We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it.

Welcome to the Down Home Farm Tours series. To see all the farms and homesteads featured in this series, click here.

Welcome, Serenity Gulch Farm!

Today’s featured farm is Serenity Gulch Farm run by Sherri and Keith Cripe (plus their children Jamie and Katie). They’ve been homesteading off and on for six years in Indiana. Below you’ll see Sherri’s answers to our farm tour questions, and also a lovely photo tour of their property. Be sure to visit their blog for videos and updates.

Where is your farm?
Thirty minutes northeast of Indianapolis, Indiana.

How long have you been farming/homesteading?
Off and on for six years.

Share a brief description of your farm/homestead.
We live on 14 acres. It’s mostly wooded with some open pasture and two small ponds. There is one small barn and a smaller lean-to shed.

What are you raising, growing, and doing?
We raise pastured pork, pastured poultry and eggs,honeybees, a big garden for our family, and a medicinal herb garden. We are working on getting our property certified as a herbal botanical sanctuary.

How did you get into farming/homesteading?
I (Sherri) grew up on a family farm in Michigan.

Any future plans?
Expanding the medicinal herb garden, offering classes on herbalism, canning, and other homesteading topics.

We’d love to hear a funny story!
Last week I was trying to lift a 50-lb bag of pig feed into a trash can. We store the feed in metal trash cans so the raccoons can’t get into it. I tripped and fell backwards on top of a plastic bucket, with the sack of feed on top of me. I had a bucket-shaped bruise on my backside for a week! (Wardeh: ouch!)

What about a sad story?
The first year I had chickens I raised them from day-old chicks. When they were 6 months old they were finally old enough to start laying eggs. One night a raccoon broke into the chicken coop and killed all of them. (Wardeh: that is awful!)

Is there anything else you’d like to share?
We have two children. Jamie is 6 and Katie is 3. I involve them in the farm chores as much as possible. Jamie loves to help me in the garden and already is a hard worker. As soon as they get home from school/daycare they are asking to go see the pigs and the chickens. Being a full-time working mom and a homesteader is a lot of work, but totally worth it.

Let’s Tour Serenity Gulch Farm!

(Wardeh: In the captions below, you’re hearing from Sherri, as she tells you what is in each picture.)

Front yard in winter. Our house sits almost 1/4 mile back from the road so we have a big front yard.

Front yard in spring. In the spring our entire yard is covered with tiny pink and white flowers. It’s my favorite time of year and I’m sad when we finally have to mow the grass. (Wardeh: I agree!)

Barn. We have a small one-stall barn on our property. Right now it’s just used for storage.

Barn and asparagus patch. This spring my son Jamie and I worked very hard to put in an asparagus patch. Unfortunately the barn cats thought all the turned up ground was the world’s most fantastic litterbox and ended up digging up most of the plants.

Main garden in early spring. We doubled the size of our family garden this year. The goal is grow as many of our vegetables as possible.

Katie checking out the new pigs. One of our new projects this year is raising pastured pork. We have three pigs that will be butchered in the fall. This is the first day we brought the piglets home.

Two pigs in pasture. Two of the three pigs enjoying munching on some greens in the pasture.

Dad and Jamie building a chicken coop. Another new project this year is raising chickens for meat. We built a chicken tractor so they could be raised outside.

Meat birds in the new coop. My Mother’s Day present was the new coop for the meat birds. Best gift ever!

(Back to Wardeh) Sherri and Keith, thank you for sharing your farm with us! We hope you enjoy your free thank you video, our gift to you. Plus, feel free to display the following graphic on your site. (Right-click and save to your computer, then upload to your site and link to this farm tour post.)

Isn’t the Cripe’s homestead beautiful? Do you have any questions for Sherri? Please give the Cripe family a warm welcome in the comments.

We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it.

Homesteaders everywhere, send in pictures of your farms and homesteads. We want to see barns, goats, cows, pigs, sheep, chickens, ducks, horses, eggs, kids (the human kind, too), gardens, vineyards, orchards, compost piles, berry patches… like I said, whatever you’ve got going!

