Submitted by Kim Campbell, director of culinary education.
The first step toward building a plant-based kitchen is cleaning out the pantry and refrigerator. I recommend you toss or donate (local food banks will take unopened items) all of those food items that are not healthy or considered plant-based. To figure out what stays and what goes, you must understand a food label. Here are my tips for deciding if a product is worthy of remaining on your shelves.
Decoding Food Labels
In next week’s post, we’ll go over a list of items every new plant-based cook should have in her pantry and freezer.
As you transition to a plant-based diet, you may be asked “tough” questions by your friends and family about your new way of eating. The good news is that after the transition, these questions often begin to disappear. Plus, with all of the information on the benefits of plant-based eating penetrating deeper into the mainstream, these types of questions seem to be diminishing.