Learn about stocking your kitchen with the necessary ingredients and tools, as well as the basics of plant-based nutrition. You will also learn more about making plant-based choices and, ultimately, why it’s important to be able to cook plants and build healthy, delicious meals.
Making Choices – Explores the differences between processed and whole foods, and examines the nutritional reasons to include more plants in the diet.
Plant-Based Nutrition Overview – Learn the common nutritional myths about eating a plant-based diet and some basic science to support a balanced plant-focused diet.
Soups – Soups are easy to make. Student’s favorite dish in nearly every food culture.
Seitan | Methods, Uses & Recipes – Learn about seitan, a protein-rich “meaty” staple on many plant-based menus. You will learn how to prepare it with techniques such as braising, boiling and steaming.
Reading Labels – Processed food products, how to read their labels and how some of their ingredients may affect your health.
Juicing – The Raw juicing and covers technique and therapeutic uses.
Recipe Development & Base Recipes – In this lesson, you will learn how to use raw foods to create your own versatile base dishes that can change flavor profile and use throughout your week, and help you reduce your reliance on complicated recipes in your daily life.
Superfoods – This lesson will explore the different categories of superfoods from exotic, less well known ingredients to more common ingredients that truly pack a punch of nutrition.
Germinating, Sprouting & Kitchen Gardening – There is nothing quite like growing your own. Germinating, sprouting and a basic understanding of kitchen gardening are important techniques and skills when working with living food. In this lesson you will learn the about the simplicity and culinary uses for germinating nuts and seeds, along with methods, how to select, grow and use sprouts.
Dehydrating – In this lesson you will explore the varieties, textures and applications you can achieve by using dehydrators. From preserving, warming and wilting to raw snacks, dehydration is an essential method in the raw kitchen.
Culturing Nut Based “Cheese” – In this lesson you will identify the types of of nuts and seeds you can culture and the taste profiles and unique methods used to culture each.
Raw Sauces & Condiments – Just like cooked sauces and the importance of their functionality within a dish, raw sauces also are key components to bringing a dish together. This lesson will cover a few base sauces and staple condiments that will accent your raw dishes.
Raw Desserts – Well crafted raw desserts can easily stand up to any cooked dessert counterpart on a menu. Despite the fact that raw desserts can be quite rich (due to the typically heavy use of nuts and seeds), having that sweet tooth satisfied is simple when using whole natural sugars in combination with fruits other sweet ingredients.
Plant-Based Dairy Alternatives – In this lesson, you will learn some key plant-based substitutions for dairy products, as well as techniques for how to use them. You’ll also learn some basic recipes for creating staple dairy alternatives, so you’ll be able to convert dairy-based recipes to plant-based recipes.