These days it seems like every chef follows his or her own food philosophy. How are we supposed to keep up? To help clear up the confusion, Chef Michel Nischan explores the philosophies of vegetarianism, raw foods and ayurveda by visiting chefs all over the world. Then, back in his kitchen he shares his own personal philosophy while preparing a miso salmon dish. He'll also provide us with some information about alternative proteins, explain the difference between natural sweeteners vs. sugars and their health impacts and teach us all about oils, from flax seed to grape to olive.

Recipes

• Beet Ravioli with Pine Nut Ricotta
  
• Asparagus and Tofu Salad with Daikon and White Miso Dressing
• Miso Salmon with English Pea Sauce

Featured Products

• Silk Soy Milk
• Hollywood Dish (Akasha Richmond)
• Taj Hotels
• The Balanced Plate (Renee Loux)