Speaker 1: 0:00

Well, hello sister, and welcome to Power On Plants. Today I have a little something to share with you. Of course, if you've been around here for a while, you know how much I love to surprise Jared.

Speaker 2: 0:11

He has no idea I'm going to be doing this and now explain why. She handed me a piece of paper and a pen just a moment ago and said here you're going to need this. No, I love paper on this. What if I need to write down? Don't worry about it here, just take it.

Speaker 1: 0:27

Don't worry about it, just press record. We'll just get to that when we get there. Listen, in case you do not know, jared is a physician assistant and he still sees his own case load of patients On top of showing up here with me week after week helping you learn the sustainable way to live plant based. Now he shared with me something real interesting this morning and you've got to hear this. He was just telling me how he was talking with a co-worker. She's a physician assistant, or?

Speaker 2: 0:52

a physician assistant.

Speaker 1: 0:54

So she's a physician assistant as well and he was telling her look, I just love what I'm doing. And he was sharing about power on plants and what we do here when we meet with you every week and with our members inside power on plant society, and it just lights us up. And so Jared was telling her I love doing this because I didn't go into medicine to help people manage symptoms. I want you to hear that for a minute and hear his heart. I didn't go into medicine to help people manage symptoms. I want to transform lives and that's exactly what we're doing at power on plants. So I wanted you to hear this because that was totally unscripted. It was a behind the scenes conversation we were having where he was just sharing with me how he had talked to a fellow co-worker, a physician assistant, and was explained to her why this is his passion, why he loves doing this. Yes, he's still seeing patients and he enjoys that too, but we see people actually getting results at power on plants, sharing what we do here, getting your emails day after day. You're changing my life. I wish I could scream from the mountain tops everybody to eat this way, telling them what you've taught me here as I've spent this time with you on the podcast, listening putting these things into practice, coming into the membership, getting more and more results. You answering my questions as I go, it's blowing my mind. I mean, why hasn't somebody told me this before? And this is what we love, because here we have the freedom to share with you what we know. We have the freedom to tell you the natural way to live, how to use these amazing foods that God's put on this planet and filled with all these incredible nutrients to fuel your body, literally well, literally well. And it's natural and it's simple and it's delicious. And this is what we love, because we care about you. We didn't go into medicine to make money or to just do one drug and another drug and another drug. Yes, there's a time and a place for medicine. We're not saying we don't believe in it, but it tends to be overused. And as a provider, I'm telling you I'm a nurse too. You know that gets frustrating. As a nurse, as a physician assistant, you go into medicine to help people get better and you don't see them getting better. You see them taking on more and more symptoms, trying to manage this disease, thinking that that's what they're supposed to do, or going from diet after diet after diet, and they're miserable. But they think they have to be miserable in the name of health, and that's just not true. So we love seeing you set free. This is why we show up here, week after week after week, because we care about you. We care about seeing you get better. That is what power on plants is all about. And so I know he's wondering when I'm going to actually ask him a question, and I didn't actually have a question, I just wanted you to be here so I could share, oh, okay. So I could share what you had said this morning.

Speaker 2: 3:37

So the paper and pen was just a distraction.

Speaker 1: 3:39

Oh no, no, you are going to get used to the paper and pen, never fear. If you've got something coming up that's going to be good and fun.

Speaker 2: 3:46

Oh, my goodness.

Speaker 1: 3:48

He's blushing, he's totally red cheek right now.

Speaker 2: 3:50

I wish y'all could see this. It is so much fun, too funny.

Speaker 1: 3:54

So today we're playing a fun little game that's going to make plant-based living even more simple and enjoyable for you. You're not going to want to miss it. Hey sister, welcome to the power on plants podcast. Are you tired of staring into the fridge wondering what to eat so you can just feel better? Do you want to avoid spending hours in the kitchen making complicated meals in the name of health? Would you love to leave fatigue behind and finally have the energy to do all the things you want to do? Hi, we're shared in an eatery cell 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. The truth is, you can eat more whole plant foods, and it's not hard. You just need the way. That's realistic and delicious so you never feel deprived. 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. So grab your favorite plant-based cup of happy pop in those earbuds and let's get started. Alright, are you ready? Do you know the song? If I could turn back time? Okay, that's what we're doing today. We're turning back time. Jared and I are going to hop in a time machine and we are going to pretend we're punching in and going back to when we first started eating 100% whole-fee, plant-based. But you know what? We're taking back with us the knowledge of what we have today.

Speaker 2: 5:35

Oh nice, we have a sound effect for that, though Anytime we do our little time work, I'm going to do it with you.

Speaker 1: 5:40

I knew it. I knew exactly what you were going to do.

Speaker 2: 5:46

And we need-. Life is so much more fun with sound effects and, honestly, if I'm being transparent, I just kind of naturally do this just in the normal flow of the day.

