Speaker 1: 0:00

Hey there, sunshine. You are probably familiar with hummus. It is oh so good. If you haven't gotten into eating that, now is the time. Do not wait. But what else can you do with the chickpea or the garbanzo beans Both the same bean, but different names? We know them by different names, but I want you to think about what else can I do with this awesome bean that's filled with amazing health benefits, and why should I be eating them? That's what we're talking about today.

Speaker 1: 0:29

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.

Speaker 1: 0:57

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.

Speaker 1: 1:34

So grab your favorite plant-based cup of happy pop in those earbuds and let's get started. Well, hey there, friend, we are so glad to have you back with us again, and if this is your first time with us, oh my goodness, you have some amazing listens ahead of you. Over 325 at the taping of this. Over 325 episodes are chock full of information that are going to get you started eating whole food, plant-based, and loving it. Today, we're talking about one of our favorite ingredients chickpeas. But, jared, why should they be eating chickpeas? What's so great about this bean?

Speaker 2: 2:14

I would say the first thing is that they taste amazing.

Speaker 1: 2:16

They taste amazing, which is why we do a lot of what we do because it tastes amazing. Sure, you've got to know how to do it. And the thing is, maybe you only know about hummus and you think well, I know hummus is good, and now I've learned that I probably want to eat it all free if I don't want my joints to ache and I don't want to have low energy. Come into our free group PIE. That's poweronplantscom. Forward. Slash P-I E it's poweronplantscom. Forward slash pie and search.

Speaker 1: 2:43

Every single episode is searchable, so you can come in and search hummus, or search oil-free or oil, and you're going to find where we talked about why you want to try to get this out of your life, particularly if you're trying to lose weight, you want to improve energy or you want to stop hurting, but maybe hummus is all you know. When it comes to chickpeas, or maybe you've had the occasional Indian dish when you go out to an Indian restaurant and so you've had some chickpeas there, but you don't really know how to prepare them at home or what else you could be eating. There is a whole delicious world of goodness and healing waiting for you when you learn how to use these beans, and today we're sharing some of our favorites with you.

Speaker 2: 3:26

You may be thinking I can't eat hummus for every single meal. I can't eat it for breakfast, lunch, dinner and dessert. Well, maybe not hummus, or can you? Or can you or can you but maybe not hummus but chickpeas extremely versatile. We have used them in all of those that I have just mentioned. We have used them in breakfast lunch, dinner and, oh yes, even dessert.

Speaker 1: 3:46

And listen, wrap your mind around this. Maybe you didn't even know it. There are even black chickpeas, and can I tell you how delicious those are. They're a little bit firmer, a little bit smaller and the taste is very similar.

Speaker 2: 3:59

Very similar, but slightly different.

Speaker 1: 4:02

And sometimes you just want a different color of something in your food. So now, if you think of a dish and you think, oh, I'd like chickpeas in there, but I like a little more color, the black chickpeas are going to be your go-to and you're going to get a little bit different nutrient profile, and we know that the darker foods are really, really good. So you'll get some different things in there and it's just fun to try something new. You'll love them.

Speaker 2: 4:23

They're rich in the anthocyanins. If you go with darker foods, like blueberries, blackberries, black garbanzos, any of those that have the more vibrant, rich colors, you're getting more and a more varied anthocyanin.

Speaker 1: 4:36

So learn how to cook some of these things at home. Yes, you can buy these canned, and when you do look for the salt-free variety, read that label. Turn that puppy over and look at the actual ingredients label and don't buy ones with all the things you can't pronounce. But what I want you to think about is you can even make these at home. Beans are one of the simplest, cheapest things to make. Don't get in your mind these lies of oh, it's so expensive, oh, I can't afford this. You want to be able to cook these things at home and just find a bean recipe. You can follow that for chickpeas and cook them in your Instant Pot. And inside one of our cookbooks I do show you how to cook Instant Pot beans. If you don't have the two cookbooks, it's a no-brainer.

Speaker 1: 5:21

We're going to be sharing in this episode some of our favorite things out of our cookbooks that use chickpeas. It's going to blow your mind all the different ways you can eat this wonderful bean and you're getting all this fiber, all the energy that comes along with it, and they're filling. So you're not just eating plain little salads. Now you're putting white chickpeas, black chickpeas, on your salad and it starts to stick to your ribs and you think, oh, I could actually do this, but this goes way beyond salad.

Speaker 2: 5:47

Now you mentioned fiber. The recommended intake of fiber per day ranges from 22 to 34 grams per day 34 when you're younger, all the way up to 22 grams a day when you get older. I'm not really sure why the difference in recommendation, but that's what the stats say. One cup of chickpeas has 12.5 grams of fiber, so if you're getting older that's already half your daily intake.

