Dear Traditional Cook,
It’s fun and satisfying to serve delicious, healthy food to your family, but not everyone wants to spend all day in the kitchen.
And as much as I love Traditional Cooking, I have to admit that some of the techniques are time-consuming. So I thought:
What if you could keep all the nutritional value of Traditional Cooking methods, and also get the quick and delicious flavor of pressure-cooked foods?
I looked around. And I couldn’t find anyone teaching home cooks how to adapt Traditional Cooking techniques for the pressure cooker. So I started experimenting in my own kitchen.
The other day I guided my son, Mikah, through making a complete meal in the pressure cooker.
When we sat down to the table, I proudly told everyone he’d made dinner.
His response? “No, I didn’t. The pressure cooker did it!”
So let me ask you something. Would you like to have the same experience?
When you use a pressure cooker for Traditional Cooking, it goes something like this:
An Hour's Worth Of Cooking In Only 11 Minutes
Imagine you soak your grains Traditional Cooking style. (That cuts the cooking time in half, while boosting the grain’s nutritional value.)
And then you toss your soaked grains into an Instant Pot, press a button, and walk away. What just happened?
You’ve cut the cooking time in half again… while keeping the nutrients that get lost, when you cook grains in a regular pot.
So now what you have is:
Tender, plump, healthy grains in a fraction of the time.
That means you can go from 1 hour of cooking time to 11 minutes of cooking time… and that’s just for the rice!
And when you add a main dish, a couple side dishes, and maybe a dessert, now you’re talking about some serious time savings… with no downsides.
Now before I tell you more, I’d like to introduce myself:
Hi, My name is Wardee Harmon.
I’m the author of the Complete Idiot’s Guide to Fermenting Foods.
I’m also the lead teacher for Traditional Cooking School. It’s an online cooking school I created to honor my grandmother’s traditional cooking methods and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.
But is Pressure Cooking Healthy?
When I first considered adding pressure cooking to my Traditional Cooking “bag of tricks”, I had some doubts.
After all, pressure cooking is a high-heat, high-pressure cooking technique. So it almost seemed like the exact opposite of a Traditional Cooking method.
But the more I explored, the more it started to make sense.
Here’s what I learned: Pressure cooking...
- Is mostly hands-free,
- Can be safely used with frozen foods,
- Tenderizes meat (especially if it’s pastured),
- Is efficient with your time and energy resources,
- Boosts flavors, so a pinch of spice goes a long way,
- Gives a fantastic texture to smooth, creamy custards and desserts,
- Is perfect for big-batch and large-family cooking, and
- Is easy and fun…
… and most importantly, when you do it the way I teach you, it’s also healthy.
Roasts, Stews, Veggies…
Plus, Breads, Desserts, and More
If this sounds interesting to you, then you are in for an amazing ride. From mac-n-cheese to chicken soup, to the most tender and delicious roast you’ll ever eat... pressure cooking delivers. How?
Pressure cooking isn’t just a way to make mouth-watering, tender, amazing roasts and stews. Oh, no.
There are people out there right now making absolutely gorgeous custards, breads, and cheesecakes in their pressure cookers.
So if you’ve ever wished your traditionally cooked meals looked pretty enough to post on Pinterest or Instagram, then you’re in for a treat.
Pressure cooking gives you meals that are as beautiful as they are healthy.
Now, I have to warn you:
Pressure cooking isn’t for everyone.
So here are a couple of things I want you to consider.
- Even though pressure cookers are easy to use, I would never advocate treating it like a crockpot. Pressure cooking is NOT set-it-and-forget it.
- And, it’s NOT an appliance that you can leave unattended. You should always be nearby, but you don’t need to be hands-on.
Now that I’ve got the safety warning out of the way, I have to ask you:
Have you ever said these words?
“Oh, no, I forgot to thaw the meat for tonight’s dinner!”
Without pressure cooking, your choices would be:
- Dinner will be several hours late, or
- You might end up serving convenience foods… or something else you don’t feel good about.
But with pressure cooking, you can start with frozen meat, and have dinner on the table in a surprisingly short period of time.
Here’s my point: Pressure cooking makes a lot of sense if you’re interested in cooking traditional foods, much faster, without losing flavor or nutrition.
"But What If It Explodes All Over My Ceiling?!"
Let’s face it, no other cooking appliance has such a bad reputation.
You mention pressure cooking to someone and they’ll say, “Me? Use a pressure cooker? No way. Knowing my luck, it’ll probably explode all over my ceiling!”
