Sound Bites With Melissa Joy Dobbins

Rethinking buzzwords like clean eating, superfoods and vegan, Terry Walters shares her life’s work through her newest cookbook and inspires others to explore and embrace plant-based cooking. “Try one plant-based recipe a week. Focus on the foods, tastes and colors that you're not getting in your diet now, add something fermented, and if there's any way at all, share the journey with somebody else.” – Terry Walters Tune into this episode to learn about: ·       How and why Terry became a self-taught plant-based chef ·       Terry’s “clean food approach” and how her focus has shifted to “nourish” ·       Fermented foods, brine ferments, and how you can make them at home ·       What “superfood” means to Terry ·       Tips for incorporating more plant-based foods in the diet ·       How cooking classes can open the conversation about health and wellness ·       The recipes Melissa made from the book and how they turned out ·       Why Terry felt it was so important to have a robust index in the book