Protein from plant sources comes with a wide range of benefits, including higher fiber levels and lower levels of fat and cholesterol. Many plant-based foods, such as nuts, beans, grains, rice, vegetables and legumes can be paired with other plant protein sources to deliver a complete protein package with all nine amino acids – these can be called complementary plant proteins.
With over 14 forms available, incorporating almonds into your creations doesn’t have to be difficult. Listen to Chef Christine Farkas of iHeart Food Consulting review the various forms of almonds and how to utilize them as a complementary protein for plant-based concepts.
Now let’s bring this all to life! Get inspired by almonds as Chef Christine Farkas demonstrates the following three plant-based recipes that span the beverage, snack and bowl categories.