Learn nifty shortcuts and swaps with Amy Symington in her Whole-Foods Plant-Based Cooking course. Get started today!
Hi John, I’m Amy Symington, 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. And now I’m the instructor for Clean Eating’s new Whole-Foods, Plant-Based Cooking. I’m so proud to invite you to join me for this plant-powered course, and save $50 with code NUTRIENT. |
Vegans get a bad rap for loving to talk at length about all things plant-based, sometimes to the dismay of friends and acquaintances who may not want to hear about all the ways avoiding meat has helped improve their life. (Have you heard the one that goes: “How can you tell if someone is vegan? Don’t worry, they’ll tell you.”) I get it! As a plant-based chef and lifelong vegan myself, I know we are a passionate bunch, and I can say that we aren’t without a sense of humor. But to be honest, there is a lot to boast about when it comes to cooking with vegetables, fruits, nuts, seeds and beans. For starters, did you know that you can make an omelette without ever cracking an egg? I can assure you it’s not magic – in fact, all it takes is a few simple ingredients to make a savory, satiating breakfast that will make even the most skeptical person a believer in the power of plants. Check it out in this exclusive tip video: |
This recipe showcases just one of the nifty shortcuts and swaps that I’ll share with you as part of Whole-Foods, Plant-Based Cooking. And you won’t be alone. In this 7-week class, you’ll leverage the strength of your fellow students who will share their tips and questions in an exclusive online forum, helping you stay on track and giving you the fortitude to push to the finish line. We’re in this together! Don’t forget to take advantage of our $50 discount with code NUTRIENT. |
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