Transcript
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Friend, if you're ready to finally feel better by eating meals that you really love, this is the episode for you.
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Today, jared and I are sharing with you some of our very favorite recipes and how you can get your hands on them too.
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I can't wait to give you the insider secrets on these.
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Here we go.
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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 wanna 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 Sheridan, anita Roussel.
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Christ followers, healthcare professionals, parents of four and big fans of great tasting food.
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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 the traditional route.
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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.
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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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Well, hey there, sunshine, we love having you back with us today, and if this is your first time with us, you have chosen the best time to join us, because we're going to be sharing with you one of the big keys that we used in our own lives and that we use with our clients day after day to help them reverse disease naturally, so they can finally feel better by eating meals they really love.
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And this is key.
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I want you to think about that.
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Anytime you've tried to get healthy, what do you think you have to do?
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Well, I have to starve myself or I have to eat foods that taste less than we're programmed to think.
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We have to eat less than foods to finally feel good, and it's just not true.
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We want you to understand that you can still have many of the meals that have been your previous favorite meals, but also you're going to find so many new favorites that were not even on your radar, because these whole plant foods are the most nutrient-dense foods on the planet.
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They are also some of the tastiest foods on the planet and they are going to give flavor to your foods that you have never had before.
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I know, I know you've been eating side dishes and you've been eating your veggies.
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This is different.
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It is going to shock you how amazing and unbelievable these foods taste when you have the right recipe that not only lights up your taste buds by allowing them to get clean of all the things that were hiding the flavors that were masking the flavors that were always in the really great foods, but you're also going to be able to get free from being chained to the kitchen.
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I know you're thinking, oh hallelujah, that'd be awesome if that could happen.
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For me, it can happen.
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It's a shame that somehow we've been programmed and trained to think that eating healthy tastes bad and that it's going to be difficult, it's going to take longer, it's going to be time consuming, it's going to be difficult, it's going to take longer, it's going to be time consuming, it's going to be expensive.
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All of these things that we believe that just are not true, and I want you to understand that the truth is.
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This is when you know how to do it the right way.
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Eating whole food, plant based is the simplest, the quickest, the easiest and the most joy producing way to eat on this planet, because the food tastes great.
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You're not stuck for hours in the kitchen.
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When you can learn from somebody who's gone before you that can show you how to do this, it is key for you and the perfect place to start learning that is from the cookbook of someone who's done these things.
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Because when you can start looking at these recipes and start seeing how did they replace this, how did they replace that, and just seeing that it's possible from day one, don't you think that's the biggest thing Jared to me, when you can get a hold of a book like this and you can just see, wow, this is possible.
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I just cranked out this meal in five, 10 minutes and my non-plant-based eating husband enjoys it.
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My non-plant-based eating friends are asking me for the recipes.
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This is the reality of what can happen.
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I believe this, honestly, is the missing link and this is what really has driven our passion People knowing they need to make a change and they realize I need more plants in my diet in the way that makes it quick, simple and delicious.
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I was actually talking with a patient yesterday who's just now starting on this journey.
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Considering it, he hasn't even told his family that he's doing this.
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Surprise.
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But he started making some changes with breakfast, some with lunch, and he told me he tries to keep his meals simple and he had one meal broccoli and rice and that's not a bad meal We've actually done that ourselves but he doesn't put anything on it.
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And I was explaining no, no, no, no.
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You can have tons of flavor, you can add things to it.
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Man.
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And he just didn't understand that.
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And that's where our recipes come in.
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But I just had a thought too, as you were talking a moment ago about the cookbook, it's really more than just a cookbook.
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It's almost a how-to, because if you can take the recipes, you see the ingredients, you see the techniques used those techniques aren't individual for that one recipe.
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You can take that and apply it to many other recipes and if you look at the time-saving strategies that we use, then you can adapt that to many other recipes and have just tons of variety and tons of time.
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Tons of time is where it's at, but I think about the broccoli and rice.
