Speaker 1: 2:09

Well, hey there, sister, welcome to the Power on Plants podcast, where Jaren and I love to help purpose-driven Christian women like you learn how to optimize your number one asset yourself. This is the podcast for breaking free from the health barriers that have held you back for far too long, so you can finally feel great and actively live your God-given purpose. How do we do that? By showing you how to make whole plant food simple, exciting and delicious, so that whole food, plant-based eating, finally becomes sustainable and you have a lifestyle you love. And then there's no dreaming of cheat days anymore. That is what we're all about, and today we're going to share with you what we eat in a day fall edition. And don't worry if it's not fall, you're still going to love this because, insiderscape we eat these things all year round. 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 Jared and Anita Roussel.

Speaker 1: 3:23

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.

Speaker 2: 4:11

As we go into the cooler season here started as we go into the cooler season here, I want to paint a picture for you, because right now in our studio aka bedroom, I'm looking out our back window and I see trees and I see the light just kind of sprinkling through the wind blowing, some of the leaves even starting to fall. We've had our windows open. There's a nice cool breeze blowing through and that can only mean one thing it means it's fall and that means it's time to talk about our fall whole food favorites.

Speaker 1: 4:41

That light us up.

Speaker 2: 4:42

That light us up, tickle our taste buds and make us happy.

Speaker 1: 4:46

You know, if you've been around here long enough, that we do not eat food that does not light us up. Why? Because if you eat food that doesn't light you up and make you happy and excited to eat it, you will never be able to stick with this for a lifetime. This is why I'm always talking about find your new favorites. Today, we're sharing with you some of our fall favorite dishes, but in reality, we eat these things all year long. We just tend to think of them more in the fall. These are the things that just pop into my mind when I think who is fall time? I want something warm, I want something cozy, something delicious, something that speaks of this time of year.

Speaker 2: 5:19

But I would say, historically, the things that we eat this time of year 200, 300 years ago would have only been available in fall Some of the gourd-type vegetables like pumpkin and butternut squash and things of that nature. But now, because of refrigeration and being able to ship food to the other half of the world, then we're able to enjoy these things all year long.

Speaker 1: 5:39

And while that's, true, and I totally agree with you. Think about how much better things taste when you can get them when they're in season. So you're going to get ideas today for dishes that you can eat throughout the entire year. This isn't just a fall episode, but do remember that the flavor is probably going to be through the roof. The first thing I want to talk about is pomegranate.

Speaker 1: 6:04

We're getting into pomegranate season and, while this isn't a recipe, I'm just going to tell you, if you have not tried pomegranate before, find the way to open that puppy up, get the pomegranate seeds out. If you don't know how and you think, look, I just need somebody to show me, come inside our free group Podcast Insiders Experience and say look, anita, you said on the podcast you'd show us how to open up a pomegranate and get the seeds out the easy way so that we can enjoy it. Because I've never opened a pomegranate before. I don't know how to do that. It's not hard, it is so simple, and you'll be wondering why in the world you have never tried this delicious fruit before. It's one of my favorites, it's so good and it's fun, because it's something different that a lot of you probably don't eat.

Speaker 2: 6:46

It's a unique flavor that you can only get from pomegranate during that time of year and your technique for getting the seeds out is very easy, but it's I hate to throw around the term game-changing. But for this it is because the alternative it either takes longer or you get all of that. I don't know. Would you call it pith, those little pieces between the little fruits inside the pomegranate. You get a ton of that whenever you use just a regular method of just trying to open it up and dig that stuff out. That whenever you use just a regular method of just trying to open it up and dig that stuff out, whereas this other method it's so simple and it makes it really a no-brainer. When you're walking around the produce section and you see those dark red balls of goodness, don't think I don't know what to do with that, think I have got to get me some of that and enjoy it.

Speaker 1: 7:33

Right, because you want to learn how to do these things that are so simple and quick. It literally will take you minutes to do this, and once you do, you'll wonder why you haven't done it before or why you have waited so long in between enjoying these delicious fruits. The only time we wait is when they're not in season. They're absolutely fantastic. So look for pomegranates, get some in your shopping cart and bring them home. They're wonderful. And then come into Pi, our free group at poweronplantscom, forward, slash P-I-E and share. I've never tried it before. You got to show me how. But when you ask that you have to show me a picture of the pomegranate you bought that you're waiting for me to show you how to make, because I don't want to show you how if you're not buying the pomegranate. Right, we gotta have proof, we gotta have the proof. So that's great. You're going to absolutely love it.

