Class Schedule

You get 50 video tutorials and over 100 printable recipes!

This is a self-paced online class. there are no set times for classes. Everything is recorded and you have lifetime access to the materials 24 hours a day, 7 days a week.

NOTE: Classes started Wednesday, February 22nd. However, you can sign up at any time.

LESSON 1: SPROUTING GRAINS (Feb 22, 2012)

Click here to sign up for Lesson 1 (individual lesson) — Only $16.50

VIDEO: Stocking the Kitchen & Equipment You Need
VIDEO: How to Sprout Whole Grains
VIDEO: How to Dry Sprouted Grains
VIDEO: Sprouted Italian Wheat Berry Salad

ARTICLES:
Stocking the Kitchen
Introduction to Whole Grains: From Spelt to Quinoa
Nutritional Benefits of Whole Grains
The Dangers of Phytic Acid and Other Anti-Nutrients

PRINTABLE TUTORIALS:
How to Sprout Whole Grains
How to Dry Sprouted Grains

PRINTABLE RECIPES:
Sprouted Greek Barley Salad
Sprouted Italian Wheat Berry Salad
Sprouted Wheat Berry Tabouli Salad
Sprouted Waldorf Wheat Berry Salad

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

LESSON 2: GRINDING & SOAKING FLOUR (Feb 29, 2012)

Click here to sign up for Lesson 2 (individual lesson) — Only $16.50

VIDEO: How to Grind Flour
VIDEO: How to Soak Flour
VIDEO: Soaked Buttermilk Pancakes
VIDEO: Soaked Banana Bread & Muffins

ARTICLES:
How to Choose a Grain Mill
Why Freshly Ground Flour is More Nutritious
The Difference Between Sprouting, Soaking and Sourdough
How to Store Freshly Ground Flour
How to Soak Flour

PRINTABLE TUTORIALS:
How to Grind Flour

PRINTABLE RECIPES:
Soaked Banana Bread & Muffins
Soaked Buttermilk Pancakes
Soaked Indian Dosas
Soaked Crackers
Soaked Zucchini Muffins

LESSON 3: SPROUTED FLOUR PART 1 (Mar 7, 2012)

Click here to sign up for Lesson 3 (individual lesson) — Only $16.50

VIDEO: Sprouted Flour Crackers
VIDEO: Sprouted Flour Pasta
VIDEO: Sprouted Flour Tortillas

PRINTABLE RECIPES:
Sprouted Flour Bread
Sprouted Flour Calamari
Sprouted Flour Chicken & Dumplings
Sprouted Flour Chicken Pot Pie
Sprouted Flour Chicken Nuggets
Sprouted Flour Crackers
Sprouted Flour Fried Chicken
Sprouted Flour Fried Chicken Livers
Sprouted Flour Fried Clams
Sprouted Flour Pasta
Sprouted Flour Spaetzle
Sprouted Flour Tortillas

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

LESSON 4: SPROUTED FLOUR PART 2 (Mar 14, 2012)

Click here to sign up for Lesson 4 (individual lesson) — Only $16.50

VIDEO: Sprouted Flour Chocolate Biscotti
VIDEO: Sprouted Flour Cinnamon Rolls
VIDEO: Sprouted Flour Chocolate Chip Cookies
VIDEO: Sprouted Flour Shortbread

PRINTABLE RECIPES:
Sprouted Flour Banana Bread & Muffins
Sprouted Flour Blueberry Muffins
Sprouted Flour Chocolate Biscotti
Sprouted Flour Christmas Cookies
Sprouted Flour Orange Hazelnut Biscotti
Sprouted Flour Cinnamon Rolls
Sprouted Flour Chocolate Chip Cookies
Sprouted Flour Peanut Butter Cookies
Sprouted Flour Scones
Sprouted Flour Shortbread

LESSON 5: SOURDOUGH PART 1 (Mar 21, 2012)

Click here to sign up for Lesson 5 (individual lesson) — Only $16.50

VIDEO: How to Start a Sourdough Starter
VIDEO: How to Store & Activate a Sourdough Starter
VIDEO: No-Knead Sourdough Bread

PRINTABLE TUTORIALS:
How to Start a Sourdough Starter
How to Store a Sourdough Starter (The No-Hassle Way)
How to Activate a Sourdough Starter
How to Schedule Sourdough Baking

PRINTABLE RECIPES:
No-Knead Sourdough Bread

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

LESSON 6: SOURDOUGH PART 2 (Mar 28, 2012)

Click here to sign up for Lesson 6 (individual lesson) — Only $16.50

VIDEO: Sourdough Bagels
VIDEO: Sourdough Flat Bread (Pita Bread)
VIDEO: Sourdough Waffles
VIDEO: Sourdough Pizza

PRINTABLE RECIPES:
Sourdough Bagels
Sourdough English Muffins
Sourdough Flat Bread (Pita Bread)
Sourdough Waffles
Sourdough Pizza

LESSON 7: RICE (Apr 4, 2012)

Click here to sign up for Lesson 7 (individual lesson) — Only $16.50

VIDEO: How to Soak Rice
VIDEO: Brown Rice Cooked in Broth
VIDEO: Shrimp Risotto
VIDEO: Arroz con Leche (Mexican Rice Pudding)

PRINTABLE TUTORIALS:
How to Soak Rice

PRINTABLE RECIPES:
Arancini (Italian Stuffed Fried Rice Balls)
Arroz con Leche (Mexican Rice Pudding)
Brown Rice Cooked in Broth
Chicken Soup with Rice
Dirty Rice
Fried Rice
Horchata (Mexican Rice Drink)
Red Beans and Rice
Rice Pudding
Shrimp Risotto

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

LESSON 8: CORN PART 1 (Apr 11, 2012)

Click here to sign up for Lesson 8 (individual lesson) — Only $16.50

VIDEO: How to Soak Corn
VIDEO: How to Soak Cornmeal
VIDEO: How to Grind Corn (Dry)
VIDEO: How to Grind Corn (Wet)
VIDEO: Corn Tortillas
VIDEO: Corn Tortilla Chips

PRINTABLE TUTORIALS:
How to Soak Corn
How to Soak Cornmeal
How to Grind Corn

PRINTABLE RECIPES:
Corn Tortillas
Corn Tortilla Chips
Nachos

LESSON 9: CORN PART 2 (Apr 18, 2012)

Click here to sign up for Lesson 9 (individual lesson) — Only $16.50

VIDEO: Tamales
VIDEO: Tex Mex Corn Bread
VIDEO: Italian Polenta
VIDEO: Hush Puppies

PRINTABLE RECIPES:
Hush Puppies
Italian Polenta
Tacos – Brisket
Tacos – Carnitas (Pulled Pork)
Tacos – Lengua (Tongue)
Tamales
Tex Mex Corn Bread

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

LESSON 10: OATS (Apr 25, 2012)

Click here to sign up for Lesson 10 (individual lesson) — Only $16.50

VIDEO: How to Roll Oats
VIDEO: How to Soak Oats
VIDEO: Sprouted & Soaked Granola
VIDEO: Sprouted Oatmeal Cookies
VIDEO: Baked Oatmeal

PRINTABLE TUTORIALS:
How to Roll Oats
How to Soak Oats

PRINTABLE RECIPES:
Baked Oatmeal
Scottish Oatcakes
Soaked Oatmeal Cookies
Sprouted & Soaked Granola
Sprouted Oatmeal Cookies

LESSON 11: QUINOA, BUCKWHEAT AND OTHER GRAINS (May 2, 2012)

Click here to sign up for Lesson 11 (individual lesson) — Only $16.50

VIDEO: Quinoa Salad
VIDEO: Whole Wheat Couscous
VIDEO: Buckwheat Blini with Sour Cream and Caviar

PRINTABLE RECIPES:
Beef & Barley Soup
Buckwheat Blini with Sour Cream and Caviar
Buckwheat Waffles
Whole Wheat Couscous
Kamut Crackers
Quinoa Salad

LESSON 12: DESSERTS & SWEETS (May 9, 2012)

