because I was using things that tasted good to begin with.
Also, regardless of what your philosophy is when it comes to diet, there’s no dispute that it’s important to eat plenty of fresh produce. So it was important to include in our RYW class.
I recently asked a nutritionist friend whether it was worthwhile paying the extra for organic produce. Her response was that current thinking in nutrition circles is that it’s more important for the produce to be fresh, rather than organic. This is because vegetables lose nutrients as they age. (Although frozen veg do retain most of theirs).
Fresh Ingredients 1 – planning
The whole aspect of planning can be the biggest headache some times. And we need to adapt our planning as our circumstances and needs change. In this article I’ll share how my own planning processes have evolved over the years.
The aim is to help inspire you to figure out what works best for you right now. And also arm you with ideas of how to adapt as your life changes and develops.
For more detail: click HERE.
Fresh Ingredients 2 – shopping
If you’re not used to buying fresh produce, it can be a bit daunting.
Click HERE for 10 tips for shopping and choosing the best fresh ingredients.
Fresh Ingredients 3 – storing
To really maximise the flavour and freshness of your produce, you need to know the best conditions for storage. Just like people, not all veg like to live in the same climate.
This can make a huge difference to the amount of produce you throw away. And therefore save you lots of money!
Click HERE for more detail + a downloadable pdf to help you remember what works best where.
this weeks recipes
We’re focusing on dinners part 2. So things that take a little longer than 10 minutes to cook. Most are Slow Carb versions of family favourites designed to give you ideas on how you can make your own family favourite meals Slow Carb. It’s not as impossible as you think!
all about cheat day
I realised on Wednesday last week, that I’d forgotten to put the link in for my article on minimising cheat day damage. If you missed it, it’s over HERE.
homework
This week homework is to help me make the Virtual Cookery School better!
I’d love to know how you’re finding the class. And particularly any suggestions for improvements or things you’re struggling with.
Please just drop me an email jules@thestonesoup.com OR comment on our flickr group
Also, if you haven’t joined us on flickr, would you be interested if I changed to a better discussion platform? Or is it more a personal preference / time thing. Please drop me a quick email an let me know. jules@thestonesoup.com
and the announcement!
I’m really loving the energy from the class. And 4 weeks isn’t really long enough to make a meaningful long term change to your way of eating.
So I’ve created a 24 part series of BONUS LESSONS designed to be delivered by email once a week. Some will be bonus recipes other weeks we’ll look into different aspects of the diet in more detail. I’ll also be able to share any new learnings I pick up along the way.
So I hope you’ll join me! You just need to pop your details below:
note: These [RYW] bonus lessons are completely separate from the Soupstones Weekly Inspiration Newsletter and require you to sign up separately.
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