How to be Featured in the Down Home Farm Tours

Are you a homesteader or farmer at any level? You don’t have to live in the country, you don’t have to be doing everything.

Being on the journey is the only qualification. We want to see what you’re doing, no matter how big or small.

If you’d like to be featured in a Down Home Farm Tours post, email me at farmtours at gnowfglins dot com. Send me a set of at least 5 to 6 photos (or more!) that are at least 900 pixels wide (height doesn’t matter). If your photos are on Flickr, just send me a link to the set.

Photos need to be good quality — not that your place has to look perfect, just that the photos should be well-lit and look good overall. I may not use all the pictures you send, but I will do my best.

Along with the pictures, include most or all of the following information in your email. Overall, keep it brief. Pictures should be the focus.

• What is your name and the names of your family members? (be as general as you’d like, if you wish to protect your privacy)
• Where do you live? (be as general as you’d like, if you wish to protect your privacy)
• What is your blog or website? (optional)
• What is your farm/homestead name? (if you have one)
• How long have you been farming/homesteading?
• Give a brief description of your farm/homestead. (city, suburbs, apartment, country, # of acres, land features, etc.)
• What are you raising, growing, and doing? (brief is fine)
• How did you get into farming/homesteading?
• Any future plans?
• Please share a funny story. (optional)
• What about a sad story? (optional)
• Is there anything else you’d like to share?
• Please include a 1 to 2 sentence caption for each picture you include.
• Which free thank you video would you like? This is our gift to you for being selected.

Please, please make sure you’re not revealing anything too private. The last thing we want to do is open you up to scrutiny or investigation by any unfriendly agencies. In other words, don’t tell us too much or take pictures of anything too sensitive. I know you understand.

I can’t promise I will feature every farm or homestead submitted, but again, I’ll do my best.

If You’re Selected…

We will share your farm/homestead pictures and stories in a dedicated blog post, plus you can add the featured graphic on your blog or website. And, we’ll give you a free thank you video of your choice!

So, hurry up, and start sending in your pictures and answers. Please share about our series with friends and family who may want to participate — use the sharing buttons at the top of this post. The Down Home Farm Tours will begin soon!

As I type this, food freedom supporters are gathering in Minnesota at the trial of farmer Alvin Schlangen, co-owner and manager of Freedom Farms Co-op. Watch the short video to hear his story.

“Alvin Schlangen, a peaceful Minnesota farmer and founder of Freedom Farms Co-op, connects people with the foods of their choice from local producers.  Over the past two years, the Minnesota Department of Agriculture has illegally raided Alvin’s van, warehouse, and farm. The state has now brought 21 charges against Alvin related to food distribution; all are misdemeanor counts.  Four of the misdemeanors are in trial [this week].  If convicted, Alvin faces up to a year in jail and hefty fines… just for helping to connect consumers to the producers and foods of their choice.” –Raw Milk Food Freedom Riders

Alvin is being charged with crimes related to commercial food handling, though his co-op was a private buying club of consenting families and farms.

The Freedom Farms Co-op “venture serves to connect people with the food sources that meet their high standards for health by providing private access under lawful ownership of farm animals — for dairy food access: the member owners pay the Amish farm family for labor to milk the leased 100% grass-fed cows, manage the pasture, store the feed, etc.”

Do you see anything wrong what he and the other families were doing? Neither do I. Does it sound commercial? Not to me.

Interested in learning more about this event? Here is the event’s Facebook page, and here is the website page for the event.

What Can You Do?

The court has allocated three days for Alvin’s trial (beginning today, Monday, May 14, 2012). Sign up here to reserve a spot in the courtroom. You have the choice of committing to shifts throughout this week, Monday through Friday, mornings or afternoons.

Most of us are not in Minnesota, but that doesn’t mean our hands are tied! You can sign this petition (I am not sure if you must be from MN or not). You can donate here.

No matter what, please pray for Alvin and the other MN food freedom fighters. With God, all things are possible!

Welcome to our second Seasonal Recipe Round-Up! This time we’re featuring spinach (and next time is rhubarb — see schedule below). I’m sharing my tips and a favorite recipe, and you can participate by sharing your own tips and/or recipes in the linky or in the comments.

