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Cook Healthier foods in 4 weeks

Achieve your goal to cook healthier with a customized meal plan that’s nutritious and delicious.Your plan has been designed specifically for Vegetarian diets. Learn 12 lessons in 4 weeks.

4 Weeks ● 12 Lessons ● 43 Recipes

Here’s what your going to learn how to cook in the next 4 weeks

🗓️ Week 1

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

Kohlrabi Kimchi

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country.

🗓️ Week 2

Preserved Lemons

Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.

Tomato Salad with Mint & Chili

Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.

Ensalada Mixta - Lettuce & Tomato Salad

Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.

🗓️ Week 3

Kwame just landed in Jamaica, and while he’s not yet sure what he’s going to cook, he’s going to stock his pantry with all the essentials: jerk paste, marination, curry powder, and all-purpose seasoning, which he calls “salt on steroids”.

Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors.

Chapa Veggies with Vinaigrette

Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.

🗓️ Week 4

Israeli Breakfast

Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.

Roasted Eggplant

Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.

Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.