Click here to sign up for Lesson 12 (individual lesson) — Only $16.50

VIDEO: How to Make Perfect Pie Crust
VIDEO: Apple Pie with a Lattice Crust
VIDEO: Sprouted Flour Doughnuts
VIDEO: Sprouted Flour Cupcakes
VIDEO: Chocolate Buttercream Frosting

PRINTABLE TUTORIALS:
How to Make a Lattice Crust
How to Make Perfect Pie Crust

PRINTABLE RECIPES:
Apple Pie with a Lattice Crust
Chocolate Buttercream Frosting
Chocolate Cream Pie
Cherry Pie
Pecan Pie
Peach Cobbler
Pumpkin Pie
Sprouted Flour Brownies
Sprouted Flour Cupcakes
Sourdough Doughnuts
Sprouted Flour Pie Dough

Sign Up Now!

Lifetime enrollment: Only $199
Click here to sign up now!

Prefer to pay monthly?
Click here to make 3 monthly payments of $65

Please note: Class content is subject to change.

{ 50 comments… read them below or add one }

Becky January 25, 2012 at 3:38 pm

What about those that have to be gluten free. Does this class help with that?

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Ann Marie January 26, 2012 at 7:11 am

There are a number of gluten-free lessons in the class including all the classes on rice, oats, corn and other grains. However there are some recipes with gluten.

I will work on a gluten-free version of this class in the future.

You might also want to consider my other class, Reversing Food Allergies

http://foodallergies.realfoodmedia.com

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Jackson February 8, 2012 at 1:33 pm

From what I understand gluten is greatly reduced if not completely eliminated
when the grain is sprouted and fermented correctly.

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Ann Marie February 9, 2012 at 6:54 am

Yes that is correct. But remember, gluten is not bad. It’s just a protein, like casein in milk. It is only when people have a damaged digestive tract that gluten can be hard to digest.

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Ann-Marie Hunter February 4, 2012 at 2:37 pm

Hi Ann Marie,
I’m wondering why you don’t just make your video classes a lot cheaper, like $10, instead of $149, and reach a lot more people? In the end, you might even make more money!

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Jennifer Utz February 6, 2012 at 10:01 am

The price for each class is roughly $12 per class. I think that is a pretty reasonable charge. I am looking forward to participating. Thank you for doing this. I have had my Nutri Mill for about 3 years. I like having fresh flour and I have experimented on my own with soaking unsuccessfully. I am still struggling to make a good bread and I look forward to learning how to prepare grains traditionally.

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Ann Marie February 6, 2012 at 2:02 pm

Hi, Jennifer,

Yay! It’s going to be so fun!

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Ann Marie February 6, 2012 at 2:01 pm

I am considering making it so you can just buy individual classes. It will still cost about the same, I imagine.

Each one of the classes is around 45 minutes to an hour so I think it’s pretty cheap at $12/class.

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Rebecca February 6, 2012 at 9:55 am

Hi Anne Marie,
I would be very intereted in the information you have here as you have it or in a book format, but for a lot less money. I do not mean to devalue your product, but when you consider that Sarah Pope provides video tutorials on her blog for FREE and I can get Julia Child’s cookbook for about one fifth of the price, it does not seem like a fair price.

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Ann Marie February 6, 2012 at 2:03 pm

I have had a lot of people tell me that they have a hard time learning how to do sourdough bread or pie crust just from reading a recipe. They want to SEE it.

As you can imagine, it takes a lot of work to shoot all these videos, edit them, and so forth.

I will be offering a cookbook in the future.

And I’m offering a free webinar: http://healthywholegrains.realfoodmedia.com/free-webinar/

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Jule February 6, 2012 at 10:23 am

I agree with the post above on the price…I was very interested, but 149 is kind of steep, I think. I would love to take your class, but not everyone can afford that amount. I hope in the future you would reconsider offering the class at a lower price to reach those that can not afford to pay 149. Thanks for listening.

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Ann Marie February 6, 2012 at 2:04 pm

As I said I am thinking of offering the classes individually.