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So your patient comes over and he's eating whole food plant-based, and he's trying it, and all he knows to do is take a bowl and put some plain rice and some plain broccoli in it, which, again, like Jared said, it's not bad.
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It's not bad to do this, but it may not work for you in the long run.
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If you're used to broccoli rice casserole that's cheesy and creamy and delicious, right.
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So the question you start asking yourself is how do I get that in the way that is going to taste just as good or even better to me than my old favorites did?
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And that's where you start getting this mind blowing key and understanding how getting these right recipes into your life, having this treasure trove, if you will, this treasure chest filled with recipes that you can start with that are your base.
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And then you get in community with other people who are eating this way, sharing what they're doing, which recipes they're enjoying the most in the cookbooks, and all of a sudden, you start learning ways that they're changing things up and adding more things to, and you get these skills.
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Like Jared said, it's an indispensable whole food plant-based handbook that you now have your hands on, that's going to unlock food freedom for you.
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In other words, you're not going to be tied to and, in many cases, physically addicted to the foods that have kept you stuck for so long.
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But you've got to bust out of this mindset that it just has to be plain broccoli and plain rice.
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So let's take this one recipe, for example, from the new Thrive Cookbook.
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Our brand new cookbook bundle is out.
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It's filled with amazing recipes and we want to highlight some of those for you today, so that you understand what this is going to change for you.
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If you can start getting your new favorites in a way, that's just a no-brainer, that's going to change for you.
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If you can start getting your new favorites in a way that's just a no brainer, that's going to cut down the time that you spend in the kitchen.
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I think back to the broccoli rice that I used to make the cheesy broccoli rice casserole, and I compared the old one to the new one.
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The new one is so much more joyful, not only because it tastes better to the whole family, but because it saves me hours in the kitchen.
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I used to spend so much time cooking these things.
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And now it just doesn't have to be Like I've got instant pot brown rice, which is from the original cookbook, and then I can take my Valnita cheese recipe.
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I can actually use it as a cheese sauce and pour it all into that rice.
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Oh my goodness it is so good.
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It must take hours to make this Valnita cheese sauce right.
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This is dump it in the blender.
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It's a no brainer.
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Press start and it's done.
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It doesn't take 10 minutes, I think, maybe five to ten.
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Yeah, once you've learned how to make it, it's going to be five to ten, no more than that.
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And then you've got this cheese sauce.
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You bubble it up on the stove, it gets thick and then you can immediately start setting it in your fridge, and it sets up in no time.
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If you want it thicker, you add a little bit more of the agar powder.
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If you want it thinner, where it doesn't set up and you're going to use it like a cheese sauce, you don't have to put quite so much of that powder in there.
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You may be thinking oh see, it's got all these things like agar in it.
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I don't know what that is.
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This is one of the few things that you maybe have never heard of in the cookbook.
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That's why I wanted to bring it up, to demystify it for you, because it is amazing.
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It's natural, it's super easy to use and it's in this recipe.
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You are going to love the difference that it makes for you.
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If you want cheese, you're going to need to learn about this ingredient, but it is so easy to find.
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I can tell you exactly where to get it inside Podcast Insider's Experience.
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All you have to do is say, hey, anita, where do you get this for that recipe?
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Where do you get that for that recipe?
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And all you have to do is ask and I'll tell you, or one of the members will tell you, how easy it is to order it straight to your door.
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It is literally a no brainer and it's going to make all the difference for you.
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But with this, I want you to wrap your mind around how simple it is to recreate your old favorite meals.
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So let's stick with this broccoli rice casserole for a minute.
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So it's freed me up time in the kitchen because it's much quicker.
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I've got this cheese sauce that I'm making whizzing up and boiling on the stove.
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It literally takes no time at all.
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It's so easy.
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I've got the rice dumped in the Instant Pot.
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I press start.
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That's going to cook for me.
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If you have a rice cooker, go for it.
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Whatever you want to use for that it's done.
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Then you put it together.
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You could put it together with some onions and some steamed broccoli, get it into your oven, boom, finish, I mean.
