Online Cooking Class FAQs

Online Cooking Class FAQs
Heather Nicholds, C.H.N.

Do I have to start the classes right away?

The classes are set up to start on Thursday, and flow to a new section every 4 weeks, but you can watch and learn on your own time and schedule.

How long will I have access to the cooking class site?

Your access won’t expire, so you’ll be able to go into the site as long as I continue to run it, which I plan to do indefinitely.

Can I download the video and audio content to watch/listen offline?

Yes – most people don’t allow this in membership sites, but I give you the ability to download all of the videos and audio in the plan so that you can watch offline, transfer to your mp3 player and keep them forever.

Do the classes and recipes include dairy, eggs, meat, fish or poultry? i.e. is it vegan?

This is a 100% plant foods cooking course. It’s not to discourage my meat-eating followers, but it’s just the best way to teach you about all of the amazing plant foods out there while supporting my vegan and vegetarian followers. Vegans and vegetarians will find this course exactly tailored to your needs, and meat-eaters can treat it as an opportunity to learn about some new plant foods.

I’m cooking for an extremely picky eater. Do you think I/he/she will like the meals in the classes?

I put together the recipes with the goal of pleasing someone who isn’t used to eating healthy plant foods. I tried to make the meals as simple – but as tasty – as possible, using ingredients and flavors that most people are familiar with. I can’t guarantee that the recipes will please everyone’s tastebuds, but hopefully most. If there are any ingredients that you just don’t like, or can’t eat, I’m happy to help you find a substitution.

Do you use any weird ingredients?

Well, ‘weird’ is a bit subjective, but I kept the ingredient list for the course as simple as possible, using vegetables, fruits, grains, nuts, seeds, and seasonings that you should be able to find at any major supermarket. There are a few things that might be tricky to find (like coconut oil, quinoa, nutritional yeast) but the good news is that those things are now really easy to find and order online.

What kitchen equipment will I need?

Healthy eating doesn’t require any special equipment, but here are the things I use on a regular basis and have incorporated into the class: a good knife, a cutting board, pots and pans, various utensils (spoons, ladles, flippers, etc), and some kind of blender or food processor.

I don’t have a lot of time to cook. Are the meals quick to prepare?

I generally try to keep meals to 30-45 minutes cooking time. I also try to keep meals to one or two pots so that dish cleaning time is minimized as well.

If you have days when you just have absolutely no time to make a meal, I share my secret shortcuts.

I’ve never cooked for myself before. Am I going to be able to make the meals in the course?

I create recipes with the idea of being as easy as possible for people who aren’t used to cooking for themselves, or aren’t used to cooking whole plant foods. I put the recipes and meals together using as few packaged foods as possible, so you will be learning how to cook things from scratch, but you can totally do it.

Even the most beginner cooks have told me they weren’t overwhelmed, and actually enjoyed gaining confidence in their skills in the kitchen. You’ll learn all the important things you need to know about cooking vegetables, whole grains and beans and using seasonings so that you shouldn’t have any trouble with the recipes.

Do you have a question that wasn’t listed here? Send me an email and I’ll get back to you.

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