
IMPORTANT NOTE: There is an error in the video. It suggests 1000 milligrams (mg) of B12. It should read 1000 micrograms (μg). The information in the PDF is correct. We will get the video updated as soon as possible. Thank you.
IMPORTANT NOTE: There is an error in the video. It suggests 1000 milligrams (mg) of B12. It should read 1000 micrograms (μg). The information in the PDF is correct. We will get the video updated as soon as possible. Thank you.
Explore vitamin d in plant-based diets, its role in calcium absorption and immune health, and how sun exposure, mushrooms, fortified foods, and vegan-friendly supplements address a billion-strong global deficiency.
The first recipe video is for a basic falafel, using a traditional method of simply soaking overnight and then pulverising before shaping into a ball and cooking. We prepare ours in the oven to keep the ratio of protein to fat high, but the same recipe would work for pan-frying too. The recipe calls for uncooked chickpeas, but we’ve made them before with par-cooked chickpeas (simmering for about 45 minutes) and the outcome was delicious. Par cooking results in a little lighter and moister falafel.
The second method of preparing falafels this week is without a food processor! You need to use tinned or well-cooked chickpeas as the mix needs to be softer in order to crush them by hand.
This version takes a bit of elbow grease, but is very handy if you don’t have a food processor at home. If you want to make falafels using the second method, and you have dried chickpeas, simply cook the chickpeas with a couple of teaspoons of baking soda to soften them. They’ll be easier to crush!
Serve your falafels with a turmeric coconut yoghurt, as per the recipe you’ll be preparing on Sunday of week one.
Explains protein on a plant-based diet and how plant amino acids meet body needs. Cites 0.9 g per kg intake and top sources like hemp seeds, tofu, and grains.
Learn to make your own walnut and cacao nut butter with a practical kitchen guide, enhancing vegan cooking and nutrition.
Explore selenium's vital role in thyroid function, DNA synthesis, and antioxidants for a vegan diet, why soil depletion hurts plant sources, and how Brazil nuts meet 1–3 per day safely.
Explain why iodine matters in plant-based nutrition and how deficiency affects thyroid health and cognition. Use iodised salt or sea vegetables to meet 150 mcg daily, with 1100 mcg limit.
Discover how plant-based iron absorption works and maximize it by pairing iron-rich foods with vitamin C, avoiding calcium at iron meals and tannin-rich drinks, and by soaking, sprouting, or fermenting.
Explore plant-based zinc sources, including pumpkin and other seeds, brown rice, almonds, and chickpeas, with soaking, sprouting, and fermentation to boost absorption on a vegan diet.
Master vegan cooking by learning to make dairy-free butter with a practical kitchen guide that emphasizes simple, plant-based nutrition.
Explore vegan techniques for sour flavor, whipped textures, and dairy-free cooking cream. Apply practical tips to master these bases in plant-based nutrition.
Discover how antioxidants neutralize free radicals to protect health in a plant based diet, with fruits and vegetables, vitamins A and C, and essential supplements.
Discover plant-based vitamins A, C, E, and K, their health benefits, and practical ways to boost absorption through fat, cooking, and juicing.
Learn to make an egg-free tomato and shallot quiche using vegan ingredients, balancing flavor and nutrition in a vegan cooking course.
Learn how omega-3 and omega-6 essential fats balance your health, with plant-based sources and conversion to EPA and DHEA, and tips to limit omega-6 and boost vegan EPA and DHEA.
Learn to make sauerkraut as a vegan staple, with practical kitchen steps that support easy, nutritious plant-based meals.
Spinach & Tolloumi Toast - 1 Serving
This course is designed to take you from wherever you are now to becoming a plant-based pro. By the end you will have mastered the skills of plant based cooking, cooked over 100 recipes, learned our secrets to make your food taste irresistible to impress your friends AND you'll understand the essentials of plant based nutrition & how to combine foods properly so you'll look & feel fantastic. This all comes with out-of-this-world support from me, and of course, with Udemy's 30-day money back guarantee. That means you can give the course a try with no risk. What could be better?
The course is designed as a 6 week program - each week has it's own meal plan & recipes and each week's learning builds on the last. However, the course is completely flexible and you can choose to go through at your own pace - remember that you'll have lifetime access to everything.
You’ll develop your kitchen skills through guides & video tutorials, so by the end of the program you’ll have mastered the essentials of the plant-based kitchen.
You’ll also know everything you need to know about vegan nutrition – from which nutrients you need to keep an eye on, to how to prepare and combine foods so you get the maximum nutritional punch.
You'll have access to 6 nutritionist-approved meal plans meaning you can feel confident your nutritional needs are being looked after.
You'll have access to over 100 beautiful recipe cards, including meals which have been most popular with our customer's in our food business in Sydney.
Whatever your reasons for wanting to go plant based, there’s never been a better time to get started.
In the words of a previous participant, Mel P from Melbourne:
"Not only is this program fantastic, easy and educational, I honestly feel that Duncan genuinely cares about me and my well-being. For anyone 'thinking' about this program, stop thinking and just do it. You won't regret it!! Thank you for showing me how easy this lifestyle can be."
The course has a number of different components designed to make learning all aspects of a vegan lifestyle super easy to learn and put into practice:
The meal plan – Your nutritionist approved meal plan, including downloadable and printable recipe cards & shopping list.
Health guide – Each week your guide will cover an important area of vegan nutrition. The guides contain downloadable handouts for you to keep with handy hints and tips.
Kitchen guide – Each week the kitchen guide will include videos introducing you to important aspects of plant-based cooking. We’ll teach you how to make delicious food and maximise the nutritional benefits.
Lifestyle guide – Your lifestyle guide is there to make your plant-based lifestyle easier, showing you tips and tricks to make choices that are right for you.
Cheat Sheet – Each week your cheat sheet will summarise the main things you need to know. You can download it and keep it handy for future reference. If you’re busy and don’t have time to read all of the materials provided, the cheat sheet will be your new best friend!
We’ll show you how to start an easy, delicious plant-based life, even if:
You don’t know where to start
You’re short on time
You’re no whizz in the kitchen
You’re not sure you’re ready to take the ‘100% plant-based’ plunge yet
I’ll guide you through everything you need to know, in easy bite sized pieces. We’ll change the way you think about cooking & eating plants, forever.
I'm very excited about guiding you through the course and seeing how your plant based skills develop. By the end you will have mastered all you need to lead a happy and vibrant plant-based lifestyle! I invite you to join me for this course, and I look forward to seeing you on the inside.