Your next steps are to:
1. Click on ‘Start Here‘ to watch the Welcome Video.
2. Check out ‘Your Bonuses‘ below.
3. Say ‘Hello’ in the comments below and share what healthy meal ‘success’ at the end of the program would look like for you.
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Your ‘Bonuses‘ are ready!
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And if there’s anything I can help with please leave a comment below or
click on the ‘feedback & support’ tab on the right!
With love,
Jules x
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I’ve been following Jules for some time, and LOVE that most recipes are for 2 so I can easily halve them (mathematically challenged here), or plan for great leftovers of the right size! I have also enjoyed trying the varieties of foods she chooses.
But I’m especially eager to try the clean foods trail; I used to love to cook, but regressed to frozen dinners, living alone and up a mountain. Want to change for health as well as taste. Thanks, Jules.
Lovely to hear from you Carol!
And good for you getting out of the frozen dinners habit. Let me know how you get on with this program and especially if you have any specific challenges you’d like help with.
Jx
Hi everyone! I’m a longtime fan of Jules’ blog and have been cooking her recipes for years now. I have cooked most recipes from the 5 ingredients 10 minutes book and my husband and I love how quick and easy they all are! We have a baby at home and are usually exhausted come 7pm just at the time I need to get in the kitchen and make a healthy meal for the two of us. I am so excited to be on the Healthy Meal Method course, this is my first ever SVCS course and I can’t wait to get stuck in. I’m a keen follower of the paleo diet but often struggle to actually eat that way most of the time. So I think this course will really help me with all of the above 🙂
Wonderful Celia!
And congrats on your baby – definitely the right time for simple recipes for you guys 🙂 Hope you’re getting some sleep!
Jx
Thanks Jules!
Hi Jules
Looking forward to learning about healthy meals and making them enjoyable for everyone
Wonderful Nerida!
Welcome to the program 🙂
Just thought I would say Hi, I have been a soupstone member for a while now, looking forward to this program.
Welcome Denise 🙂
I’m looking to get reinvigorated about cooking. I used to really enjoy cooking and I thought that once I’d retired I’d do lots of cooking. Instead I’m finding the I feel resentful of giving up my new-found free time to cook. So I’m looking forward to getting back on track.
You’re in the right place Nancy!
I think you’ll really benefit from having a reframe of time in the kitchen from ‘work’ to ‘fun / relaxation’
Jx
Wow! I have been a SVCS member for several years but it looks like you have completely overhauled this program, Jules! I’m really excited to get started!
Good for you Kathleen!
Greetings from the west coast in the U.S.! I only learned about stonesoup in the past week but after trying a recipe on the site and reading the reviews for the virtual cookery school (and having success with some other online classes I’m taking for professional development at work), I decided to give it a whirl. Where I hope to be at the end of the course is a few pounds lighter, have more dollars in the bank from saving money on takeout, and be in the habit of cooking more meals at home besides breakfast. I have never been opposed to vegetables–I like a lot of them–but I am tired a lot and am a lazy cook. I’m intimidated by cookbooks with recipes that have long lists of fancy ingredients and appreciate the simple recipes on this site. I also have a weakness for junk food including chocolate, chips, and ice cream. But I am a work in progress and I look forward to where these 6 weeks take me.
Wonderful Kathleen! You’re totally in the right place – look forward to hearing how you find the program 🙂
Hi, Kathleen. I’m also on the west coast of the US–California. Cheers!
Hi, Nancy. I’m in California too. Good luck to both of us and everyone else trying to stay/get on the healthy path!
Hi Jules
I love all your cook books and use them all the time. I have found I am eating better, wasting less and generally enjoying my food more. I travel a lot though and sometimes I don’t have much time for planning my meals. I did download the 2 minute meal plan but still sometimes struggle to put meals together without a recipe as a guide. I guess I didn’t really implement much from that. I kind of shop that way anyway in terms of number of protein/veg but I tend to base it on recipes I have cooked before. I also get your weekly meal plans but sometimes I am out or away and haven’t had a chance to look at it before I have to go grocery shopping. My husband doesn’t eat chicken and only limited seafood and the adaptations for those recipes often don’t appeal as much as the originals so I tend to mix and match a bit from past weekly plans. This all takes time. I guess I want to continue to improve my skills and I thought this class might help. I too live in the country. The nearest supermarket is only 15 minutes away so it’s not too bad – but it’s a far cry from Melbourne!
