Sue Gregg Cookbooks
Review by Debra Brinkman, Crew Administrator, The Schoolhouse Review Crew, The Old Schoolhouse® Magazine, August, 2016
Somewhere on the wish-list of most moms I know is the idea of getting their family to eat a healthier diet. For me, it is one of those things that occasionally becomes really important, and I actually do something about it, but typically it is a back-burner issue. “It would be nice if … “ just never becomes important enough for me to go through all of the effort. I don’t think I’m alone in that.
Years ago, Sue Gregg was trying to get her family to eat better, and she tried some of the same things I have done, with not-so-great results as well.
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with a little help from the Peterson family
Luke 10, Gracie 6, and Elias 11 watch as Micah 4, pours a cup of Kamut®grain
The grain will be blended with yogurt thinned with water to develop a batter. This process is called Blender Batter Baking.
Sue Gregg's recipes offer ingredient alternatives for those with food sensitivities and allergies to grains (gluten free) and dairy products.
<br><a href="https://lessons.com/cooking-classes" title="Cooking Classes " target="_blank"><img src="//cdn.lessons.com/assets/images/tmp/lessons-2017.png" width="150" alt="Cooking Classes "></a><br>
COOKBOOKS & CURRICULUM
Sue Gregg explains the how and why of whole foods cooking much as Julia Child did so Americans could understand French cooking.
Cookbooks with lesson exercises.
The Baking with Whole Grains Workbook is a companion to the Whole Grain Baking textbook.
Beginning cooks can check food preparation details before, during, and after recipe preparation with step-by-step recipe DVD demos that accompany these books.
The Baking with Whole Grains Workbook is a companion to the Whole Grain Baking textbook. It provides self-guided reading, research, and recipe preparation at the high school level for home school credit.
#2 Sue Gregg's Deluxe Cookbook Set
(Includes a free copy of the DVD)
When making a lifestyle change as significant as transitioning to whole foods you will want to be well-informed. Sue Gregg explains the reasons for the preparation methods she uses and the benefits of ingredient choices.