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Webinar Recordings
MYMP WEBINAR 2
CLICK HERE to download or listen to the the MP3 recording
NOTE: You may need to ‘right click’ and ‘save link as’.
And in the webinar I mention putting a link to a Stonesoup blog post about how I reduce the number of ingredients in a recipe. Unfortunately I can for the life of me find it. So sorry for leading you astray 
MYMP WEBINAR 1
CLICK HERE to download or listen to the the MP3 recording
NOTE: You may need to ‘right click’ and ‘save link as’.
The actual recording starts 30 seconds in… so please wait a while for the talking to begin.
December WEBINAR
November WEBINAR
October WEBINAR
August WEBINAR
JULY WEBINAR
JUNE WEBINAR
Karla asked a great question about knife skills. My homework was to up a link to Module 7 Of Solve Your Dinner Dilemma which focuses on knife skills, including a video demo and time tricks.
MAY WEBINAR [Talking about the weekend cook class, seasoning, natural sweeteners, soy-free sauces & more!]
Link to SYDD module 6 – mastering the art of seasoning.
APRIL WEBINAR [Talking yoghurt, veggie growing, sprouts, slow carb & turnips!]:
MARCH WEBINAR [focusing on Master Your Meal Plan]:
Webinar Questions!
You’ll be able to ask questions in the ‘chat’ but in case you can’t make it live, please leave your questions in the comments below!
Back to: Master Your Meal Plan Overview.
{ 15 comments… read them below or add one }
Do you have any tips, tricks or advice for a single person in regards meal planning. I don’t have much spare freezer space & not everything is suitable for freezing.
Great question Elizabeth!
I’ll cover it in the webinar but for me the most important thing when I’m on my own is to only cook what I need so I don’t create loads of leftovers.
And I tend to shop more regularly when living alone so I don’t need as much space for freezing and refrigerator stuff.
Moving away from traditional recipes which serve 4 or more to only cooking recipes that serve 1 or at the most 2 makes all the difference.
MARCH WEBINAR FOLLOW UP:
Trudy asked a question on whether there’s a difference between rice vinegar and rice wine vinegar?
Apparently they’re one and the same. It’s just sometimes labelled a wine vinegar to compete with the other wine vinegars on the market.
There are different types of rice (or rice wine) vinegar – black or brown / red / white. The difference comes from the type of rice used.
White is the most common and the one I use.
Rice Wine of course is a different beast as it hasn’t been turned into vinegar.
Great webinar really enjoyed listening to it( a Kiwi living in Kelowna,BC,Canada)
Cooked the simple butter cake and substituted the eggs for bananas as I wanted to make a banana cake it took longer than 45 mins to cook and then turned out a bit doughy(undercooked I think)How do you know this cake is cooked?My husband who was eating the cake said it was yummy!
Mary
Glad you enjoyed the webinar Mary!
And thanks for sharing with the cake… it’s cooked when the colour is deeply golden and it feels springy and bounces back when you touch it. The other thing is that it doesn’t ‘look’ raw when you cut into it…
Although I haven’t tried the banana replacement for eggs so that will change the texture… Glad your husband enjoyed it!
Just wanted to note that I found the webinar very helpful. Though I couldn’t be there “live”, being able to listen later is very nice. Lots of interesting discussion.
Thanks for taking the time to leave your feedback Amy.. really appreciate it.
Wasn’t sure how it would come across to someone listening to the recording.. so really glad it was helpful!
Hi Jules,
)
I did not realize how big the time difference is between USA and Australia..
Love, Gerry
APRIL Webinar Time
Wednesday 18th APRIL 8PM (NEW YORK TIME) = Thursday 19th MARCH 10AM (SYDNEY TIME)
Hi Gerry
Yes it’s about as different as you can get! I still have to count on my fingers when trying to work out the difference
Apologies, should have entered my question here earlier. My family and I will be moving to Hong Kong very soon and wanted to know what tools you recommend for a minimalist kitchen as well as a terribly clumsy cook. Don’t get to cook a lot where I’m from and to be honest basic knife skills intimidate me. That should all change after the move so any help will be much appreciated.
PS
If there are two things I’m thankful for these days it’s (1) for Yoga and (2) your site, Jules.
Thank you for all the healthy yet delicious meals!
Hi Karla!
Thanks so much for trying to tune in.. I’m sorry you had problems hearing… I’ve answered your questions and the recording is up now on the page above. I’ve also done my homework and put a link to the knife skills section of Solve Your Dinner Dilemma.. the video there will explain things much better than I did in the webinar.
And SO glad you’re enjoying the SVCS… really love to hear that it’s helping people
And good luck with the move!
Is the webinar over? I can’t get in – enter my display name & nothing happens
Sorry Elizabeth!
You must have just missed us… I’ve just put the recording up now
I love listening to your webinars, although since I work full time (Aussie EST), I can only download the sessions onto my ipod and listen to it later. The only problem I have is that I have to increase the volume up to 90%! I was wondering if anyone else has this technical issue? Your March Webinar volume was perfect, April was very low and May was a tad better for me. Please advise because I really look forward to it each month.
Hi Jo!
Thanks for the feedback on the webinar recordings.. so glad you’re enjoying them.
I’m not super technical with this stuff but will see what I can do from this end to make the sound recordings higher quality (and louder!).
And don’t forget if you have any questions… or suggestions for topics you’d like me to talk about just leave them in the comments here