Tagged: plant-based

15 Jun

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If we know what foods are healthy, why don’t we eat them?

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Healthy Food

The inclusion of more plant-based foods like vegetables, fruits, legumes and whole grains into our daily meals and snacks has proven to make people not only feel better but can treat and even reverse chronic conditions like diabetes and cardiovascular disease.

We all know this, right? If so, then why aren’t we eating this way?

Among the barriers between knowing what is healthy and actually eating what is healthy is that many of us don’t cook much anymore. If we do, we tend to choose what’s expedient, which generally means processed foods and other not-so-healthy choices. What if we were better able to confidently prepare delicious meals and snacks using fresh, whole ingredients without taking up significant time in our busy lives?

At Rouxbe Cooking School we’ve been addressing this challenge for over 10 years.

We’ve learned that the missing link between food and health is cooking. It’s that simple.

Now, we aren’t suggesting that your employees rush to buy another celebrity chef cookbook of trendy recipes or devour more episodes of Chopped on the Food Network. Cooking is a learned skill – more than just following a recipe. We’ve taught over 200,000 students in 180 countries, including professionals, how to cook so they can successfully execute their favorite recipes – and discover how to come up with their own. Rouxbe’s 100% online instruction is like attending a professional culinary school in the convenience of your own kitchen.

Rouxbe developed a specific nutrition literacy and transitional cooking course called Culinary Rx to teach your entire workforce healthy cooking skills with delicious results.

The most successful wellness programs include initiatives that engage people, whether to enhance morale or to drive better health outcomes. Culinary Rx does both.

CulinaryRX-logoSince its launch in 2015, over 1,500 people from around the world have taken Culinary Rx. This 60-day course is self-paced, meaning there are no required dates or times to be online. The program is accessed 24/7 from any Internet connection. There are live events from top physicians and nutrition experts and graduates even receive a Certificate of Completion. Once joining the course, it is theirs for life to continue further skill development and behavioral change. Imagine how this can impact their entire families!

The online delivery makes this exceptionally cost-effective on a scale that reaches all of your team – from 10 to 10,000 – anywhere in the world. This is much more effective than a 2-hour cooking class at your workplace.

I’d like to share with you the positive results from a recent survey of Culinary Rx participants:

  • 99% would recommend the course to others
  • 92% gained confidence in their cooking ability
  • 88% are now motivated to adopt better overall healthier habits
  • 42% are reducing meat consumption, increasing plant-based foods
  • 28% are making the shift to 100% plant-based diet

Our goal is to help people make the challenging shift to a healthier diet and in a manner that drives long-term behavioral change. People learn what to eat to support their health, but if they can’t cook it and make it taste delicious, the change won’t last. We need to teach people how to cook while enjoying the process. That’s exactly what happens with Culinary Rx participants.

Learn more about Culinary Rx.

Learn more about Rouxbe’s Corporate Wellness Programs.

18 Feb

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Hemp n’ Dill Ranch Dressing | Oil & Nut-Free

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When it’s cold and rainy outside, which these days it certainly is, I find it hard to eat a lot of salad. I often feel more like comforting foods like pasta or baked potatoes lathered in cashew sour cream…mmm… Right, okay, back to what I was saying :-) I just find that I don’t crave a nice big crispy cold salad the same way in the winter as I do in the summer — that’s where this delicious dressing and the whole bowl comes in.

Hemp & Dill Ranch Dressing

Here I tossed the salad we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. I then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then I finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning. Not only was this so very tasty, it also satisfied that comfort-y, yet healthy part my body was craving. I think it’s something about the combination of warm vegetables and the roasted sweet potatoes, along with the creamy dressing that really hits the spot. This was actually our Rouxbe staff lunch the other day, and I can honestly say that everyone really liked it—or so they said :-)

Hemp & Dill Ranch Dressing Ingredients

The ingredients are quite simple — and the dressing can whipped together in about 10 minutes, which is a bonus.

Hemp & Dill Ranch Dressing (or dip)

Ingredients:

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method:

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

For a more detailed recipe with a few extra notes etc. here is the link to the recipe on Rouxbe.

Hope you enjoy it. If you make it, please feel free to add your feedback to the comments section of the recipe.

Ciao for now,

Dawn

09 Jan

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Rouxbe to Co-Develop and Power Forks Over Knives Plant-Based Course

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Vancouver, B.C. (January 9th, 2015)

Rouxbe Cooking School has partnered with Forks Over Knives to develop and deliver an online culinary instruction and lifestyle immersion program with a focus on low-fat, whole, plant-based foods.

Rouxbe is excited to announce that it has partnered with Forks Over Knives to create an immersive online cooking course that will help their customers and supporters become better, more informed, and more confident plant-based cooks. The learning experience will focus on the fundamental cooking and nutrition instruction needed to realize a low-fat, plant-based diet.

Forks Over Knives was launched in 2011 as a feature documentary. Backed by scientific research, the film presents a radical but convincing case that modern diseases can be prevented, halted, and often reversed by leaving animal-based and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.

The film, which received rave reviews from medical experts and entertainment critics alike, has been viewed by millions of people around the world and has become one of the most influential documentaries of our time. Forks Over Knives has helped ignite a food-as-medicine revolution, as a growing number of people are learning more about the benefits of plant-based cooking.