Keep reading for details on how to get a free eCourse thank you video by participating!

What is Spinach?

Spinach is a dark leafy green (like chard, kale, beet greens, collard greens, mustard greens). There are many varieties of spinach, categorized by leaf type. Savoy has curly, springy leaves. Then you’ve got flat-leaf spinach, and finally baby spinach. I find the flavor earthy and a little sweet. Definitely mild.

Though spinach can be grown year-round in the right conditions (not too hot, not too cold), its seasons are really March through May and September through October. Our property is cool (north-facing) and we’re just getting our gardens in — one of the first things I’ll plant will be spinach.

The Good and the Bad

Spinach one of the more nutritious vegetables, being high in vitamins and minerals, especially Vtamin C. However, it also (like other dark leafy greens) contains an anti-nutrient called oxalic acid. Oxalic acid binds with minerals in the digestive tract just as phytic acid does. To reduce oxalic acid, you should steam or ferment dark leafy greens. The recipe I’m sharing today is a fermented spinach recipe — spinach kraut. For more fermented green recipes, see my online class in lacto-fermentation or my book The Complete Idiot’s Guide to Fermenting Foods.

How to Steam Spinach

Steam for just long enough to wilt the spinach (about a minute), but keep it brightly colored — this reduces oxalic acid yet preserves other nutrition. You can use a steamer basket, or you can put the spinach right in a few inches of simmering water in a pot.

Once steamed, drain the cooking water and discard it; it contains oxalic acid plus other impurities (like pesticides or nitrites if the produce was conventional). Then toss with additional ingredients or add to soups or dishes. For an example of this technique, see my Feta and Chard recipe.

You might run into recipes that call for an addition of greens to be cooked right along with everything else. This keeps the oxalic acid in the dish. Instead, steam the greens separately and add them to the dish after draining.

My Mom’s Lemon Spinach

This is my mom’s delicious and simple steamed spinach dish, and we made it just this week during her visit. We saute onions and garlic in butter while steaming the spinach separately. Then we toss them together, season with salt, and drizzle with lemon juice.

What About Green Smoothies?

It is best to add raw greens like spinach sparingly, rather than regularly. As an alternative, consider steaming the spinach, then adding it to the smoothie after it is cooled. If you have an abundance of spinach, steam it then freeze or dehydrate it to add to smoothies over time.

How to Store and Use Spinach

Store unwashed leaves in plastic bags in your refrigerator (preferably a crisper drawer) for 2 to 3 days, or up to a week. To use, wash and dry leaves. Trim off ends and any bad spots. Then use in recipes.

My Recipe: Spinach Kraut

In today’s Seasonal Recipe Round-Up, I’m sharing a fresh and lemon take on kraut — Spinach Kraut. We love to take this on picnics or serve alongside cold meats, cheese, crackers — or any kind of eggs!

Click here to see my recipe for Spinach Kraut.

Now, it is your turn to share! See below for details on how I might feature your recipe/tips and how those featured get to choose a free eCourse thank you video.

Share Your Spinach Recipes and Tips!

Use the linky box below (or post in the comments) to share your spinach recipes and tips. Use old or new posts and as many as you’d like. The linky will not close, so you can come back later with your recipes if spinach is not in season for you yet. I look forward to seeing what you’ll add!

Here’s the fun part! Next Friday, I will feature a select group of the recipes and/or tips shared in this link-up. Everyone featured (whether blogger OR commenter) will get to choose a free eCourse thank you video!

Seasonal Recipe Round-Up Schedule: April through June

• Friday, April 27, 2012 — Chard
• Friday, May 11, 2012 — Spinach
• Friday, May 25, 2012 — Rhubarb
• Friday, June 8, 2012 — Asparagus
• Friday, June 22, 2012 — Strawberries

All seasonal recipe round-ups are (and will be) listed on the Recipes page.

Check back next week to see if your recipe or tips are featured! Then come back on Friday, May 25 for our rhubarb link-up in the Seasonal Recipe Round-Up.