Speaker 1: 6:10

This is why you don't need to be psycho about numbers. We can let all that mess go when we know how to live this way, in the way that fuels our body well, and that we love it. We can let all that mess go when we know how to live this way, in the way that fuels our body well, and that we love it. You can let it go when you see that we've learned all these lies. We need to count this and add that I want you to imagine Adam and Eve counting and keeping up with numbers and grams, macros, micros, all this stuff. This is why we drive ourselves crazy trying to get healthy. If you don't know how to do this, we can take you by the hand and show you and help you. Let all these crazy mindset shifts go inside our course accelerator. You can get on the waitlist at powerimplantscom forward slash accelerator if it is not currently open. If it is, come on in and join us. You're not going to regret it.

Speaker 1: 6:50

We're going to walk you by the hand, step by step, because you've got to let go of these crazy mindset ideas that have kept you stuck. You're doing things that you think are healthy, that are not healthy and you're worried about things that are taking so much of your time and energy that, in the end, aren't going to add up to helping you feel good. But this is how we do this, especially with the chickpeas. So Jared's saying if you eat just one cup, you get over half the amount of fiber that you need. Do you need to remember X grams of fiber a day when you're eating whole plant foods? 100%? No, you don't. No, because you're going to get more than enough fiber and you're going to feel amazing because of it. And that's all I'm going to say about that right here. We're just going to leave that.

Speaker 2: 7:29

It will make you feel amazing and you don't have to worry about things you worried about before, because a cup of chickpeas is not all that you're going to eat in one day. No, you might eat some broccoli, eat some oats, eat some beans, eat some lettuce, eat other greens. All of that is going to give you the fiber that you need, and the grains.

Speaker 1: 7:47

What's not going to give you fiber?

Speaker 2: 7:48

are animal-based products. There are zero grams in fiber. Eggs, dairy meat, none.

Speaker 1: 7:54

None, and so we're worried about protein, while there's a great fiber deficiency that is causing all kinds of issues digestive cancers, all kinds of digestive problems, diverticulosis, diverticulitis. You don't want to end up with those things. So eat your fiber, get your whole plant foods. Now, what in the world can I put chickpeas in? How am I going to use these little beans of goodness to make my life grand? Well, you want to do it in the way that's going to light you up, once you know how to find your favorites and you get these things that you love and look forward to, like brownie batter hummus, the most chocolatey, wonderful dessert, and all of them are not made equal. I'm telling you, we have the recipe you want to try. It is so good. And the cookie dough dip. But you like the brownie batter hummus drizzled with a little nut butter. Little nut butter, that's just. It's just peanuts, there's nothing else in it. It's one ingredient.

Speaker 2: 8:46

One ingredient nut butter.

Speaker 1: 8:47

And then a few roasted pecans on top.

Speaker 2: 8:50

Yes, those are good. Or even sometimes a little bit of date syrup would give, which gives it almost a Hershey syrup kind of flavor. It's so bizarre, isn't it? It is.

Speaker 1: 8:59

When you get that on there or on some of our drinks out of the Power on Plants cookbooks, it tastes like chocolate. I don't know why date syrup does that, but it is dreamy goodness.

Speaker 2: 9:07

We don't know why, but we just enjoy it.

Speaker 1: 9:11

We just sit around going, yeah, this is so delicious. And then you dip an apple in that. You cut up apple slices using a little gadget that is so easy to do, it takes two seconds and you're sitting dipping these apple slices into this brownie batter hummus dip. That's chocolatey, dreamy, guilt-free, and you're eating it made with all whole plant foods. Your body feels great. There's no regret, no remorse, no guilt, and you're reversing things like diabetes eating this way.

Speaker 1: 9:41

Meanwhile you're eating carbs. I mean, just wrap your mind around it. But we have clients reversing diabetes on a regular basis, type 2 diabetes. Isn't it amazing just thinking about that? But this takes me back to the days of the county fair or going to this little amusement park we used to have in our hometown and you would buy apples, like the apples that were drizzled in caramel and chocolate, and it just it takes me back to that because it's like eating that when you're dipping the apple slice in the brownie batter hummus and you have those roasted pecans and that chocolatey sauce on top. You can't even make caramel by boiling maple syrup too and that is also excellent drizzled over these, so you can make like a chocolate covered caramel or a chocolate covered chocolate drizzled with your date syrup, apple, and it's just the most wonderful thing. And you're eating it and you're going. Why did I believe the lies that have kept me stuck for so long, thinking this was nothing but rabbit food or all I could eat was salad? I?

