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Find out about the economic value and health benefits of plant-based foods. Attendees discover the relationship between diet and disease, get tips on planning a budget-friendly weekly or monthly menu, and enjoy cooking demonstrations that do not require costly cooking gadgets or equipment.
Featured Class Topics
This ecookbook is a collection of 14 dishes (plus another 8 ingredients recipes) for a diet rich in anti-inflammatory foods that can be beneficial for overall health, including managing inflammation.
You can make these recipes with confidence because I took the guesswork out by reinventing them to fit a WFPB lifestyle. I tested them with friends and family asking them not to hold back on their opinions. I listened to their feedback and reworked them. They have no oil, no dairy, no processed foods, and no animal ingredients. They are also low in salt and sugar. And best of all, you can’t tell!
Whole Food Plant-Based Salad Dressing Recipes was created when I decided to eat plant-based (removing animals, processed foods, oil, and dairy from my diet) I struggled with salad dressings. All the creamy, thick, rich, and flavorful ones in the markets are loaded with oil, refined sugars, processed cheeses, and tons of additives. I set out to create my own dressings for use on chilled and warm salads, rice and grain bowls, and roasted vegetables. To my surprise, it is very easy to make these on the fly. These recipes will show learn you how to replace oil, dairy, and processed ingredients in your everyday meals starting with salad dressings.
Whole Food Plant-Based Parsnip Recipes was created to encourage you to try vegetables not top of mine these days. This is an underrated root vegetable that is packed with nutrients and flavor. It adds an interesting twist to mashed sides, baked goods, and soups. These recipes will show you how to replace oil, dairy, and processed ingredients in your everyday meals starting with salad dressings.