This post is shared with Simple Lives Thursday.

Did you know you can ferment all manner of greens? Yes, you can — and it is a good idea because dark leafy greens are high in oxalic acid. Fermentation (and steaming) reduces this anti-nutrient which otherwise would interfere with mineral absorption.

Spinach kraut is a lemony fresh and salty take on regular old cabbage kraut. We love it. Love, love, love it. (My new book, The Complete Idiot’s Guide to Fermenting Foods and online fermenting class  include recipes for fermenting lemon and dill spinach sticks, too.)

Spinach Kraut

• 15 cups tightly packed fresh spinach
• 4 cloves garlic, diced finely (optional)
• 1/2 tablespoon sea salt
• 1/4 cup whey –or– leftover juice from another ferment –or– double the salt (here’s more info about whey and substitutions)
• a quarter lemon wedge (optional)

Makes 1 quart. Chop up the spinach coarsely and toss it with all the other ingredients (except lemon) in a bowl. Cover the bowl with a tea towel and just let it sit for about a half hour. During that time, the salt will begin to pull juices out of the spinach and the mixture will get juicy. You can mash it to help it along. Pack it all in a quart size fermenting container. Tuck the lemon wedge in, too. Leave 1″ space at the top of the jar. Cover the jar tightly with its lid or with airlock if you’re using that. Let ferment at room temperature for about 2 to 3 days, then transfer to cool storage.

MMMM…. I wish I had some of this now. We love taking this on picnics! Are you willing to give this a try? Let me know if you do!

I’m sharing this recipe in the Seasonal Recipe Round-Up featuring spinach, Simple Lives Thursday, Pennywise Platter Thursday, and Fight Back Friday.

We have noticed that quite a few blogs are not linking back to one of the Simple Lives Thursday host blogs (see guideline #2, below). If this is you, please realize that this prevents us from choosing you as a featured blog. Thank you for linking back to us!

The Simple Lives Thursday Blog Hop

Welcome to Simple Lives Thursday, a blog hop dedicated to simple living. “Consume less, produce more. ” So many topics fit: Gardening, raising animals, cooking from scratch, real food, natural cleaners, sewing, recycling, thrifting, a mindset of simplicity, saving a buck…

This blog hop is hosted by (for the time being, due to hosts taking breaks):

• Alicia @ Culinary Bliss
• Diana @ A Little Bit of Spain in Iowa
• And me!

Featured Posts from Last Week’s Submissions

We really enjoy reading your posts each week! Featured post bloggers, please grab the badge above and display it on your site! Link it to one of the host blogs’ posts for the specific week that you were featured.

Here are our picks from last week’s submissions. Thanks to all who participated — it is always hard to choose!

1. Lessons from Cuba on Farming and Gardening by Learning and Yearning. An engaging article on what can be learned about our health through the trials and triumphs of Cuba.

2. Upcycled and Repurposed Snack Bag Tutorial by Practical Stewardship. A great tutorial on making your own snack bags. Pinning this for sure!

3. Using eggshells as a Slug and Snail Barrier from Green Idea Reviews. A natural tip on preventing slugs in the garden.

What will you share this week? We all look forward to your submissions!

If reading this via RSS, visit this post to see the list of linked blogs.

The winner of the Gluten- and Dairy-Free Cooking eCourse from Cooking Traditional Foods is… Nancy Babin!

Congratulations! Please send a message to contact at gnowfglins dot com and I’ll put you in touch with KerryAnn (your eCourse teacher).

Everyone else… remember you can save 15% plus get a gift from me. Here are those details again.

Save 15% + A Gift from Me!

You can save 15% by using coupon code GNOWFGLINS when you enroll in the Gluten- and Dairy-Free eCourse. (The coupon doesn’t expire.)

And if you’re planning on signing up anyway… do it on or before next Monday, May 14, 2012 and I’ll give you a thank you video of your choice from my eCourse archives.