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So this is how you can start taking some of the recipes that we have and even putting them together and create new recipes.
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But let's say, I'm just brand spanking new to this and I don't want to start putting things together yet.
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You're going to get there, and you're going to get there fast.
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When you're in our communities and we're working with you, showing you how to do this stuff, it's going to blow your mind, but I've made this cookbook where you can pick it up and make things straight from the beginning to end, even putting pro tips in there for you, including get ready for this a photo for every single recipe.
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If you're like me, I know when I pick up a cookbook I want to see the pictures, and I'm so disappointed because so many times I pick up cookbooks and the recipe does not have a photo.
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I'm thinking how's this supposed to look?
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I don't know, and so I made sure to make that a priority for you.
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Each recipe is literally two pages Photo recipe, photo recipe.
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So you know, if it was an in-depth recipe, it could not fit on one page.
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Might not fit on one page.
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Might not fit on one page.
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That ought to tell you something.
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So I want to give you an insight into some of the amazing recipes that you'll find in the cookbook.
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I do want to highlight that the table of contents is clickable.
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It is so if you're thinking I have to scroll through all of the cookbook to find the recipes.
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No, Just click the name of the recipe in the table of contents and it'll take you directly to the page.
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Jared did that for us and I love having that.
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It's a digital cookbook and all you have to do is go to the table of contents, click it, boom, you're on your recipe.
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So here are the recipes on the inside.
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You can go to poweronplantscom forward slash cookbook to learn more about the original cookbook as well as this brand new thrive cookbook bundle.
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But we're giving you all the inside scoop today.
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So what I'm going to do is read you every single recipe.
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We don't have it on the cookbook sales page, but you're going to get the inside scoop so you'll know exactly what is in this cookbook.
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And listen, these are life changing.
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I'm looking at the first recipe light southern biscuits.
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They literally are light.
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They're a little bit well.
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You can bake them until they're a little crunchy on the outside, if you like that firmness on the outside and soft and fluffy on the inside.
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But you won't believe it.
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You may have gone in, like many people, and had a bad experience in a bakery.
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You walk in, the front of it looks good.
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You go in this vegan bakery.
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You get in there, you get a baked good and it is dry and crumbly and tastes disgusting.
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Okay, I'm having none of that.
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I grew up in a restaurant.
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My family values excellence and it's got to taste good.
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Jared will tell you it's got to taste good or I'm having none of it.
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So these are really, when I say they're light southern biscuits.
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They are tasty and good.
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They're not going to be dry, chokish or any of that, and we do oil free.
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You're not going to have added oil.
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How can that be without butter?
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Jared and I have this recipe that we make.
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We have not released this recipe yet, but it's probably going to be in cookbook volume three.
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It's definitely going to be available to the members who join us inside our upcoming course.
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It's our brand new pudding recipe.
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It's a chocolate pudding.
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Now we have a family member who is not whole food, plant-based, wants none of it, thinks it's going to taste nasty.
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She came to our house and she tried this pudding and she was freaking out.
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When I tell you she watches Food Network all the time and is a crazy connoisseur of food, it's an understatement.
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She tries it and this is exactly what she said to us.
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What Is there?
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Heavy cream.
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This tastes exactly like it's got heavy cream and butter and sugar.
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But you don't eat that stuff, right?
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Have you changed back how you're eating.
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What's in this?
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What did you do?
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And she was convinced that we had somehow used heavy cream, butter and sugar, because she didn't understand how we could get those flavors from whole plant foods.
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And yet we did.
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And the textures.
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Oh, the textures are huge.
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Right, it's part of the dining experience, all right.
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So I'm going to read through and share some of these recipes I want Jared to do the same and then just jump in and share.
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So if you've got a story or you know of something that you just exceptionally love, I know you love all of these because this is what we eat.
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If you're wondering what we eat in a day, in a week, in a month, in a year, this is what we eat.
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And before we get started with that you mentioned earlier about how these recipes save you time is what we eat, and before we get started with that, you mentioned earlier about how these recipes save you time.
