This video is part of a series on healthy cooking featuring Chef Amy Symington.
00:00 What’s For Dinner?
00:16 Introduction
00:37 Tips & Tricks
02:57 The Recipes
03:20 Almond Apricot Blueberry Smoothie
09:09 Toasted Nuts
12:05 Kung Pao Chickpeas over Sesame-Fried Millet
20:38 Toasted Nuts Update
20:59 Continuing with the Kung Pao Chickpeas
34:28 Toasted Nuts Complete
37:01 Conclusion
37:55 The Recipes
ABOUT CHEF AMY SYMINGTON
Amy Symington, M.Sc. is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada. Aside from having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy is currently doing her PhD in nutritional sciences at the University of Toronto and has over 20 years experience in the food industry including in restaurants, cafes, large quantity and catering, private events and galas as well as extensive volunteering in community kitchens. Amy is the Culinary Nutrition Program Coordinator @gildastoronto, a not-for-profit cancer organization, and is the Culinary Nutrition Specialist for Humane Society International (HSI) Canada. She volunteers with the Toronto Veg Food Bank as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide.
For more of Amy’s recipes and cookbook check out
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