Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition when she read The China Study. She is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet.
This colorful and healthy loaf is delicious on its own but also pairs well with a plant-based cheesy sauce (see recipe below).
This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it’s so incredibly sweet and creamy.
The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.
Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.
This beautiful pancake tart uses cashew-buckwheat ricotta and date-chocolate cream for a delicious and satisfying dessert.
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