Speaker 1: 8:22

And then let's talk about another thing. It's just one of my absolute favorite things in the fall. I can't say that I eat these every day all year long, like I know some people in our family do, but it's apples, specifically Fuji, and honey sweet apples, because an apple has to be crisp to me and a little bit sweet. I do not like biting into a mealy apple. It's just one of those things that rubs me the wrong way. Are you like that too? Do you get it? I know it's awful, right, something about fall and the apples. I know it's because they're in season, obviously, but they just taste so much better. Shouldn't surprise us, but it's the truth. You can know the facts, but just bite into the apple and prove it to yourself again. If it's fall time, do this for yourself. They are delicious. We love dipping them in our pot brownie batter hummus. It's in one of our cookbook bundles. I think it's in the original right.

Speaker 2: 9:11

Yes, that one's in our original.

Speaker 1: 9:13

Oh, it is so delicious, you do not want to miss this. I've even taken apple slices, slice them with my corer and slicer. They're so great to use, it makes it so quick. And then you just put some of this brownie batter hummus from the Power and Plants Cookbook on there and you can boil a little bit of maple syrup. Just put it in the bottom of a pan, just stand with it, don't leave it, or it will burn. It will turn into caramel for you. You drizzle that over the apple. You can leave that step out if you want to. If you're not eating any sugar at all, it's perfectly fine. But if you just want a little treat, just a little bit of caramel from that maple syrup and then fresh pecans I love them, roasted. On this it is like the apples that you used to get at the fair. If you ever went to the fair and you had the big apples on the stick that were caramel coated with the pecans, oh my goodness. And the chocolate, the chocolate, I'm telling you, okay, this is the big key.

Speaker 1: 10:08

You've got to be around people who know how to do what you want to learn to do, and if you want to learn how to eat whole plant foods. It is absolutely essential that you surround yourself with the people that are doing what you want to do. They've already been there, they've already discovered the new favorites, they're still discovering new favorites they're going to share with you and they've learned all the tips and tricks for making it quick, simple and delicious. This is why, after running our Power on Plant Society membership for years now, we've worked with women and learned what questions do you have? What do you need to know? What is going to help you get the results you're after? After seeing you do this and get results, and working with you, we now know the formula. We have a five-step formula that we're going to walk you through inside of our upcoming course, and it's based on real results that we've seen and we know this works. Why? Because you've got to absolutely have the right mindset. You've got to be able to get rid of the myths, the lies enemies told you and replace those things with truth. This is super important because otherwise you're going to stay stuck thinking you're going to be able to take your old methods into doing this thing and you just need a couple of recipes. That's all you need, and that couldn't be any further from the truth.

Speaker 1: 11:25

It's not about just gaining some new recipes. That's why so many people try to do this and they quote keep falling off the plant-based wagon they can't make it sustainable and why one of our friends just wrote me and said look, the problem was I was getting great results but I kept falling off the wagon. I kept not being able to make this stick. I couldn't keep it up because it wasn't exciting to me. And why was it not exciting for her? Because it's not simple to do. The ingredients lists are way too long, it's too complicated, it doesn't taste good or it's too time consuming.

Speaker 1: 12:00

If you can get it to where it's simple, quick and not time consuming and you know how to set up your environment for success and that's the people, places and things in your environment, not just the places. And you can first start by getting your mindset right, the lies are unveiled and you replace that with truth. You are going to be in the place where you do make this sustainable because you love it. You find it exciting and enjoyable, and part of the ways of doing this is learning these simple things, like the apple trick I just shared with you. This isn't even a quote recipe. I could write it down as a recipe and put it in the cookbook.

Speaker 1: 12:32

But you want to be around somebody who can show you their unrecipes, the ways they take foods and upgrade them in a way that you love. That gives you that extra special treat. So you're not dreaming about the apples you used to get at the fall carnival. You can make your own in something like 10 minutes 15 minutes at max, and that's making the hummus and putting it on there at the same time. It just doesn't have to take long. Somebody who can say look, I did it this way, but you could leave off the caramel sauce. If you're not eating the sugar and you really want to just go all in on that whole plant foods and get rid of all the sugar, maple syrup is one of the better options. But if you're wanting to do that, you need somebody who can show you those strategies and things and ways to change things up. But we don't want you to miss out on the joy, the excitement of eating this way, because that is what makes it sustainable.