So when I taught Pressure Cooking as a live class, I built the class specifically to reduce anxiety and overwhelm. We focused on safety, building confidence, and making delicious food.
And I was delighted by the great results everyone got.
Then I took the lessons from the live class and turned them into two on-demand eBooks: Pressure Cooking I & II.
Pressure Cooking I is 83 pages long. It contains 11 lessons that build on one another, so you can learn pressure cooking at your own pace. And it comes with 33 streaming videos.
Pressure Cooking II is 99 pages long. And it contains 9 lessons that build on what you learned in Pressure Cooking I. It comes with 24 streaming videos.
The biggest difference between the two eBooks is that Pressure Cooking I focuses on mastering the techniques and making simple recipes, while Pressure Cooking II gives you even more fast, healthy, tender, and amazing pressure-cooking recipes.
All Cooking Levels Are Welcome
Both eBooks are for all cooking levels. If you’re new to traditional cooking, you’ll be able to make delicious, healthy meals, quickly.
And if you’re an experienced cook, you’ll be amazed at how fun and easy it is to add pressure cooking to your skills… especially when we get to the section on adapting recipes.
Both eBooks are great on their own, but they make the most sense as a set, so that’s why I’m offering them together… at a deeply discounted price.
I’ll tell you more about that in a minute, but first, let’s take a peek at what you’ll get.
In Pressure Cooking I, you will learn:
In Pressure Cooking II, you will learn:
Nutritious, Delicious, Traditional Cooking… Faster
If you want to get dinner on the table faster, while also increasing its flavor, texture, and nutritional value*, then pressure cooking is for you.
(*Keep in mind, this doesn’t apply to foods that you eat raw or fermented. However, if you’re going to cook something anyway, pressure cooking is the way to go. It’s faster, and it boosts nutrition. That’s a powerful combo.)
The nice thing about Pressure Cooking I & II is that they’re 100% in alignment with Traditional Cooking principles. As far as I know, there’s no one else out there sharing information like this.
Here’s a sneak peak at some of the recipes you’ll discover, in Pressure Cooking I:
The best I've ever made!
"Just made hummus from garbanzo beans cooked in the pressure cooker. It's so yummy. The best I've ever made." ~Marilyn P.
And here are some of the recipes you'll find in Pressure Cooking II:
My first gel!
"I made chicken broth in the Instant Pot last night and finally got my first gel! :)" ~Lynn S.
In both eCookbooks, you’ll learn expert tips like:
For a limited time, I have created a special offer for Christian families who want to get started (or brush up on) their pressure cooking journey.
This is an opportunity for your entire family to enjoy full traditional meals made in a fraction of the time!
How much would it be worth to you to save all that time while serving your family the best-tasting, most-healthy foods possible?
I've priced out comparable college cooking courses (which don't cover nearly as much as we do) and they'll run you about $1000 each...
In contrast, the Pressure Cooking I and II eBooks cover 19 topics — showing you how to safely operate your pressure cooker (yes, even the Instant Pot) and then sharing dozens and dozens of recipes for main dishes, grains, beans, side dishes, veggies, breads, and even desserts!
You can watch the 10 videos demonstrations over and over again, and everything is documented in the printable tutorials so you can refer to the recipes and information long into the future.
The bottom line is: What I’m offering you is much more comprehensive than a single lesson. And it costs a fraction of what you’d pay to learn each topic, one at a time. Plus, it gives you plenty of detail to get you started on the right path.
So how does it work? The Pressure Cooking I & II eBooks come as downloadable PDFs. Plus we include two FREE softcover textbooks... so you can refer to your lessons and recipes even offline!
10 Master Class Videos To Help You Get Started Fast
When you order Pressure Cooking I & II eBooks, you’ll also get instant access to a series of 10 Master Class Videos that reveal all my secrets for making the most of Instant Pot pressure cooking.
If you’re at the beginning of your pressure cooking journey, or feel some anxiety about operating a pressure cooker, then these videos will help you get started right away.
My goal is to help you feel like, “That was so easy! Why didn’t I try it sooner?”
Here are the 10 videos you’ll get when you order the Pressure Cooking I & II eCookbook set:
The retail value for this absolutely huge free gift collection is $37. But the confidence you’ll get from seeing how easy it is to take care of your health is priceless.
FREE BONUS Softcover Print Cookbooks "Pressure Cooking I" and "Pressure Cooking II"
I'll also throw in two FREE spiral-bound, lay-flat, full-color printed versions of the Pressure Cooking I and II Cookbooks (aka "textbooks")!