I think $12/class is very fair.

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caby415 February 6, 2012 at 3:31 pm

Hi Ann Marie,
I would like to take the class as well and I do think the price is fair for what you get but I cannot afford the cost all at once. When you do offer it for $12 a class I will definitely take it and would eventually take them all. Being unemployed, $149 at one time is a killer for me. Looking forward to when I can take a class : )

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Ann Marie February 9, 2012 at 7:23 am

OK I’ll work on setting it up

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Fitfoodie February 8, 2012 at 12:40 pm

I also feel that the price in total is high, but I can just imagine the kind of work that it takes to put this together. Are there times of the year that you deeply discount your online classes, say for a special holiday or something. I think I remember a good price on a black Friday class I took of yours.

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Ann Marie February 9, 2012 at 6:50 am

If you were to take classes at Sur La Table, it would cost you $50-75 PER CLASS. For 12 classes, that would be $600-900.

If you were to buy this class on DVD, it would cost somewhere between $180-240. It will be around 12 hours of video. Plus you’re getting over 100 recipes and you get to ask questions and interact online. You would not get that with a set of DVDs.

We do a Black Friday discount every year and it is usually 30% to 40% off. Which means you can get the class for $119-$139. Right now you can get it for $129 with the coupon code SPROUT20 (expires Feb 12, 2012)

Reply

Kathy February 9, 2012 at 7:23 pm

I’d love to start with you food allergies class and then move on to this one. Is there a coupon code for the first class? Or a discount for buying both classes at once?

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Ann Marie February 12, 2012 at 9:01 am

I will create that for you.

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Sandy February 10, 2012 at 5:04 pm

Ann Marie,
This was awesome. Will this be offered again? I totally agree with you about the saving time part. I know from experience the amount of time it takes to find info, as there is so much out there. Congrats to you and much success.

Reply

Toni February 10, 2012 at 11:43 pm

Looks like a good class. Would it be possible for my daughter and I to share one purchase, we don’t live in the same house. Actually we’re not interested in the same parts of the course, I make bread, she makes sweets. And also, I did plug in your SPROUT20 coupon code and it doesn’t work.

Reply

Jessica February 11, 2012 at 5:22 am

Hi,
I would like to order the course, but not sure if I will get to it in the next year :) Small baby here! However, I would like to save it to keep. Is this possible? Can these videos and materials be downloaded for later use throughout the years to come?
Thanks!
Jess

Reply

Gabi February 12, 2012 at 4:40 pm

I second this question… I’m wondering if the videos be downloadable for use when my family is getting back to grains post-GAPS?

I also second the desire to be able to purchase individual classes…your program looks awesome, truly, but I’m not a beginner and really would love to just get new tricks from you on how you do certain foods…. Cheers!! gabi

Reply

Gabi February 12, 2012 at 4:41 pm

I second this question… I’m wondering if the videos would be downloadable for use when my family is getting back to grains post-GAPS?

I also second the desire to be able to purchase individual classes…your program looks awesome, truly, but I’m not a beginner and really would love to just get new ideas from you on how you do certain recipes…. Cheers!! gabi

Reply

Gabi February 12, 2012 at 4:42 pm

oops, sorry for the deja vu there!! :)

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Karen Leggett February 11, 2012 at 5:36 am

OMG! $149.00 is extremely reasonable! I usually don’t waste my time commenting on the “entitlement attitude” comments, but you guys who are complaining about the cost need to hear this! There is a tremendous amount of knowledge that has been fine-tuned over many years in order to put these videos together! The author deserves payment for her KNOWLEGDE just as much as she deserves payment for the time and money spent putting the videos together! The value one obtains by taking this course is immeasurable. A single course in college for which you have access to once, and only once, ranges from $500.00 to $2000.00. I’m a doctor. I spent 14 years getting my degree and thus I am paid for that. This author, though i know nothing about her personally, studied, experimented, and then worked hard to put these videos together! $149.00 is dog gone cheap. You should take advantage of her GENEROSITY. Or, spend the years learning just like she did reading books and making mistakes in your kitchen.