“We are excited to partner with Rouxbe because they are the leader in online cooking instruction,” said Brian Wendel, president and founder of Forks Over Knives. “The first-class course we’re developing with Rouxbe will provide the self-guided learning pathway needed for people to create delicious, satisfying, and healthy plant-based meals on their own.”

The course curriculum will cover a variety of subject areas from how to properly cut with a knife, to preparing and cooking vegetables, tubers, whole grains, and legumes. The course focuses on teaching foundational plant-based cooking techniques that will drive better cooking results and will help more people make a successful transition to plant-based cooking.

Students will be able to move through the course at their own pace, accessing it from any device. After learning new techniques, students will be given practical (and edible) assignments and complete each learning module with an assessment quiz. There will even be live online question and answer sessions with Rouxbe and Forks Over Knives’ staff.

“For Rouxbe, Forks Over Knives is so powerful because it tells a story that the world desperately needs to hear. This film changed my life and I’m honored that we can help others begin to understand how and why our world is shifting towards eating more plants for better health—where forks DO rule,” says Joe Girard, Rouxbe Co-Founder & CEO.

Fork Over Knives and Rouxbe will begin pre-sales for the Forks Over Knives Online Course on February 1st for a March 1st 2015 release.

Get on the list!

Seating will be limited. Want to be the 1st to be notified when we release, sign up on Rouxbe’s plant-based list (bottom of page).

21 Nov

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Gardein™ Sends Customers to Cooking School at Rouxbe

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The Fastest Growing, Plant-Based Protein Brand Is Sending Customers To Cooking School

Vancouver, B.C. (November 17, 2014)

Garden Protein International, Inc.— the makers of gardein™, the delicious plant protein brand currently sold in over 22,000 stores across North America—today announced a partnership with the acclaimed Rouxbe Online Cooking School, the leading educator for culinary and wellness instruction. The goal of the gardein and Rouxbe partnership, is to teach people, of all skill levels, how to cook better and healthier.

Through the gardein website, consumers can sign up for a free, 7-day trial, with complete access to Rouxbe’s extensive collection of instructional videos and recipes. There’s something for everyone from beginners who want to learn “How-to Cut Using a Chef’s Knife,” to more advanced recipes such as “Beefless Bourguignon” and a whole syllabus dedicated to plant-based protein. At any point during the 7-day trial period, consumers can decide to sign up for a membership and gardein subsidizes the initiation fee.

 “As a trained French chef, I’m passionate about food and I know that learning to cook can have a tremendous impact on your health,” says Yves Potvin, founder and president of gardein. “We are excited to partner with Rouxbe so people can learn to make great tasting food that will transform the way they eat, cook and live.”

Today, eating better is easier than ever due to a wide variety of products on the market, such as gardein. Many people, however, lack the skills in the kitchen to cook successfully. The gardein and Rouxbe partnership delivers professional technique instruction, over the Internet, to home cooks that want to improve their cooking skills and gain more confidence in the kitchen.

Rouxbe offers a wide-range of recipes for a variety of cuisines and cooking styles. For those specifically seeking plant-based techniques and recipes using gardein, there are 26 featured gardein recipes developed by renowned vegan chef, Chad Sarno, and the Rouxbe team. These specialized recipes feature delicious, healthier versions of your favorite foods using gardein such as Chick’n Cashew, Beefless Panang, and Baja Fishless Tacos. Gardein will also be including the special cooking school offer on product packaging starting in 2015.

Preview video only: Full instructional videos with voice over available through offer. 

“I’ve been a culinary educator for many years and Rouxbe has the very best instructional content and platform to teach people how to cook better” says Chad Sarno, vice-president of Rouxbe’s plant-based education. “We are thrilled to extend this education to all gardein consumers to help them prepare delicious meals with the one of the best plant-based proteins on the market.”

If you are new to Rouxbe and would like to sign up for a free trial, sponsored by gardein, please click here.

About the Rouxbe Cooking School:

Founded in 2005, Rouxbe (“ROO-bee”) is a members-only, online cooking school delivering 21st century culinary and wellness instruction to home cooks, schools, restaurants and professional culinary academies in over 180 countries. Rouxbe’s groundbreaking  Professional Plant-Based Certification Course is the first online culinary course of its kind to offer training in foundational plant-based culinary arts and is recognized by the American Culinary Federation Education Foundation as a Quality Program.

About gardein™:

Gardein (garden + protein) is a plant-based protein brand offering a variety of delicious, convenient and versatile foods.  Gardein tastes good, is good for you and good for the planet.  The fastest growing brand within the category, gardein creates mouthwatering center-of-plate foods people love that deliver real meat taste, texture and nutrition—with no cholesterol and less fat and calories than traditional proteins. Gardein’s award winning products are made from non-GMO soy and wheat, ancient grains and veggies.  Gluten-free options are also available in gardein’s broad product portfolio.  Gardein is available at over 22,000 retail locations as well as over 5,000 restaurants and 100 colleges, universities as well as other venues across North America.  For additional information and expertly crafted recipes, visit gardein.com.

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn