Welcome to Your Homemade Pantry
Stop buying and start making more of the foods you eat. Become self sufficient and develop homesteading skills along the way. Save money and know what's in the food you put on the table.
Stock what really counts, know why you chose it and how to use it. Take the best possible raw ingredients and make exceptional pantry staples to use as is, or as the foundation of many nourishing and delicious meals.
Here are some of the everyday pantry staple issues we will solve in Homemade Pantry. The ones we get asked about no matter what the class...
Lunchboxes - nourishing, additive-free lunchbox options are expensive and hard to find. We have some great alternatives for you to choose from, including the dairy-free, coconut and sesame pocket pies.
Bread – commercial yeasts and highly modified, additive-laden flours have turned what was once the staff of life into something that is entirely indigestible and cannot be considered as food. Holly will show you how to transform flours* that contain gluten into the most nourishing and digestible options *not suitable for celiacs
Yoghurt - it's likely not the dairy you are having issues with but the milk solids that are used to make it thick. Real yoghurt should have only two ingredients – full cream, non homogenised milk and cultures.
Salad Dressings – even the best ‘real’ or organic brands often use dangerously processed oils and indigestible thickeners. Refined sugar is also high on the list of ingredients.
Muffins – mass-produced, these are based on modified flour mixes, loaded with additives, damaged fats and refined sugars; no wonder so many people are intolerant or allergic. I'll show you how to make delicious muffins, including the best gluten and dairy-free muffins you'll ever taste.
Dairy-Free Desserts – Many dairy-free and/or vegan custards, creams, and treats contain toxic additives such as gums and pea proteins that disrupt digestion.
Here's a taste of what you'll find in Homemade Pantry. Be assured there are plenty of options for those of you eating gluten and/or dairy-free.
Know What, Know Why, Know How
THE WHOLEFOOD PANTRY
Understand raw ingredients, the science behind them, how they are produced or processed, how they behave and how best to use them.
FRIDGE AND FREEZER PANTRY
While we're utilising the fridge and freezer for other things, here's where we take a good look at dairy and why so many people can have issues with it.
We're going to culture milk so it is easier to digest. WE'RE MAKING COST EFFECTIVE YOGHURT, LABNE, KEFIR MILK, KEFIR CREAM, CULTURED BUTTER AND BUTTERMILK, OH AND ICE-CREAM!
There are no guarantees that store-bought probiotics contain live cultures, or that they won't contain denatured milk powders. You can guarantee they will be extremely expensive.
You'll find plenty of dairy free options throughout the classes.
STOP BUYING AND START MAKING WITH JUDE
28 in-depth video cooking tutorials will teach you how to use your raw ingredients so that the end result is digestible, optimally nourishing and delicious. PLUS workbooks, recipe books, resources and webinars (more on that later!)
THIS INCLUDES HOW TO PREPARE AND COOK WHOLEGRAINS AND LEGUMES, MAKE BAKED BEANS, HOW TO TOAST GRAINS BEFORE COOKING – FOR MORE FLAVOUR AND A BETTER END RESULT, NUTS, SEEDS AND SPICES, NUT MILK, HOUSE AND CREAMY DRESSINGS TO MAKE THOSE SALADS SING, TAMARI SEEDS AND WAKAME GOMASIO FOR A CRUNCHY, YUMMY HIT OF FLAVOUR, GRANOLA CEREAL, BUTTERMILK PANCAKES, MUFFINS, GLUTEN FREE MUFFINS, DAIRY FREE POCKET PIES, MISO SOUP, NORI ROLLS AND PRESERVED LEMONS, JELLIES WITH GELATINE, WORKING WITH AGAR + KUDZU – VEGAN JELLIES, PANNA COTTA AND CUSTARD CREAMS.
The trifle you see here is completely dairy and gluten free, the jelly and custard cream are both vegan.
START MAKING SOURDOUGH BREAD AND WILD FERMENTED VEGETABLES WITH HOLLY
17 in-depth video tutorials will teach you the steps and techniques for making the most nutritious and digestible sourdough bread. I'll also teach you all you need to know so that you can lacto ferment vegetables by brining and dry salting.
YOU'LL LEARN HOW TO CHOOSE FLOUR. HOW TO CAPTURE, NURTURE AND MAINTAIN A WILD FERMENTED RYE STARTER. WHAT TO DO WHEN YOU ARE SURE YOU'VE KILLED YOUR STARTER. HOW TO TAKE A SHORT AND LONGER BREAK FROM CARING FOR YOU STARTER. HOW TO MAKE AND USE LEAVEN. HOW TO MIX, REST, DEVELOP, SHAPE, SCORE AND BAKE ROUND AND TINNED LOAVES. HOW TO READ RESULTS TO DETERMINE WHAT YOU ALTER FOR THE NEXT BAKE.
HOW TO SELECT, PREPARE, CONTAIN, FERMENT, STORE AND USE THE SEASONS BOUNTY TO PRODUCE CRISP, BRIGHT FLAVOURED FERMENTED PICKLES, PACKED WITH PROBIOTIC GOODNESS TO USE AS CONDIMENTS.
Launch & Live Round
Once only launch special offer
Inclusive of gst for Australian Residents
Work through the class at your own pace, Holly and I are on hand in this live round, for support and coaching*
SPECIAL LAUNCH PRICE WITH FULL ACCESS TO US FOR SUPPORT AND COACHING FOR SIX WEEKS*
Don't miss out on this one-time opportunity to grab this live round at the special launch price, and the only live round until late 2021.
