Jarrod: 0:00

Anytime we run into something that is new or different, it is so tempting to just knee-jerk reaction, say that's too hard, without ever really considering what the thing is, how to achieve it, what are the steps? We just say dismissively oh that's too hard, I can't do it. And I hear this so much with plant-based living because I introduce it to my patients all the time and if you're one of my patients listening to this, you can attest to that. But I'm so passionate about it because I know the power of what this way of living can do.

Anita: 0:30

Yeah, when you have these eye-opening discoveries of all the things that are within plants that actually will heal and do heal time and time again the most chronic diseases of our time, and you know that, you know that, you know it works. And then you hear somebody come to you and say that's too hard. And you know it's the easiest way you've ever lived. Like we ate all the meat, the cheese, the dairy, the eggs, all of those things, but we eat the same things. It's hilarious Like we were in line at the grocery store yesterday and I pulled up this magazine of comfort foods. It was sitting in line. It's like comfort foods of the year and I opened it up and seriously, no lie. Every page, except for one that had a picture of a solid chicken breast, every single thing in there we ate. I just started cracking up out loud in the line. I'm like Jared, look at this, You've got to see this. Every single thing in here is the stuff we still eat.

Jarrod: 1:28

And it was not a plant-based magazine, no, it was just a regular one, regular cooking magazine.

Anita: 1:33

So we still eat the same thing. So how is it hard? Why is it hard? We've been lied to and we believed the lie, and that's where the danger is. It's not just in the lie, it's in believing the lies that we've been taught, the lies that come through media and these different avenues. I'm not going to go into all that right now. We're going into that inside Accelerator, all these different avenues that the lies are coming to us through, and what are the lies and how to recognize those lies. And this one is a biggie.

Jarrod: 2:02

But, as I like to say, it's not hard, it's just different. And today I want to share with you the power on plants gravy principle. So every time you think, oh, this is hard, just think about the power on plants gravy principle.

Anita: 2:17

And you had me at gravy. I don't know where you're going with this. This episode is Jared's brainchild and he surprised me. I'm as surprised as you are right now, but when he says gravy, I'm all in. So let's do this.

Anita: 2:29

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, christ followers, healthcare professionals, parents of four and big fans of great tasting food.

Anita: 2:57

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. Now you know, I'm all in because you mentioned gravy and the gravy principle and I don't really remember exactly what you're talking about or if this is something we've talked about before. But I'm telling you, this Southern girl has pan gravy, pictures of pan gravy floating through her mind. When you say the gravy principle, I'm there.

Jarrod: 3:58

And, ironically enough, our youngest daughter, just prior to this podcast episode, actually made biscuits and gravy.

Anita: 4:05

She did and I had no clue she didn't need it. This is so great.

Jarrod: 4:09

Now I wanted to hide it from you, anita, so that that way you would be surprised, and you know, sometimes it's nice to be on the sending end of the surprises and the receiving end.

Anita: 4:20

I'm finding it fun. I say let's let Jared come up with the next hundred podcast ideas. I like that. I think that is such a great idea and I'll just arrive surprised.

Jarrod: 4:30

I don't know about a hundred of them, but I'm willing to do some.

Anita: 4:32

So what exactly is the gravy principle?

Jarrod: 4:35

Well, actually this is something that you and I have discussed in the past, but it's been a little while. But it stuck with me because we talked about how we used to enjoy gravy, back the original way, many years ago, and it was always a more involved process. It wasn't just a simple just throw it in the microwave and make it which we don't do that now but it wasn't something that we would just make in a minute or two. You'd have to, and I've not ever actually made gravy, so you'd have to the confessions, true confessions, of Jared True confessions.

Jarrod: 5:04

So you would have to attest to the process. But I remember you saying that you'd have to do the flour and maybe some oil and then have to heat it in the pan, and there was a process to it.