Speaker 1: 5:56

If there's a time that's appropriate just do just a little sound effect. You're the sound effect man. That is 100% true. Okay, so we are going back in time to when we first started, 100% plant-based, and we need to stock our pantry, fridge and freezer. But thank goodness, we're taking ourselves back with us so that we know what needs to go in there, right, and we've each got a sheet of paper and a pen in front of us. So, don't worry, we're going to write down the 10 items we want to get into our environment first, so we can set ourselves up for big success when it comes to plant-based. That means these are going to be the foods that will help us never feel deprived Our top 10. Now, I know we've got way more than 10 that we've put in our pantry, but today we need to focus on where do we get you started? What do you need to start doing?

Speaker 2: 6:41

so that you can get Almost like a boot camp.

Speaker 1: 6:43

Exactly.

Speaker 2: 6:44

Yeah, like a pantry boot camp.

Speaker 1: 6:45

Boot camp revamp, upgrade I like calling them upgrades. This is a pantry upgrade, okay? So, because we talk about taking things out, but you never want to take something out without putting the right thing in its place, something you like as well or even better. But that's going to love your body back, it's going to fuel you well. So we're going to take a moment, we're going to fill out our sheets of paper and then we are going to share with you our top 10 things that we would get on our pantry if we could go back in time to when we first went, a hundred percent plant-based, with the knowledge that we have today.

Speaker 2: 7:20

I feel a Jeopardy moment here. I knew it, I did too.

Speaker 1: 7:27

Alright, you're writing. Alright, friend, we're back and Jared has his list and I have my list. I'm interested to see how many things we have that are actually alike.

Speaker 2: 7:37

Your list looks a lot more extensive than mine.

Speaker 1: 7:40

I just want to see how many things we are that are alike, maybe, I mean, and how we think differently too, so I think you'll get some different ideas here, but also there may be some similarities. We tend to be quite a bit alike, so let's see.

Speaker 2: 7:53

We're very much alike. But as I was writing down my list I was thinking I'm coming at it from a different mindset. It's almost kind of like a bachelor mindset, because I was thinking, if I was by myself, what would I choose to eat from the pantry? Because I really I don't do a lot of the food prep here because you and the four children they all make food is pretty much already there for me.

Speaker 1: 8:16

It's probably just because being the taste tester the official taste tester takes up so much of your time and energy that you really don't have anything else to give. That's perfect.

Speaker 2: 8:26

Well, working full time but also having other daddy duties like spider killer, those types of things. I'm doing that while they're making the food, but I just anyway. I just thought my perspective would be a little bit different.

Speaker 1: 8:42

It will. And you know, I came at it from the perspective of I am just starting this and these are the things I just wish I had known. I wish somebody would have told me, like, okay, so I'm going back and I have to survive on this for a while. These are the only things. Maybe either there are the only things I can afford to get in here right now, or I just need someplace to start. I don't want to do the whole overhaul in one shopping trip, so these are the first things that I want to get in here.

Speaker 2: 9:05

And that's what I was thinking. I thought these would be good needle movers from the very beginning where I could get something to eat that was easy, that we love, we enjoy. We make it taste fantastic. Even though that some of these are simple and quick, they taste amazing.

Speaker 1: 9:19

So were you thinking through it backwards, like were you thinking, okay, I want to have this meal, so I need this ingredient. Or were you thinking, well, if I had this ingredient, I can make these meals.

Speaker 2: 9:28

I was thinking more ingredient first like if I had these ingredients what I was doing from it because, two, I know that there are a lot of times that, even though I will say, even though I may not be cooking the meals, there are a lot of times whenever I'm grabbing certain ingredients out of the pantry, putting them on the countertop. I was thinking about it from that perspective. So what were the raw ingredients that we pretty much always try to have on hand so that they're just there? So, like one of our members has mentioned not too long ago, I want to be able to shop for my pantry. Oh, that's genius.

Speaker 1: 10:00

I mean that's absolutely genius. She said my next step is you know, I've learned all these different things from you. I know how to do this thing and that thing and I've replaced that meal and this meal and I've had all these questions answered. Now I just want to know how to shop from my own pantry. So, in other words, I'm so stocked now I want to just go in there and just come up with my own stuff to make without even needing a recipe. So that's what we're working on with her right now is how to do that. Next step but that's a great point I mean, you want to be able to do that, so you've got to have this stuff there. It's got to be in your pantry in the first place.

Speaker 2: 10:31

Yes. To be able to do that and these are our staples that we pretty much always keep what's number one.

Speaker 1: 10:36

I just want number one.

Speaker 2: 10:37

Well, these aren't necessarily in order of importance. So, my first one that came to mind were dates.

Speaker 1: 10:44

Please read the first thing on my list, please. What is it?

Speaker 2: 10:48

It said dates. That's the first thing on this.

Speaker 1: 10:52

Y'all dates are amazing. Find yourself a source of great medial dates. If you don't know where to get those, we can link that in the show notes below for you. They are amazing. You need to get some medial dates.

