The 5 Habits of Healthy Cooks

overview

Hi! I’m Jules Clancy. I love food especially veggies. I have a degree in Food Science and am the author of 5 ingredients 10 minutes.

I’m the creator of Stonesoup, a weekly blog about fresh, healthy, delicious food. Focusing on recipes that contain 5 ingredients and can be made in minutes.

As a food lover, I’ve always found nutrition both fascinating and confusing. Even though I studied two basic nutrition subjects at university (and got distinctions in both!) I’ve struggled to understand the conflicting messages we’ve all been given over the years.

So I decided to evolve my own.

For me healthy eating is all about eating ‘more vegetables’ and applying a little ‘moderation’. And the thing is it isn’t as hard as you think. Nor does it need to take a long time.

I’m here to teach you how you can make healthy food that tastes amazing in 15 minutes or less by applying the 5 simple habits of healthy cooks.

Because I believe that the ability to cook simple, healthy, delicious food is a basic skill, like reading, that everyone should and can have.

Ashley from the US
The recipes are quick, easy and always tasty. The best part is the “magic” of how just 5 ingredients (give or take) are used to create a really flavorful, seemingly complicated dish. I also appreciate how the classes are organized and presented in weekly installments.

[click on the button above to be taken to the pricing page]

Questions?

Please don’t hesitate to get in touch!
email me: jules@thestonesoup.com

the 5 habits

what are the 5 habits?:

Habit 1. PUT FIRST THINGS FIRST
This habit is an introduction to healthy eating the ‘more veg + moderation’ way.
We’ll also be covering how to avoiding waste by making sure your produce is used before it goes bad.
The recipes for this module focus on healthy breakfasts

Habit 2. BEGIN WITH THE END IN MIND
Focusing on a few simple methods, that will give you the flexibility you need. You’ll learn how to get organised with shopping & pantry management.
Quick healthy lunches are the recipe focus.

Habit 3. LOVE YOUR VEG
Healthy cooks love their vegetables and this module is a chance to celebrate the humble and wonderful variety of vegetables in the world.
Recipes include quick ideas for vegetarian dinners (with variations to keep the carnivores happy).

Habit 4. UNDERSTAND THE ROLE OF CARBS
This habit details the role of carbohydrates in weight maintenance and loss
Recipes here will focus on low carb / slow carb dinner dinners.

Habit 5. EMBRACE MODERATION
Easier said than done, moderation is critical to healthy eating. From enjoying treats without over-indulging to general portion control and avoiding over eating, moderation the cornerstone of healthy eating without being boring.
Quick healthy snack and the occasional treat are the focus of the recipes for this habit.

you will learn:

• 35 delicious, healthy fast recipes just the thing for rustling something up at the end of a long day.

• A simple way of cooking healthy food fast that focuses on two common sense principles: ‘eat more veg’ and ‘everything in moderation’.
• How to stop wasting food by learning the best way to store your fresh produce.
• Most recipes contain only 5 ingredients, which means they’re super simple to shop for AND cook.
• How to Save time! All recipes are designed to be made in 15 Minutes OR LESS!
• The role of carbohydrates in a healthy diet and how and when you should take them in moderation.
• Never struggle with different dietary requirements again. Each recipe contains AT LEAST 4 suggestions for variations – over 150 ideas in total.
• How to embrace moderation so you will learn to eat until you are full but not overly so.

FAQ

Q. What’s the difference between the different payment options?

A. You can pay a one time fee and get access to the school for either 2months, 12 months or 5 years. If you choose 12 month or longer options you will get a FREE downloadable video ebook for each class.

Q. What’s included in the price?

A. You get access to ALL classes at the Stonesoup Virtual Cookery school including 5 Habits of Healthy Cooks, Reclaim Your Waistline, Solve Your Dinner Dilemma [Fresh Ideas], 15 Minute Meals, Twenty Minute Curries, and Simple Breadmaking at Home. You also get access to the Virtual Cookery School recipe index and online recipe scrapbook. There’s also the online class discussion forum.

Lieve from Europe.
I like Jules no nonsense style … She doesn’t use fancy equipment and she uses a lot of veggies … It is easy and tastes fantastic! I can do the classes whenever I want… Right now I lie in my bed… It is 01:35 … My husband is snorring…

Q. How exactly does a virtual cookery class work?

A. The course material is uploaded to the password protected website. The material includes a detailed video and written transcript discussing the topic. It also includes written recipes each with a short instructional video. Each recipe also has a written, detailed problem solving guide and potential substitutions for different dietary requirements and for fun.

You can review the course material in your own time. It will be up to you how many and which of these recipes you choose to prepare. It will also be up to you whether you complete the homework assignment or not. There is a private discussion group where you can ask questions, interact with the other students, if you wish.