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Bethany W February 11, 2012 at 1:39 pm

If there was a like button to these posts, I would like this. :)

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Kendahl @ Our Nourishing Roots February 12, 2012 at 12:49 pm

Me too. Try taking a cooking class sometime locally: they’re expensive! And I’d much rather learn from someone who has worked the kinks out of sourdough and all the other recipes and techniques. I’m just glad I have such a great resource. I COULD do it all on my own for free, but sometimes that isn’t worth the time and effort. I just want to learn it already!

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Gabi February 12, 2012 at 4:36 pm

Amen! Look, I really do sympathize with families that are cash-strapped…things are hard. But, honestly, AnnMarie is providing a great deal of work and knowledge here, and “the laborer is worthy of her hire!” I have struggled personally with knowing how to price my herbs and health consulting services b/c I want to be accessible to people, but I also put a LOT of time and labor into my creations and consultations, as well as years of study/training and a knowledge base. Can we all do the footwork and learn how to do all these things for ourselves? Sure…but the time has been spent and the service is being offered…and not unreasonably (!); this makes life easier for those desiring to learn. Even though I’ve been eating/cooking this way for years, I think I might buy AnnMarie’s classes just to support her and to have some fun garnering new pearls from a fellow WAPF real foodie.

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Seagazer February 15, 2012 at 4:50 am

“pushed button for like” :)

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Pamela Ashley February 12, 2012 at 1:16 pm

I have just signed up! The SPROUT20 coupon worked perfectly for the full payment- $149(really $199) of which I paid $129. Thank you. I am so pleased to have found this on-line course. This course is what I have been looking for! I want to learn to bake more tasty and healthy food. I crave for more freedom in my kitchen and this will give me the tools and skills that I will want to practice! I too am on unemployment at this time and finances are restrictive for me yet I can personally think of no better way to spend my time and money than learning how to be healthy and more self sufficient in my food choices. I can understand how a one time fee of $12 per class would be affordable, yet the lifetime membership and the ability to read the archives for a refresher or having the opportunity to problem solve with an expert innovative grain lover is priceless.

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Glo February 14, 2012 at 7:21 pm

I adopted the weston price diet however I tend to make the same things over and over again so I am really looking forward to all the new recipes as well as making my own bread and dough with soaked and sprouted grains. :) I buy the bread which is expensive so saving money will also be very nice.

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Liz February 14, 2012 at 8:33 pm

I’m interested in the a la cart option, too! Please post a link to that purchase option if you decide to make it available!

When do the classes start?

Many thanks!

Liz

Reply

Ann Marie February 15, 2012 at 1:10 pm

Feb 22

I’m setting up the individual classes right now — scroll up and you can see them offered

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rita johnson February 15, 2012 at 6:35 am

What time are the classes?

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Ann Marie February 15, 2012 at 1:10 pm

There are no set times – it’s all prerecorded

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Ann February 15, 2012 at 3:52 pm

Don’t worry about people’s comments about the cost. You do the work; you deserve to be paid. Everyone expects everything on the internet to be free. I’m sure they can check out their local community education offices/co-ops and see if there are free options there. Otherwise, there’s always youtube. I don’t take the classes either because they’re too much for me too…but I definitely don’t expect YOU to do something about that. Thanks for all the research you’ve done that you do share for free; we appreciate it! :)

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Kelsey February 15, 2012 at 6:03 pm

So excited for this class! I have already taken Wardeh’s sourdough e-course, which was incredible and I highly recommend it, but I’m excited to learn from another sourdough expert and get some different insights. I’ve also been wanting to experiment with sprouting grains to grind into flour, so I’m glad to have you teach me instead of fumbling around with it myself. :) Thanks so much for putting this class together!