Speaker 2: 11:05

What's great about it? It's a whole plant food source of something sweet Right. So for any recipes that we make. We tend to go to that one first.

Speaker 1: 11:14

Oh yeah.

Speaker 2: 11:14

It's got a lot of nutrients, phytonutrients, minerals fiber, fiber and just taste amazing by itself, but also in things. It gives it almost an undercurrent of a caramel flavor for a lot of the drinks, the desserts, different things that we make.

Speaker 1: 11:28

What other thing did you put on there for sugar? Did you put anything else to sweeten things? No me and I will say that that's a testimony to the fact of how amazing dates are.

Speaker 2: 11:39

I had kind of a runner up for number 10 and it's a little bit sweet, but I'll mention that later?

Speaker 1: 11:44

Yeah, number 10 yeah, okay.

Speaker 2: 11:46

But we don't really use it to sweeten things per se. Okay, number two I had cashews.

Speaker 1: 11:50

All right, they're on my list, but they're not number two, although I didn't put them in order of importance because I knew I could have 10 no matter what order they were in. So they're not in order of importance, really, no, but with dates and cashews Nut milk. Absolutely yes, mm-hmm.

Speaker 2: 12:04

The cashews we use for a lot of our different sauces, like, if we're making the fettuccine Alfredo sauce, it's the base for that, yes? Or like a plant-based mayo, things of that nature.

Speaker 1: 12:13

Yes.

Speaker 2: 12:14

It works wonderfully for that.

Speaker 1: 12:15

Absolutely the other thing. Did you say nut milk?

Speaker 2: 12:18

Well, that's what I was thinking. Yeah, that was the main thing that you were saying yes For cashews.

Speaker 1: 12:22

And then the cashew cream dressings. So off of the cashew cream you can make all these different salad dressings and Tons of different sauces. So what do you think about dressings as a sauce for your salad? Because that's basically what it is. Okay, dressing is sauce for your salad. Listen, you've got to become a sauce, boss. Okay.

Speaker 2: 12:38

They'll come out with their own line of dressings for salads and just call it salad sauce.

Speaker 1: 12:41

Yeah, right, or I don't know. I don't know what we're going to call it, but I kind of like the salad sauce. But yeah, you need sauces on your food. A salad has a sauce. Why aren't you not thinking about putting sauce on your other foods and you're thinking, oh, this has got to taste great to me, but I've got to have it plain, and you know, it's because you've been trained by diets to think that way.

Speaker 2: 13:00

Well, I'm thinking about what my father used to do with beans and rice. He would put mayo on it, but that was the same concept adding that flavor, with it being a sauce.

Speaker 1: 13:09

Yes, and I thought about flavor a lot when I was making this list too, but cashews are crucial to me, and that's not just cashews, it's so many nuts, honestly, I had a little bit of difficulty choosing which one, because we have so many different varieties in our pantry.

Speaker 2: 13:22

But thinking, move the needle, get started.

Speaker 1: 13:25

Yes, what would be a good first one? Because it tends to have a neutral flavor in things like the plant milks, the sauces and yes, it does, and it's creamy and for me the previous Dairy Queen right, I've got to have things that make things taste like they have heavy cream in them. Well, cashews can do that for you, when you know how you can eat a soup and you feel like you're eating something with heavy cream in it there aren't that many cashews in there, but it's amazing. It will thicken things. You can make gravy with it I'm not kidding you, southern Pan gravy and people would never know the difference Potato soups Think about chowders and things that you love that have heavy cream in them Extremely versatile. This is how you ditch the heavy cream and eat something that tastes amazing and you never miss it. So we're setting you up so that you don't feel deprived here, or ourselves, obviously, because we're back setting up our pantry.

Speaker 2: 14:14

Yes, exactly, but you, but you Younger self Right. What would you do?

Speaker 1: 14:19

All right Next. So you got dates and cashews. Next I put onion A lot of butter, a lot of nutrients, a lot of benefit Antibacterial. So how would you eat those? What are some of your favorites? Not everything, but you know just some of your favorite.

Speaker 2: 14:35

The first thing that comes to mind is just sauteing it, because that's very versatile. You can put in a lot of different dishes or put it on things, which would be number four on my list, but you can chop it, have it raw on salads.

Speaker 1: 14:46

Yes. And we've done a veggie chili and put it raw on that sauteing and with mushrooms, put them on your potatoes. Yes, put them on your wraps. Make fajitas.

Speaker 2: 14:55

I mean, there's so many onions, but this goes back to you've got to have the flavors right, we've cut them up, put them in an instant pot and they just cook in the soup that way.

Speaker 1: 15:05

Or the beans in your instant pot. So don't be cooking beans plain, no, get you some onions and some garlic and some pepper, and even put a jar of salsa in there from time to time.

Speaker 2: 15:15

It's amazing what you can do with beans in an instant pot, you're going to skyrocket the flavor, but then you also skyrocket the nutrient profile in that.

