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Plant-Based Eating Support Network Group
Module One: The Benefits of Variety
Nutrition talk - part 1 - The Benefits of Variety (3:35)
Nutrition Talk - part 2 - Free Radicals and Antioxidants (2:43)
Nutrition talk - part 3 - Antioxidants and Colour (3:53)
Nutrition talk - part 4 - Keeping it fresh (3:59)
VIDEO: How to Make a Rainbow Salad (10:19)
VIDEO: Making An Oil-Free Berry Dressing (1:21)
VIDEO: Using a Spiralizer (0:55)
VIDEO: Using a Mandolin (0:31)
Module one workbook
Module Two: Making Healthy & Delicious Salad Dressings from Whole Plant Foods
Nutrition talk - Using Fats and Oils Wisely - Part 1 (3:35)
Nutrition talk - Using Fats and Oils Wisely - Part 2 (1:28)
Nutrition talk - Using Fats and Oils Wisely - Part 3 (2:17)
VIDEO: Using Avocado to Make a Creamy Kale Salad (4:18)
VIDEO: Using a Bean/Tofu to Make a Creamy Dressing (3:42)
VIDEO: Using a Nut/Seed to Make a Creamy Dressing (2:42)
VIDEO: Using a Fruit/Puree to Make a Fat Free Vinaigrette (2:27)
Module two workbook
Module Three: Meal Salads - Adding Grains and Legumes!
Nutrition talk: Part 1 - Introduction to Meal Salads (4:10)
Nutrition talk: Part 2 - The Benefits of Whole Grains (4:46)
Nutrition talk: Part 3 - The Benefits of Legumes (2:43)
VIDEO: Making a Meal Salad (4:03)
VIDEO: Making Marinated & Roasted Tempeh (4:22)
VIDEO: Dry Roasting & Steaming Millet (4:34)
VIDEO: Roasting Beets (1:10)
VIDEO: Dry Roasting Seeds & Nuts (1:54)
Module three workbook
Module Four: Common Favourites The WFPB Way
Nutrition Talk: Part 1 (4:21)
Nutrition Talk: Part 2 (5:41)
VIDEO SERIES: Making A Healthier Caesar Salad (13:11)
VIDEO: Making A Healthier Greek Salad (3:50)
VIDEO: Making A Healthier Waldorf Salad (5:02)
Module four workbook
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Nutrition Talk - part 2 - Free Radicals and Antioxidants
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