Welcome Libby! If you’re not comfortable cooking without a recipe maybe best to try buying first based on how many meals and then doing a recipe search on the SVCS to give you ideas for how to use the ingredients you have… Let me know how you get on! Jx
Sorry to hear about your medical problem this week. Hope everything is great soon.
I have been busy planning spring garden tours for our garden club and have not had the time to devote to my classes. Now its over and I am ready to start your classes.
I am very excited about what you have to teach me.
Sincerely,
Beth Neboschick
Welcome Beth!
Spring garden tours sound like lots of fun. Lucky you!
Jx
Hi Jules – have been lax in commenting or giving feedback on the course BUT have been having some great successes in the kitchen. Using inspiration from the Mealtime Dilemma and the 10 Ingredient SHopping list concept as well as the using up what’s in the fridge game I have been creating a flexible meal plan every week on Friday (after I go through that week’s course module). Now that the course is finished I am reviewing the other course materials for even more inspiration. My meal plan is working really great – first I make note of what fresh ingredients are in my fridge and a more general note of what is in the freezer (have a large freezer so usually there’s lots there but I make note of any category that getting low). I plan my meals around using up whatever is fresh in the fridge so my shopping list is often quite short. I’ve been making 2 or 3 quick soups on the weekend and using these either as lunches or as a starter for dinner. What I have learned about me (and I imagine is true for others) is that if I have building blocks in my fridge (like the balsamic onions) or even soups, coleslaw, basic meat sauce that can be added to to create different meals) then my meals can be fantastic without much effort. Yesterday we had pan fried fish, and a quinoa tabbouleh, starting with a cup of cream of tomato soup (made with 1 can of diced tomatoes, 1 can crushed tomatoes, pesto, butter and some cream at the end – got the idea from another more complicated recipe – substituted the pest for several other ingredients – and this is without a doubt the best tomato soup I have ever eaten!) All I had to do to put dinner on the table was fry the fish – everything else was in the fridge. BTW I made your balsamic onion soup and it’s amazing, not to mention dead easy. I had been per-caramelizing onions for a while to use in other cooking but had never done exactly as you suggested and adding the balsamic and had never made the soup – boy I did not know what I was missing.
I am a person who uses a fair amount of seasoning in my cooking and I often want to add things to your recipes (which I do) but I am learning so much from you about simplifying food. Complicated recipes put me off. Just read a recipe from a gourmet magazine for Turkey Breast in a Mole Poblano Sauce. Just reading the recipe made me tired!
Thank you so much for being a bright light in my life.
Oh Miriam!
You’ve made my day.
So glad to hear you’re having success with your meal planning and cooking.
Building blocks are such a big part for making my life easier too.
And I had to laugh about the Gourmet recipe making you feel ‘tired’ I had a similar experience yesterday with a new baking book I bought… I have a challenge to myself whenever I buy a new cookbook to cook one recipe from it within 2 weeks… and this book has so many ingredients and so many steps for everything I don’t think I’ll ever start!
Keep up the great work!
Jx
Hi Jules,
It’s Lynne again, the 71-yr-old novice cook. I didn’t do all of the homework, but everything I tried worked. I especially love the 10 ingredients book – I have avocados growing in the back yard & with a few things already in the pantry, I went shopping with a list of 7 items only! Last night was sausages with summer veg, & tonight will be chicken burgers (but it’s turkey mince I’m using). I love the way you offer suggestions for substitute ingredients in the recipes, too, and tips for success.
Great success last week with your general approach to stir fry – start with protein & aromatics etc. I checked out what was in the fridge and finished up with a chicken and garlic stir fry, including onions, carrots & celery, flavoured with soy sauce.
I’m a weekly or fortnightly shopper, on account of living an hour’s drive from the nearest supermarket, and your tips on avoiding waste have been most helpful. A lot of them were obvious, of course, but I’d never really planned vegetable purchases on the basis of their life span before.
So thanks a heap, Jules. I look forward to continuing to consult the healthy meal method, and to trying some of those holiday bundle recipes for Christmas.
Cheers,
Lynne
Hi Lynne!
Good for you! So glad to hear the healthy meal method has helped you 🙂
Thanks for dropping by to let me know.
Jx
Just joined SVCS and finished watching the first module. I have had a lovely time searching through the website. Many of the recipes are great. I really like the white beans/garlic/rosemary salad. I found a similar recipes back in May, 2002 from the ADA. I am going to try the broccoli and meat dish as well as the simple chicken laksa this week. I am interested in how the food diary will work for me. I, like Miriam, am a diabetic (insulin dependent for 23 years). I have a daughter who has celiac (5 years); we do gluten free. My family eats at home quite a bit; always looking for ideas for lunch/dinner to grab and go, easy, tasty, healthy, and fresh. (Is this possible?) My husband and I plan a menu and prepare/cook over the weekends, typically. I am looking for inspiration, fresh ideas, and new habits to infuse into my daily routine- not just lose weight or put a plate of food on the table. I am looking forward to learning in this new type of forum. 🙂 Thanks.