Sara from the US.
So many healthy variations given free me from despair of what to cook for supper. Biggest benefits: Saving people from unhealthy, over fatty foods and the tyranny of cookbooks.

Q. Will I be able to ask questions?

A. Absolutely! You can ask questions on the the discussion group, which is also a place to interact and get to know the other students.There is also the opportunity to email Jules directly.

Q. Will I need to have a computer in my kitchen?

A. Definitely not, unless that’s what you’d like. It’s up to you whether you choose to print your recipes or download them onto your iphone or ipad or just find a safe space for your computer in the corner.

Q. Can I learn in my own time?

A. Of course. That’s one of the beautiful things about learning online.

Q. Do you cater for special dietary requirements?

A. Absolutely. Given the growing incidence of allergies, it’s important to be able to adapt recipes. My Dad is allergic to dairy, wheat and eggs so I have a bit of experience in the area. I also really respect the choices of vegetarians and vegans, and spent a month last year eating vegetarian.

Each recipe contains at least 4 alternatives to suit different dietary requirements and sometime just for fun!

Jana from Australia
I love the extra bits that come with the recipes such as how to adapt recipes to carnivore or vegetarian etc, other ingredients that work well (improving my basic & recipe creation skills) and as someone cooking for myself how long things will keep and if they freeze well is really important to know for me and I’m not always sure..

Q. Who is the course designed for?

A. Anyone interested in improving all the things you don’t learn in recipes – like planning menus, presentation, knife skills, how to season. From beginner cooks to those more confident in the kitchen. There’s always more we can learn to improve our mastery of the kitchen arts.

Q. Why is the cooking school called Stonesoup?

A. It’s named after my blog called Stonesoup that has been going since 2005. The blog name was inspired by the wonderful childrens story. You can read all about it over at my blog.

Q. How long is the class?

A. There are 5 modules which are designed to be completed over a 5 week period, although you are free to take more or less time as you like.

Q. What do I need to bring?

A. The most important thing is a willingness to learn. Most people learn best by doing, so access to a basic kitchen would be a benefit.

Alison from the US
I love the minimal ingredients. Too often cookery books and TV shows depend on using “fancy” ingredients to impress. I love Stonesoup Virtual Cookery School for the simplicity and taste. It surely doesn’t hurt that Jules is a good teacher too!

More Questions?

Contact: jules@thestonesoup.com

sample recipe

here’s a sample recipe to give you an example of how the classes work

In addition to the recipes there is also in depth information which explores the ins and outs of the particular topic covered in each module in the class. It’s the type of things you don’t learn in recipe books.

zucchini burgers
serves 2

I’m super excited about these burgers. At last a vegetarian burger that celebrates one of my favourite veggies.

The yoghurt sauce is super simple and a great thing to have up your sleeve. It’s amazing what a little salt and pepper can do to a good quality natural yoghurt.

2 zucchini, grated
75g (3oz) ground almonds
1 egg
4 tablespoons natural yoghurt
2 handfuls baby spinach leaves

1. Combine zucchini, almonds and egg in a large bowl. Season and using your hands form into 2 patties and place on a large plate.

2. Heat a pan on a medium heat. Add a little oil and carefully slide the burgers into the pan.

3. Cook for 3-4 minutes on each side, being super careful when you turn because the burgers do have a tendency to fall apart. Burgers are done when they’re a deep golden brown colour on both sides.

4. Meanwhile, season yoghurt generously with salt and pepper to make the sauce.

5. Serve burgers on a bed of baby spinach with zucchini drizzled over.

prepare ahead?

The burgers could be mixed up ahead of time and kept in the fridge for a few hours before cooking. OR cook the burgers then reheat in a medium pan before serving.

leftover potential

Will keep in the fridge for a week or more.

variations for fun

nut-free – replace the almond meal with soft bread crumbs.

egg-free – the egg is really critical here, so don’t be tempted to substitute egg replacers.

carnivore – serve with some crisp bacon on top.

dairy-free – replace the yoghurt sauce with a tahini sauce by combining equal parts of tahini, water and lemon juice. OR serve with a nut based pesto.

problem solving guide

burgers burning - keep an eye on the temperature, it’s easy to cook the burgers too quickly so they over brown before the middles have a chace to cook through.

burgers falling apart – if the burger isn’t cooked for long enough on the first side to form a crust, it will crumble when you try to turn it. Next time make sure the burger has started to form a crust before attempting to move it.

bland – remember to season the burgers well before forming into patties. A little salt sprinkled over the finished burgers will help.

serving suggestions

Makes a wonderful simple meal on it’s own.

pricing