Speaker 1: 15:23

It's a win-win all around. In order to do that, you've got to have onions in your pantry. So that's the first step, right? Okay, that's three in mine. What? Else Number four potatoes oh you know it's my number two and honestly I should have written it as number one because now I've gone from being the dairy queen to the potato queen. I love potatoes.

Speaker 2: 15:41

I was thinking sauteed onions on the potatoes.

Speaker 1: 15:43

Yes, like you mentioned mushrooms.

Speaker 2: 15:45

Absolutely but we've done potatoes in soups, we've baked them, we've microwaved them very quickly, and then we can put other things on it to dress it up, other than just your typical butter and sour cream.

Speaker 1: 15:57

Okay, now I'm going to put you on the spot. Do you still eat potato chips, jared?

Speaker 2: 16:02

I actually do on occasion. Totally wasn't even thinking about that aspect of potatoes.

Speaker 1: 16:09

Oh, so you're saying you use the potatoes from your pantry to make potato chips in about five minutes. Is that what you're telling me? Well, my children do, your children do and your wife. But I know how to do it. I know how.

Speaker 2: 16:22

It's simple, super simple.

Speaker 1: 16:24

It's crazy easy. Do they have oil on them, Jared?

Speaker 2: 16:27

They have none.

Speaker 1: 16:28

Would you ever know it? Are they just as crispy?

Speaker 2: 16:30

They are. Listen, I would only know that they don't have oil by the fact that my fingers aren't greasy and I don't feel heavy after I've eaten this food. You don't feel nasty afterwards, exactly, but they surely they aren't enjoyable?

Speaker 1: 16:40

I mean, you've got to have the oil to have that flavor in that, think Pringles.

Speaker 2: 16:43

Oh, they are so good. They're not exactly but close. They're not as dry as Pringles, they don't have that greasiness, they're more like a regular potato chip. They're more like a cross between a potato chip and Pringles as far as that type of flavor.

Speaker 1: 16:53

I think they taste identical to potato chips, except for you don't have the nasty after effects. I don't notice any difference. So Jared still eats potato chips. This is how you set yourself up for success. This is what I want you to see. Okay, if you like potato chips now, you've got to have a way to have them later Whole-thru, plant-based, without the oil, without the nasty stuff that, in a way, they taste so good. You won't actually miss it. Do you still eat french fries, jared?

Speaker 2: 17:17

I do.

Speaker 1: 17:18

Do you still eat french fries? Yes, but french fries aren't healthy.

Speaker 2: 17:24

Well, they are the way that we do it.

Speaker 1: 17:25

They are the way that we do it. And do we miss the all french fries? No, we don't.

Speaker 2: 17:29

Not at all.

Speaker 1: 17:30

Because they made us feel awful. They did not make us feel good and they gave us 120 extra calories per tablespoon and it wasn't worth it, and that oil, most of the time, had been used over and over and over again. So God only knows what else was in the oil that soaked into the french fry when we picked it up from the fast-food restaurant.

Speaker 2: 17:48

But we made them and we have since learned that there are toxic compounds that are created when the oils are heated to high temperatures.

Speaker 1: 17:55

Oh y'all, it's awful.

Speaker 2: 17:57

That we had no clue to begin with.

Speaker 1: 17:59

Oh girl, it is awful. It is awful, I mean, you would not believe what happens when you heat oil and this is any oil, not just for the french fries, but it's just.

Speaker 2: 18:09

that's a big source that a lot of people get of oil.

Speaker 1: 18:13

Yeah. So what Jared's saying is it's not just the stuff they put in the old oil that they're using to fry up your fries, it's the oils actually change their composition when they're heated to such temperatures that there are bad byproducts in the oil. Now Things are created.

Speaker 2: 18:32

Well, like oil you just buy off the shelf, to really be pleasing to the eye, it has to go through a clarifying and bleaching process, a number of different steps, to make it look clean and pure.

Speaker 1: 18:45

Now you don't think about your oil being bleached, You're buying it?

Speaker 2: 18:47

No, not at all. You're thinking it's just pure oil.

Speaker 1: 18:49

It's not going to be bad for me. Think again, look at how they're doing it, how they're processing it. But in that heating.

Speaker 2: 18:55

These compounds are made Right, but they aren't on the label.

Speaker 1: 18:59

No, and they're dangerous. I mean they weren't added on purpose.

Speaker 2: 19:01

They're not an ingredient, but these things are in there, right? They're not good for you.

Speaker 1: 19:06

And so you're having your fries without all the dangerous stuff, the extra calories, the side effects, and you're having your fries dropped over 70 pounds together without even trying to lose. So you've got your potato chips, you've got your french fries.

Speaker 2: 19:19

Got baked potatoes, potato soup. We do it mashed potatoes Actually. I think you mean mashed potatoes.

