Private Rate: $55/hr cooking instruction
Now Offering
- phone consultations in which I teach you the concepts from each session and email you the informational handouts ($55/hr)
- cooking on-site for your party or event ($100/hr)
- cooking meals in your home you can store & re-heat ($100/hr)
Group Rates for 2 hr cooking sessions with Courtney:
2 people = $55 per person
3 people = $45 per person
4 people = $40 per person
5 people = $35 per person
6 - 10 people = $25 per person
If client needs Courtney to grocery shop for the session, there is a $50.00 charge which excludes cost of groceries.
For any location further than a 15 miles from SLO, there is a trip fee of $2 per extra mile.
Rates for sessions with BOTH Courtney and Don:
View our collaboartive course outline
Private Rate: $100/hr cooking instruction
Group Rates for 2 hr cooking sessions:
2 people = $100 per person
3 people = $70 per person
4 people = $50 per person
5 people = $ 40 per person
6 people = $ 35 per person
7 people = $ 30 per person
8 or more people = $25 per person
Another Recipe for you!
Ghee (clarified butter) as a molecularly stable, high temp cooking oil & healing, hormone balancing fat for those who’ve been on at least 90% whole foods diet for at least 6 months
You see, ghee has about 80% the cholesterol that butter has, so you don’t want to use lots of ghee or other saturated fats if: 1) you’re still eating packaged foods, restaurant foods, or cooking with refined vegetable oils at home like canola oil, vegetable oil, corn oil, etc., and 2) if you are spiking your blood sugar throughout the day with a more than medium glycemic diet, as both contribute to high cholesterol & atherosclerosis.
How to make Ghee: simmer on extra low heat 3 - 4 sticks unsalted organic butter for 15 - 20 minutes uncovered, without stirring. You'll hear boiling oil sounds, and after 10 minutes or so the foamy milk solids on top will become crusty and golden brown. Turn off the heat & skim off that crust on the top. Then pour just the clear, golden ghee into a wide mouth jar for scooping as cooking oil or in place of butter. Pouring it slowly through a fine mesh strainer helps separate it from the milk solids if you can’t quite skim all of them off the top. As you pour just the clear golden butter fat into a jar, be sure not to let any of the possibly left behind whey (cloudy, whitish liquid on bottom) and crusty milk solids which have sunk to the bottom if there are any, slip into the jar - it'll sour on the bottom of the jar. If you’re established in your 90% whole foods diet & you’ve used organic butter, feel free to use those crispy, rich milk solids into other dishes (beans, stews, casseroles, etc.) for added body & flavor. Let the ghee cool uncovered so all steam/condensation can evaporate. Then cover.
Ghee keeps for up to 3 weeks on the counter at room temp. In the fridge it'll keep for months, but becomes like hard ice cream - hard to dig into. I usually put 1/2 in the fridge for use later, and 1/2 on the counter for use now.
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