Amy Symington – Whole-Foods Plant-Based Cooking

Description

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Amy Symington – Whole-Foods Plant-Based Cooking

OVERVIEW

You’re likely hearing the terms “whole foods” and “plant-based” more often lately. That’s because the plant-based diet is a full-blown movement, making waves for its ability to improve health, prevent disease, and heal the planet. Studies show that on a plant-based diet, one’s risk of obtaining any of the major chronic diseases can be significantly reduced. Plant-forward eating can be done to any degree and still be beneficial. Whether you want to be part-time plant-based or 100%, plant-based chef and functional food expert Amy Symington will guide you through everything you need to know about going plant-based healthfully.

TABLE OF CONTENTS

Introduction

Week 1

Week 2

Week 3

Week 4
Disease Prevention and Management
Classic Comfort Foods

Week 5

Week 6

Week 7

Bonus Recipes

You’ll Learn

• The difference between plant-based, flexitarian, vegetarian, and vegan diets
• How to eat a plant-based diet healthfully, with all the necessary nutrients
• How to customize a plant-based diet to fit your commitment level
• How to shop for, prep, and cook a variety of plant-based staples
• Key substitutes when switching to a more plant-based diet
• How to plan and meal prep for success
• Recipes for every meal of the day, plus snacks

INSTRUCTOR

Amy Symington

Amy is a Nutrition Professor and Researcher at George Brown College in Toronto, Canada, a plant-based chef and functional food expert, and the Nutrition and Kitchen program coordinator at Gilda’s Club Greater Toronto. She enjoys developing recipes in her spare time for various businesses, private clients and publications including the Toronto Vegetarian Association and Clean Eating Magazine. Disease prevention through functional food and optimal nutrition is her career focus. Amy is the author of The Long Table Cookbook: Plant-based Recipes for Optimal Health, an evidence-based nutrition guide and cookbook for chronic disease prevention and management in collaboration with George Brown College, Gilda’s Club Greater Toronto, and the Social Sciences and Humanities Research Council.

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