Speaker 1: 19:27

That's what we call mashed potatoes. Because we get so excited about eating those. oh, and my potato salad All of those recipes are inside the membership as well the mashed potatoes, which we call mashed potatoes, and the potato salad. But you wouldn't know. I mean it tastes like my mom's. One of our members made it for the 4th of July celebration. She went to a family and friends and she said everybody was asking her you know, can I have leftovers? They were scooping up, taking stuff home of what was left. Some of it wasn't even left, but the potato salad went pretty fast because people, you can't tell. You just can't tell the difference. Actually I think it tastes better, but it's so close to my mom's, I mean I could serve it to my siblings and if they didn't know how we ate they would never know it's that good. It's that good, All right. So we get our potatoes and we love them and they are not bad for you, they are healthy for you, because they are a whole plant.

Speaker 2: 20:18

There's all the stuff we used to put on it. That was not good for us that didn't love us back. All right, number five is probably not going to surprise you, rice.

Speaker 1: 20:28

Haha, this is the first one you put that I didn't. Yeah, I don't like rice too, but you're a rice fan.

Speaker 2: 20:34

Well, I grew up in southern Louisiana so we had rice at pretty much every meal. That explains it.

Speaker 1: 20:39

Yeah, and sometimes the foods you like the best are linked with memory, I think, or just experience the things that you've had over and over again, which makes me go back and think about the episode where we talked about changing your wording, changing your thoughts around food. If you haven't heard the episode, go back and listen to it. That's episode two thirty six, and we talk in that episode about the thing you don't want to say is I don't like that. There are many different points in that episode, but one point that Jared brought up was the fact that a lot of times we say we don't like something because it's not what we're used to or we haven't tried it Just unfamiliar, so it's just kind of a safe way to just dismiss it.

Speaker 2: 21:19

I don't like it.

Speaker 1: 21:20

Yeah right, have you ever?

Speaker 2: 21:21

tried it. Well, no, I don't like it.

Speaker 1: 21:22

Yeah, because it's just not what's familiar. Someone said it was bad tasting or whatever, and so the opposite of that is, some of the things that we really like the most are attached with memories or the things that we've eaten a lot growing up. So you really do need a way to eat those things that you love the most. So don't tell yourself you can't have cake. You learn how can I have cake that's not hard and dense and like a brick, that doesn't have oil or any of the bad stuff in there? We got a letter recently from a member and she was saying that she could not believe how moist and light my baked goods were, because you think vegan and you think like hard as a brick and then you hear without oil, and you think yeah, and you think how in the world that's not even possible, right? Because you had to run in with what she calls nasty recipes. Jenny, if you're listening, you know what I'm talking about, girl nasty recipes. We don't want anybody to experience that, so we got to set your pantry up right so that you can have the great tasting stuff, and that, for Jared, apparently includes rice. So what are your favorite ways to use rice? Now? Just a couple.

Speaker 2: 22:26

Well, rice and beans.

Speaker 1: 22:28

Mm-hmm, that's a good one, that was a staple growing up. Well, listen, are beans in your pantry Because?

Speaker 2: 22:35

if you don't have. That was actually next on my list.

Speaker 1: 22:37

Oh, it is. Ok, so I'm going to say if you don't have beans, you're in trouble. I have beans on my list. What kind? Did you put specifics?

Speaker 2: 22:43

I didn't.

Speaker 1: 22:44

You're going to have to choose, and I know that's hard because I was sitting here thinking I don't want to write a type because we eat so many beans Y'all, they are the best. You would not believe what all you can use them in.

Speaker 2: 22:54

I know I was going back in for Probably just based on utility for what we do.

Speaker 1: 22:59

Let me guess Black, no, garbanzo, garbanzo, yeah, ok.

Speaker 2: 23:05

Can we use that in a number of different recipes, even recipes you would never think, that has beans in it. Oh, it's crazy good. Well, it's got beans in it we even use them in desserts.

Speaker 1: 23:12

And if you've had a run in, like another friend I talked to and I met her and we were talking about whole food, plant based, she said, you know, I've tried some stuff. Like we talked about nasty tasting recipes. She said, look, I tried these bean brownies for my husband. He said what is this? He ate it and he knew the difference. But we use them in recipes and you cannot tell the difference. But there are some bad bean brownies recipes out there and you're thinking this is some brownies, this is beans or some kind of beans with sweetener and that is just disgusting. So you have to know how to use these things as well. But you've got to get the right things in there first. And so, yeah, we've used chickpeas, black beans for really delicious, light, fluffy, good desserts.

Speaker 2: 23:50

And I was also thinking they're easy to get either canned or dried Right, both of which will store for months in your pantry.

Speaker 1: 23:56

Would you choose canned over dry? What would you do?

Speaker 2: 24:00

I prefer dry, because I like them a little better.

Speaker 1: 24:03

The flavor.

Speaker 2: 24:03

Can the flavor and just that. And I'm sitting here thinking I love garbanzo with the aquafaba that's created the kind of the juice, if you will. When we make them In the Instant Pot, when we make them put that on rice season it Pepper, some other seasonings.