Here’s how to get the free thank you video:

1. Use my link to sign up (mandatory!) on or before Monday, May 14, 2012
2. Use my coupon code GNOWFGLINS to get 15% off — your price will be $119 instead of $140 (again, mandatory)
3. Pick out which thank you video you want here
4. Forward your receipt from KerryAnn’s course to contact at gnowfglins dot com, telling me which thank you video you’d like
5. I will give you the thank you video!

P.S. Here’s the post to learn more about the Gluten- and Dairy-Free eCourse — finally, an allergen-friendly cooking class that uses traditional food preparations for nutrient-dense foods.

Thank you to all who contributed to last week’s seasonal recipe round-up featuring chard. Now it is time to feature some of your recipes. As I looked through what was submitted, I found I wanted to try so many! I selected three recipes to feature, and below I’ll tell you why.

Remember, you can continue to add your chard recipes to last week’s round-up. And join us next Friday, the 11th, for a round-up featuring spinach.

Featured Chard Recipes

Featured post bloggers, please grab the badge above and display it on your site! Link it to this post, or last week’s seasonal recipe round-up featuring chard. See below for how to get your free thank you video for being featured.

I’ll be choosing a set of featured recipes from each seasonal recipe round-up. Honestly, I had a hard time picking just these because all the recipes looked so good!

Spiraled Meat Loaf with Swiss Chard and Spinach from Amanda at Iron Rich Food. I am definitely planning to make this! What I most love about Amanda’s meat loaf is the creativity. This is meatloaf with the wow-factor. From a nutritional stand-point, the greens are steamed before getting rolled up in the loaf — ensuring that oxalic acid is washed away. The finished meatloaf looks gorgeous. Who wouldn’t be proud to make such a dish? The recipe looks easy enough in the recipe steps thanks to great pictures of all the steps. Great recipe, Amanda. Thank you for adding it to the chard round-up!

Swish Chard Quiche from Hannah at Mountain Musings. Hannah’s beautiful and simple quiche uses pre-steamed chard for good nutrition. I also love that this dish centers around two other foods usually found in abundance this time of year — cream, cheese, and eggs. With eggs and creamy, sweet milk coming out our ears (or our farmer’s ears), this quiche makes lovely use of those other seasonal foods, too. The best part of Hannah’s recipe post was her Granny’s recommendation to freeze chard to make this all year.

If you’re on GAPS or dairy-free, check out Starlene’s chard and onion quiche which uses a coconut four crust and is, of course, GAPS-friendly. Starlene blogs at GAPS Diet Journey and offers a great free download to newsletter subscribers — a list of approved GAPS foods. In the comments, Holly and Starlene discuss steaming the chard first. They’re one step ahead and ready for you. Great step-by-step photos in this post, too. Thank you, Starlene!

Honestly, I could just keep going… I loved all of your recipes! Go check out the rest of the chard round-up because all the recipes are worth being featured.

Free Thank You Video

Featured bloggers (Amanda, Hannah, and Starlene) please use the contact page to send me a message telling me which thank you video you’d like. May’s video is not listed yet, but can be chosen: GAPS-friendly cinnamon and walnut almond flour muffins.

Seasonal Recipe Round-Up Schedule: April through June

Here’s our round-up schedule again, so you know what’s up ahead. I’ll see you next Friday, May 11th, for spinach!

• Friday, April 27, 2012 — Chard
• Friday, May 11, 2012 — Spinach
• Friday, May 25, 2012 — Rhubarb
• Friday, June 8, 2012 — Asparagus
• Friday, June 22, 2012 — Strawberries

All seasonal recipe round-ups are (and will be) listed on the Recipes page.

Have a blessed weekend, everyone!

P.S. Just a reminder: don’t forget you can get 10% off your orders at MadeOn Hard Lotion through May 31, 2012 by using coupon code gnowmay12. Click here to browse or buy. There might yet be time for Mother’s Day! The DIY hard lotion and lip balm kits are frugal and fantastic.

We have noticed that quite a few blogs are not linking back to one of the Simple Lives Thursday host blogs (see guideline #2, below). If this is you, please realize that this prevents us from choosing you as a featured blog. Thank you for linking back to us!

