New York-based cookbook author Rebecca Ffrench is a graduate of the former Natural Gourmet Institute's Culinary Nutrition Certificate Program. Her book, "Whole Protein Vegetarian," seeks to dispel the myth that one must eat animal products in order to have enough protein in one's diet.

Think a traditional eggy brunch is out of reach if you’re vegan? Think again. What if I told you that humble ol’ parsnips can be turned into a vegan "frittata," and carrots can become "bacon?" When hosting your next get-together, try this whimsical approach to showcasing plants on a classic brunch plate by using innovative techniques.

Erica Leazenby was a current student in the Natural Gourmet Institute's full-time Chef’s Training Program at the time of this interview. Having spent 15 years in the medical field as a family physician, Erica decided to shift her practice towards functional medicine.

Ziporah Janowski was a student in the Natural Gourmet Institute's full-time Chef's Training Program. Seventeen years into her successful career as an attorney, Ziporah decided to change paths and join her husband as director and co-owner of Camp Shane, the iconic weight loss camp founded in upstate New York.

Classic Italian gnocchi get a spring season twist with the addition of sweet green peas, a favorite during this time of the year.

It is often hard to put into words or encapsulate the impact of a visionary’s life’s work. In the case of Natural Gourmet Institute’s late Founder, Annemarie Colbin Ph.D., it is almost impossible – her body of work is impressive, her life’s journey was exhilarating, and the stories of her positive impact on people are too many to count.

Cara Mangini was one of the first “vegetable butchers” (yes, such a thing exists) at Eataly in New York City. She is also the author of the Vegetable Butcher column for TheKitchn.com and executive chef and owner of Little Eater, a vegetable-inspired restaurant, produce stand and artisanal foods boutique in Columbus, Ohio.