Speaker 1: 24:20

So the liquid part of the dish for you. So you'd like the dry ones.

Speaker 2: 24:22

The context yes.

Speaker 1: 24:23

But being first fresh out of the gate.

Speaker 2: 24:26

Unless you already know how to make dried beans you might want to do canned, because if you don't have an Instant Pot, you don't want to spend hours cooking it on the stove top. Having canned which really, we use them interchangeably.

Speaker 1: 24:37

We use both, but we use more dried because we love the flavor. We love having the juices that you can put over things like the rice and things like that, and you can use them in soups too. So it's amazing. We have six people, so we make them in larger quantities that way.

Speaker 2: 24:51

And I think it tends to be a little bit less expensive for us. But yeah, if you're starting out, absolutely do canned garbanzo beans. Especially if it's just you or a couple of people, you may not need an eight quart pot of.

Speaker 1: 25:03

Instant Pot beans made and for me it's black beans or pentose. I mean I go back and forth. I absolutely love I think for me it's pentose cooked, like if I was doing dry to be pentose, and for store bought it's black beans, because they just tend to stay firmer when they're pre-cooked. I don't like a really mushy, mushy bean.

Speaker 2: 25:18

I love black eyed peas too, but I thought for utility the garbanzo. We use those in a lot of stuff.

Speaker 1: 25:23

Yeah, for me it's probably going to be the black beans, because I like to add those to things like all my potatoes with the cashew cream that we've already talked about, or the cashew cream and onions, or I might keep going and put things that are in my freezer and fridge on that, so then I'm stacking it up. I'll tell you something else I might put on it in just a minute, but what's your next thing on your list?

Speaker 2: 25:44

I put all purpose seasonings.

Speaker 1: 25:46

That is so smart, so it's just a general opera-possessing mix no salt right Correct.

Speaker 2: 25:53

Because it has a blend of different spices in there. So I was thinking flavor health benefit from that as well. It could use it on a lot of different dishes.

Speaker 1: 26:01

And no oil. I'll check it for oil.

Speaker 2: 26:03

It gives you flavor. Yeah, because you don't you don't want to just do beans and rice, no, you want beans and rice and a see and, and and the sauce is sauces and seasonings.

Speaker 1: 26:15

Okay, they're just a tahini. It's like you're reading my mail over there, I've got tahini on my list.

Speaker 2: 26:23

There you go.

Speaker 1: 26:24

I know I love tahini. Okay, so we're gonna talk about yeah. Right, right, right, ross, all right. So here is the thing. Jared has hit the nail on the head with that one and I went back and forth about herbs and spices, ended up not putting any on there Because I opted for tahini and one other thing that I would use for flavorings. But herbs and spices are huge because you got the flavor and you got the nutritional benefit. As long as you don't have the ones that have oil added, you will be shocked, sister. Turn those spices over and read the label, see how many have salt and or oil in them. Ditch those and buy the variety that don't, because you don't need that added Oil and you certainly don't need that added salt. Everything has salt in and we don't say salt free, absolutely a mess. But the less salt you eat, the better for your health and it is added to everything. We'll talk about that in a future episode, but it will blow your mind. I mean, it is absolute. I've been trying to eat less and less and less salt for myself and the family and let me tell you, it can be Very challenging to find the products that have the least sodium. So when you're choosing, choose the products with the least sodium, because you're getting it in more ways than you know.

Speaker 2: 27:32

Because your spice blend may have just a little bit of salt, but then, your canned beans have just a little bit of salt, and then your salsa has just. You can minimize it as many products as you can, then it adds up. You get a greater reduction.

Speaker 1: 27:48

Absolutely All right. What's next? I have garlic All right next on my list. Wait, wait. You can't leave garlic that fast. I love garlic. Garlic is actually on my list. I mean, our pantry would look so similar. There's only a couple of things that are different. Garlic is an absolute mess. It will fight so many diseases, infections. You won't believe what garlic can do. It fights cancer. It fights bacterial viruses, all these different things that onions the same have your garlic, and then you get those two babies together and you're getting some flavor going in your dishes.

Speaker 2: 28:20

That's what I was thinking. We use it a ton and we pretty much always have it on hand.

Speaker 1: 28:25

Oh, you want it got to have the garlic. I mean I could put I put garlic raw even on my salads and things but you can saute it with those onions, you can put it in your beans, you can put it on your potato. It should be going into all your dressings and cashew creams and you don't even have to chop it up. I mean, if you're putting something in a blender, drop it in the blender. It's crazy good. Okay, and I do also have tahini. I mentioned that a minute ago. Yes, tahini is a nut butter made out of sesame seeds raw sesame seeds, because I got by raw tahini. So I'll use that to make one of my favorite salad dressings tahini, lemon juice dates are up and garlic Right, you've got to have garlic in it and it makes the best dressing. I love to drizzle that over my salads. I'll use it in other ways too, but To the leaves too, which I know.