Speaker 2: 10:42

mean, we have people that absolutely love this recipe. They'll make it for others and they cannot believe that it's made with with beans. Oh, we haven't listening to me right now, which obviously you are and you don't believe me. I dare you to get the cookbook, make a recipe and try it and tell me you don't love it.

Speaker 1: 10:59

No joke. Go to poweronplantscom forward slash cookbook and just get it and try it, because it will blow your mind. We have a current client who owns a store where she sells healthy drinks. It's a beautiful little store. If you've ever seen a clean juice I saw pictures of it on Instagram, but it's like all white, modern, so cute. And she told us the other day on our coaching call that she made this brownie batter hummus and sat it out on the counter and she said our customers were going crazy for it.

Speaker 1: 11:28

Michelle girl, I love that you're sharing it with them because they can start to see and break those myths that healthy eating has to taste bad or I have to somehow deprive myself. It just makes no sense at all and I love that it's getting out there to people and they're getting to try it to see hey, this actually is the real deal. And they're asking her for the recipe and she's telling them it's healthy and it's just blowing their mind.

Speaker 2: 11:52

And they realize there's no compromise there. Right, they can have the healthy with the tasting amazing.

Speaker 1: 11:57

Have the healthy and the delicious. Why do you have to choose? Why do you have to choose? You don't no-transcript. And then there's the kale chips. Oh, my goodness, I mean, they're just next level. One of our other members tried this the other day and she posted inside the course and she said my husband, who didn't eat kale before, absolutely loves these. He's popping kale in his mouth left and right because they're so, so good. Now, I have not made them in the oven.

Speaker 1: 12:24

They're one of the many things that we do in the dehydrator, and dehydrators just don't cost that much anymore. There are some really reasonable ones that you can get. So it's very worth saving up to get one, because you don't have to watch them, you don't have to pamper them. It retains all the nutrients. They remain raw, so you still have the living nutrients, and we know that. We know that. We know the more raw you eat, the healthier you're going to be, because all the living nutrients are in there. So this kale chip recipe is divine. Think about it as your new Dorito replacement. I know it's hard to think kale chips replace Doritos, but they're so good. Guess what our dehydrator is filled with right now.

Speaker 2: 12:59

At this very moment, at this very moment, it's filled with kale chips.

Speaker 1: 13:01

Oh yeah, this same recipe for kale chips.

Speaker 2: 13:03

And before we started this journey, if you had told me you're going to be craving kale chips and I think I've even used the words I'm addicted to these kale chips- you have I would have thought you're insane, right? Kale chips addicted to. There's no way, right? No way.

Speaker 1: 13:18

And you may have had a bad run in with some nasty tasting kale chips. These aren't those. These are not those. It was so funny too, because I was in there eating the batter that we put on the kale chips. My son, my 16-year-old son, actually made these today. That's how simple it is, like even our youngest can make these. But I was trying the batter and I said this cheese is so good. And he looks at me, starts dying laughing. He goes Mom, you realize this isn't cheese. You realize this isn't cheese, don't you? Of course I realize it's not cheese, son, but it's so cheesy, it's just so good, and there's not even any nooch in it. I mean, it's just, it's really good. It's cheese with a Z Cheesy, yeah, cheesy. So you need the kale chips in your life.

Speaker 1: 13:59

What about decadent brownies, jared? I mean I know there's some bean brownies out there that are just lackluster. It is not exciting, these, okay. So Jared and I, before we got married, we met in college, at Rhodes College in Memphis, if you're familiar with that, that's where we met in 1990. And so Jared would take me out to this little quaint restaurant where they had these little bistro type tables, and we ordered this hot fudge pie. It was so amazing. I will never forget how good it was. These are those. I'm about to reduce the cooking time on the cookbook on these, because if you bake them like I currently have in the cookbook, it's a little bit drier. They're more like a dry brownie that you would normally make. They're not dry, they're still very moist, but it's more like a cake-like brownie. If you take about five to seven minutes off the cook time and you don't completely cook them, they are. So I mean, I'm right back there.

Speaker 1: 14:53

I'm transported to Memphis. I'm sitting at the Bistro Table. Years and years I won't say how many years ago- Just years plural, that's all.

Speaker 1: 15:01

And listen. If you are inside our course right now, get inside your members exclusive cook Cookbook and Accelerator. Or if you're an alumni and you've already graduated, get in there and get my recipe for vanilla ice cream. This does not have any bananas in it. Your vanilla ice cream does not have to have bananas in it. Yes, we love us some banana and ice cream as much as the next person, but you have to have my next level vanilla ice cream soft serve in your life because it tastes like homemade vanilla. People are freaking out about it right now because we just came out with this recipe for our members and they're loving it, but it might fly under your radar and we don't want that to happen because it's so good. So you have to try this on that.