The Simple Lives Thursday Blog Hop

Welcome to Simple Lives Thursday, a blog hop dedicated to simple living. “Consume less, produce more. ” So many topics fit: Gardening, raising animals, cooking from scratch, real food, natural cleaners, sewing, recycling, thrifting, a mindset of simplicity, saving a buck…

This blog hop is hosted by (for the time being, due to hosts taking breaks):

• Alicia @ Culinary Bliss
• Diana @ A Little Bit of Spain in Iowa
• And me!

Featured Posts from Last Week’s Submissions

We really enjoy reading your posts each week! Featured post bloggers, please grab the badge above and display it on your site! Link it to one of the host blogs’ posts for the specific week that you were featured.

Here are our picks from last week’s submissions. Thanks to all who participated — it is always hard to choose!

1. Why We Grow Radishes by You Can’t Eat A Lawn. “Radishes can tolerate the cold temperatures of the early spring, and are typically the first plants of the year to sprout. On top of that early start, they don’t take very long to grow to harvest-able size.” And this post shares ideas for how to eat them — beyond salads.

2. The Adventures of Mushroom Farming Begin… by ~Simply Loving Home~. It will be hard for us to wait until next spring to see how this unusual adventure turns out!

3. Milking the Goat without a Stand from Moss Grown Stone. Mossy_Stone figured there had to be a way to milk without a stand. Not only was she right, but this gives her the freedom to milk outside the barn when the weather is nice. In this post she tells you how she does it. A truly portable, simple solution. Bravo!

What will you share this week? We all look forward to your submissions!

If reading this via RSS, visit this post to see the list of linked blogs.

We were gluten-free and dairy-free for many years. I can’t tell you how much time and money I spent learning the ropes. There are resources out there, but most of them are sad. Have you picked up a run-of-the mill gluten-free or dairy-free cookbook?

I rejected most of them in disappointment because while they were free of allergens, they lacked nutrition. Lots of sugar, processed foods, and not-whole-grain flours. Not to mention lacking in traditional cooking methods — which you and I know improve the overall nutrition and digestibility of whole foods.

I would scratch my head thinking… what’s the point of going gluten-free or dairy-free if you’re going to tip the scale toward malnutrition of another kind?

(That’s a rhetorical question and if you have celiac disease there is definitely a point anyway… but you understand what I mean, right?)

A Change Is Here

I’m happy to tell you that the gluten-free and dairy-free world is about to change. Actually, it changed yesterday when KerryAnn Foster’s Gluten- and Dairy-Free eCourse began! You see, KerryAnn’s class answers the dilemma I just mentioned.

How can you learn to cook gluten-free and dairy-free while also being frugal, using whole ingredients, healthy ingredients, and traditional food preparation methods?

The easy answer is: the (traditional-cooking-whole-foods-high-nutrition-on-a-budget) Gluten- and Dairy-Free eCourse.

Nitty Gritty Details

I’m going to get the nitty gritty details out right away, so I can show you what an incredible value this is. In some ways, it is priceless.

Using my coupon code, this class costs $119 for permanent access to 14-weeks’ worth of gluten-free and dairy-free instruction — including 85 videos, 18 Menu Mailers and 11 eBooks containing hundreds of dairy free recipes and gluten free recipes.

(Retail price is $140, so you’re getting $21 off with my coupon code, plus I’ve got a special gift for you — keep reading.)

$119? Do you think that’s high or low?

I suppose all of us will have a different perspective on that. Setting that aside, I can tell you without a doubt that at least $119 worth of food went down the drain when I experimented with gluten-free and dairy-free cooking all by my lonesome.

My point is: if this class had been around when I was learning and I chose not to buy it — I would have spent the money anyway.

Not to mention all that time figuring things out on my own.

That’s why I’m so excited to share this class with our gluten-free and dairy-free readers. Maybe you’re already on the journey, maybe you’re about to begin. Do yourself a favor, save yourself time and money, and learn from an expert — KerryAnn Foster, creator of this class.

