Wednesday, December 26, 2012

NEW! GNOWFGLINS Dehydrating eCourse & GIVEAWAY



I am super excited about Wardee's new dehydrating class coming in January.

I have a dehydrator and have used it to dry my soaked nuts, make dried oranges (to make orange powder), dried pineapple, dried mangoes (to make mango butter), oats and herbs.

But I am looking forward to really put my dehydrator to work! Check out the lessons & topics... I will be learning how to dehydrate a variety of ways with fruits, vegetables, herbs, beans, grains, eggs, dairy, broth, meats and how to utilize them in cooking and fermenting.

Can't wait! What about you? Wanna join me?

But I'm sure you have some questions first, such as...

What's The Big Deal About Dehydrating Foods?
Good question! Dehydrating foods have many qualities and they...
  • are lightweight and portable
  • store well at room temperature... so you don't need a freezer or root cellar
  • store for long periods of time, like a year or more!
  • retain vitamins, enzymes and other nutrition that would be lost if they were canned
  • are ideally suited for prepping, survival, camping or hiking
  • perserve the harvest to enjoy bounty all year round... from veggies to fruits to herbs to eggs to yogurt to broth and more!
  • "instant" foods you can throw together in a pinch if your circumstances prevent normal food prep
  • require much less time and energy than other preservation methods
  • and, of course, they taste great! (fruit leather or candied fruit, anyone?)

What Will I Learn to Dehydrate... Fruit Leather?
Drying foods covers a lot more than just making your own fruit leather! Did you know you can dry fruits, veggies, broth, meats, beans, grains, eggs, dairy, herbs, mother cultures, and more? You can even use your dried foods to make easy, almost instant soups, stews, main dishes, side dishes, and desserts.

Drying is a traditional practice that preserves the nutrition of foods — the naturally present vitamins and enzymes are retained, rather than being destroyed as they would be through canning or through high heat drying.

You can’t buy many healthy dried foods in stores. Instant soups and mashed potatoes are not “real” foods plus they include chemicals for shelf stability, texture, and taste. Many dried foods are sulphured to keep them soft and colorful.

To be fair, certain reputable companies make high quality dry foods — but these foods might be out of your budget.

It’s a great time to discover how to dry your own foods — you’ll save money, get a more healthful end result, and you’ll be better prepared for difficult circumstances.

Ready to join yet?

What's In The Dehydrating eCourse?
  • 21 multi-media lessons — video demonstrations and detailed print tutorials and recipes.
  • All recipes are nutrient-dense and incorporate the principles of traditional cooking — like soaking, sourdough, sprouting, little sweetening, and healthy fats.
  • Ingredient and equipment notes.
  • Suggested schedule.
  • Detailed video and print dehydrating demonstrations.
  • A selection of recipes that rely on dried foods — breakfast, main dishes, desserts, and trail food.
  • Private forum for support and sharing — because this is going to be fun!

And What Will I Get If I Join?
  • Access to every class we offer.
  • Class enrollment doesn’t close. Enroll at any time.
  • Total access to all available lessons from the get-go.
  • Exclusive monthly thank you gift for qualifying payments.
  • Bi-monthly learning bonus.
  • Weekly lessons presented through multi-media tutorials.
  • Exclusive members-only forums.
  • Weekly email reminders (optional).
Weekly video demonstrations and print materials will guide you through the topics and lessons of this class. By the end of this eCourse, you’ll have a wonderful collection of PDFs and recipes — in fact, a whole dehydrating cookbook!

When Do I Need to Join?
Any time! You can join the class anytime! The class begins on Tuesday, January 8th of 2013 and lessons will be added weekly until it is complete.

When you sign up, you will have instant access to the lessons already released, plus the lessons in all the other classes they offer!

Now, are you ready to join?

Wait! How Much Will This Class Cost?
Become a member for as little as $8 a month! You will get video demonstrations and print downloads to help you master the tasks listed for the Dehydrating Class.

Remember, you will have unlimited access to all the other classes that have already been released! That's 7 classes available to you for only $8 a month! Basically, you will be paying a little more than a buck per class per month... that's a sweet deal if you ask me.

I have been a member for 2 years now and love how much I've learned from Wardee & her friends.

Now, quit stalling... are you gonna join me or what?  :o)

Check out these two videos that will show you how easy it is to dehydrate your bounty and enjoy them:


Now, the Giveaway...
Wardee is generously sponsoring a giveaway for a 1-month basic membership.

The winner will begin mid-January to get the most out of the dehydrating classes. Plus, he or she will have access to the other 6 classes available to GNOWFGLINS eCourse members!

Enter the giveaway via the Rafflecopter below. This giveaway is available to anyone with access to the internet.

The winner will be contacted via email.


a Rafflecopter giveaway

5 comments:

  1. ooh, this sounds neat. I like the monthly membership idea over the one-time payment that is really big upfront.

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  2. my kids love fruit snacks - so to think I can make them & they are actually good for them - count me in!

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  3. I'd like to learn to dehydrate broth and meats.

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  4. Joined your RSS feed; already receive emails and read on FB :)

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  5. I would like to know more about how to dehydrate meat (ie. salmon, etc.) and possible ways to dehydrate fermented foods for storage purposes without losing their beneficial bacterial properties.

    ReplyDelete

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