Speaker 2: 13:22

I have a car analogy here, hard to believe. Maybe If you need to have a repair done to your car, would you rather take it to a mechanic who, for a period of time, hung out with other mechanics that knew more than he did, taught him all their tricks, or a mechanic who saw a few videos on YouTube. I think I'd rather take my car to the mechanic that hung out with others that knew more, taught them all they knew, the ins and outs, the quick ways to get things done and get it done correctly. I love your car analogies.

Speaker 1: 13:50

That was a good one.

Speaker 2: 13:51

It just hit me. Now for the Apple thing. Another little tip here we get stuck in a rut where we like what we like Like. Our favorite apple is Fuji. You may have your favorite as well, but branch out. There are tons of different varieties. Now, not all stores have a bunch of different varieties. Your local supermarket may have something different than maybe like a Whole Foods. But if you see one, buy a couple of them and try them out and see, because you may be thinking, oh, I love Fuji, then nothing could be better than a Fuji. And then you try something down the line. You think, oh, I could have been enjoying this other kind of apple all this time, and not just the Fuji. I could have been diversifying my flavors. So branch out, just experiment. You don't have to buy 20 pounds, which we do from time to time because there's so many of us and we eat a lot of them, but buy one or two, just try it out and see.

Speaker 1: 14:42

See what you think. Like I've been into the green apples lately. I like that with that un-recipe I just gave you because they're not as sweet but they're still crispy, juicy and delicious. So you're putting the slightly sweet brownie batter hummus on there and then if you did put the caramel sauce, that would also be sweet. So that's a great one to use for that and recipe. It's really tasty.

Speaker 2: 15:05

Plus you add that little bit of tartness from the green apples.

Speaker 1: 15:08

But with fall apples you really don't have to add anything to them. I mean, they really are just that good and simple and quick. But learn the joy. Find the ways to make it quick to slice them Like we know ways to slice them and core them and then take them and chop them into equal-sized pieces. It's just so quick. It'll make your mind spin and then we're throwing them in big bowls of our fall salads. That's my next thing fall salads. So if you know how to make these things quick and easy, it'll blow your mind that people ever said this is difficult or boring, or boring or boring, but they just didn't know, they just don't know. And when you don't know, you don't know. But once you do, you can do it and find the joy in it, and then you're set for life.

Speaker 2: 15:48

There's no stopping you.

Speaker 1: 15:50

So learn those tips and tricks of how to slice it up and then how to dice them up into these great little dice chunks in about 2.2 seconds and I'm talking. That's a huge. We use this honking big stainless steel bowl it's a big like a restaurant size one for the six of us and we pour one of the huge things of mixed greens from Whole Foods or some other place that has the red leaf lettuces and the spinach and the chard and the kale, all the different things mixed in. And then I buy a big thing of arugula because we love arugula, and then you get the apples on there and we love putting broccoli on it, or cauliflower, and again pecans or walnuts. We love that for the fall.

Speaker 1: 16:31

But then our favorite dressing is in our cookbook. It's actually not listed as a separate dressing, but it is in the Thrive Cookbook under the Potluck Perfect Broccoli Salad. Right, Correct? Yeah, so look under the Potluck Perfect Broccoli Salad. If you don't have the Thrive Cookbook, you need it. Just get it now. It's going to change things for you in amazing ways. It will blow your mind. If you find it hard to believe, just go to poweronplantscom forward slash cookbook and do nothing but read the testimonials.

Speaker 2: 16:59

Get it now. Thank us later.

Speaker 1: 17:01

These are the tried and true family favorites. If you want to know what we eat in today, it's what we eat in today. We go back to it time and time again and I'm in the process of creating the third cookbook now. Those recipes are in process of being created and we release those to the Power on Plants Society members. That society is now closed. The membership it is going to turn into the alumni group. So the women that are in that are going to get to transition over to our alumni group once they go through the upcoming course. So they'll stay in the membership until then.

Speaker 1: 17:32

So I want to tell you all, if you're wondering, where in the world did Power and Plant Society go? It is in existence and we're working with members in there right now. As a matter of fact, they just got our brand new recipe for fried chicken nuggets y'all. When you get a hold of that, it is going to blow your mind and be a game changer. But I'm telling you this so you understand, kind of, how things are set up. Now We've got the cookbook bundles that you can get and get started right away. You have 300 free episodes here of things that you can do that are simple and easy Just pick one thing, just one little thing, and get started. You will not believe how this is going to change your life.

