Video Knowledge Base
Frequently Asked Questions
00:33
I freeze fresh tumeric and ginger. What are your thoughts?
00:30
Is it important to purchase organic turmeric?
00:38
Do you have any recommendations for diet that improves focus and concentration when combined with intense training, like MMA and weight lifting?
00:37
Can blood sugar spikes lead to feelings of anxiety and irritability?
00:43
As a nutritionist and chef how would you start health and nutrition cooking show presentations in a rural community that needs your service and willing to learn how to improve their lifestyle?
00:48
Is there a grant to support Food and Nutrition training I can share in the community?
01:09
Are there cooking strategies for mental health to help ward off or slow down dementia due to Parkinson’s?
00:30
Are there any ingredients that help with improving mood (increased dopamine)?
01:21
How do I decide what flavorful liquid or herbs and spices to finish roasted vegetables with?
01:00
What do you recommend doing with the veggies after making stock?
00:58
I may have the chance to introduce WFPB, no SOS to the staff of a regenerative farming nonprofit. What Rouxbe courses would prepare me best to demonstrate the nutrition to them?
00:48
For Sweet potato pie would you suggest a flax egg, or unsweeten applesauce?
01:29
I know i heard oil is bad but if someone wants to use oil which oil would you say is best, Avocado, grape seed oil or olive oil?
00:27
What is your technique for blooming spices?
00:15
I’ve heard mixing fruits and veggies together is a no no for juicing. What do you think about that? Would you agree?
01:42
I am looking for a favorite dish to make frequently so I have a GO to Eat in Emergency or something I can cook every couple of weeks. Do you have a favorite dish?
03:11
Do you have any advice for a senior high school student who is wanting to do cooking/baking for a career? Would you recommend culinary school?? Could you talk about your experience as a chef?
02:12
What toppings are your favorite to use with sweet potatoes?
01:07
I use vanilla powder and recently mesquite ( Burlap and Barrel- amazing!) in my morning oatmeal. Do you recommend adding it during cooking or after for optimal flavor?
01:37
I enjoyed the FOK class. I have a question as to who the chief competition is so that I might get an additional perspective?
02:22
What advice do you have for someone in their 30s switching careers and looking to land their first kitchen job?
03:56
When cooking without oil, what do you do when you would normally grease/oil a pan (for baking) so the food doesn't get stuck. Is there another option or special type of cookware to use?
00:41
Any tips for really tasty cauliflower recipes?
01:38
Do you have any quick ways to process a head of cauliflower?
05:22
Is there a way to make a vegan version of the gobbler sandwich from Wawa?
01:55
I have a recipe for whole roasted cauliflower with veggies that calls for oil to coat the vegetables. What should I use instead of the oil?
00:29
Should nuts and seeds be stored in the fridge?
01:43
How is Seitan incorporated into in our cooking to enhance a recipe and not be the primary component of the recipe?
02:14
Other than soaking brown rice, then pasta boiling in fresh water (removes 60%), anything else we can do to decrease the arsenic?
01:48
Can you roast frozen brussel sprouts? If so, I assume it would take less time.
02:59
How would I cook Swiss chard to get rid of some of the bitterness? What herbs and spices compliment Swiss chard?
01:15
How do I brine a chicken?
03:27
I am on a plant based journey and have been challenged with weight. I want to live to 100 but I’m stuck, must break this weight barrier, suggestions welcomed.
03:20
Is there a way to cut celery and have all the pieces separate without de-stringing? I'm using a chef's knife, cutting with the celery rib up on a wooden cutting board. Maybe my knife is too dull?
01:28
Besides making graham crackers when would you toast flour? How long does it usually take?
01:18
What techniques can you suggest for cooking dry soy beans?
02:49
For holiday butter cookies, what are the best butter replacements and sugars to use when converting a recipe?
01:53
When buying pre-rinsed lettuce that comes in a plastic container, what is the best way to store it to get the most use of it over a few days? I find if you put the container in the fridge, it creates water buildup inside.
01:14
Thanksgiving is rapidly approaching. What would be a great turkey replacement recipe ? I tried tofurky which I like but I’m trying to avoid processed foods as much as possible.
01:33
How can I take the Seitan Brisket Recipe and make it taste like "Thanksgiving?"
02:29
How to make soy milk that tastes less "beany"? Currently I cook in instapot for 22 minutes.
02:29
How to make soy milk that tastes less "beany"? Currently I cook in instapot for 22 minutes.
02:29
How to make soy milk that tastes less "beany"? Currently I cook in instapot for 22 minutes.
00:11
Do you have a plant-based bacon recipe?
05:50
Could you share about the variety of careers that one could go into or the paths that one could go down after completing the Plant-Based Pro Course?
01:11
I just finished the unit on no-oil sauté, but what about caramelizing onions?
02:10
How would you make a beloved salad that previously called for feta cheese to WFPB?
00:58
What are some of your favorite Whole Food, Plant-Based items to serve for Thanksgiving when your guests are not typically Whole Food, Plant-Based?
08:46
What are a few vegan/plant-based side dishes that you would take to a Thanksgiving potluck that would WOW the crowd?
03:09
How can I make a delicious burrito and enchilada without cheese?
02:11
Can you talk about the best processes for defrosting food?
04:46