Anita: 5:15

Yeah, I totally remember the conversation. Now I know where you're going with this. This is genius. Such a great episode because y'all are getting again an inside scoop into what we talk about on the day-to-day. So if you wonder, what does Jared and Anita eat? Well, they eat gravy and biscuits. We don't eat them every day, but we still eat the same old things that we used to eat and some new ones that were not even on our radar. Right, because you don't even realize what you're missing until you start eating the power on plants way and you can discover hey, there's a whole lot outside of salads that's available to me now. That is going to light me up. That I'm going to love. But gravy, ok.

Anita: 5:51

So back in the day, pan gravy was. You have some type of grease, usually like an animal grease or an oil. You could do a vegetable, but usually it was like a flavorful animal grease which was not healthy at all. I'm not even going there. But you put that grease in a pot on your stove. It's going to be splashing around a little bit. So now you got all this mess you got to clean up. It's a fire hazard. I'm having flashbacks to things like when I was little and my mom running through the house with a pan with oil in it on fire. Yeah, so we don't have those problems anymore, right? Life is so much more simple now. So what we did back in the day is you would have that animal grease If you've made gravy. You're right there with me. You know what I'm talking about, especially you Southern girls. So you've got that grease on there and you're going to sprinkle in your flour, but not too much and not too fast. You got to be real careful because if you put in too much too fast and you're not whisking it fast enough and you don't have enough liquid from the oil in there, what is going to happen? That flour is going to seize up on you and you're going to get lumps. And then you start putting the liquid in. You put it too fast and you're not whisking enough, or you put it too slow and you're not whisking enough. What are you going to get? Lumpy gravy, and nobody likes lumpy gravy. Let me tell you there's an art to making gravy the old fashioned way.

Anita: 7:00

I do not miss it at all. I don't miss the way it made my body feel. I don clogged arteries, the interstitial cystitis, the fibrocystic breast disease, the exhaustion, low energy, all those things I was dealing with. The joint pain, the daily joint pain that we had come to believe was due to our age. No, it wasn't the age, it was the animal fats and the oils and all of those things. Go back and listen to our episodes we just did on meat and dairy and eggs and all those things. You'll understand where the pain and the exhaustion is coming from. You have to understand these things and start breaking free.

Anita: 7:31

But Jared's talking about here just the simplicity of this lifestyle. And you come to it believing this lie of the enemy, that oh, it's going to be so hard. It's just because it's new to you. You don't know what to do. But when you have someone to show you step by step, it changes things. But here's the gravy principle. So we've got the oil going, we've got the whisking going, we've got the milk going, we've got you've got to have the right amounts and you've got to stir it up and now you have the mess and it's all over your stove and it takes forever and you're standing there and you've got to wait for it to get the right thickness and now you've just got a mess. I mean it's a mess.

Jarrod: 8:09

So with the traditional gravy you'd have an animal grease which I would imagine for many people would be like the fat that came off of bacon? Yeah that. You'd have a refined flour no, and then you would have a dairy.

Anita: 8:20

Yeah, white flour, bacon, grease and milk.

Jarrod: 8:23

And was that the primary component? Those were the primary components, and then probably some salt yeah. Rich, excessive salt, a lot of salt, not good for you. Pepper, yeah, pepper's good Pepper's, good for you.

Anita: 8:31

That's like the one ingredient, the saving grace of pan gravy, southern pan gravy right.

Jarrod: 8:36

I'm just going to put a whole bunch of ground black pepper to make this healthy. No, no, no, no, it's not going to work.

Anita: 8:40

It does not redeem it.

Jarrod: 8:44

No, but you can use black gravy on the power, on plants gravy which is a better way to go.

Anita: 8:49

And I wouldn't say on the old way it would add extra health benefit. I would say that it added a little bit of health benefit because there's nothing else.

Jarrod: 8:56

redeeming there, there's nothing else.

Anita: 8:58

Nothing but the power on plants way. So you say it's hard. Meanwhile you're cooking a pan gravy the old way and you're dealing with all the side effects and the mess and the frustration and the trying to get it. And maybe you don't feel like it's frustrating because you made it enough, but you're still going through all those steps.

