This page will be updated frequently with the recommended merchants, tools, food/ingredients, books, and other links mentioned for the Real Food Kids eBook and eCourse. (Keep scrolling to see all links and recommendations.)
Merchants
The following merchants are excellent resources for your traditional cooking needs.
Cultures for Health
Provides starter cultures, cheese-making supplies, sprouting supplies, and more. Get 15% off cultures and 10% off supplies.
More info: Cultures for Health.
Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.
Amazon.com
Amazon has an entire grocery section of natural and organic ingredients, including many of the items need for this eCourse. It’s also a great place to get appliances.
More info:
Amazon.com.
Perfect Supplements
Carries wonderful grass-fed gelatin and collagen, plus many other superfood supplements like cod liver oil and dessicated liver!
More info: Perfect Supplements
Coupon: TCS15 for 15% off anything! May be used multiple times.
US Wellness Meats
On online resource for pasture-raised meats, grassfed dairy, lard, tallow, and more.
More info: US Wellness Meats
Tools and Equipment
Hand Egg Beater
The vertical handle is easier to grip than the horizontal handle on other
brands. Handle is easy to turn and gears inside make the
beaters spins super fast with each rotation. Can be used for egg beating, mixing
batters, and whipping cream.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Needed in lesson 10 and 11.
Training Knife
Is inexpensive, good quality, sharp enough to cut many things, but not sharp enough to cut fingers and there is a blunt end.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Paring Knife
Is light-weight and has a short blade, making it very easy for small hands to wield.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Utility Knife
Is serrated and sharp. The ideal knife for slicing soft things like tomatoes or bread and strong enough to slice hard veggies, like onions.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Step Stool
This step stool has built-in storage.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Safety Tower
Folds up. Could store in the small space next to a refrigerator. There are sides which help prevent falls and the height adjusts to grow with the child.
More info or buy at: Amazon.com.
Alternative: have child stand on a chair. Not as safe, but it works while they are small.
Recommended in lesson 7.
Option in most lessons (for younger children).
Hand Chopper
Used to chop a small amount of ingredients (such as vegetables).
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Food Processor
An excellent tool for chopping, shredding, and powdering.
More info or buy at: Amazon.com.
Alternative: Use hand tools for chopping and shredding.
Recommended in lesson 7.
Needed in most lessons.
Vitamix (High-Powered Blender)
Mill your own flour (though not as finely as a mill) and crack grains for porridge.
More info or buy at: Vitamix.com.
Alternatives: a stand-alone mill or grain cracker, or another high-powered blender such as Blendtec.
Recommended in lesson 7.
Option in most lessons.
Silicone Handle Holders
This handle holders offer a great safety barrier for your kids when they are cooking with cast iron. Slide over handle of pan.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Kid-size Oven Mitts
A necessary “kid-size” item. Adult sizes are too bulky and are really difficult for kids to grab things with.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Needed in most lessons.
Kid-size Apron
Protects clothes from messes.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Needed in most lessons.
Batter Dispenser
Easy to hold, this dispenser allows kids to pour batter without making a mess.
More info or buy at: Amazon.com.
Use a using a measuring cup to pour batter.
Recommended in lesson 7.
Option in most lessons.
Small Cookie Scoop
Protects clothes from messes.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Large Cookie Scoop
This larger cookie scoop makes it easier to get the right amount of batter when making muffins.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Needed in most lessons.
Onion Chopper
The vertical handle is easier to grip than the horizontal handle on other
brands. Handle is easy to turn and gears inside make the
beaters spins super fast with each rotation. Can be used for egg beating, mixing
batters, and whipping cream.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Stove Seam Cover
This piece of metal lies in the crack between your stovetop and counter top so spills, scrumbs, and the like, don’t fall down there (which is likely when cooking with kids!).
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Norwex e-Cloth
Use to clean counters with water only. No cleaning spray needed!
More info or buy at: Amazon.com.
Recommended in lesson 7.
Norwex Dust Mop/Wet Mop
Use to clean counters with water only. No cleaning spray needed!
More info or buy at: Amazon.com.
Recommended in lesson 7.
Silicone Baking Mat
The measurements on this mat guide children to create the correct size pastry. Can also be used to keep counter clean when baking.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in most lessons.
Pizza Slicer
Cut pizza without worrying about the kids cutting themselves.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in lessons 11 and 14.
Grip Mixing Bowl
This stainless bowl has a rubberized coating on the outside, which prevents it from slipping on the table when mixing — thus preventing spills.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Needed in all lessons.
Onion Holder
Made for onions but works well on pretty much every vegetable and fruit! Cut
veggie to lay flat on the cutting board, insert the prongs of the onion holder to secure the veggie or fruit and use the guides to create even slices.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Silicone Molds
Fun for making muffins, cakes, cookies, quiches, meatballs, gelatin, chocolates and more into fun shapes!
More info or buy at: Amazon.com.
Recommended in lesson 7.
Mini Cookie Cutters
Great for cutting veggies, fruit, cheese, cookies, as well as shaping meat before cooking and using as molds for small pancakes, cutting little bite-size sandwiches, crackers, breads and the list goes on.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Option in all lessons.
Fish Cookie Cutter
Use to make homemade goldfish crackers.
More info or buy at: Amazon.com.
Recommended in lesson 7.
Quart-size Mason Jar (wide-mouth)
Useful in soaking grains, fermentation, sprouting, and food storage.
More info or buy at: Amazon.com.
Recommended in lesson 8.
Half-Gallon Mason Jars
Use with sprout screens to sprout wheat berries (or other grains/beans). Also helpful in making water kefir.
More info or buy at: Amazon.com.
Alternative: use two quart jars.
Recommended in lesson 8.
Ladle
Use for ladling soups, stews, and hot drinks.
More info or buy at: Amazon.com.
Needed in lessons, 6, 8, and 12.
Parchment Paper
Useful in lining dehydrator trays when drying seeds and grains, lining cookie sheets, and rolling out dough.
More info or buy at: Amazon.com.
Recommended in lesson 9.
Needed in all lessons.
Wooden Cutting Board
A large wood or bamboo cutting board is needed for cutting vegetables and carving meats.
More info or buy at: Amazon.com.
Needed in all lessons.
Popsicle Sticks
Needed to make watermelon pops.
More info or buy at: Amazon.com.
Needed in lesson 9.
Large Cookie Cutter
Useful for cookies, sandwiches, and more. Needed to make watermelon pops.
More info or buy at: Amazon.com.
Needed in lesson 9.
Measuring Cups and Spoons
Necessary for accurate measuring.
More info or buy at: Amazon.com.
Needed in all lessons.
Potato Masher
Useful for mashing vegetables when making kraut
More info or buy at: Amazon.com.
Alternative: use a meat hammer.
Needed in lesson 10.
Toaster Oven
Allows you to bake a loaf of no-knead bread without heating up the entire house. Also useful for reheating.
More info or buy at: Amazon.com.
Option in lessons 10, 11, 13, and 14.
Crockpot
Besides getting dinner ready ahead of time, crockpots are great for making broth and cooking beans.
More info or buy at: Amazon.com.
Alternative: Use a large stockpot.
Needed in lessons 10, 11, 12 and 16.
Spatula
Needed for flipping pancakes and making scrambled eggs.
More info or buy at: Amazon.com.
Needed in lessons 11, 13, and 14.
Rolling Pin
Useful in rolling dough for cinnamon rolls, tortillas and crackers
More info or buy at: Amazon.com.
Needed in lessons 11 and 18.
Bread Pan
Great for baking sourdough bread. A safer alternative to aluminum bread pans.
More info or buy at: Amazon.com.
Alternative: stainless steel or ceramic bread pan.
Needed in lessons 12 and 17.
NorPro Tinware Bread Pan
These pans are very narrow, which allows the bread
to rise up instead of out, so the bread is a much nicer shape.
More info or buy at: Amazon.com.
Option in lessons 12 and 17.
Stainless Steel Strainer
Useful for straining cooked veggies and more.
More info or buy at: Amazon.com.
Needed in lesson 12.
Sprout Screen
Fits under the metal band to instantly convert wide-mouth mason jars into sprouting jars! I advise getting at least 3.
More info or buy at: Amazon.com.
Alternative: use your hand when draining/rinsing jars of sprouts.
Needed in lesson 12.
Deep Dish Cast-Iron Skillet
Needed for cooking steak, tortillas, and preparing skillet meals.
More info or buy at: Amazon.com.
Needed in lessons 12, 13, 14, 16, and 18.
Stainless Steel Serving Spoon
Needed for serving.
More info or buy at: Amazon.com.
Needed in lesson 12.
Bamboo/Wood Flat-Ended Spoon
Useful for making skillet meals.
More info or buy at: Amazon.com.
Needed in lesson 12.
Slotted Spoon
Helpful in stirring and removing curds.