Speaker 2: 29:11

A lot of people use oil and salad dressings for that purpose, but you don't need it. The oil is just naturally present but you're not extracting it from the sesame seed Right. Getting the entire seeds are getting all the benefits from that absolutely, and it is just a game changer to Haney.

Speaker 1: 29:26

It took. It was a long time before I discovered it, but I'm telling you, when you learn how to use it isn't gonna blow your mind. So tahini's on my list. Okay, what's your next one?

Speaker 2: 29:34

next one is flax seed.

Speaker 1: 29:37

That's such a good one, especially health wise, but it also tastes really good thinking health wise.

Speaker 2: 29:42

Plus, we've used it as egg replacement. Yes thickener, but it's a great source of omega-3 fatty acid, so it helps reduce inflammation, has a light nutty flavor. You can grind it up in a spice grinder.

Speaker 1: 29:53

Sprinkle it on morning oatmeal on a salad yes again gives it a light nutty flavor.

Speaker 2: 29:58

So I have a lot of versatility, but I was thinking just for the nutritional punch there to put them in your smoothies.

Speaker 1: 30:04

I mean, they're just so good. Oh yeah, all right, are we at the end of your list or do you have one more? Okay?

Speaker 2: 30:11

Where I had two vying for number 10. I had salsa, mm-hmm. I have salsa on my list also because we've added it to Oil-free salsa right Oil-free.

Speaker 1: 30:21

Mm-hmm, that's hard to find, but you want to find it. And if you want to see our favorite go down, I'll put a link for you in the show notes. But there salsa is amazing. What would you do with salsa if it was on your list?

Speaker 2: 30:33

Well, what I've done? In the past I've put it on beans. I just did this a couple days ago. Put it on beans and rice to add flavor to it yes dimension of flavor, because it already has the spices in it.

Speaker 1: 30:45

Yes, it already has all that the tomatoes naturally a little bit salty too. You don't. You don't have salt with cut salt back a lot.

Speaker 2: 30:52

You naturally taste what's present in the food, so it's a great way to add that type of little punch of flavor. But we've put it on potatoes.

Speaker 1: 31:00

Oh man, potatoes yes, I mean the potato blend I was talking about. If she did like the potatoes, the black beans or even the rice and black beans, like you were talking about, and then you get that salsa on there with the little cashew cream. It's heavenly.

Speaker 2: 31:14

There are different wraps where we'll put that on is just take a spoon and just put it on there like a condiment. So yeah, I saw that is amazing but my other, that was in, you know, vying for number 10, was balsamic vinegar.

Speaker 1: 31:27

I've got vinegar.

Speaker 2: 31:28

Yeah, I was thinking balsamic vinegar, again because of the flavor and the utility, like we use it with dressings or as a dressing, even just itself mixed with mustard.

Speaker 1: 31:37

Oh yeah, you can use it plain and please don't feel like you have to be adding stuff like maple syrup and have an extra syrup and sugar In with your balsamic taste. Balsamic plain.

Speaker 2: 31:45

It's naturally it is super sweet.

Speaker 1: 31:47

Don't add the maple syrup, lee. That's one place you can leave out extra calories and Extra sweetener that you just don't need, and just some balsamic with some mustard is amazing. Jared brought that up and that is a great point. I had apple cider vinegar because I love.

Speaker 2: 32:03

We use that a lot.

Speaker 1: 32:04

I like having it not as sweet I have. I love balsamic to. I even write that. But apple cider vinegar in my dressings drizzled over my salad's plain, even with some of that all-purpose seasoning Jared talked about and a cashew cream Even. You could add that if you wanted it creamy.

Speaker 2: 32:19

We probably use apple cider vinegar more. I know that you bring it up and I think about it.

Speaker 1: 32:24

Well, we use it in cashew cream to give it that bite. We use it in dressings. We just let just plain over things over salad. So you're 10. I need you to look at that list. I need you to narrow it to 10, because you can only have 10 chairs.

Speaker 2: 32:36

You can have all right, and I had 11 if you include the balsamic vinegar.

Speaker 1: 32:40

I would take that off. Yeah, okay, all right, so my last one is oats. You're gonna miss your breakfast. I don't know, sure, what you're gonna do without it.

Speaker 2: 32:50

What happened? What had happened was, I was visualizing our pantry kind of going down the shelves and, yes, that big 5-pound bag of oats up there totally missed it that you eat every morning with your cacao powder and your blueberries and your Moringa powder.

Speaker 1: 33:06

Yeah, that's gonna be missing, carrie. You were asking me about Moringa girl.

Speaker 2: 33:10

That's where he eats his, in his. I just eliminated a third of my diet. What was I thinking? Oh my goodness, I'm gonna have to start eating potatoes for breakfast now.

Speaker 1: 33:19

Or black beans or no, for you be garbanzos, for me be garbanzo.

