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.
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