Jarrod: 9:16

Well, and it's what you know. And when you think gravy, these are the steps that you're expecting.

Anita: 9:21

Yeah, you think you have to go through those.

Jarrod: 9:23

You have to go through those for the traditional way and you're expecting it and you're in your mind saying, OK, this is going to take 30 minutes. You already know that's a path you have already walked. So it's very tempting, when there's a path you haven't walked, to say, oh it's hard, never even knowing what is involved with that. And with the power on plants gravy principle it's actually easier. You just don't know it because you haven't been there.

Anita: 9:46

No, I mean, we're talking like most of my recipes, where you take and you throw a couple of ingredients into a high speed blender blend. It pour it over into your pan and you might whisk it a time or two. You're not worried about it seizing up or not coming together smoothly, you just want to whisk it so it doesn't burn to the bottom of your pan, that's it. You don't have the greasy mess on the outside on your stove, on your countertops. You don't have to worry about the bacteria and all that from the animal products. You're not worried about your inside of your arteries clogging up. You're literally eating like nuts, water, miso, pepper, I mean all these things that are so healthy for you. And maybe you hear that and you think, well, I don't know what miso is, so I couldn't make it. Maybe you hear that and you think, well, I don't know what miso is, so I couldn't make it Hogwash, Like it's so easy Google it.

Anita: 10:30

It's so easy to find miso. Now and I go through inside the course we're going to be talking specifically about what these things are and where do you find them, and what our favorite brands are. Because we've tried so many, having been doing this for years and years, we know what works. We have the answers. You don't have to go through this alone. We'll walk you step by step, taking your hand in this 16-week course that has six full modules with a break in between so that you don't feel frustrated or overwhelmed. I'm taking you in the kitchen. The children and I are showing you like I have them as my sidekicks in the kitchen and we're showing you exactly, step by step, close up. What do you put in this? What do you press? How long does it go Like? You will not believe how many of these things are 15 minute and under meals. I mean, I'm not kidding. You Wrap your mind around how simple this is. So the new gravy is you throw four ingredients, maybe five, into the blender which I just did it.

Jarrod: 11:31

I don't know, don't ask me, I just eat it.

Anita: 11:33

It's like four or five ingredients. It's in the Power and Plants cookbooks. So you throw it in there, you press start and as soon as it's smooth it's ready to hit. The pan Goes into the pan, you whisk it, it's done.

Jarrod: 11:44

And that would heat it and maybe thicken it a little bit in the pan.

Anita: 11:47

Yeah, it thickens when it heats, and then you warm it up and that's it.

Jarrod: 11:50

You're not adding cornstarch.

Anita: 11:52

You're not adding flour, you're not trying to get it to all come together. Wrap your mind around how simple this is. I keep thinking. I'm just finishing up taping the course which is opening up for you on the 12th. We are having a $2,000 off discount right now. This off discount right now. This is never happening again. If you want to get in and you're ready and you're like I've got to know how to go, step by step by step, you want 2025 and beyond to be your best years. Yet you want to feel good, you want to actively live your calling and you want to know how do I stop falling off the healthy eating wagon? This course is the answer.

Jarrod: 12:24

And you're thinking I don't want to just hear about the gravy principle, I want to live the gravy principle, I don't want to just hear about the gravy principle.

Anita: 12:30

I want to live the gravy principle. Live it. I want to taste it. I want to see exactly how to do it, step by step. I mean it will literally blow your mind Like I was almost in tears the other day just how easy this is. I'm looking back over and editing all these videos and looking at just literally most of my recipes are a few ingredients blend done or a few ingredients press start on the Instant Pot done. You walk away, dinner makes itself or you're done in such a fraction of the time.

Anita: 12:56

That's why I say, if people are eating whole food plant, if you're eating whole food, plant based, and you're spending hours in the kitchen, something is wrong. You have not had anyone. Show you the power in plants method, because this method is the foolproof five stepstep system that works time and again. It works, it works, it works and we are so excited about it because we see it happen time and again. I mean it's almost daily that Jared has a patient or we have members that we're working with and they are getting freed from type 2 diabetes and high blood pressure and high cholesterol and aching cholesterol and bad tasting food.

