Transcript
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Hey there, sunshine, we love having you join us for today's episode, because we have a question for you when it comes to plant-based eating, where are you limiting yourself, and why?
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If you're limiting yourself, why?
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Maybe it's because you have this idea that plant-based is in and of itself limiting, it's restrictive.
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You're not going to be able to have those things that you used to eat, but we don't want you thinking that way, because those are lies and they're just not true.
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And so today we're going to talk about why are you eating that same old potato?
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So let's get to it.
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Hey sister, welcome to the Power On Plants podcast.
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Are you tired of staring into the fridge wondering what to eat so you can just feel better?
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Do you want to avoid spending hours in the kitchen making complicated meals in the name of health?
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Would you love to leave fatigue behind and finally have the energy to do all the things you want to do?
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Hi, we're shared in the Need to Resale.
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Christ followers, healthcare professionals, parents of four and big fans of great tasting food, we, too, tried exercising more, eating natural and clean foods, but we still found ourselves struggling with what we thought were changes that come with age or bad genes, and we weren't finding answers to traditional routes, so we dug into the research and created our secret nutritional weapon sustainable plant-based living.
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The truth is, you can eat more whole plant foods and it's not hard.
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You just need the way that's realistic and delicious so you never feel deprived.
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If you're ready to enjoy your meals, no longer be held back by your health struggles and actively live your life, then you're in the right place.
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So grab your favorite plant-based cup of happy pop in those earbuds and let's get started.
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Sister brothers, we are so glad you're joining us.
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I have to get used to saying brother sometimes too, because I know you're listening in.
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We hear from you all the time and we love getting to know the ones of you that we've met so far.
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It has been such a privilege and so much fun.
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And it's nice to know that I'm not alone, that I'm not the only guy here.
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You weren't alone with all the girls, but I know what you're saying.
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You've got a small fraternity out there.
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I love it.
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Well, at the time of this taping, jared and I have been thinking about this topic because we're taping this around Thanksgiving time.
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Now, I know that when you're listening it's not Thanksgiving.
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It's going to be a couple of weeks in the future when this episode comes out, but this still applies.
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It doesn't matter what time of the year you're listening.
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This is real life.
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When you're cooking, when you're eating plant-based, you come to this way of eating and you think you're going to be limited because you only know what you know.
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Jared says this a lot of times you don't know what you don't know, and it's true.
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It just makes sense.
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Yeah, all you can think about is I know this meal that I eat every week and that meal that I eat every week, because the reality is, most people eat about, I think, nine different meals that they rotate through in a month.
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So if you think about that, you have those same meals you eat over and over again, and you can't imagine meatless meals or cheese-less or dairy-less meals or meals without eggs.
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But you can have those same things.
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We share this all the time.
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You can still have those same things, but I want to talk about it from a different perspective today.
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You only know what you have learned.
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So obviously it makes sense you don't know what you don't know.
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But this is a lifelong thing.
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We're always learning new things that we discover somebody shares with us.
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And don't you feel like that's why community is so important to you?
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I mean, that's where we get all the ideas sparks.
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But I want you to embrace what we're teaching you today.
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It is a lifelong process.
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Be excited about the process, because you're always going to be learning new and exciting things.
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But it isn't exciting if you think there isn't much to eat, if all you can imagine is salads, or one type of bean that you might eat twice a year, you know, or a plain potato, because when you eat a potato now, you like it loaded down with sour cream and cheese and bacon bits and you can't imagine how you'd eat a baked potato.
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Now how would you do that?
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It takes the joy out of it, but it doesn't.
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The great news is it doesn't, because there are countless toppings out there that you haven't even discovered yet.
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You won't believe the combos that you haven't tried.
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Now, maybe you're a creature of habit, like I used to be.
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I mean, seriously, I had one way I ate my baked potato and I'm just talking about one food right now.
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We're going to get into a few others but when it came to a baked potato, I had it the way I wanted it and I liked it that way.