More info or buy at: Amazon.com.
Needed in lesson 12 .
Stockpot
Helpful in straining cheeses, soaking and cooking grains/beans, making stock, cheese and large soups/stews.
More info or buy at: Amazon.com.
Needed in lessons 12 and 13.
Lodge 6-Quart Cast Iron Dutch Oven
Can be used to make many different meals outside. Even bread! Although we used to recommend a ceramic-coated Dutch oven, we no longer do — due to concerns with heavy metal in the glazing.
More info or buy at: HomeDepot.com.
Needed in lesson 13.
Heavy Roasting Pan
Great for braising short ribs.
More info or buy at: Amazon.com.
Alternative: a dutch oven.
Needed in lesson 13.
9″ Square Baking Dish
Needed to make various baked dishes.
More info or buy at: Amazon.com.
Needed in lesson 13 and 14.
Mini Muffin Liners
Needed to line muffin trays when making mini muffins.
More info or buy at: Amazon.com.
Needed in lesson 14.
6″ Cast-Iron Skillet
Needed to make smaller meals and Paninis.
More info or buy at: Amazon.com.
Needed in lesson 14.
Wooden Spoon
Needed for almost every baking task!
More info or buy at: Amazon.com.
Needed in most lessons.
Tongs
Useful for turning and removing hot foods from pots/pans.
More info or buy at: Amazon.com.
Needed in lesson 16.
2-quart Casserole Dish
Great for making homemade mac and cheese!
More info or buy at: Amazon.com.
Needed in lesson 16.
Dessert Cups
Perfect for homemade pudding and custard.
More info or buy at: Amazon.com
Needed in lessons 16 and 17.
Cookie Sheet/Baking Sheet
Needed for baking cookies, biscuits, and dehydrating soaked grains.
More info or buy at: Amazon.com.
Needed in lesson 17.
Apple Corer
This simple tool pushes into the apple parallel to the core to help you pop it out in seconds.
More info: Amazon.com.
Needed in lesson 18.
Damask Napkins
These sturdy napkins are great for napkin origami.
More info: Amazon.com.
Needed in lesson 19.
Food and Ingredients
Coconut Butter/Coconut Cream
Used to create delicious frosting and cookies.
More info or buy at: Amazon.com.
Alternative: Coconut Cream Concentrate from Tropical Traditions.
Needed in lesson 9 and 17.
Raw Honey
A nutritious sweetener, honey that has not been heated over 117 degrees is loaded with amylases, enzymes that digest carbohydrates.
More info or buy at: Amazon.com.
Alternative: local raw honey is the best option, when possible.
Needed in most lessons.
Almonds
Great for snacks. Also used in various desert recipes. These almonds are truly raw and unpasteurized.
More info or buy at: Amazon.com.
Needed in lessons 10 and 18.
Pinto Beans
An option for making bean paste. Also useful in bean-based main dishes.
More info or buy at: Amazon.com.
Needed in lesson 10.
Real Salt
This unrefined sea salt is high in trace minerals and imparts a wonderful flavor.
Alternatives: Himalayan Sea Salt or Celtic Sea Salt.
Needed in all lessons.
Unsweetened, Shredded Coconut
Comes from coconut meat that is dried at a low temperature. Tastes great, has a wonderful texture, and contains the nutrients found in coconut.
More info or buy at: Amazon.com.
Needed for lessons 10, 14, 17, and 18.
Coconut Milk
Useful in making dairy-free breads, baked goods, and main-dishes.
More info or buy at: Amazon.com.
Alternative: Coconut Milk Powder.
Needed in lessons 10, 12, 14, 17, and 18.
Paprika
Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.
More info or buy here.
Needed in lessons 10 and 13.
Basil
Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.
More info or buy here.
Needed in lessons 10, 12, 14, and 18.
Parsley
Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.
More info or buy here.
Needed in lessons 10, 11, and 13.
Rosemary
Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.
More info or buy here.
Needed in lessons 10, 12, 13, and 18.
Cinnamon
Useful in flavoring baked goods.
More info or buy here.
Needed in lessons 10, 11, 14, 16, 17, and 18.
Raisins
A healthy way to add sweetness to cakes, cookies, breads, and salads.
More info or buy at: Amazon.com.
Needed in lessons 10, 12, 14, 15, and 17.
Vanilla Beans
Use vanilla beans to make your own vanilla extract.
More info or buy here.
Follow Wardee’s instructions for making vanilla extract.
Needed in lessons 10, 12, 14, and 17.