Speaker 1: 18:05

So Power and Plant Society is changing to the alumni membership that will only be available to you after you've gone through the course that is coming out the 1st of 2025. Why have we set it up this way now? That if you cannot access coaching from us until you come through the course with us and then you have the option of joining, and at that point you can join alumni. Why do we set it up like that? Because what we found in working with so many of you and getting results is that there is a step-by-step fashion that when you go through this, it speeds your time to getting success and it helps you to maintain the success you have. So we want everybody to come in with that same foundation. You're all going to come in with similar things from the podcast, because we've shared so much with you here and you should already be gaining momentum. You shouldn't have to wait. Don't wait until you come into the course to start gaining momentum in your plant-based journey and getting your health back. You can start right now.

Speaker 1: 19:07

We've shared things with you here to get you started specific strategies, not just on the why like a lot of business people do, but the actual how, because we want you to get results. Our heart is for you to succeed so that you can go out there and live your God-given purpose, whether that is homeschooling your children or building a business, or growing your current business to the next level, or just being able to enjoy yourself and travel to all these amazing places. Whatever that is, what we know is there is a system that will bring you consistent results. It's now a proven system. It works time and time again and it has to be done in order. That's why we call it a system Step one, step two, step three, step four, step five and that is what we're going to be taking you through. So that's not difficult, it's not overwhelming, but it's enjoyable. You can see me get into the kitchen and cook some of the things and explain to you what we're eating and why we do it this way, and the ways we save time and the ways we save money, all of these different things that make it so easy and so enjoyable.

Speaker 1: 20:09

So all that to say, we wanted to share that with you, because we're getting questions now on? Where's the membership? When's it going to open? I'm just waiting. I can't wait for it to open. Power on Plants Society membership is not going to be opening anymore, but you will have a chance to get coaching with us and it's going to be amazing. This is life-changing. So the next thing that's coming out for you is Power on Plants Accelerator. That's the program.

Speaker 1: 20:34

I just explained where we're going to be walking. You step by step, week by week, dripping out the content so you don't get overwhelmed. You don't have to be there live. It's going to be recorded, there's no worries about that. But once you go through that and you have the solid foundation and you're getting amazing results, we can help you keep that momentum. Keep being there to answer your questions. You'll be getting all my brand new recipes hot off the presses, more in the kitchens, where I go in there and cook and show you what to do. It's just going to be an amazing mastermind of purpose-driven women who want to eat the most exciting way imaginable so you can continue it for life, finally feel great and fully live your God-given purpose. Now, sweet potatoes. Don't you just love sweet potatoes? This is the best time of the year. What do you love about sweet potatoes? When you think sweet potato, what do you think?

Speaker 2: 21:26

Well, first I think fall, Then I think cooking them plain, and then we have some recipes where we'll do things like put some beans, so a little probably unconventional from what most people think. Another thing, of course we've got Thanksgiving coming around the corner not too too far and think sweet potato casserole.

Speaker 1: 21:47

That's a nice one. Yeah, that's a recipe I haven't written yet, but we make it. I've got so much.

Speaker 2: 21:53

Too many ideas swirling around, and that genius of hers.

Speaker 1: 21:57

I have so many recipes coming your way. It is just going to keep getting better and better. So the sweet potatoes One of my favorite ways is how we had them for lunch today, Leftover after we had baked them. So yesterday we had them baked and we all put our favorite things on, like black beans and cilantro and salsa and tahini. I love the roasted tahini from Whole Foods 365 brand. It's good, it's reasonably priced and it only has one ingredient in it and that's exactly what you need. It's so good so I'll drizzle just a light drizzle of that on there.

Speaker 1: 22:33

We're going to be talking about nut butters inside the course. They're not the devil they've been made out to be. Even in the plant-based space, there are some fears and lies that circulate that are just not true, and we're going to bust those myths Now. The sweet potatoes eaten this way I just love them. But say you heard that recipe and but say you just heard me share that recipe and you think I do not like cilantro. We have one child who does not like cilantro Only one, but she does not like it.

Speaker 2: 22:59

She's not a fan, no.

Speaker 1: 23:01

So she'll just leave it off. She might make it the same exact way that I just said, but leave it off.

