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