Whole Grain 31

These virtual classes were recorded live on the Zoom platform, you will receive access to the 5 archive videos from those live classes and the recipes used in those classes. Each class is a little over 1 hour long.

Testimonials of Whole Grain 31

Dear Chef Brad,

I loved your classes! This salad was so good! Made from grains I had cooked and stored in the refrigerator! I have also loved sprouting broccoli seeds. They taste so good Thank you so much for sharing your knowledge!

My blood pressure even came down this month since I was eating healthier.

Love all I have learned from you over the years! God bless you!

Kathi Olsen

Dear Chef Brad,

Thank you so much for sharing your knowledge with us. I’ve enjoyed your classes very much.

I’ve been doing the WholeGrains 31 for three weeks now. I’ve lost a few pounds and hope to continue. However, just eating good foods is what is important. It was refreshing to have a meal plan that lets us enjoy grains; so many of them restrict grains and potatoes. I enjoy both and was glad to see that this plan allows them.

One thing I have noticed is that my ankles are not swelling as much as they were before. It’s probably getting off the sugar. Unfortunately, before starting this plan, I liked to make a small amount of fudge every couple of days . With this program, I haven’t even missed it. When I feel drawn to sugar, I eat a few dates instead. Sugar was my worst addiction.

I like making the salads in containers, rather than having to cut up everything each time I want a salad. I’m also enjoying the sprouts and grains on my salads.

I’ve ordered quite a few grains to try and look forward to using them in the recipes you gave us.

Now I want to digest everything you’ve taught us and put it into action. With only me in my household, I haven’t been able to make everything you’ve taught us because I can’t eat it all. My freezer is full of almonds and cashews, soups, stews, bread, and grains, ready to use and eat.

Thanks again. You make it really fun to cook.

Bonnie Abbott

Chef Brad,

Just wanted to say thanks for classes. I commented last night under the name Jordan (my grandson) who has renamed my computer. During the last 3 weeks I have been following the "Whole Grain 31". I have lost 7 pounds. The best part is that being a Type 1 diabetic since I was 11 years old (58 years) my Insulin need has decreased by about a third with very good blood sugar levels. I plan to continue incorporating more grains in my & our family's diet. They are starting to get used to it. I cook for 6 of us. Thanks again for the classes. 

Sincerely, Vida Reich 

I loved the Health and Wellness class that I took from Chef Brad. It was so inspiring. I learned so many things from him. I have never sprouted anything before this class and when I heard about sprouting and the benefits of it, I started sprouting. I have sprouted spelt and mung beans. I enjoy having them on my salads.

I also loved learning more about ancient grains and rice. I eat them every day now. Sometimes, I put them on my salads and other times I make a rice or grain bowl with them.

I also made spelt sourdough bread and sprouted spelt pancakes. I have made several other things from his class too like the cashew mayonnaise and the quinoa chicken filling, both of which I Love.

I am so grateful I took the time to participate in this class and am grateful for Chef Brad for teaching it.

Thank you,

Vickie

Dear Chef Brad,

Thank you, thank you for the Health and Wellness class, it has been a blessing!

Many, many years ago when I was in middle school my mom did an experiment. Every morning my brother and I ate cracked wheat for breakfast. We didn’t have a cold or flu for that whole year! Why she didn’t continue that practice I’m not sure; we probably complained loudly for that whole year! About a year ago I decided I had to get more grains in my diet but was struggling with just how to do that. I haven’t totally jumped in yet but breakfast is a grain bowl every morning and I love it! It has changed my heartbeat( which might be a sugar problem.) literally! My favorite breakfast blend is spelt, einkorn and farro. I love it! Feeling better is a good side effect!  I have been trying to decide how to add grains in baked goods and last night you answered that, Wonderflour! I always thought it was gluten free and let info about it go in one ear and out the other. I was so excited about it after class last night!!

Thank you again, I love your classes and all the info I’ve gained with this one and all of them!!

Looking forward to September’s classes!!

Gratefully

Linda Nelson

Dear Chef Brad,

I have learned so much about grains and how to use them in the whole grains 31classes but most of all I have felt the difference in my body functions. I feel better and I am less hungry. When eating process foods, I find that within two hours I am hungry again. When eating whole grains, I find that I can go four hours without thinking about food and when should I eat again. It's so much better for my blood sugars too. Grains really do work and they work for me. I love using them in bread and adding them in dishes to

increase the nutrition. I have been enjoying the natural beverages we make in the blender from pineapple, peach or berry simple simple syrup lemonade since I am allergic to food color dye. No more soda and chemicals, and dye for me in my soft drinks.  I still am learning and relearning a lot as I rewatch the video classes again. So much more to learn and absorb. Thank you for all of your help and the information you have given me.

Sincerely yours,

Lorraine Staszek