SPEAKER_01: 0:00

That is and that is more pro-level thinking when you start looking at the added cost, not just what it costs you today when you go through the checkout line, but what it's costing you in the future.

SPEAKER_00: 0:10

Right, because the average person, the amateur, is looking at cost. They're looking at dollar to dollar. You don't look at dollar to dollar when you look at eating this way, because just like we shared in the last episode, it's not a dollar-for-dollar trade-off. First of all, these foods are dollar to dollar.

SPEAKER_01: 0:25

Welcome to the Power on Plants podcast, home of the purpose-driven men and women who refuse to let their body become the bottleneck to their God-given calling.

SPEAKER_00: 0:34

If you're building a business, raising up the next generation, and carrying vision, but behind the scenes, your energy is fading, inflammation is rising, your labs aren't great, and you're wondering how much longer can I keep pushing like this? It's time to fix the fuel.

SPEAKER_01: 0:50

You've accomplished a lot in life, so you know you don't have a discipline problem and you're not just getting older.

SPEAKER_00: 0:56

Your body needs the strategy that matches your assignment. Whole plant foods the exciting, sustainable way that fuel razor shark focus, optimize energy, reverse inflammation, and the most common chronic diseases of our time. All while you enjoy every single bite.

SPEAKER_01: 1:14

So if you're done feeling older than you are and you're ready to show up strong, think clearly, multiply your impact, and actually love the meals that move you to optimal health, you're exactly where you need to be.

SPEAKER_00: 1:24

So grab your earbuds and let's maximize your power on plants. Hello and welcome to Power on Plants. I'm Anita Roussel, nurse and certified integrative nutrition health coach.

SPEAKER_01: 1:36

And I'm Jared Roussel, a physician assistant certified in lifestyle medicine.

SPEAKER_00: 1:40

And we specialize in showing purpose-driven leaders and kingdom entrepreneurs the fastest, simplest, and most enjoyable path to having the body that finally empowers you to fully live your God-given calling. Now, we know that if you're new to whole feed plant-based eating, and even if you've been living this way for a while, it's always so insightful and helpful to know what in the world to eat. I know this. It's one of the biggest questions we have, right? What do I eat now? So if you want to know our exact top family favorites, we've compiled them all for you right inside our cookbook bundles, along with all the current amazing bonuses. You're not going to want to miss this. These are the exact meals, snacks, drinks, desserts, and sauces that make eating whole food plant-based a real no-brainer because they make healthy eating so stinking simple, and you're going to love how they taste. Things like shepherd's pie and our favorite burgers, creamy tomato soup, date night alfredo sauce, one of my favorites, the most delicious brownies that would rival any non-vegan unhealthy one, carrot cake muffins, matcha latte, chicken away nuggets, and sauce. And the most delicious chocolate frosty you can imagine. I could go on and on because there are so many more. Grab your copy right now at poweronplants.com forward slash cookbook. That's poweronplants.com forward slash cookbook. What's your favorite recipe? He didn't know I was going to do this to him. What's your favorite recipe? Yeah, give me like three.

SPEAKER_01: 3:14

Ooh, ouch. Because they're all so good. Hmm.

SPEAKER_00: 3:18

He's buying time. I didn't warn him about it. No, I'm really I'm trying to think because well, just list some that come to the top of your mind. Give me some recipes.

SPEAKER_01: 3:26

Well, I love the chai latte. I had that recently, and there's just something about it so warm and cozy and inviting. Good for the winter.

SPEAKER_00: 3:33

Absolutely. It's a winter.

SPEAKER_01: 3:35

We use Roybas tea in it, so it's naturally caffeine-free, so you can enjoy it any time of the day. That's actually later in the evening.

SPEAKER_00: 3:41

Yeah, that's a good one. I'm glad you brought that up because even in the hot summertime, I love putting ice in that one. You can add ice to it, add less water, and add some ice cubes instead. It is the best cold drink. I actually think I might prefer it cold.

SPEAKER_01: 3:55

It is versatile. So whether it's winter or summer.

