Explore All Plant-Based ¹ú²ú¸£Àû Arts

Result (40)
Khai Fah Chong in class
Plant-Based ¹ú²ú¸£Àû Arts

Health-Supportive ¹ú²ú¸£Àû Arts for Chefs Abroad

adaptogenic chaga and maca powders
Plant-Based ¹ú²ú¸£Àû Arts

All About Adaptogens

mushrooms
Plant-Based ¹ú²ú¸£Àû Arts

All About Mushrooms

roasted chickpeas
Plant-Based ¹ú²ú¸£Àû Arts

All About Chickpeas

fruits and vegetables
Plant-Based ¹ú²ú¸£Àû Arts

The Case for ¹ú²ú¸£Àû Medicine

Coconut oil, a butter alternative, melts in a stainless steel pot
Plant-Based ¹ú²ú¸£Àû Arts

Butter Alternatives

cashew cheese
Plant-Based ¹ú²ú¸£Àû Arts

How to Make Cashew Cheese

Mac McCloskey kisses a fish as a student at ICE
Plant-Based ¹ú²ú¸£Àû Arts

Life as a Farm and CSA Chef

Nyesha Arrington before and after her wellness journey
Plant-Based ¹ú²ú¸£Àû Arts

Nyesha Arrington's Approach to Wellness

lettuce
Plant-Based ¹ú²ú¸£Àû Arts

Why Hot Lettuce Should Be in Your Weeknight Routine

Chia pudding in Health-Supportive ¹ú²ú¸£Àû Arts class
Plant-Based ¹ú²ú¸£Àû Arts

Cooking for Health and Wellness Clients

Five kinds of flour
Plant-Based ¹ú²ú¸£Àû Arts

Four All-Purpose Flour Alternatives

koji
Plant-Based ¹ú²ú¸£Àû Arts

Experimenting with Koji in the ¹ú²ú¸£Àû Technology Lab

Students plate dishes from ICE's Health-Supportive ¹ú²ú¸£Àû Arts curriculum.
Plant-Based ¹ú²ú¸£Àû Arts

Introducing the New Natural Gourmet Center

ICE's special events lead chef-instructor Philipp Hering works with gourds.
Plant-Based ¹ú²ú¸£Àû Arts

Autumnal Gourds with ICE Alumni