Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

In light of Ann Marie’s upcoming e-course in how to prepare Healthy, Whole Grains, I thought I’d ask her a few burning questions that I know many of you share with me.

It’s no secret that I eat a mostly grain-free diet. All you have to do is look at the recipes that I’ve posted and you can see the evolution from this Sausage & Swiss Stuffed French Toast made with store-bought sourdough bread, to this Soaked Zucchini Bread when I started making my own breads using whole grains, to the slew of grain-free recipes I post now like this Berry “Pancake” Souffle.

I’ve never avoided grains for health or digestive reasons. I’ve avoided them because I value my kitchen time too much to waste it experimenting with sprouting, drying, grinding, soaking, kneading, waiting, baking, waiting, and baking. I had a season of doing all that, but I never hit upon a system to make it any less work.

Ann Marie has.

Nothing has had me more flabbergasted in my Real Food journey than my relationship with grains. Nothing.

I’ve tried sourdough. And it flopped. Big time. I had a season of sprouting and grinding my own flour to make homemade bread, but within a few months I was over all the kneading and mixing and waiting. I called it laziness, but really it was just me having to decide just how much energy and time I could invest into feeding my family well. I had a season of being completely grain-free, then a season of re-introducing non-gluten containing grains like rice back into our meal rotation.

When it boils right down to it, I love grains. My kids love grains. But I don’t want to invest all that time, money, and energy into experimenting with creating fluffy sourdough pancakes, perfect artisanal bread, and spongy English muffins. (Yes, I love me some Eggs Benedict. Right now that means I buy sprouted-grain English muffins at the grocery store when I can find them. But they hurt my wallet. OUCH!)

Personally, I think getting my hands on 50 video tutorials and more than 100 tried and true recipes using sourdough and sprouted or soaked grains is worth it.

Are you familiar with webinars? They’re live online classes where the teacher and students can interact together. As a student, you’ll log on to the webinar’s website and see a live feed of your teacher and her desktop. She’ll probably have a presentation up and walk you through the slides, videos, and other visuals to teach you the class materials. You’ll also be signed into a chat room where you can ask the teacher questions as she presents. It’s basically like attending a seminar, but on the web (hence “webinar”).

This Thursday, February 9th at 7PM EST, Ann Marie of Cheeseslave is hosting a FREE webinar on how to prepare healthy, whole grains! Unfortunately, space is limited and is filling up quickly, so if you want to participate you should go reserve your slot now.