SPEAKER_00: 3:58

That's a good drink when. Okay, give me a main dish. What's one of your favorite main dishes that we make?

SPEAKER_01: 4:03

The one that's popping up right now is the bolinase recipe. That one's versatile too because we can put it on pasta or we can make a lasagna out of it. Or I think there have even been times when we've used it on non-pasta dishes.

SPEAKER_00: 4:14

Yeah, you can use it on potatoes or things like that. You could even use it on like a pizza because it's basically like a pasta sauce, but it's a meaty, it's chunky. And so you get that meatiness and those flavors in there. It is delicious. You're not going to believe it.

SPEAKER_01: 4:28

And I think it's one of those that defines what's possible. Because really, if you think spaghetti sauce in a plant-based realm, you're never going to have that again otherwise. At least that's what you're thinking. All the flavor, the tomatoes, and the spices and the texture of that dish. You just think there's no way I'm going to be able to have it again. But surprise, we've got it in our cookbook. And yes, you can have it again. And it can be amazing and it can fill you up and be completely satisfying.

SPEAKER_00: 4:56

Yes, and you can eat it on whole grain noodles. If you're trying to lose weight, you can eat it on seodles, you can eat it on sandwiches.

SPEAKER_01: 5:02

Spaghetti squash.

SPEAKER_00: 5:04

Oh my word, you nailed it right there. Look, you would think he cooked a lot. He doesn't cook a lot, but I'm telling you, the man can cook it.

SPEAKER_01: 5:11

I don't cook a lot, but I do eat a lot.

SPEAKER_00: 5:14

He is my literally, we It's like certified by association. You're cracking me up right now. We were literally invited the other day into a group that Sid Notter was hosting inside of the plant-based support group network. It's this membership. Anyway, we gave a talk on inflammation. It went so great. They absolutely loved it. But during the talk, I used props. I love using props when we do live talks. It's so much fun. And so I slapped this sticker on Jared. He had no idea I was going to do this. But I had my daughter make this huge sticker that I could slap on him in the middle of the presentation. And it said official taste tester. Isn't that hilarious? Because it's so true. But every family needs one, especially a family that writes recipes and they want them to taste great.

SPEAKER_01: 5:58

I'm just living into my role.

SPEAKER_00: 6:00

What can I say? I'd say you're living the dream.

SPEAKER_01: 6:02

If you're going to do it, do it with excellence. Do it with excellence and do it often.

SPEAKER_00: 6:08

Living the dream. I'm going to get you a shirt that says live in the dream. Now, today on this episode, we're doing something similar to a what we eat in a day episode, but this is even a bit more unique and super insightful. And it's this the top 13 health-boosting foods that are in our grocery cart on repeat. Now, you'd think this was more expensive, but it's not. We need to do another episode on how that is one of the lies the enemy tells you. This is the cheapest way you can possibly eat because not only is it cheaper dollar-wise, it's much cheaper in the long run because you're going to save yourself so much money on medical bills and time off work and all these other things that we could go into. Yes. But I'm not going to because that would be a whole nother process.

SPEAKER_01: 6:50

And that is more pro-level thinking. When you start looking at the added cost, not just what it costs you today when you go through the checkout line, but what it's costing you in the future.

SPEAKER_00: 6:59

Right. Because the average person, the amateur, is looking at cost. They're looking at dollar to dollar. You don't look at dollar to dollar when you look at eating this way because just like we shared in the last episode, it's not a dollar for dollar trade-off. First of all, these foods are dollar to dollar way cheaper. I mean, beans and rice and all those things. I mean, I literally walked by the meat counter the other day and was blown away. It had been so long since I've looked at meat prices. I had a serious case of sticker shock. Could not believe how expensive it was. Two chicken breasts. Ridiculous. Thank God I don't eat that anymore. And seriously, it frees you up in so many ways. Because again, like Jared's saying, the average person looks at dollar for dollar and they're trying to compare it out, but it's not a dollar to dollar thing. When you eat whole food plant-based, you are banking coin. I mean, major, major coin because you're looking at how much would it cost you to have this procedure? How much would it cost you to be on this medication for the rest of your life? How much would it cost you to not be able to attend that event with your family, to walk your daughter down the aisle, to be there and run and play with your grandchildren, and to not be able to take all the vacations, to not be able to show up and serve the people God has called you to serve? What's the cost of that?