You can work through the class at your own pace but we hope you'll take advantage of having us on hand for support and coaching, and join us for the four live webinars.
DOORS OPEN ON MONDAY 15TH FEBRUARY, WITH ACCESS TO ALL CLASS MATERIALS...
– Members only facebook group
– Comprehensive workbooks (pdf)
– Comprehensive recipe books (pdf)
– 45 instructional video tutorials
– Lifetime access
– 24/7 access
* Holly and I are on hand from Monday 15th February - Monday 29th March 2021
The value of our time and expertise, for six weeks would be $17,000
Come Home to Eat
Homemade Pantry is more than just a class about great raw ingredients and pantry staples. It's about coming home, the epicentre of our nourishment in so many ways.
"Home is the place that always has our back, and my goodness that's something that the right homemade, wholefood pantry really knows how to do."
Homemade Pantry will give you the information and skills you need to make your food more nourishing and delicious. Perhaps more importantly, it will make you come home to eat more often, and then, being well nourished in body and soul, you can go onto thrive and become all you can be. Because in the end, isn't that what it's really all about?
Hello, I'm Jude. Let me tell you a little more about the class. If you don't already know Holly, let me introduce you...
Hello, I'm Holly, it's so lovely to meet you...
Holly and I are big believers in giving you the information and skills you need to nourish body and soul. It's always about knowing what, knowing why, and knowing how – this philosophy is the basis of our wholistic approach, we can't wait to share this with you.
x Jude and Holly
What Others Are Saying
WHOLEFOOD FROM THE GROUND UP
"Jude's latest creation weaves her deep love of food and time-honoured cooking techniques with her profound depth of knowledge. This thorough, thoughtful and inspiring cookbook can be anyones beginning to whole, healthy and conscious eating. What a delicious place to start!."
SARAH BRITTON, BEST SELLING AUTHOR MY NEW ROOTS.
"This book is a welcome reminder of how good it feels to slow down, cook and nourish others and ourselves with whole and real food."
AMY CHAPLIN, BEST SELLING AUTHOR, AT HOME IN THE WHOLEFOOD KITCHEN AND WHOLEFOOD EVERYDAY.
"Jude's honest, practical tips and mouth-watering recipes ooze the kind of knowldege one only gets from truly living the wholefood life."
EMMA GALLOWAY, AUTHOR MY DARLING LEMON THYME
WHOLEFOOD FOR CHILDREN
"Jude does such a beautiful job of inspiring people to create a delicious food culture, anchored in real food, in their own homes. I'll be buying this book for a long list of friends."
HEIDI SWANSON, BESTSELLING AUTHOR SUPER NATURAL, SUPER NATURAL EVERYDAY, NEAR AND FAR.
"Wholefood Baking is an essential book for every baker's shelf. The purpose of the book is two-fold: to nourish the body with less-refined flours and sugar, but to also tend to the soul, by allowing sweetness to have a place in a wholesome lifestyle.... Jude herself says, 'Food is a deeply joyful and delicious part of life, especially sweetness'. I couldn't agree more."
SARA KIEFFER, BEST SELLING AUTHOR THE VANILLA BEAN BAKING BOOK.
CLASSES WITH HOLLY AND JUDE
Nourishing, educational, fun, delicious, and full of heart! Holly and Jude's down-to-earth approach combined with their passion, deep knowledge, care and expertise make this the one of the best cooking classes I've experienced. It's one thing to follow a strict recipe and quite another to understand the principles and practices that allow you to really 'own' how to prepare healthy delicious food. The way Holly and Jude teach allows you to understand enough so you can adapt and experiment using available ingredients.
Holly knows how to present ideas and recipes simply and clearly. Like me, Holly takes great pleasure in food, and that comes through clearly in this book. Most important, she is encouraging, and with her guidance and inspiration, you too can become part of the fermentation revival!
SANDOR KATZ , AUTHOR AND CHIEF REVIVALIST, TENNESSEE
"Holly Davis was inspiring, teaching, talking, cooking and purveying whole foods long before many of us had cottoned on to their power and appeal. Here’s her complete guide to things that are great for your gut, and taste amazing, too. It’s the equivalent of gifting us all our very own starter culture… the beginning of something very beautiful for your kitchen, and your table"
JOANNA SAVILL, FOOD JOURNALIST, SYDNEY
"Holly is right, it is all about the condiments, the mysterious third element on the plate, or as I call it the ‘neagh factor’. However delicious something is, you still need a touch of ‘neagh’. This brings a culinary iconography to the plate and to the taste buds. This is a brilliant book which will take you safely on many culinary adventures, the ‘neagh’ is strong with this one!
FERGUS HENDERSON, ST JOHNS RESTAURANT, LONDON
Lifetime Access to Our Lifetime of Experience
Login to your class whenever it suits you, 24/7 from anywhere in the world and work at your own pace.
Six Weeks Access to Me and Holly
Together we'll help you with whatever you need to get a thorough understanding of the class content and its application in your everyday life. No matter what stage of your wholefood journey you're at.
Beginning Monday 15th February 2021, you have us on hand until the 29th March 2021. You have full access to us in four live webinars, on our interactive class platform, in our members-only FB group and any live FB sessions.
Make new friends and connections, support each other as you progress through the class on our much loved, super easy to use and well-received class platform.