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Hannah February 18, 2012 at 12:46 am

Someone mentioned that Rachel Ray and Martha Stewart offer cooking classes for free online…well RR and MS are highly sponsored and stylized brands, marketing their personalities more than anything else. The realfoodmedia.com classes are currently out of my budget, but as a fellow freelancer I must say that the prices, while higher than others, are completely reasonable. People think that just because someone doing freelance work loves their job, they don’t mind doing it free. Nothing could be farther than the truth (although, because we do love our jobs, we do plenty of work that goes over-and-beyond what we are getting paid for); freelancers don’t get paid vacation, training, sick days, materials, or benefits. We also often don’t have to charge overhead for middle men, employees, office space, etc. The prices we set reflect not only the final product, but the depth of expertise as well as the hours and production costs that all went into the making of that final product–and more importantly, the prices are set exactly at the point we believe is most beneficial both to us and to the client. I wish more people would be respectful of small businesses, and the heart and strength that goes behind it–not money! Consumers can trust that the product they receive from a hardworking small business owner is worth every penny they are paying, if not more…which honestly cannot always be said about the larger corporations/brands!

However I do have a question; as much as I agree that it would be helpful to see the techniques in video format, when actually performing the techniques I would prefer to go by step-by-step printed instructions (after first familiarizing myself with the video). Is it possible to provide print-outs with your videos, chapter-by-chapter, for us more linear thinkers? I would be inclined to purchase a more expensive video class if it included outlines or printable instructions.

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Julia February 18, 2012 at 9:07 am

I’m interested in taking the buckwheat & quinoa class, and the corn classes (as can’t tolerate everything else – including yeast…….).

Are the individual classes available to look at as many times as we need to, as the whole course is ?

I’m in Europe, and we only really use corn as polenta/pasta. So excuse my ignorance, but can you use frozen sweetcorn, or dried sweetcorn in the recipes, or do you have to use fresh corn-on-the-cob?

Ann Marie, I really value being able to do individual classes, as so much is not applicable on whole courses – I’ve looked at your food allergies, and can’t do three-quarters of the course. So thank you for giving us your expertise in a way that’s best for individuals.

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Ann Marie February 19, 2012 at 8:45 am

@Julia

Yes the individual classes are lifetime access

For the corn recipes. we use dried “dent” or “field” corn, not corn on the cob.

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Angelina February 20, 2012 at 9:02 pm

I am very interested in learning to make real sourdough, which I’ve heard can be tricky. Is the method you use one that produces a true sourdough with all of the many health benefits? I currently use the no-knead Artisan Bread in 5 Minutes a Day method to make bread (yum!) which produces a sourdough flavor, but I would really like to learn how to make the real thing. Thanks!

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Ann Marie February 21, 2012 at 6:22 pm

Yes this is a true sourdough.

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mary n. hitchcock March 23, 2012 at 8:51 am

Thank you so much for sharing this receipe for no-knead sourdough bread ! Really simplifies life. Regards, Mary

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carrie kind August 20, 2012 at 4:08 pm

I am super interested in your class. BUT… I hate cooking, but I Love to eat bread, and I can’t eat that processed crap from the store anymore, and the budget pinches on those $5 ezekiel bread loaves! Questions are: 1) how hard and time consuming is it really just to make bread? 2) how much/what fancy equipment is necessary? and 3)where does one buy these grains to sprout (if i live in a small town w no fancy grocery stores)?

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Ann Marie September 13, 2012 at 3:32 pm

@Carrie

Hello! It is very easy and not time consuming at all to make bread. You don’t need a lot of fancy equipment. You can use a Dutch oven. You can order whole grains online.

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Michellealeta September 16, 2012 at 1:10 pm

Hi there Kathy, your course sounds interesting but I’m specifically looking for dehydrated bread recipes and yeast free a well. Do you offer these in your course? Please advise, all the best and Thanks much!!! Michellealeta

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Michellealeta September 16, 2012 at 1:14 pm

Hello there–regarding my previous comment and question re dehydration and yeast free– I would like to be notified via email. Thanks again, Michellealeta

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Ann Marie September 26, 2012 at 2:21 pm

Sure I will email you

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Jeanine October 29, 2012 at 1:19 pm

I have been eating wheat free for a while now and I am getting ready to start using Einkorn flour and berrries for baking bread. Have you used this flour and is it different in the recipes that you have listed for regular wheat bread?

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