SPEAKER_01: 8:12

And that is more kingdom level thinking. What are the missed opportunities where the father has uniquely called you to go and serve because you are uniquely qualified to be you and to do what only you can do? So you need to be able to be there, have the strength, and be able to show up for it.

SPEAKER_00: 8:29

And the enemy wants to shut that down. He does not want you thinking about the other costs. He doesn't want you thinking pro level or next level. He wants to keep you average. Oh, well, those foods are expensive. Oh, well, those foods, no, no, they're not. They free you and they are cheaper in the long run. They are going to give you life. How much is life worth? We're not even talking now about the money that's going into your bank account. We're talking about quality of life. We're talking about kingdom impact. We're talking about lasting value. We're talking about legacy. So, what exactly is in our cart? Ha ha. 13 things. Jared has no idea. I did this to Chris Wark. He was on our podcast not too long ago. If you have not seen that episode, you need to go right now to our YouTube channel and watch it. Yes, you can listen to it on your favorite podcast app, but why not watch the video if you like videos? It's on our YouTube channel at Symbol Power on Plants. That's at Power on Plants. Go there and watch that video. It is pure gold. But afterwards, what we do for our graduates that have graduated from Accelerator, first of all, they have their own private podcast where we teach them things. We can dive deeper. We have more time. And these are next level things we go into. And so that is inside Accelerator. But once they graduate and they're now inside alumni, when we have guests, we're bringing them in for an extra 15, 30 minutes of just pure gold where we're diving even deeper. Well, God gave me this amazing insight when we interviewed Chris Wark. And what we did with him is we did a lightning round where I just said a word and he just dumped the gold on whatever word I mentioned. It was absolutely incredible. This is another reason why you need to be an accelerator and come into alumni because these are the life-changing strategies that you're not getting on YouTube. You could try to piece stuff together, but you're not going to get these next level things that are pinpointed strategic, going to get you from A to C where you want to go and keep you there. That is our heart. That is why we show up week after week doing what we do. Decide today, you know what? I am a next level thinker. Start saying those things to yourself. Even if you're not there yet, start saying those things to yourself. I'm healthy, I'm wise, I'm a next level thinker. I live in kingdom ways. I don't think the way the world thinks. I'm not going to believe the enemy's lies anymore. One of those lies is that these foods are more expensive. Well, they're just not. And we're just putting that to rest right now. I'm going to do basically like a lightning round with Jared, but I'm not going to do it for 30 minutes like we did for Christwork. But I just want to ask you, what pops to mind when, because you do a lot of our grocery shopping, he usually has a list, but what pops to mind is something that I always have on the list. One thing that is always in our grocery cart.

SPEAKER_01: 11:11

Cabbage. Ooh, that's a good one.

SPEAKER_00: 11:13

Cabbage is frequently on the and I'll tell you, what else? What family is that?

SPEAKER_01: 11:18

That would be the cruciferous. So you're two for two. Yes, the very next thing that pops on my mind or pops in my mind is broccoli.

unknown: 11:26

Oh.

SPEAKER_01: 11:27

We have that one regularly.

SPEAKER_00: 11:28

And what's the other one that is my absolute favorite in the cruciferous family?

SPEAKER_01: 11:32

Cauliflower.

SPEAKER_00: 11:33

Cauliflower. Ding, ding, ding. You're three for three, dude. You're winning the game.

SPEAKER_01: 11:38

Well, you know, I don't do a lot of eating only. I do do, as you said, a lot of shopping as well.

SPEAKER_00: 11:43

Did you just say do do?

SPEAKER_01: 11:45

I did.

SPEAKER_00: 11:47

I'm sorry. That's funny to a three-year-old and it's funny to a 50-year-old. I don't know why. Okay, so here we have the cruciferous family. Why is a cruciferous family so important?