KerryAnn’s Story

I have been doing real food and a traditional foods diet since 2002. I am a former Weston A. Price Foundation chapter leader. I started a real food blog in 2005 and was diagnosed with celiac disease in 2006.  Three months later, both of my kids, then one and three years old, were also diagnosed with celiac disease. My husband, Jeff and I have kept a gluten and dairy-free home since my diagnosis.  I have written many eBooks, print books and thousands of dairy and gluten free recipes.  I create food free of gluten and dairy that is wholesome, family-friendly and delicious using only real food ingredients.

I wrote this eCourse because I spent the first two years after diagnosis trying to get on my feet and figure out how to make real food without dairy and gluten — since most of the recipes in Nourishing Traditions are so heavily wheat and dairy-based. We live in a wheat and dairy-dominated culture and most people just can’t imagine life without bread or milk. So I figured out how to bake without gluten or dairy and how to create kid-happy meals that were still real food that my kids could eat along-side their friends without feeling left out.

I wish a class like this had been available in 2006. It would have made my life so much easier to have the planning and recipe testing done for me. This class takes you into our home where you learn how to remove the wheat and dairy from your life.  Watch Jeff, the kids and I cook the recipes that will become new family favorites in your own home.

Do you think this woman knows her stuff? Let me tell you — she does. (Plus, she’s a real sweetheart, which I know from working with her in the Nourished Living Network!)

If you’re going gluten-free and dairy-free and you eat a whole or traditional foods diet or you want to eat real food, KerryAnn’s Gluten- and Dairy-Free eCourse will help you get on your feet.

If you’ve recently been diagnosed as having celiac disease, gluten intolerance or dairy intolerance, this class will help you learn how to remove the offending foods from your life.

This class will give you confidence that you don’t have to spend a lot of time trying to figure out what to cook. The planning, recipe selection, the shopping lists and more are already done for you!

You can enjoy dairy and gluten free, nutrient-dense meals without the stress of finding recipes and writing up shopping lists.

What’s in the Class

Click this link to see what is covered in the 14 weeks’ worth of lessons (to which you get permanent access in case you want to go back later or can’t keep up). Included with the class are bonus items, like menu mailers, monthly conference calls and more.

Sign Up and Get a Gift from Me, too!

You can enroll in the Gluten- and Dairy-Free eCourse any time, and you can use my coupon code GNOWFGLINS to save 15% no matter when.

However, I want to make you a special offer of my own that does have a time limit.

If you use my link to sign up by Monday, May 14, 2012, I will give you a thank you video of your choice from my eCourse archives.

Here’s how to get it:

• Use my link to sign up (mandatory!)
• Use my coupon code GNOWFGLINS to get 15% off — your price will be $119 instead of $140 (do I need to twist your arm?)
• Pick out which thank you video you want here
• Forward your receipt from KerryAnn’s course to contact at gnowfglins dot com, telling me which thank you video you’d like
• I will give you the thank you video!
• Do this on or before Monday, May 14, 2012

And now, let’s get to the giveaway…

Giveaway: Gluten- and Dairy-Free eCourse

One reader will win a permanent membership in Cooking Traditional Foods’ Gluten- and Dairy-Free eCourse ($140 value). Details about the class are here.

Plus, anyone can save 15% by using the exclusive coupon code GNOWFGLINS (the best one out there) when enrolling. Your price will be $119, saving you $21!

Don’t forget: if you purchase through this link, I will give you a free thank you video from my own eCourse (instructions just above).

Use the widget below to enter the giveaway. This giveaway is open to anyone anywhere. It begins today and ends Sunday, May 6, 2012 at midnight Eastern. I will announce the winner on Monday, May 7, 2012.

If you buy the class now and end up winning, you can get a refund.

a Rafflecopter giveaway

In the comments below, please share: What is your biggest struggle with gluten-free and dairy-free cooking?

Disclosure: I received a complimentary membership from KerryAnn, without any obligation to make a favorable review. I recommend products and services that I would purchase myself — KerryAnn’s products and services fit that category. GNOWFGLINS will earn a commission on all CookingTF purchases that begin here. Thank you for supporting CookingTF and GNOWFGLINS with your purchases.