Sucanat or Rapadura
Unrefined sugar cane, a natural sweetener. Useful in baking and also for making water kefir.
More info or buy at: Amazon.com.
Needed ins 10, 11, 13, 14, 16, and 18.
Chocolate Chips
Chocolate chips from Enjoy Life are gluten, dairy, nut & soy free.
More info or buy at: Amazon.com.
Alternatives: Enjoy Life Chocolate Chunks or Trim Healthy Mama sugar-free, stevia sweetened chocolate chips.
Needed in lessons 10, 11, 17, and 18.
Cocoa Powder
Needed for baked goods and hot cocoa.
More info or buy at: Amazon.com.
Needed in lessons 11, 12, 17, and 18.
Allspice Powder
Useful in making condiments and baked goods.
More info or buy here.
Needed in lessons 11, 13, 16, and 17.
Nutmeg
Useful in flavoring baked goods and fruit leather.
More info or buy here.
Needed in lessons 11, 14, and 17.
Flaxseed
Useful in making condiments and baked goods.
More info or buy at: Amazon.com.
Needed in lessons 11, 14, and 18.
Roasted Sesame Tahini
Made from toasted sesame seeds, tahini is needed to make Halvah (a Middle Eastern dessert).
More info or buy at: Amazon.com.
Needed in lessons 11.
Masa Harina
This flour comes from corn that has already been soaked in lime water. Masa Harina is used to make corn tortillas, corn muffins, cornbread and corn fritters.
More info or buy at: Amazon.com.
Needed in lesson 11.
Blanched Almond Flour
The nut flour is often used to make gluten-free baked goods.
More info or buy at: Amazon.com.
Needed in lessons 11 14, 17, and 18.
Extra-Virgin Olive Oil
This cold pressed, 100% Extra Virgin Olive Oil, is made from hand-harvested olives grown on a family farm in California.
More info or buy at: Chaffin Family Orchards.
Needed in lessons 11, 12, 13, and 18.
Aluminum-free Baking Powder
The best (and safest) baking powders are free of aluminum and GMOs.
More info or buy at: Amazon.com.
Alternative: Bob’s Red Mill Baking Powder.
Needed for lessons 11, 13, 14, and 18.
Hard White Wheat Flour
This flour is made from hard white wheat berries.
More info or buy at: Amazon.com.
Needed in lessons 11 and 12.
Balsamic Vinegar
This flavorful vinegar is especially helpful in making beef jerky.
More info or buy at: Amazon.com
Needed in lesson 12, 13, and 16.
Organic Green Lentils
Green lentils make great sprouts which can be added to salads.
More info or buy at: Amazon.com.
Alternative: organic mung beans
Needed in lesson 12.
Caraway Seeds
These flavorful seeds pair well with cabbage.
More info or buy here.
Needed in lessons 12 and 18.
Peppercorns
Used to make spiced pears, stock, and brined chicken.
More info or buy here.
Needed in lessons 12 and 13.
Bay Leaves
Enhances the flavor of roasts, soups, stews, stocks and vegetable dishes.
More info or buy here.
Alternative: Amazon.com.
Needed in lesson 12.
Sesame Seeds
Can be toasted to enhance flavor. Needed to make rice balls.
More info or buy at: Amazon.com.
Needed in lessons 12, 15, and 18.
Arrowroot
Used as a thickener. A substitute for corn starch.
More info or buy at: Amazon.com.
Needed in lessons 12, 13, 18, and 19.
Quinoa
Great in salads, as a side dish, and even in cookies.
More info or buy at: Amazon.com.
Needed in lessons 12 and 13.
Naturally Fermented Soy Sauce
This naturally brewed soy sauce is used to flavor natto and other foods.
More info or buy at: Amazon.com.
Needed in lessons 12, 15, and 16.
Ground Beef
Use to make dehydrated ground beef and beef jerky.
More info: US Wellness Meats.
Needed in lessons 12, 13, 15 and 16.
Wild Salmon
Needed to make various salmon dishes.
More info or buy at: US Wellness Meats.
Needed in lessons 13, 15, and 16.
Cumin Powder
Needed to season vegetables, beans, and meats.
More info or buy here.
Needed in lessons 13 and 16.
Nutritional Yeast
Excellent source of B-complex vitamins (except B12), 18 amino acids and 15 minerals. Used to create herbed seasoning salt.
More info or buy at: Amazon.com.
Needed in lesson 13.
Kamut
A great substitution for wheat flour.
More info or buy at: Amazon.com.
