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Index
Acknowledgements
Chapter 1: Introduction
Chapter 2: The Healthy Plant-Based Diet
Chapter 3: The Plant-Based Kitchen
3.1 Legumes, Beans, Nuts, and Seeds
3.2 Whole Grains and Whole-Grain Products
3.3 Fruits and Vegetables
3.4 Herbs and Spices
3.5 Sweeteners
3.6 Oils and Vinegars
3.7 Meat, Dairy, and Egg Substitution Products
3.8 Healthy Alternatives
Chapter 4: Before You Go Shopping
4.1 Plan Your Menus
4.2 Make a List
4.3 Plan for Food Storage
4.4 Gather Coupons
4.5 Grab Your Reusable Sacks
4.6 Prevent Food Spoilage While Shopping
Chapter 5: Understanding Food Labels
5.1 Tips for Label Reading
5.2 Certification Labels
5.3 Understanding Ingredient Lists
Chapter 6: In the Store
6.1 Fresh Produce
6.2 Grocery Section
6.3 Frozen Foods
6.4 Refrigerated Foods
6.5 Deli Section
6.6 Natural Foods Section
6.7 Special Orders
Afterword
Further Resources
About the Authors
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