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One way that I would love to highlight is the fact that our children make these recipes.
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They're quick, they're easy, so they're doing it.
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But you're a busy mom, you're a busy dad.
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Your children can step in and help to make these, which saves you time.
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But it also helps them to build very valuable life lessons.
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So they start making these foods and they start learning how to cook.
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So that way, when one day as sad as that day will be, when they go off and they have their own family, they're not going to be panicking like, oh my goodness, I don't know how to provide for myself.
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They will already have had years of experience doing these things.
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I just think about the nutritional head start that we would have had if we had known these things.
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And it literally is like one of my friends says we want our ceiling to be their floor, so the highest points that we reach.
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We want them to start there, and this is one of the easiest, most joy filled ways that you can do that and make those family memories in the kitchen.
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But if you spend all that time and you make stuff for the kids and it turns out tasting nasty, they're not going to be interested in it.
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You want the recipes and the things that are tried and tested and true, that work, that give you time freedom, that make you happy, that make you wonder why did I ever think I needed oil?
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Why did I ever think I needed to add white sugar and all that butter and all that cream and all those things, when it tastes just as good and many times even better, and this is just so much fun.
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I'm loving this Y'all.
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Okay, here we go.
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Okay, you've got to hear these recipes Light Southern biscuits, crustless Veggie Quiche so so good.
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Tofu Bacon.
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This one has been a game changer for one of our members inside of Podcast Insider's Experience.
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He was talking about it recently and he was talking about how amazing this tofu bacon is and he likes to take it and put tempeh in the sauce and make tempeh bacon.
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So there's one way an insider scoop that you can change it up.
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He was just saying this is incredible.
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I love using this so much on so many different dishes.
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I love to use it in TLTs.
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Like instead of the LT.
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We put the toffee bacon or the tempeh bacon in there.
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It's amazing.
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We'll make wraps with it.
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We'll make tortillas and then make wraps with it.
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Yeah, we've done a lot of raw wraps with it and you can dehydrate these.
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You do not have to bake them.
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You can actually dehydrate them if you have a dehydrator, and they taste amazing.
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Actually, I might like them a little bit better dehydrated, but just because you get more of that kind of bacon jerky texture, I think.
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But they're very good in the oven as well.
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You're not going to be disappointed.
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Snacks we have cashew apple, nita bars, chexless party mix, crispy chia chips, crunchy kale chips.
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Let me tell you something I don't know if you've ever tried brads before, but these rival brads and they're not as salty.
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They are incredible.
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Now I do recommend that these be made in a dehydrator, because I haven't been able to get quite the crunch in the oven without them getting a little burnt.
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Now, if you have an oven that can cook at a very low temp, or even seen toaster ovens that can do dehydrator temps, then you are set.
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Go for that.
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It is worth getting a dehydrator just to make these puppies.
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That's how good they are.
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They're a game changer.
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This recipe made me utter words.
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I never thought I would ever say I'm addicted to kale chips.
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I love them so much.
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They're amazing.
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You were saying that the other day, though I never thought I'd say this yeah.
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I'm addicted to these.
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It's the closest thing to a cheesy Dorito or something like that and you get all that crunch and all that flavor.
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We'll grab bowls of these that we've made and take them out to the beach or the park.
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They're a great on-the-go snack.
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And then flavorful flax crackers.
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For sides we featured classic coleslaw, fluffy instant pot quinoa, golden cornbread oh my goodness, it is so, so good.
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And then Instant Pot Beans and Potatoes.
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That is one of the quickest, easiest, most delicious meals.
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If you have something like a Costco or a place that you can just get large amounts of green beans, if you have a big family and a big Instant Pot, this one is fantastic.
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The kids are literally waiting in a line, bowl in hand, when I open my instant pot after I've made these Instant pot beans and potatoes.
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So it's green beans and potatoes, then mashed potatoes, which is our spin on mashed potatoes.
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They're creamy and delicious, pico de Gallo.
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And then we have the potluck perfect broccoli salad Such an incredible raw dish and the dressing that I share on this recipe.
