This course is designed to be self-guided. Each unit of the course has info on making the most of natural ingredients. The language used is appropriate for youth, including for international school students.
The coursework follows the principles we promote to youth in need. This includes the philosophy that the quality of food can be evaluated using the acronym 3ND:
- Natural – Food that is whole, unprocessed or only lightly processed, or occurs naturally in nature.
- Nutritious – The food we eat should benefit our overall health.
- Nearby – The food should be comprised of ingredients produced relatively locally, with minimal environmental impact and consideration for farmers.
- Diverse – Our diets should reflect the diversity we see in nature. This means eating a variety of healthy fruits and vegetables of all types and colors.
As such how we approach cooking should be similar. To reflect this, we have included beginner recipes for incorporating nutrition and biodiversity into the diet.
Each unit includes high quality photos that we have taken ourselves unless otherwise noted. If there is enough support for the course, we may add more video content in the future.
Sign Up / Registration
After purchasing the course we will add the email you used to register you. If you would like to gift the course, please send us note including the email address of the person you would like to designate the course toward. Keep in mind this is typically done manually, and there may occasionally be delays in registration (for immediate access you can purchase at the link below).
The course is hosted by Teachable and includes lifetime access. We try our best to make sure the prices match. However, if there is some discrepancy it may reflect the amount of fees we pay for your purchases. For a full list of courses offered, you can visit our Courageous Kitchen Teachable Page.
As always, your support of these courses and products with your purchases helps us to create more content and programming for those in need. Thank you!
Unit 1: Intro to Community Supported Agriculture
Topics: Types of CSA Boxes, Realities of Thai Farm Produce, Salad Recipe, Washing Your Produce, Basic Stir Fry Recipe, Categorizing Vegetables, Smoothie Recipe
Unit 2: Identifying Thai Ingredients
Topics: Leafy Greens, Thin Stemmed Veggies, Thai Flowers, Less Well Known Herbs, Pronunciation Glossary
Unit 3: Beginner Thai Recipes
Topics: Thai Meatball Soup, Green Curry Fried Rice, Pad Thai for Kids, Downloadable Menus and Recipes
Unit 4: Cooking with Tempeh and Tofu
Topics: Tips for Tempeh and Tofu, Tom Yum Fried Rice, Roasted Tempeh, Downloadable Tempeh Info
Note: We hope to be able to update and add content as necessary, and the sample coursework above may be updated without notice.