Introduction

[Plus, expert bonus guides, books & programs (and discounts!)

Here's a Sneak Peek of the First 15 Lessons You'll Receive]

How to stock the perfect vegan kitchen

Learn to stock your kitchen and find out which staple foods – and kitchen utensils – you’ll want on hand for future lessons. You’ll also discover the science behind why you crave certain foods, and how to overcome those cravings for good as you transition to plant-based eating.

Protect your bones and muscles with balanced pH levels

When there’s a large acid load in your diet, your body neutralizes these acids by leaching calcium from your bones. So it’s crucial to minimize acid-forming foods and emphasize alkaline-forming foods. Includes a chart listing which foods are alkaline vs. acid, and suggestions for balancing your daily diet.

How to absorb more calcium from your meals

Sadly, calcium-rich foods like spinach, Swiss chard, and almonds contain oxalates that inhibit the absorption of calcium. Likewise, whole grains, nuts, seeds, and legumes contain phytic acid. It too interferes with calcium absorption. Discover how to release these acids so you can absorb the calcium in your meals. Plus, find out which foods, condiments, and medications inhibit calcium absorption. Includes yummy recipes.

Vegan versions of popular comfort foods

Learn to make vegan French toast, pancakes, brownies, chocolate pudding, cornbread, “ice cream”, and alfredo sauce so authentic and yummy, that your dairy-loving spouse and kids will crowd around you for first dibs.

Boost your brain by supporting Omega-3 conversion

Many vegans have lower blood levels of EPA and DHA than meat-eaters. Why? Plant foods only contain ALA, the precursor to the other Omega-3s. Your body can convert ALA to EPA, but only if circumstances are optimal. Discover which foods and oils interfere with your body’s ability to make DHA and EPA, and which help the conversion process. Includes a table you can print out for easy reference.

How to make “meaty” meals your family and friends will love

Give braised tofu, tempeh, wheat gluten, Portabello, and oyster mushrooms a texture and taste so savory, that your spouse and kids will rush to your side, gladly surrendering their hamburgers and chicken wings.

The “magic combinations” for iron absorption

Unlike the “heme” iron in flesh foods, only 10% – 20% of the non-heme iron in plant foods gets absorbed by your body. This lesson reveals a “magic” food combination that multiplies the amount you absorb. Also: which foods and beverages interfere with iron absorption, and which food prep methods release iron-blockers from whole grains, nuts, seeds, and legumes? Includes delicious recipes that employ the “magic combination”.

Secrets to optimal digestion with no more bloating and gas

Fats, starches, and proteins…. find out which of these three groups combines poorly with the other two and why. Also, discover why people have indigestion when combining fruit with other foods. Learn which foods are compatible with each other, and receive sample meals to make it even easier. Includes a food combining chart.

Supercharge your energy levels with Vitamin B12

Do fermented soy products, amazake rice, or umeboshi prunes provide significant B12? What about the soil on unwashed veggies? Many foods reported as good B12 sources are tested with methods that measure B12 analogs (which block the absorption of active B12, thereby causing B12 deficiency). Those methods misrepresent true B12 content. Get definitive answers in this lesson.

Amazing substitutes for eggs, butter, milk, and condensed milk

Baking without eggs can seem impossible — until you discover these 5 vegan substitutes that bind, leaven, and give structure to baked goods… and which are best for cakes vs. brownies vs. muffins. Plus, discover whole food substitutes for butter, condensed milk, and buttermilk that have NO fillers, preservatives, or hydrogenated oils. Includes recipes.

The truth about Vitamin D

“Just get more sun” – we’ll debunk the Vitamin D and sunshine myth and show you why Scientists now realize that the sun’s power to produce Vitamin D is not enough for most humans. Find out which foods are fortified with plant-based Vitamin D, why the US government’s RDA is outdated, and how much Vitamin D you really need.

Satisfying snacks to banish cravings

Discover five underlying reasons for cravings, and how to address the root causes. Plus, recipes for wholesome brownies, ice cream, fudge, chocolate pudding, fruit bars, granola, savory popcorn, ginger oatmeal cookies, rice crispy bars (from puffed brown rice), and kale chips (similar to potato chips but super nutritious). These snacks will gratify your taste buds, and end your cravings for junk food and empty carbs.

The secret to multiplying Vitamin A conversion and absorption

Plant foods don’t contain active Vitamin A. They only contain beta-carotene, its precursor (which is only 1/12 as potent as Vitamin A). Discover the “magic” food combination that multiplies the conversion of beta-carotene into active Vitamin A. Plus, the three groups of products that are rich in beta-carotene, and food prep secrets make the beta-carotene in vegetables easier to absorb. Includes recipes that employ this life-saving food combination.

Six ways to get plenty of protein

How much protein do you really need? What if you’re athletic? What are the dangers of eating too much protein? Do you need to eat complementary proteins in the same meal? Which plant foods contain large amounts of all nine essential amino acids? And how can you “transform” beans so they never cause gas, bloating, or indigestion? Includes recipes for high-protein, soy-free burgers, soups, and Faux salmon.

Tasty “cheeses” and “creams” made from pure plants

From a simple cashew cream that literally takes 1 minute to prepare, to a mouth-watering herbed cheese spread, these recipes will satiate your taste buds — without the fillers, oils, and preservatives found in commercial soy cheeses and creams.

If you enroll today, you’ll get the following SUPER BONUS!