Speaker 2: 23:06

Or you could maybe replace a little bit of parsley there you could. So you're still getting that little sprinkle of green plant on it.

Speaker 1: 23:12

Yum, so good. Or you could change up the beans. We left them in their skin, we peeled them today, sliced them in long strips and within five minutes we had homemade sushi. Our son had made some rice we had left over. We heat the rice up. You just put a little rice over your sushi. Sometimes I don't even put rice, I'll just fill it with the veggies. It's so delicious you can eat it like a roll-up. We're giving you way too many ideas. I'm just saying just pick one, just pick one idea. These are some of the fall favorites that we absolutely love.

Speaker 1: 23:45

Think of things you've enjoyed in the past that maybe aren't whole food plant-based. Is there a way to switch that up? I bet there is, probably. Yeah, I can take most any recipe and show you how to do that. That's one thing I love doing. We're going to be brainstorming more of that inside alumni as we go. But try sweet potato sushi if you've never tried it before. You don't have to be a sushi master. You don't have to know how to roll it up. Just put it on the Nori sheet and roll it. Wet it a little so it sticks to itself, and roll it. It's not hard, you can do it.

Speaker 2: 24:21

I promise, or if you just don't have time which it doesn't take much time or if you just don't have nori sheet available, then just make a sushi bowl. That's what I ended up doing today because I did work, and so I put the rice in the bowl and then all the other ingredients, put a little bit of the sauce and you can even find things like nori flakes or dulse flakes, where it still gives you some of that flavor, but you just sprinkle it on there instead of having to roll it up, and you get the same thing.

Speaker 1: 24:41

Some of my other favorites are power on plant, zipa, toscana. It's like our old favorite Italian restaurant, only better. None of the guilt tastes just as creamy you would swear it had heavy cream in it. It was so good. That's in our pop original cookbook. In the Thrive cookbook, two of our favorite chilies are there. What about a warm drink? Like in fall, I need something toasty in my cup. So many ways to do teas. Our favorite matcha latte and hot cocoa. Both of those are in the cookbooks. I believe they're both in the original, but I have favorite drinks in both of them because that's really important to me. I mean sometimes, honestly, I want to drink something that's just a little bit sweet and it replaces the need or desire for a dessert for me. I'm not saying dessert's bad and I'm certainly not saying you can't have it, because that's another lie that we're going to be busting down. But if you want something sweet, sometimes a warm drink is the way to do that in the fall.

Speaker 2: 25:36

Especially as the nights start to get cooler. It's just perfect for that.

Speaker 1: 25:40

I like it in the early mornings too, when I'm going out to do my Bible study on the back porch. It's just so nice to sit there with, like a cup of hot tea or the hot cocoa. Oh, it's so good. Chocolate lovers, you're going to love that one.

Speaker 2: 25:52

Yeah, the hot cocoa is in our Thrive cookbook.

Speaker 1: 25:55

Oh, I was wrong, it's in Thrive. Okay, so it's in Thrive, not the original, and the matcha latte is in the original. I promise you we are just scratching the surface here. This is what we love to do. We love to brainstorm these things with you. Get inside, pie our free group and share with each other what is your fall favorite dish. I challenge you if you're already in pie, come in and post one thing that you absolutely love eating for fall. It doesn't even have to be one of our recipes, as long as it's whole food, plant-based. I prefer it not to have any oil or a bunch of added sugar, because we know that those things are not gonna set you up for success. Come in and share what you made. Or, if it's a recipe that has oil, just tell how you replaced it or that you left it out, or ask for ideas from other people. What would you do?

Speaker 2: 26:40

Yeah, think of it as a plant-based mastermind, because really you're drawing on the experiences of others and as it grows, and it's continuing to grow, week after week, and you just get more and more ideas.

Speaker 1: 26:52

It can change everything for you in some amazing ways. We look forward to seeing you inside Pie and hearing about some of your favorite dishes. And, while you're there, share with us what is your favorite idea that you got from this episode. We'd love to hear all about it. And, before you go today, if you've been listening to the podcast and getting some incredible information, we could really use your help. We need to spread the word and let more people know that they can be free with these awesome, amazing foods by learning how to have them in the way that's simple, enjoyable and delicious, so that it's happily sustainable for life Inside the Apple Podcast app. If you'd leave just a very short written review, it would mean the world to us. We look forward to reading those and meeting you inside Pi. Have a great week, sunshine, and we'll see you again very soon. Thank you.