Make It Grain

Sprouted QuinoaWhen you’re trying to eat plant-forward, start with whole grains as your foundation, then build with in-season roasted or fresh crunchy vegetables, legumes, and maybe then a small amount of well-seasoned meat or seafood — or tofu or legumes. Add blasts of flavor — and umami — such as capers, olives, chilies, oyster sauce, garlic, and lots of herbs.

Some recipes from our chefs and wellness team to get you started: