Let's Cook: Vegetables
Tuesday, June 16 12 PM ET
Get practical strategies for making vegetables more appealing—without hiding them or turning dinner into a battle. Learn cooking techniques that bring out natural flavor and sweetness.
Menu: Next Level Broccoli, Eat Your Greens Hummus, Charred beans with garlic miso dressing
Get practical strategies for making vegetables more appealing—without hiding them or turning dinner into a battle. Learn cooking techniques that bring out natural flavor and sweetness.
Menu: Next Level Broccoli, Eat Your Greens Hummus, Charred beans with garlic miso dressing
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Whether you're a parent trying to get more plants on the table without a dinner-time revolt, or a clinician who wants to walk the talk with your patients — these classes are for you.
Each class features a key plant-based ingredient, a guided cooking session from start to finish, real-time Q&A, and recipes your family will ask for again.
Meet your instructors:
They have decades of professional and real-life experience and are the creators of nutrition content that’s guided millions of families around the world.
Pediatrician, former affiliate clinical instructor at Stanford University School of Medicine, and co- author of Nourish: The Definitive Plant-Based Nutrition Guide for Families
Reshma Shah
MD, MPH
Registered Dietitian Nutritionist, co-founder of Plant-Based Juniors and New York Times bestselling chef