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Now you're going to find your new favorite ways to have things, but you're also probably going to find that there are things that you never even thought about putting on a baked potato that are going to blow your mind in the most amazing way.
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This is the way to expand your life, and that doesn't mean it has to be difficult, it doesn't mean it's going to be overwhelming.
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It's just going to expand where you are now, and you're going to find things you never even knew you could enjoy, because there's so much more to life, though, than just potatoes.
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I want you to think about that, because we're just talking about potatoes right now, but that's the whole thing that this episode is about.
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Why are you eating that same old potato so?
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I can't believe I'm hearing that coming from you that there's more to life than just potatoes.
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It's hard to imagine that I just said that, but you know how many other things I like and that we'll eat on a regular basis but we eat potatoes weekly.
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But the reason I'm saying this, what I mean by that is not just there's more to life than potatoes.
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There's other ingredients or there's other meals.
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There's more than just the baked potato, the Idaho baked.
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There's the gold potato, there are the purple and different colors savory potatoes, but then you've got sweet potatoes, and when you think about sweet potatoes, you probably think about yams or orange potatoes.
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Have you ever tried a purple sweet potato?
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You're missing out if you haven't.
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Have you ever tried a white sweet potato?
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They are seriously fluffy, like the regular potatoes, like the savory potatoes, but they're sweet.
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So they're not as stringy like the orange ones can sometimes be.
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They're not as watery as they sometimes can be.
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They're just so amazing.
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Listen, do yourself a favor If you never tried a white sweet potato, get one of those baked up very quickly, the Japanese sweet potatoes.
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They're amazing.
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The big takeaway that I want you to think about while we're talking through these ideas is that plant-based should never be boring for you.
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You shouldn't feel deprived and you shouldn't feel like you're not having things that excite your taste buds and that make you light up when you think about your lifestyle.
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So we talked about one thing.
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Why aren't you just eating that same old potato?
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Let's start eating a different type of potato.
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So what's a new type of potato you could try this week?
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Start asking yourself that what's a new type I could try, not even just new toppings, but a new type of food.
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It becomes a new base for whatever it is that you're trying to create, because, like with the gold ones, they do taste different.
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They do have a little bit of a butteriness to them.
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I love that the red potatoes.
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They're great inside of dishes oh, I love those, but would be a good base by itself.
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Well, yeah, the red potatoes are great for potato salads.
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I make a Greek potato salad.
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That's really good with those.
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They have just a totally different flavor profile, and so you're missing out if you're just eating that one kind, and there are all these kinds out there that you've yet to discover.
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But let's move on from potatoes.
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So I want you to think about just one category of the five power feeds.
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So the five power feeds we haven't talked about them in a while, so in case you're new also.
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So there's fruits and vegetables, whole grains, nuts and seeds and legumes.
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So we put nuts and seeds together.
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Fruits and vegetables are very different, so we separate those.
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So that's your five.
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And then you've got the six category, which is the bonus category herbs and spices.
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I make them bonuses because they pack a super nutritional punch, but they change the flavors of your food as well.
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They bring in those great things that you already love about your meats and things, those flavors you've got in your herbs and spices.
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It just really changes things up in the veggie world as well.
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That just makes sense.
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So with the legumes, you have peas, lentils and beans.
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Think about that for a second.
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How many different types of lentils do you think there are just just in one of the sub categories of legumes?
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Is it just two?
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I know you're joking.
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Okay, so we've got.
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I'm just going to name a couple.
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Well, let's see if Jared can name a couple.
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Uh-oh, put me on the spot again.
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Well, I know there's-.
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Name three I've seen green lentils, yellow lentils, red lentils, beluga lentils.
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Ooh, you're going all out.
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And French.
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French or green, so you got it.
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Those are the main ones that I would name.
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You've got the red.
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They look kind of orangey.
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They cook very mushy, so I don't use them a lot because I prefer the firm ones.