Because when the internet is out or you just plain don't feel like getting on the computer... you'll still be able to follow along with the lessons and recipes conveniently on your kitchen counter.... no computer or internet required!
The Pressure Cooking I & II print cookbooks are completely free (even free shipping in the U.S.) with your purchase of the Pressure Cooking I & II eBooks! (Retail value: $100)
Your Investment Is 100% Guaranteed
I am so sure that you will love the Pressure Cooking I & II eBooks that I’m offering you a 30-Day 100% Satisfaction Guarantee.
If for any reason, you decide that quickly and easily pressure cooking whole foods to increase nutrition and intensify flavors, without losing any of the benefits of Traditional Cooking methods, is not for you then please return it and I will refund your investment, less any shipping and fulfillment costs.
Pressure cooking has already changed my life... and we've just begun!
"Boiled eggs that peel 'oh so easily'! Plus my freezer is stocked with 12+ healthy lunches for my hubby to take to work. Batch cooking has never been so quick and easy! Thank you for the pressure cooking lessons! It has already changed my life in such a good way and we've only just begun!" ~Fay D.
Let's Get Cooking!
I can’t wait for you to get started on your pressure cooking journey.
You’ll be able to cook a full traditional meal in a fraction of the time.
You’re going to see, first-hand, how much fun it is to make the recipes — including: main dishes, grains, beans, side dishes, veggies, breads, and even desserts!
And from there, the sky is the limit.
If you’ve read this far, then I know that Pressure Cooking I & II are right for you.
In the next 5 minutes, you can watch the first Pressure Cooking Master Class Video, and pick out your first recipe.
Actually, if you already have a pressure cooker sitting in the back of the cupboard at home, you can skip right to Chapter 3 and start learning how to use your cooker with Traditional Cooking methods.
So there’s no reason not to get started right now.
Here's What To Do Now:
To get started, here's what to do:
- Download Pressure Cooking I & II eCookbooks. Click the Buy Now button below.
- Watch the first Pressure Cooking Master Class Video: "Why Pressure Cooking?" and
- Start your first batch of rice, beans, or even a simple dessert.
You could have tonight's tender, delicious rice on the table in the next 11 minutes!
Here's the Buy Now button again:
God bless you and your family,
Traditional Cooking School Lead Teacher
P.S. Some people think that pressure cooking is scary, dangerous, or not healthy for their family. And those things might have been true in the old days, but Traditional Cooking has taken pressure cooking to a whole new level.
No, it’s not set-it-and-forget-it, but it’s amazingly fast, healthy, and full of flavor. You’ll quickly wonder how you ever cooked without it. Here’s the link:
Got a Question?
Here are the most common questions and answers about the Pressure Cooking I & II eBooks. If you have any other questions, click the chat bubble on this page and we'll answer right away!
Can I use my Instant Pot?
Absolutely! The recipes are written for either Instant Pot (or other similar electric pressure cookers) or stovetop pressure cookers. So no matter what you have, you'll find everything works!
How much work is involved in this eBook?
There’s some work involved in this eBook. But I can honestly say, it’s some of the funnest work I’ve done. The cooking techniques are simple. And the recipes are mostly “mix and go.” It’s easy. And the results are amazingly effective.
Is the Pressure Cooking I or II eBooks taught as a live class?
No. These are the companion eBooks to our online eCourses. The videos you get are pre-recorded, so you don’t have to show up anywhere, at a specific day or time. The eBook is ready for you to download immediately after purchase.
Is there a printed or hard-copy version of this eBook?
Yes! When you get the eBook set, we're including two spiral-bound, lay-flat, full-color textbooks completely free. It's a $100 value and you even get free shipping.
What if I decide I don't like it?
No worries. We offer a 30-day money back guarantee. Just contact us within 30 days of your purchase and we'll be happy to refund your investment, less any shipping and fulfillment costs.
Is it too late to improve my health?
No. It’s never too late to start feeling better. Why? Parents often sacrifice their own needs. And as the years go by, their health gradually declines. I want parents of any age to be able to feel better, starting today... as well as their children to get started on the right foot!
Is religion a huge theme in this eBook?
We focus on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients.
There is a heavy emphasis on answering the “how” questions. However, there is always a reason for “why” we do things, and it is this “why” that is often more important than the “how.”
Our philosophy: At Traditional Cooking School by GNOWFGLINS, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. That’s why we share our love for God and explain how we can see God’s design in our food.
This resonates with most of our students, though some participate solely for the techniques. We are happy to help you either way.