Anita: 13:30

And bad tasting food Such a great point and joints that ache 9 out of 10 and now it's 0 out of 10. My pain is gone, my autoimmune disease has reversed, my IBS is gone, I mean. And you think, how in the world can it work for so many things? Well, you got to think there are two main reasons. There are many other reasons that it works and we're going to go through that inside the course, but this is the thing. Do you think it can't possibly work for all these different things? But it does. And here's why it opens up your blood vessels. And when your blood vessels open up, what happens? All the nutrients can get to your cells that could not get there before, and all the garbage that couldn't get out well and was clogged up and backed up, now freely exits your body. And so when you got the nutrients coming in, the garbage going out, think of all the things that are affected by blood flow in your body. What part of your body is not affected by blood flow?

Jarrod: 14:22

There isn't one.

Anita: 14:23

There isn't one, so why does this work for so many things? This is exactly why.

Jarrod: 14:28

And you're getting rid of the inflammation. And where is the inflammation? It's everywhere. So when you can remove that, then the body can do what God designed it to do to heal and to function.

Anita: 14:39

And look, we haven't even mentioned the good bacteria. When you get your gut bacteria, your microbiome, right we know how much the gut affects so many different areas of our body and your good gut bacteria they eat fiber. Well, where are you going to get the fiber if you don't know how to eat plants? You've got to learn how to get more of these life-giving, real, living foods into your body, because this is what is going to help you thrive and heal and feel great, so that you're finally able to do all the things that God has placed on your heart to do, all those God-given dreams starting a podcast, starting a business, taking your current business to the next level, being able and available to fully enjoy life with your family, with your friends, to go on missions trips, to tell other about the kingdom of God. Like, how are you going to do that if you don't even feel like getting up off the couch? You can't. But you've got to wrap your mind around. This is why this does work for so many things.

Anita: 15:37

And when you start thinking about blood flow and inflammation and your digestive tract and how the gut bacteria eat fiber and fiber is only found in plants and there's no fiber in animal products, including dairy or meat or the eggs, no fiber at all, but they are filled with cholesterol. And what's everybody struggling with today? Cholesterol, high cholesterol and clogged arteries. Well, there's no cholesterol in plants, but animal products are filled with it, and we're just scratching the surface here. I mean, let's talk about the tens of thousands of nutrients that scientists have discovered, that they haven't even named yet, and all that other incredible things that God has put in this food, the whole plant foods that we don't even know are there yet. And we're sitting there worried about protein. Are you kidding me?

Jarrod: 16:23

I don't think it's a stretch to say there are probably things within plants that have beneficial effects that we have yet to identify, right, that have beneficial effects that we have yet to identify Because, like you said, there are tens of thousands, if not more, of different compounds that they have isolated, but they haven't characterized, they haven't named, they just know that they're there.

Anita: 16:39

But doesn't it blow your mind that we're worried about these one or two things, that it's a non-issue when you understand the truth and you see how you've been lied to by the enemy and we're going to uncover?

Jarrod: 16:48

It's on purpose. It keeps you distracted. Fear keeps you distracted from the real story, and that will keep you distracted from the purpose that God has for your life.

Anita: 17:01

It's so rampant. Don't worry about your protein. You are going to get enough protein. All plants have protein and you don't have to protein combine. You've got to get in a place where you can be set free from these things. If you are ready, join us at poweronplantscom forward slash accelerator. That's poweronplantscom forward slash accelerator. Go now.

Anita: 17:23

You do not want to miss this. It is amazing, it is life changing and you are going to get freed from these lies of things like. It's so hard. I don't know what to do when you have someone showing you and not only recipes, but having you show you the mindset shifts that are absolutely essential to walking this way and living this way and making it simple, enjoyable and delicious, setting up your environment right, the people and places and things around you. When you learn all five of these things, it is going to blow your mind at how you once thought this was difficult. And we're not blaming you and I don't want you to blame you. This is not your fault. It is a grand setup you have been set up. The situation that you find yourself in nine times out of 10 is from living a lifestyle that many of you have thought is healthy. Like I thought we were living healthy. We were eating K-tree, organic free range, the healthier meats, all these things healthier in quotes and we went through healthcare training.