Speaker 2: 15:43

On the decadent brownies yeah, we don't want you two years from now thinking wait, what that's been the cookbook this whole time and I could have been enjoying it.

Speaker 1: 15:51

No, that'd be a tragedy, a whole food, plant-based tragedy. And dressings you can make your dressings creamy. You don't have to use just cashews or cashews at all. If, for some reason, you're not eating cashews, drop in some white beans or these beans. They're wonderful. You can use any kind of beans to make your dressings creamier. You can take a hummus and thin it down with water. That's a yummy way to make a creamy dressing. So use a chickpeas to make dressings. Make your regular hummus dip. A hearty hummus dip in the cookbook is amazing.

Speaker 2: 16:22

That's more like a traditional hummus.

Speaker 1: 16:23

Absolutely. We have the instant pot veggie soup, which is mouthwatering, delicious Chickpea pecan salad. We've been on a roll of eating that. Yeah, I can't get off the habit of that right now. It just tastes so, so good. Some roasted pecans. You can either put diced apples or grapes in it. The recipe calls for grapes. If you don't have those in my old chicken salad recipe and you never put grapes or apples, just don't add them. It's going to be a lot like your old chicken salad and it is going to light you up. You'll like it just as much or even better.

Speaker 1: 16:56

One of mine likes a little more mustard in hers. So what does she do? She adds a little more mustard. I mean, these recipes are the base recipes that you're going to want that most times you're going to taste it and think I love it just the way it is. But I'm very particular, as Jared will tell you, about my recipes. I want them to taste amazing, but then I want you to learn how to tweak them to where they have your favorite things. So if you like pecans, add more pecans. You know, if you like more mustard, just add a little squirt more mustard. You're going to love this recipe. It's incredible, evan. Roasted chickpeas for a crunchy snack are really fun to have, so this is a bean. You do not want to miss out on Such a delicious legume filled with nutrients. What are the nutrients that they get?

Speaker 2: 17:43

I know you mentioned fiber before, but you have B vitamins like folate in there. You have minerals copper, iron, zinc, magnesium, even selenium. We've talked about selenium in the past being in Brazil nuts, which those are very good sources, but a cup of chickpeas has 11% of your daily requirement for selenium, Potassium that's very important.

Speaker 2: 18:04

Potassium is known to help with decreasing blood pressure. It's known for its cardiovascular health benefits. One cup of chickpeas has 10% of your daily requirement of potassium. So there's just a ton. And that's why I always say, when people ask about any kind of mineral what do I need for iron? What do I need for calcium? Beans and greens. So the beans are just very rich sources and, if you think about it, these are seeds and they make new plants, so they need to have the minerals in them to get that plant started before it can dig the roots down into the soil to start acquiring new minerals. So they're just powerhouses.

Speaker 1: 18:39

That's such a good way to put it Powerhouses filled with nutrients. They're going to power you well. That's why we call it power on plants. And if you want to accelerate your results, you want to get there faster and go farther. Get inside Accelerator. We're going to take you by the hand and walk you step by step at poweronplantscom forward slash accelerator. I promise you it is life changing. If you want to work with me and Jared as your coaches this is the only way to get inside our membership you have to go through the foundational course and inside that we're already working with you as your coaches. You're going to get all your questions answered as we go and then at the end of that, you have an opportunity to come inside alumni and go even deeper. So if you've listened to all the episodes and you binge listened and you're like I want to get into Power and Plant Society, it is no more, because we know that. We know that. We know you need those five foundational steps that we teach you inside Accelerator and then you come inside Alumni and we just continue on this amazing journey, showing you all the things in the way that's delicious, rapid and simple, so that it's exciting, enjoyable and lasting.

Speaker 1: 19:49

So you're not going to want to miss out on these chickpeas. You need more of them in your life. How do you do that? The easiest way is to grab your copies of the Power on Plants cookbook. It is going to light up your taste buds, make you want to dance and those around you who aren't whole food plant-based are going to be asking you to sample off your plate, and then they're going to want the recipe. So you can grab those at poweronplantscom forward slash cookbook. That's poweronplantscom forward slash cookbook. We have loved hanging out with you, sunshine. Our challenge to you today is to find one new recipe this week or one new food formula to use chickpeas in, and then leave us a comment here on the podcast and let us know how you enjoyed it. You are loved, you are prayed for and we look forward to hanging out with you again really soon. Thank you.