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So if you want a firm lentil, that just is really good.
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Don't over cook it.
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They're gonna take a little longer than the red ones, but just kind of watch them, keep an eye on them.
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They're very easy to cook.
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So you've got the red, you've got the green, the French, which are more firm, and you've got the black or beluga lentils, which those are probably my favorite ones.
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The green ones that are the French ones, and then the black beluga lentils.
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They are so good, think of a black bean, but just smaller and a different flavor profile.
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They're more firm like that, and I just love them.
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So.
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So maybe you don't eat lentils at all, or maybe you've only tried the red michi kind of anything.
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I just don't like lentils.
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They're mushy.
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Try the black belugas or the greens, you're going to be happy about it.
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Find a recipe for a vegan lentil super stew and substitute in the firm lentils.
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I think you're going to love that.
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But if you haven't tried them, think why haven't I tried that?
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Okay, this is only one subcategory of legumes and we've just named a couple of them.
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They're more lentils than these, and now let's go to beans.
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We're switching to beans, so we have let's name some different types Jared.
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Cranberry beans kidney beans.
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Well, some of them are.
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I'm thinking peas like crouter peas.
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Those are peas.
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I know they're peas.
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We're not going to the peas, garbanzo beans, but they're also called chickpeas, so do they have like dual citizenship or something?
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Me between the two categories.
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Oh, what else?
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Let's see putter beans and what you just say.
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You just say putter beans, you did not, I did.
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No, that might exist, you don't know.
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It might exist.
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Will you put me on the spot?
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Putter beans you heard it here first.
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Oh, let's see great northern.
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Oh yes, cannellinis, Lima beans or butter beans.
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Yes, oh butter beans.
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I love those.
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It does in a while.
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Those were putting those slimy beans, yeah, cream beans.
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What's interesting, though, is that a lot of these have different textures.
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Some of them are firmer, some of are softer, some blend really smooth in certain things.
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We even use some for baking.
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So they're very, very versatile, listen, if you, so you can limit yourself.
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I've got to put this out there too.
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If you have tried a bean brownie, that you think this is nasty, and these vegan people, plant-based people, are eating nasty stuff and calling it delicious.
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I've created a brownie recipe that it's amazing and it uses beans y'all.
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It really, truly does.
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I'll put a link down below for you.
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I'm gonna let you try it.
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That's just gonna be a freebie for hanging out with us on this episode.
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I'm not offering it up anywhere else.
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It's.
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If you've gotten to this point in the episode, you're gonna know you've got a nice little recipe coming your way, so I'll set that up for you.
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But you've got to try it.
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You won't believe it.
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Your mind will be blown how good these are.
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And so, yes, you can use, like Jared said, you can use beans in your baked goods and things like that.
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You can make a wonderful hummus.
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I make a cookie dough hummus.
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I make a brownie batter hummus.
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They're incredible.
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But you've got to have the right recipe or somebody to show you how to make an unrecipe with those, because nine times out of 10, my experience is it's not been trying a lot of the recipes out there.
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There are some nasty ones, there are some good ones.
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There's some good ones, so it's work trying Get out there and try them, but you need to tweak them to your own preferences and a lot of times they're just heavy and goopy and I just don't like that.
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I wanted to taste like the real thing.
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I'm a little picky right, Jared, Just a little picky.
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Well, I was going into a little bit of an explanation of our definition of nasty, cause we're not talking about something that is horrid or taste rancid, but it doesn't taste amazing.
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So I think some of those recipes out there, they're okay, yeah, they're not rancid, but if they're not amazing for her, for a need that's, it might as well be nasty look, I do not want to have somebody come over to my house, hold out my pant, a brownies it just come out and say try these, they're not nasty.
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I mean, do you wanna say that?
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Where you see that certain look on their face, they take a bite and they look like they're in a little bit of pain.
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This is good.
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I don't want that happening to my friends or family members.
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It's just wrong.
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Or my guest no.
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So we're not gonna do that to you either.
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I'm not about to do that to you.
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Try these, it will blow your mind.
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But when you do, if you put the chocolate chips on them, make sure they're vegan, dairy free, and get the lowest sugar ones that you can find.
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I wouldn't say, get the ones with absolutely no sugar, because they need just a tad of sweetness, but the ones that we found that are amazing.
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Thank you, robin, by the way, she actually found these, and this is a member of our community, and so I will tell you there are a lot of ideas to be had inside the membership because, like Jared said, we even get ideas.
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I would not have known about these now knew about who chocolate a chew, but I did not know that they had a chocolate chip that didn't have sugar, because a lot of their chocolate bars do have sugar added, so we don't buy them, but they have a chocolate chip.
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It's not cheap but it's so worth it because it's made with dates and I'm not kidding you, they taste so rich and so amazing and baked goods and you don't have to worry about added sugar that actually just have dates in them.
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It will blow your mind.
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It'll blow your mind.
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So there's another big tip for you there.
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We've kind of gotten off track here, but I want you to understand.
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Legumes you can do so many things with those in.
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There are an incredible amount of options for you.
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Just to eat them straight from the bowl, season those at.
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Don't just put them in water.
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If you want to eat a ball plane, put some onions and some garlic and some seasoning in those.
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Think past just salt right, right, maybe if it needs a little, sure, but think beyond just salt Pepper, seasoning hot sauce, garlic, season garlic and there's a lot of different things that we put in them.
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They are so good when you cook them that way in the flavor seep in there and many times I'll pit me.
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So I don't use rule.
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I don't really use salt or add salt anymore, so I'll use me.
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So it's on a rare occasion in a recipe I might use salt, but we have backed way off on our salt.
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I'm using more than me, so we talked about that on previous episodes.
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Me so also adds a level of flavor that you just cannot get.
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It's kind of like having a broth in there.
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If you were inclined to make beans with a beef broth or something like that, use the red me.
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So it makes a fantastic replacement where you don't need it, but you still get that depth of flavor in it.
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Okay, so we've gone on a little bit of a rabbit trail, but we've given you some great tips here.
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When I want you to think about those, why am I still eating that same potato?
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Why are you just eating that one type of potato, one type of beans, one type of lentils?
00:15:46.971 --> 00:15:50.677
Why are you not eating some things from some of these categories at all?
00:15:50.677 --> 00:16:01.296
Right, maybe you eat beans, but you don't eat lentils or peas Crowder peas, like Jared said, or black eyed peas or green peas I mean, there are a lot of different types of peas as well.
00:16:01.296 --> 00:16:03.698
So you go into each of these categories.
00:16:03.698 --> 00:16:14.727
So you take just one of the larger categories, like fruits or vegetables, whole grains, nuts and seeds or legumes, and you go under each and under another level and another level.
00:16:14.727 --> 00:16:16.948
It just blows your mind at all the options.
00:16:16.948 --> 00:16:21.230
This isn't limiting, it's limitless.
00:16:21.230 --> 00:16:23.313
You're stepping into a better way.
00:16:23.313 --> 00:16:35.466
You're stepping into a way that's gonna allow you more freedom to get more flavor, to get more nutrients, so you can feel better and thrive and actually love the journey, love the future.
00:16:35.466 --> 00:16:35.767
Eating.
00:16:35.767 --> 00:16:37.392
The flavors are amazing.
00:16:37.392 --> 00:16:39.134
It never ceases to make me.
00:16:39.134 --> 00:16:47.245
I have so much fun watching our members and our friends and our listeners who bought our cookbook email me.
00:16:47.245 --> 00:16:49.734
Week after week I tried this.
00:16:49.734 --> 00:16:56.945
Wow are you got one last night so much fun just seeing you experience these recipes and writing me going to need a.
00:16:56.945 --> 00:16:58.432
This is crazy good.