Jarrod: 18:24

You went through nursing training. I remember you going through nutrition class.

Anita: 18:27

You took me to nutrition class.

Jarrod: 18:28

Yes, I went through PA school. We didn't really have a nutrition class. We learned the basics of what a carbohydrate is, a protein, a fat, but all this stuff that I teach with my patients, I tell them this should have been semester one of PA school.

Anita: 18:45

Absolute requirement, but it's just not there, or at least no it wasn't Hopefully not there yet. Yeah, we're praying.

Jarrod: 18:50

I say hopefully, Meaning that maybe this will start to make it mainstream into the educational system. But I know that these principles, like what we teach in lifestyle medicine, are expanding from provider to provider. It's a grassroots movement, People like us getting on podcasts trying to share the goodness of what is found in plants.

Anita: 19:11

And the mindset shift that it is not hard. It's actually. Not only is it not difficult, it is the easiest way you can possibly imagine to eat, and you can still have most all of your old favorites, and you're going to discover so many more that you didn't even know existed yet. Somehow you've been convinced that it's going to be depriving, and yet what you don't know is you're deprived right now. That's what you don't know.

Jarrod: 19:37

That's the truth that you don't know, there's a golden nugget right there.

Anita: 19:41

Yeah, you're deprived right now and you don't even know it and you think all there is a salad on the other side, but it's a pot of gold at the end of the rainbow. And I don't believe in magic and luck, but I'm just telling you, like God has put in these foods that he told us about in Genesis 1 29, that he created our bodies to feel on, he has put the nutrients there that we need to thrive, but you've somehow been convinced that you're going to be deprived when you eat healthy, plant-based. But in reality you actually are deprived now and you just don't know it yet.

Jarrod: 20:13

I'd like to add that that pot of gold has gravy in it.

Anita: 20:18

Pan gravy southern pan gravy.

Jarrod: 20:20

They don't want to eat it for every meal. But you know, when you just got to have a gravy, have biscuits with gravy or any other thing, because we don't just use the gravy on biscuits, We'll use it on other dishes as well. But when you just need it, you can still enjoy it in a much, much healthier way.

Anita: 20:34

And walk away and not feel like crud after you eat it. I have no effects and it doesn't have a hold on me like dairy did either, so I'm walking free. We're in freedom, and that's what this is about. You want to be able to break free, to accelerate yourself from where you are now and from all those lies that you believed, to get to the truth that really is there and waiting for you to discover. It's so exciting. The wisdom, the knowledge and the results are all waiting there for you. All you have to do is decide that you're going to take this step to start believing the truth and unlearn the lies and how you actually have been deprived all along, and you just didn't even know it.

Jarrod: 21:15

We're on the other side. We're living this reality right now. That's why we're so passionate about sharing this with you. So we're on the other side, waving you on, saying come on, join us, Get set free. We know what it's like and it's glorious. It's glorious. You want this for yourself.

Anita: 21:36

I know how many times a week do you think that we bite into something and look at each other and just laugh and go. We're so deprived because we love it that much. We're joking about it, but it really is no joke. Like you've been bamboozled, we were bamboozled. We were blinded to the truth of the fact of how simple this is and how delicious it should be, and how much of your time you're actually going to gain back. You're going to receive freedom in every area you can even imagine, and it's all just waiting here for you. If you're ready to discover the gravy principle, join us at poweronplantscom. Forward slash accelerator. We can't wait to take you on this journey. The doors close January 12th, so if you want in, now is the time we have loved hanging out with you again, sunshine. We look forward to seeing you soon. Have a great week and know that you are prayed for, you are loved and we will see you again very soon. Thank you.