SPEAKER_01: 11:58

It's very healthy for you.

SPEAKER_00: 11:59

It's very healthy for you, but it's one of the top cancer fibers. Do you remember what it has in it?

SPEAKER_01: 12:04

It has sulforophane, which helps fight cancer, but it can also help fight off certain bacteria. Bacteria known to cause ulcers in the stomach, which can then also lead to stomach cancer potentially.

SPEAKER_00: 12:17

Wow. Okay, so y'all, do you see what happens when we do the lightning round? People start dropping the gold. Jared's doing it right now. Okay, he's doing it. He had no idea I was going to ask him this stuff. So cruciferous should always, always, always be in your grocery cart because it is always in ours and it has turned our lives around. I know you probably don't know how to use it all right now. You probably know how to make one or two things like broccoli casserole with Campbell's cream of chicken soup in there or cream of mushroom soup. I can show you how to make those types of soups. Make them creamy, make the cat same casserole as you like, taste the same, takes you about the same time, maybe even less, and you are not going to have a food hangover afterwards, nor the diagnosis that goes with it.

SPEAKER_01: 13:02

A lot of these recipes are so easy. Now, even though I'm not cooking, I do watch and I do see and read our recipes. So they're extremely easy, but you know what goes in it. Someone's none of these quote unquote natural flavors or someone's talking his way into the kitchen right now.

SPEAKER_00: 13:18

I'm just gonna say, I'm just saying, like you're talking away in the kitchen. It's so easy. It is so easy. You could totally do it. When you are called on to do things like that, you can totally do it. And it's not like you don't ever make meals. I mean, you make your own meals. A lot of times we'll cook a piece here, a piece there.

SPEAKER_01: 13:34

Well, it's not like I never contribute in the kitchen. I mean, I do do some dishes and I do go. Well, there is you know, this little way of living, it creates a healthy colon. So we'll just we'll make the association there. Is it right? I do some things in the kitchen. It's just not as much cooking per se. But back to the point, when you make it, you know exactly what's in it. You don't have to worry about it. You don't have to worry about any hidden chemicals because they do play games with the ingredients list. They just do.

SPEAKER_00: 14:08

Okay, what else is always in your cart? I'm not gonna stop now because that was really good. So that was one out of 13. So that's it. I don't know, that was three, wasn't it? Cauliflower broccoli. I'm giving them I'm giving you bonuses. Do you understand what I'm doing right now? These are bonuses. No, those all went under cruciferous. So I listed cruciferous as always in my cart because I wanted to give it a couple of cards.

SPEAKER_01: 14:29

So we had some subcategories there. Okay, cruciferous, which also includes kale. Kale. Cruciferous includes kale.

SPEAKER_00: 14:35

Yes, but the ones that are in our cart most often, we buy kale, we buy Brussels sprouts, we buy all those things. You need to learn what the cruciferous family is and eat it a lot. Broccoli sprouts, all those things. But the main ones we generally buy are that are always in our cart: broccoli, cauliflower, and red cabbage by the colors. What's the next one? What's the next category? Okay, so item. It could be any, it could be any, just produce. It's gotta be produced.

SPEAKER_01: 15:00

Produce, item. Well, I know we get bananas.

SPEAKER_00: 15:03

Oh, I didn't even put those on here. We do buy a lot of bananas. Okay, is there anything I can put that under? No, I did not. He gave you a bonus category. We'll call that our bonus category. But what do we do with the bananas?

SPEAKER_01: 15:16

Well, sometimes we eat them, but we buy a lot of them so that they go ripe, and then we freeze them once they're a little overripe, and then we freeze them to make banana and ice cream out of them.

SPEAKER_00: 15:27

I disagree. Okay, the kids freeze them with their own.

SPEAKER_01: 15:30

Okay, well, the kids freeze them, and yes.

SPEAKER_00: 15:32

I don't like them overripe. So if you've ever tried banana and ice cream and you didn't like it because they tasted too ripe in it, if you will just make it when they're a little bit on the greenish side, it is so much better. I like it so much better. The banana flavor doesn't come through as much. And then you can add other things like I like to drizzle nut or seed butter sometimes, just a little bit over the top, or put fresh nuts like pecans, things like that. I mean, this really is enough food and what we make episode, but it's kind of turning into what's in our cart and what we eat in a day. Because I want you to have an idea of how we use some of these things, like the cauliflower. I love cauliflower tacos, it's amazing. But yeah, bananas are a good one. So that's gonna be a bonus because we freeze those to make the ice cream and it is divine all times of the year. Plus, we throw them in our smoothies too, which is really good, or make smoothie bowls, things like that.

SPEAKER_01: 16:23

All right, next would be potatoes. We use a lot of potatoes. That is a definite staple.

SPEAKER_00: 16:29

So good. What kind of potatoes?

SPEAKER_01: 16:31

We do russet, we do gold, but we also do sweet potatoes. So you have the traditional one where it's orange, but we do purple sweet potatoes, white sweet potatoes. Each of them have a little bit different flavor, a little different consistency. So it's nice to vary it up, plus you're getting some nutrient variety there.

SPEAKER_00: 16:47

You're making me so happy right now because I am a. Can you fill in the blank? Be careful, be very careful.

SPEAKER_01: 16:54

Well, I was thinking Southern girl. Southern girl.

SPEAKER_00: 16:57

Yeah, but you're a southern boy and you like rice.

SPEAKER_01: 16:59

Country girl, southern country girl.

SPEAKER_00: 17:01

Okay, that could work. I was thinking of potato girl, but I'll take.

SPEAKER_01: 17:04

Well, that was too easy.

SPEAKER_00: 17:05

And potato potato, not potato, potato, being from Northwest Georgia. That's how we talk. Yes, potatoes are one of my all-time favorites. Absolutely love those. Grain bowls, fries. Yes, we still eat fries and without any oil in. Are they crispy? Oh, yes, they are. We can show you exactly how to make those. We show our members how to make things like potato chips with no oil. You would not believe it will blow your mind. There's so many amazing things. Different potato casseroles that we show how to make.

SPEAKER_01: 17:34

And it's funny because these things seem impossible or they seem difficult until you know how. Once you know how, you think, oh my goodness, this is so easy. How did I not know about this before?

SPEAKER_00: 17:43

The literal problem that you will have after you work with us and while you're working with us is that you're going to grow your favorites list. Not a problem. It's not really a problem, but it's the problem you're gonna have.

SPEAKER_01: 17:54

You're gonna feel like you don't have enough time to be able to try all the different new foods that you want to.

SPEAKER_00: 17:58

That's exactly the reality of what we see happen every single day inside Accelerator and our alumni membership with the graduates. You know, we just had a couple of graduates say the reality of my life now is I have so many things I want to try. I never dreamed I'd be eating this many things. I never dreamed it was even possible when I ate the other way. But something happens when you learn this method and you learn this system. All of a sudden, all these opportunities open up for you in what to eat, how to prepare it, and how quickly you can get it on the table. It is going to blow your mind. Okay, so we have the cruciferous, the mighty potatoes, and we could go with your favorite, which is being from Baton Rouge.

SPEAKER_01: 18:42

I do fancy me some rice.

SPEAKER_00: 18:43

Yes, and so that's whole grains. What other whole grains are typically in our cart? That would be brown rice. Brown rice, sometimes black rice.

SPEAKER_01: 18:51

And we buy that in bulk. So that one wasn't necessarily on my radar, just because it's not typically on my shopping list, but because we found it in bulk, there are six of us, and we do eat a lot. We do find that being able to buy it online and have it shipped to us in bulk a little more cost effective.

SPEAKER_00: 19:08

I want you to wrap your mind around the other problem that we have now. Y'all gotta think, you gotta have a mindset shift. Like again, this is the pro level, this is a next level thinking. Leaders think this way. They think, yes, we eat a lot. That's what Jared just said. He said, we have it shipped in bulk because we eat a lot. No, we're not counting calories. No, we're not hangry. No, we're not feeling deprived ever. No, we're not eating portions so small they would make a bird cry. No, we are not. That is not a way to live because while it could get you some results on the outside, on the inside, you could still be sick depending on how you're eating. The other problem is those methods never work. You were never meant to live that way. You have to get freed from those things. And once you do, you will start being able to buy. Larger portions of things that literally cost less money, right? Because you're buying in bulk. And so when you have those things, you're making them, you're eating more. You're eating more. Our metabolism hasn't, I mean, we could say, oh, we're older and our metabolism's slower, so we need to eat smaller portions. We'd have to say that if we ate the sad way, the standard American diet way, but we don't have to say that because we eat the lowest calorie dense foods by nature. I want to say that again. Whole plant foods are the lowest calorie dense foods by nature. That is what we are filling our plates and bowls with. We're not eating skimpy portions to try to maintain a waistline. We don't have to. These are the foods that power you well, but not only that, being the lowest calorie foods on the planet, you can eat more of them and still lose and maintain your weight. So you don't even have to think about dieting when you learn the accelerator system. Potatoes, all varieties, all colors. Learn the new ways to use them. Get the recipes in our cookbooks that we mentioned before. Get the food formulas where you don't even need a recipe. That's another thing we share inside the program. What do you eat when you don't even have time for a recipe? These are the unrecipes, the upgrades that you pull together when you don't even have time for a recipe. Stuff you can just throw together in a bowl and have a meal in minutes. Next item in our list. We have now three.

SPEAKER_01: 21:25

So there's quite a bit of variety within the rice family. It's not just your standard white long grain rice. There's so many. You've got jasmine, you've got basmati, and there's just tons of different nuances and flavors, different length in the grain, a different chew. Some work better with some dishes than others. So there's a lot of variety. It does not get boring.

SPEAKER_00: 21:44

Yes, just always look for whole grain. So even with jasmine, whole grain, basmati, whole grain.

SPEAKER_01: 21:51

All right, let's get going. What's next?

SPEAKER_00: 21:53

Well, there are a lot of other whole grains that are in our cart, but the rice is the main one that we buy. Now we could also add quinoa millet because we eat those a lot. What about leafy greens? What leafy greens do you always buy? That's our next category.

SPEAKER_01: 22:05

I generally buy mixed leafy greens just because it gives us a wide variety. Plus, ease, it comes in a box. It's generally pre-washed. Yes, triple washed. So it makes it very easy. It lowers that threshold for being able to go to the refrigerator, grab it, and put it in my bowl.

SPEAKER_00: 22:23

Yes. And I will still say to you, and this is an insider tip because I care about you, when you're dipping out your lettuce from those triple wash boxes, just take a little gander in there as you sprinkle it into your bowl. Because sometimes there is a little unwanted visitor that you may not realize is in there. That's all I'm going to say about that. Okay, so I love their variety of lettuces. That's a great idea. But we also buy a lot of kale, pre-wash, pre-bagged kale as well. And then in the summertime, when it's abundant, we will go and put it in our cart at the farmer's market and buy locally grown different types of kale. Dino kale is one of my favorites because it's such a dark green leafy. Anytime you're buying a vegetable, you want to look for the darker greens. And how do we use these? We make big salads. We've been onto hand wraps lately where you wrap your salad in a raw wrap. Eat more raw. Any way you can. That is how you reverse age. Okay, so we wrap those. We make the wraps. You can use them as your wrap.

SPEAKER_01: 23:24

For kale, we use those in smoothies, but you could do some of the mixed greens in a smoothie as well.

SPEAKER_00: 23:30

Yes. Fill up your sandwiches. When you make sandwiches and wraps, fill them with the leafy greens.

SPEAKER_01: 23:36

And I really can't emphasize enough how satisfying these sandwiches. We do it in wraps, and that's what we've been doing most lately. But Anita will fill them just full with the lettuces. And you would think traditionally, well, sandwiches equal meat. I could never enjoy having just a bunch of greens in it. Oh, it is so good. You just sink your teeth into it and you crunch, and you've got the sounds and the textures and the flavors, and it's just extremely satisfying.

SPEAKER_00: 24:03

It is so satisfying. Next we have beans.

SPEAKER_01: 24:06

Yes, beans, all kinds of beans. Garbanzo, cranberry, kidney bean, uh, white beans, which would be like great northern or cannellini beans.

SPEAKER_00: 24:17

Black beans, lima beans. We eat all the beans. Black-eyed peas. The more beans you eat, the healthier you are going to be. So start eating them. If you're not eating a lot of them, start out slowly, ramp them up over time. Your gut will get used to it and will thank you for it. Citrus. Citrus is such a great flavor booster. We buy oranges, we buy lemons, limes. There are so many different citrus in our cart. We want to juice those and zest them and get some great flavor into our dishes and our dressings. Next, we have herbs and spices. Here we're looking at fresh as well as dried. Please, when you're making the dried, don't forget how I share with you to turn that puppy over. You do not want to buy dried spices that have oils added to them. That is going to make your joints hurt. You're not going to want spices that have any other thing added, like salt, because you're getting salt when you don't need to eat salt. We just eat too much of it. It's added to everything. So read the label. Herbs and spices fresh and dry, nothing added. We love looking for the blends too. So that's something to look for. But again, no oil, no salt. Always check the label. And then I would add under that ginger. Ginger's in our cart a lot. It is a major inflammation fighter. Eat more raw ginger any way you can find it.

SPEAKER_01: 25:38

Ton of different health benefits that come with ginger.

SPEAKER_00: 25:40

Vinegars. We love balsamic apple cider, pomegranate, red wine, you name it. We pretty much put it on our food except for white distilled vinegar. We do not use that on our food. We do clean our house with that.

SPEAKER_01: 25:51

I didn't think about that one just because it's not in my buggy as frequently because a lot of times we'll buy a two or three pack. So we that's not one we have to get quite so regularly. But we do use it regularly, just in small amounts. Favorite way to use it. I love it in a rice bowl. So if you have some leftover rice, just steamed rice, you can take that, put it in a bowl. If it's refrigerated, I'll put it in my bowl, put a little water. You can microwave it for a minute or two, put a couple cap fulls of that vinegar on it, the apple cider vinegar. You can put a splash of tamari. It's a wonderful flavor. Very quick, easy to prepare lunch if you've got the leftover rice.

SPEAKER_00: 26:28

So yummy. What about tofu? Organic tofu. Tofu, not for health, right? Oh, that's scary. Tofu's scary. Well, that can make bad things happen to your body. Oh, isn't that won't that cause cancer? No.

SPEAKER_01: 26:41

No. No. The opposite, actually, believe it or not, it is actually protective against cancer. And no, men, you will not grow women's body parts eating soy, tofu, tempeh, or any other soy product.

SPEAKER_00: 26:54

There's so many lies you've been told. People, look, it's time to wake up. We have to take the blinders off and get into the reliable research that is not funded by some council that's trying to sell their product. That's all I have to say about that. Nuts and seeds, one of my absolute favorites. We eat a lot of these because they are so very healthy for you with all the fiber, soluble, insoluble, all the phytonutrients that are in there. They are going to make you feel amazing. And no, they are not going to add pounds unless you're eating bags of them. They actually can add extra calories that your body doesn't perceive as extra calories for some reason. They just get lost in the shuffle. This is why we don't have to count calories eating this way. That is something that is clear. You can look it up on Dr. Gregor's channel. He has talked about it in depth where nuts and seeds are lost calories. In other words, they're not known to add weight. So unless you're just chowing down on a huge bag of nuts or something, eat your handfuls of nuts, no guilt. And they are great for you.

SPEAKER_01: 27:56

And I think it illustrates how the body handles whole foods differently than we do our processed counterparts.

SPEAKER_00: 28:02

Yes. And whole plant foods differently than animal products. So we have cashews, pecans, flax, chia, hemp, almonds, macadamia nuts. We could go on and on. Pine nuts. Love those. Definitely get some pine nuts.

SPEAKER_01: 28:17

Those are great on salads.

SPEAKER_00: 28:18

We love those in our basil pesto. They are so good in our pesto. All right. Allium family. This is another major, one of the major cancer fighters. That would include what, Jared? I'm going to test you.

SPEAKER_01: 28:34

That would be onion and garlic.

SPEAKER_00: 28:36

Good. That's so good. Okay.

SPEAKER_01: 28:37

Those are the major ones.

SPEAKER_00: 28:38

Garlic, onions, all different colors and varieties. Definitely be eating the red ones too. Chive, shallocks, leeks, and eat them raw. Okay. Not just cooked, but raw. They are so good for you. Next is berries. We love berries, fresh and frozen. Doesn't matter. Eat them anyway. You can find them or on the plant in your neighborhood when they're in season. I say that because we have some blueberry episodes. You can go back and look for those. We have some fun stories we tell about blueberries and lessons that we learn from them too. So blueberries, raspberries, strawberries, cherries, blackberries. And then we order from this place online that will ship you berries that you cannot normally get in your area that are packed with phytonutrients. We will put the link with this episode for you. You can click on that link and check them out. They are amazing. If you're looking to next level your help, then you've been doing whole food plant-based for a while. You want to get some of these berries, like the Lincoln berries and things like that, that you are not getting. They're all amazing. I think we've tried every one of their frozen berries. We constantly have them in our own refrigerator. They ship straight to your door. You will find that down in the show notes of this exact podcast.

SPEAKER_01: 29:48

There's also honey berries. I think that's my favorite one that we get from them.

SPEAKER_00: 29:53

They're so good.

SPEAKER_01: 29:53

That one, see buckthorn. Those are a little bit tart, but the health benefits of them are fantastic. And it does add a nice contrast when mixed with the honey berries. Like when I do my morning oats, I'll put both in there. It's almost like having a sweet tart in your oat bowl.

SPEAKER_00: 30:09

Yes. And those are the top 13 health-boosting foods that are in our grocery cart on repeat. If y'all were here, I'd ask you to give Jared a round of applause. He played along very nicely today.

SPEAKER_01: 30:19

I'll do it for you.

SPEAKER_00: 30:20

Yes. He had no idea. No idea. I love doing that. That's so much fun. So these are the top 13 health-boosting foods that are in our grocery cart on repeat. We have cruciferous, whole grains, potatoes, leafy greens, beans, citrus, herbs and spices, vinegars, organic tofu, nuts and seeds, the Allium family, garlic and onions and chives and shellots and leeks and eat them raw, berries and bananas. That has been a load of incredible information. If you do not start doing something today and getting some kind of results, it's just because you're not taking action. So you have to decide, you know what? I've been placed here on this earth for a reason. I'm here for my family, I'm here for my friends, and I'm here to serve in my God-given calling to my maximum capacity, as Ed Mollette likes to say, to max out my life. These foods are the foods that are going to empower you to do that. If you think, Anita, okay, so my cart's full with all these amazing things. What do I do with it? You start with the Power and Plants Cookbook Bundles at poweronplants.com forward slash cookbook. It is the quickest, simplest way for you to get big wins. You'll find some new replacements for some old favorites. You start getting those on your favorites list. You join us inside PPN at poweronplants.com forward slash PPN. Start getting some of your initial questions answered. And when Accelerator opens up, you get on the inside so we can walk you through all of the things that we don't have time to dive into here with you on a regular basis. We have shared with you so many things to help you get started. Your goal is to take just one thing that you learned today and put it into practice. And then we want you to go right now and leave a written review on your favorite podcast app. If you're listening to Apple, just go to Apple and just leave a star review and write a quick little note to us. We read everyone we would love to hear. Where are you listening from? And what do you like most about the show? Or how has it helped you? Or what would you most like to hear? It inspires us to keep showing up for you here week after week. So if you love what we have coming your way, make sure to let us know by leaving a written review right now so you don't forget, and you may even hear your own name on the podcast. Brendan, as always, it has been a pleasure hanging out with you again today. Know that you are loved, you're a break for, and we will see you again very soon.