Let's Cook: Whole Grains
Tuesday, May 19th, 2 pm ET
Make the switch from refined to whole grains easier. Learn why they matter for kids, how to introduce them gradually, and simple ways to incorporate them into meals your family already loves.
Menu: Lemon Chickpea Barley Soup, Brown Rice Onigiri (Japanese Rice Balls), Spiced Banana Muffins
Make the switch from refined to whole grains easier. Learn why they matter for kids, how to introduce them gradually, and simple ways to incorporate them into meals your family already loves.
Menu: Lemon Chickpea Barley Soup, Brown Rice Onigiri (Japanese Rice Balls), Spiced Banana Muffins
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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