Welcome Dena!
You’re totally in the right place. I firmly believe that easy, tasty, healthy and fresh isn’t only possible… it’s exactly how I cook most days.
Look forward to hearing how you find the program
Jx
I’m 70 and until two years ago, when my husband had a stroke, he was the chief cook. My main aim now is to have an organized kitchen before I quit this mortal coil. My next aim is to be able to use it. I’m looking forward to checking out your material on adding spice to food.
Cheers,
Lynne
PS I must say I like your style & I wish you continued success in your venture.
Oh Lynne!
Lucky you having your husband as the cook for all those years. I’m also thinking lucky you in that you’re getting to be exposed to the joys of cooking now.
I’m really excited for you!
Jx
Hi Jules,
I found your blog via Sarah Wilson’s I Quit Sugar (which I’m currently doing), signed up and downloaded a free cookbook. Reading through it, I was immediately inspired to cook 2 recipes – this has never happened before! I love reading recipes but rarely make anything as it seems too complicated or I don’t have the ingredients, so I always end up cooking the same few things. I was so impressed I’ve signed up to the SVCS for a year and can’t wait to work through the modules. I’ve just made lentil burgers for my lunch and they are delicious (I didn’t even think I liked lentils!). One quick question though, having never bought tahini, I chose the unhulled variety, but I wonder if it is a bit bitter? Might just try buying the hulled one but thought I’d ask your advice,
thanks so much!
Meriel x
Hi Meriel!
Yes hulled tahini has a much nicer flavour!
And glad you’re enjoying lentils.
Jx
Hi Jules,
Sorry to be late. Thought I had already answered. My husband and I pride ourselves on being fit and we like to cook. We make whole organic foods from scratch most of the time. We established the cooking habit soon after we met about 13 years ago. First I go a little crazy finding the best ingredients and line up all sorts of ambitious projects. At the end of the day, we have a beer or glass of wine, unwind, flirt, and unveil our journeys as we glimmer past each other in our small kitchen and conspire about the subtle tastes simmering before us. We don’t care what else is happening in the world usually.
Anyway, maybe because I’m 60 or who knows? We’d both look better if we dropped 15 pounds. Also, I’m starting to think more love would appreciate more simple and clearly I’m going the wrong direction on simple. Jules, I really appreciate your simple ethic and believe it’s the truest path all the way around. Pantry, adaptation, better habits, and less time –wait a minute, we do like the foreplay! (You know what I mean, less responsibility.)
Jules, I like your style and appreciate this class and all the other people in it, agree with the issues they’ve mentioned so far.
Welcome Gay!
No need to worry about being late! I’ll be here when you’re ready.
And thanks for sharing your story.
Jx
Hi Jules
I am in a food slump at the moment – and feel that I am taking the easy (read boring) option all too often.
I am going to measure success at the end of this course with a new kit bag full of recipes that I haven’t tried before, that are weeknight friendly – especially for summer when dinner can often be a bit late – and also that I can make using ingredients that are readily available at our local supermarket. We live in a small country town so I need to make the best of what is available.
Can’t wait to get busy!
Cherie
Great Cherie!
You’re definitely in the right place 🙂
Jx
I really enjoyed the fresh produce module. Shopping for fresh produce is the only type of shopping that I love. You have given me great information on how to make my lovely veggies last longer. I try to grow some of my veggies myself. Salads and herbs are an easy way to start. Have a look at my gardening blog for some tips on growing your own vegetables. http://www.samvanriet.co.za
Hi Jules and everyone.
You have such a lovely attitude towards food Jules, that is really exciting and the beauty is in the simplicity. I love the idea of learning to set up and organise my pantry for inspiration and ease of preparation, get a good sense of how to use herbs and spices well and cooking with whole foods in a variety of ways to keep the health and vitality in the food.
I’ve been on a personal journey this year to reclaim good health with a whole set of changes and a whole new approach to food. Part of that has been to lose over 20kgs (44lbs) so far this year with just over 10kgs to go still.
I love good healthy food but a poor attitude towards organisation around food has translated into making poor choices. When things get busy its easy to use food as a basic fuel to just charge up the batteries.
Been following the Stone Soup site and blog for some time now and thrilled to be joining in the online classes.
Nomes
Hey Nomes!
My sister’s name is Naomi
Congrats on your healthy journey this year.. I love hearing when people make changes and get the results they’re after!
And you’re not alone with the problem that the wheels fall off when you get busy.. I think it’s one of the biggest challenges in modern life… but it doesn’t have to be like that 🙂
Jx
Hello Jules! Hello all!
I’ve been following the blog for a few years, and have done one of the other courses. I enjoy cooking but like many of classmates here, coming home on a weeknight and feeling the pressure to create a great meal EVERY NIGHT takes its toll. I often find it much easier to make something packaged and mediocre, or throw a few veggies into a bowl and call it a “dinner salad.” Boring! And sometimes less than nutritious and nourishing.
My goal for the course, and what success will look like, is to have a well-stocked pantry of tasty and interesting foods that make weeknight cooking a breeze. I also wouldn’t mind passing on some knowledge to my husband, so I don’t have to do all the cooking! 😉
Welcome back Maeghan!
And I think it would be great if you can get your husband to take the classes with you… or at least tackle a new recipe or two 🙂
Jx
I have tried 3 of the recipes already. Warming the beans for the salad really makes a difference. So far, in keeping a diary of what I eat, I can see that my problem is, even though I work from home, I make no effort with my lunch. Then I end up hungry halfway through the afternoon with no will power left to make good eating choices. Samantha
Wow Samantha!
Great work on the 3 recipes. Yes it’s amazing how much nicer butter beans taste when you warm them up.
And that’s great that you’ve identified your first new habit to focus on!
Jx
Hi Jules,
healthy meal success … let me think…
first of all to keep me motivated doing all the “real” cooking.
A second goal is to get more confidence/ routine in doing 5 meals for 5 persons a week which still is sometimes overwhelming.
finding a way to make healthy meals for (my) schoolkids, who are up to now “getting the creeps” from vegs other than cauliflower and broccoli, ARGGH! 😉
Welcome Smittens!
That’s great your kids like broccoli and cauliflower… Brassicas are super nutritious!
Jx
Success to me would be cooking at home more frequently for my family, and bringing brown-bag lunch to work. I will therefore, be more in sync with family, save money & have more sustained energy. Thanks Jules!
Wonderful Janel!
This course will help you with both of those. And if you’d like more lunch inspiration, check out the Beyond the Sandwich masterclass.
Jx
Recently I was thinking about what I want to learn in the coming year, (what with it being back-to-school in the US and all) and I realized that the top thing was to really-and-for-real learn how to cook. I enjoy cooking – and eating! – and I love good, fresh, healthy whole foods. But more often than not cooking seems like a chore. Even though I buy all kinds of fresh food with good intentions, it’s not uncommon for me to eat pita chips or some other zero-effort snack for dinner – like right now as I’m typing this. 🙂 When I cook healthy food in big batches on the weekend and then eat leftovers all week, I tend to eat more healthfully. But I am generally stuck with following recipes or defaulting to a handful of favorite standbys, which eventually get boring. I’ve never really had that superpower of being able to look in the kitchen and mix together what’s on hand to make a good meal. I would love to walk out of this class feeling like I can do that, at least a little bit.
So excited to get started!
Amanda!
Love this! We definitely need to rescue you from pita chips for dinner!
And you’re going to love the module on adaptation for helping develop you walk-into-the-kitchen-and-cook-something-delish super powers!
Jx
Hi Jules,
So glad to be here! I really love your recipes and I’m looking forward to see all the modules of this course.
Gilberta x
Wonderful Gilberta!
Hi Jules,
I have been following your blog for almost a year and am very excited to join up finally. I have successfully lost weight calorie counting but did not keep it off. I am looking forward to learning a new way of eating 🙂
Hi Melanie!
Interesting to hear about your calorie counting experience.
For you I’d really recommend focusing on getting your habits set up and eating reasonable quantities of delicious fresh food. And let the weight thing fall into place on its own.
Jx
Hi Jules
I enjoy your blog and recipes. I can’t wait to learn how to make healthy planning, shopping and cooking easier.
You’re in the right place Samantha!
Jx
Hi Jules, hi everyone 🙂
I have struggled with eating difficulties for a number of years and look forward to learning new ways of looking at food, preparing healthy nutritious meals and reclaiming control over my eating habits.
If I shift some weight while doing so, I will be even happier because it will mean feeling more comfortable in my clothes.
Thanks for the opportunity – roll on the first lesson!
Andrea x
Great Andrea!