Speaker 2: 33:23

I don't think garbanzo would be good with Moringa.

Speaker 1: 33:25

Let me just maybe a mind.

Speaker 2: 33:26

I haven't tried it yet.

Speaker 1: 33:28

Let me just put this out there. If you're just getting started playing base, skip the Moringa for now, because it is a Grow to love it flavor and it's probably not one of the first things you'd want in your pantry to get started, because it tastes very Grassy, very earthy.

Speaker 2: 33:40

It's great for you and you want to work it in. Fantastic for you.

Speaker 1: 33:43

You want to work it into your things, but I wouldn't start my oats with Moringa and expect to enjoy playing base.

Speaker 2: 33:49

I don't use much. I use about a half teaspoon mixed in with the cacao powder. So it's there.

Speaker 1: 33:54

I detect it, but I enjoy it but you don't have Moringa in your pantry.

Speaker 2: 34:00

Well, not. So what are you purposeful, this episode now?

Speaker 1: 34:03

What are you putting in your eyes? Salsa and beans? Why? Don't have oats. Oh yeah, I forgot to put it. You're coming to my pantry.

Speaker 2: 34:12

Yes, I'm gonna come shopping your pantry. I forgot the cacao, I forgot some staples.

Speaker 1: 34:17

Oh I love oats and see, the great thing about oats is to you automatically have an oats in your pantry. Automatically have flour. You got gluten-free flour. Yes so you gotta do is blend it up. So now I've got flour, I'm baking over here in my house and I was a fail on my part, oh smoothies, like some mornings. I just don't have time for it, so I drop it into my smoothies. It makes the creamiest, most delicious smoothie. If you just put a handful of oats in your big Vitamix container, it's so good. It just makes it delicious and creamy. Of course we can eat bowls of it and we love breakfast cookies, also in the power on plants cookbook. You want to get your hands on that bundle because it is amazing. If you're getting ready to come into the membership Membership is open November 1st through the 9th only and if you're getting ready to come into the membership, a lot of these recipes and things we've talked about, including the breakfast cookies, are also inside the membership another breakfast food the pancakes, the gluten-free Waffles.

Speaker 2: 35:09

We make that with the oats.

Speaker 1: 35:11

Oh yeah.

Speaker 2: 35:12

There's a ton of versatility with oats and I can't believe I didn't say that so I am a little regret, i'ma turn the D on my dates into a big O and then I'll just no, no, I have oats here, number one on my list. So then you don't have dates though. I'm just kidding. I'm sick with my list.

Speaker 1: 35:29

Listen if you didn't stick with your list. If you can make one change now, going back and thinking about it, would you put oats in and what we? Just what would you take out instead?

Speaker 2: 35:36

now, the beauty of okay, go ahead hmm, I guess for me I might substitute flaxseed. Take the flax seed out and put the oats mm-hmm. Just for the thinking of what I myself would make right in the beginning just making it really happy for you. I'm very thankful we don't have to decide right and that's what I was gonna say.

Speaker 1: 35:57

The beauty is for you. You can take all this knowledge, all these things we wish we had known it, and this is the key to go for managing symptoms, to transforming lives. You take what we know and get there further, faster, right? Yes, you don't. You can take our knowledge we have. This knowledge is wealth of knowledge that we built over the years of eating whole food, plant based, of helping more people Do this over time. She already been does this in his medical practice where he talks to patients. Now it's a little bit harder because he only has a few minutes just to give him one little tip and we're inside the membership answering questions. Every month we have a live Q&A and meetup where we get together and we brainstorm, we answer questions and we're in there every week Empower on plant society answering these questions. So if you are ready to start feeling better and you think I have loved this walkthrough of the pantry, I want somebody who can do that with me. Anytime I have questions, I want them to tell me first do this, then do this, and then I have a question about where to buy this and where to get it. Maybe you don't even know what to start cooking first. Power on plant society is for you. So go right now to power on plants. Comm forward, slash society. It's time to transform your life. You no longer have managing your symptoms as your only option. You can take the knowledge that we've gained and go back in time. Literally, you can reverse time here. This is the closest thing to reverse aging that I've ever found. You can drop pounds naturally. You can gain your energy back so you can finally do all the things that you want to do in life in a way that's actually enjoyable. So you don't have to eat food that you don't look forward to eating every day. You actually never feel deprived, and this is how you make plant-based living sustainable. You're getting the most nutrient-dense foods on the planet on a regular basis in a way you actually love. You have your new versions of your old favorites. You're not gonna miss those, and after this episode, you already have a jump start to getting your pantry set up, so you'll know exactly what. Start getting in there so you can start feeling better, because that's what we're all about. Sister, we cannot wait to meet you inside the community. Power and plant society is Life-changing. So go right now to power on plants. Comm forward, slash society. Get your name on the list. It's open November 1st through the night. We can't wait to get to know you more and we'll see you again next time on power, on plants, you.