The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.

Could you imagine a world without hot sauce? Unfortunately, hot sauce is a relatively new invention, and some people have had to experience and live without the wonders and flavors it provides. RAJAJE Sauce is a veteran-owned and family-operated start-up. RAJAJE Sauce originated in the heart of Mexico, known as Mexico City, where Javier and his family enjoy it with countless servings of tacos. His mother always dreamed of bringing this hot sauce to the market, but we weren’t sure how to go about it. There were so many questions. Was there a market for this hot sauce? Do other people like the hot sauce? Who would be our audience? How would we go about marketing this product, and how would the logistics of something like this work? Through extensive research, we found that there is plenty of room for the hot sauce industry to grow, giving RAJAJE Sauce plenty of opportunities to make a name for itself and become a household name with each new customer.

Globalization, characterized by growing interdependence between countries on goods and services as a result of technological advances in society, has brought about immense change in the formation of culture. This phenomenon has gone beyond the market itself, reflecting changes in consumption patterns, shifting the way food is consumed (Labonté and Schreker 2007a: 1). When cultures start to intermingle in this context, what is considered traditional today? Traditional foods are generally characterized by the passing of cultural knowledge from one generation to the next. However, the concept of traditional food is dynamic, as it depends on many factors such as the individual who is carrying it out, territory, and time period (Rocillo-Aquino et al., 2021). The focus of this investigation centers on traditional foods in the context of Brazil. Home to 60.1% of the Amazon rainforest and more than 220 indigenous tribes and traditional communities, the country has rich biodiversity and a complicated social-economic background. In the early 90s, with the opening of the market, there was considerable growth in the country’s food imports (Moura & Mendes, 2012). As a result, globalization in the Brazilian context has brought about a change in the country’s food production industries through political, technological, and economic forces that have led to a population’s change of consumption and habits, all of which affect traditional methods of production and consumption (Valduga, & Minasse, 2020). These factors are what contribute to the line between traditional flavors and interpretations becoming progressively more blurred with time (Rezende & Avelar, 2012). Food is a principal actor in what shapes society 's identity and relationship with the world. While the standardization of food practices has facilitated life in contemporary society in various ways, mainly influenced by the need for time, practicality, and efficiency, it also poses a challenge by disrupting cultural traditions, heritage, and health. The quotation, “Ou seja a saúde do homem depende da sua alimentação, que por sua vez, é baseada nas tradições culturais e nos alimentos disponíveis na região onde vive”*, exemplifies the relationship between society, culture, and food underscoring how human health relies on dietary habits rooted in cultural traditions and the locally available foods (Moura & Mendes, 2012, p.1). This results in a noticeable tension between commercial and traditional goods where quality and culture are replaced with practicality and efficiency. In an increasingly homogenized food landscape emerges the question: why should society be preserving these methods if they are being lost to market forces? With the aim of clarifying this question, this project investigates the role traditional food products have in the contemporary Brazilian context, and their adaptation in a globalized environment. To develop a deeper comprehension of how traditional foods have adapted to globalization in Brazil, the investigation utilizes the TEP10 framework. The TEP10 framework is designed to analyze, systematize, and conceptualize the nuances between traditional and modern foods. Within this study, the framework is applied to investigate the Slow Food Indica project centered in Salvador, Bahia, which aims to promote the visibility of food products from regional cooperatives and family producers. The investigation will analyze the food products featured in the project and examine factors that contribute to their categorization as traditional or modern. By shedding light on what discerns traditional and modern foods, the investigation aims to understand how these foods are presented and preserved in the current globalized context.