I think you’ll find if you focus on getting your healthy habits in place then the weight thing will naturally sort itself out in time and you’ll wonder why it seemed so hard before.
Jx
Looking forward to being able to go to the shops with a real plan and not stress about what to put on the table every night. It shouldn’t be rocket science, but I’ve never been good at it! I will watch and learn 🙂
Kathryn!
In some ways deciding what to eat can be like rocket science! So don’t be too hard on yourself 🙂
And I think you’ll find that getting a good supportive pantry and learning the art of adaptation will make all the difference!
Jx
Hi Jules,
I have really enjoyed your website and books. You have helped me feel the love for cooking again. I’ve always been a healthy eater and not much into processed foods, but I am not that organized at the planning or pantry side of things. I usually can be organized a few days a week and then my recipe/ideas fail me and I don’t prepare for the rest of the week’s meals. We end up eating out too much. We also end up wasting alot of veggies that I had good intentions about, but never end up utilizing. I think this will be an informative and fun course to take.
Looking forward to it,
Sarah
Thanks for sharing Sarah!
That’s awesome you’re already cooking with fresh produce! The organisation part will fall into place as we go through the modules. I think you’ll find the last module on adaptation will be the most helpful for your situation.. So hang tight for it!
Jx
Hi Jules
I really debated with myself whether to sign up or not. I have a very irregular schedule, making regular cooking almost impossible, but I want to try.
I hope to be able to get the shopping, planning and preparing figured out through this class – and then stick with it! Seems kinda daunting, but that’s what I’m hoping for.
I also often have the problem (especially for breakfast) that I don’t know what I want to eat. I’m hungry, but don’t know what for. I can usually narrow it down to sweet or salty, but then end up having a little of this and that, trying to figure out what I want to eat. The end sadly too often is not an incredibly healthy option – bread and cold cuts, or cheese, or a plate of whatever is left over. That’s another thing: leftovers! I hate to throw food away, but noone else will eat the food on another day except for me, so I end up being kind of a garbage disposal of the leftovers. It’s not rare that I will eat something just so I don’t have to throw it out… 🙁
Sorry for rambling on like this… I guess what I’m trying to say is, I know the way things are now is not healthy, and I want to change it!
And I hope your class can help me doing so…
This is great Anke!
Sounds like you’ll get the most benefit from getting your pantry / fridge / freezer sorted so you have food when you need it and it can cope with an erratic schedule!
Jx
Hello Jules,
I’m very excited about the Healthy Meal Method. I’ve been on so many weight loss programs that I tend to look at food and see calories, fat grams, or points, and I want to return to a more balanced relationship with food. I’m really looking forward to re-learning how to create a meal that’s based on freshness, healthiness, and pleasure.
You’re in the right place Jordan!
Jx
Hi Jules
I’m very excited to be here. I do great cooking at the weekend (even if I say so myself!) when my boyfriend and I are together and I’ve developed really good habits around getting organised for that. But the week nights (and lunches) are a different story. I often can’t decide what I want and then end up having take-away or other less than healthy options and it’s a daily irritation. Success by the end of the course would be a new routine which means I eat healthily during the week (hopefully losing some weight in the process) too.
Lucy
Lucy!
If you’re already doing great at the weekends thats awesome.
But it can make weekday meals feel like ‘too much’. So learning some super simple and tasty things sounds like just what you need 🙂
J
Hi Jules
I’ll shortly be finishing I Quit Sugar 8 week programme and want to continue the amazing new style of eating on my own. It’s been 6 weeks now without bought prepared meals and I have a new found love for cooking ~ it’s not as hard as I thought it was!!! LOL! Also helps that I can use food preparation or baking as play time for my over active toddler.
so now my taste buds are adjusted to healthier options I’m hoping that by the end of the class I’ll have found my own feet with regards to creating delicious sugar free healthy meals.
Hi Hannah!
Glad to hear that IQS has got you taste buds adjusted.
Its the perfect base to build on 🙂
J
Hi Jules,
I’ve been reading about eating healthy for a long time but I’ve only sporadically been successful in actually doing it. My biggest issue is wanting to eat RIGHT NOW and I don’t think I have anything to eat in the house or I don’t have time to fix it. So, my goal is to stop eating so much prepared food and eat more good things at home. I have a great farmer’s market down the road and I look forward to trying out some new things. I’m also really interested in the whole pantry meal idea.
Thanks for putting this together.
Wonderful Martha!
And congrats on being the first to comment and share your story…
I’m sure you’re not alone in wanting to eat RIGHT NOW!
J