Alternative: grind your own flour from kamut berries.
Option in lesson 14.
Rye Flour
This flour is an option when making baked oatmeal.
More info or buy at: Amazon.com.
Alternative: grind your own flour from rye berries.
Option in lesson 14.
Chia Seeds
Need to make chia seed gel, which provides moisture, texture, and shelf life to gluten-free breads. (Also adds omegas and protein.)
More info or buy at: Amazon.com.
Needed in lessons 14 and 17.
Maple Syrup, Grade B
A natural sweetener, rich in trace minerals.
More info or buy at: Amazon.com.
Needed in lessons 14 and 17.
Powdered Kelp
Rich in vitamins and minerals, especially iodine. Helpful in maintaining healthy thyroid levels. Need to make rice balls.
More info or buy here.
Needed in lesson 15.
Coconut Aminos
Rich in vitamins and minerals, especially iodine. Helpful in maintaining healthy thyroid levels. Also used to create herbed seasoning salt.
More info or buy at: Amazon.com.
Alternative: use tamari instead.
Needed in lessons 16 and 18.
Beef Gelatin
Needed to make homemade fruit snacks and other desserts.
More info or buy at: Perfect Supplements (use coupon code TCS15 to get 15% off).
Alternative: Vital Proteins or Great Lake’s beef gelatin.
Needed in lessons 17 and 18.
Peppermint Extract
Used to make delicious treats like Peppermint bark!
More info or buy at: Amazon.com.
Option in lesson 17.
Additional Reading
Ratio
This book teaches the basic rations needed for doughs, stocks, sausages, sauces, and custards. His ratios are for all-purpose flour, but they are a great starting point and need only minimal tweaking to use for sprouted flours.
More info or buy at: Amazon.com.
Mentioned lesson 11.
Nourishing Traditions
The ground-breaking cookbook by Sally Fallon includes well-researched information and an abundance of recipes prepared using traditional methods.
More info or buy at: Amazon.com.
Mentioned lesson 13.
Other Links
Getting Started
- Private Member Area
- Get Access To The Dehydrating eCourse Videos
- Wardee Harmon, lead teacher and owner of “Traditional Cooking School by GNOWFGLINS”
- Wardee’s book: The Complete Idiot’s Guide to Fermenting Foods
- “Eat Nourishing”
- “Dyno-Mom”
Lesson 1
Lesson 2
- none
Lesson 3
- none
Lesson 4
- none
Lesson 5
- none
Lesson 6
Lesson 7
- none
Lesson 8
- none
Lesson 9
Lesson 10
- none
Lesson 11
- none
Lesson 12
- “Scotch Eggs”
- “Deviled Eggs”
- “Chai Tea Infused Sprouted Chickpeas”
- “Grass-Fed Beef and Broccoli Stir Fry”
- “Versatile Stir Fry”
- “herb seasoning salt”
- “Simple Poached Eggs”
- “Balsamic Roasted Brussels Sprouts with Lemon Vinaigrette”
- “Honey Roasted Smashed Acorn Squash”
- “Crispy-Crunchy Lemon-Garlic Roasted Chickpeas”
- “Roasted Tomato and Basil Casserole (GAPS)”
- “Cocoa Roasted Almonds”
- “Mediterranean Quinoa Salad”
- “Watermelon Salad with Lime and Mint”
- “Simple Taco Salad”
- “Apple and Fennel Salad with Bacon Vinaigrette”
- “California Cold Weather Salad”
- “Fruity Cranberry Walnut Salad”
- “Roasted Beef Bone Broth”
- “Zuppa Toscana (Italian Sausage Soup)”
- “Nourishing Clam Chowder”
- “Old-Fashioned Chicken (Soaked) Noodle Soup”
- “Curried Cauliflower Coconut Soup”
- “Creamy Tomato Bisque”
- “Caramelized Onion Sweet Potato Bisque”
Lesson 13
Lesson 14
- “here’s the recipe”
- “RiddleLove”
- “Water Kefir Peach Bellini”
- “Fried Cinnamon Apples”
- “Apple Cinnamon Chia Pudding”
- “Grain-Free Puffed Oven Pancake”
- “Simple Cheese Quiches”
Lesson 15
- none
Lesson 16
Lesson 17
- none
Lesson 18
- “3 Minute Baba Ghanoush”
- “Chocolate Chip Cookie Dough Dip”
- “Thankyourbody.com”
- “Crunchy Roasted Chickpeas”
Lesson 19
- none
Questions?
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