Episode 17

#17 Mythbusting: Vegan vs. Plant-Based with Jeffrey Boadi

In this episode, Catherine is joined by Jeffrey Boadi to bust myths and misconceptions around plant-based food and a vegan diet.

Episode Guest:

2017 was a major shift for Jeffrey in terms of shifting his eating pattern to one that solely prioritised plants.

Now it wasn’t all plain sailing - it was rewiring everything he knew about health and nutrition. But it wasn’t long before he started getting the hang of it and optimising it for health and performance, as well as enhancing his skills in the kitchen.

He soon got to a point where he was building a solid understanding of plant-based nutrition and it’s benefits for our physiology, and began sharing nutritious and delicious recipes on his Twitter and Instagram accounts, which began getting positive feedback from an ever-growing community.

And thus The Wealth of Health was born - a space where layers could be added to the journey he was on and show people that plant-based living is the way forward for many.

Plant-based nutrition is a true passion for Jeffrey, and he wants this space to be somewhere you can learn and leave with greater understanding of how adding more plants to your plate can benefit you - and those around you.

Connect with Jeffrey

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Website

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Key Moments:

  • [00:27] - Introduction
  • [01:41] - Meet Jeffrey Boadi
  • [08:20] - Explaining vegan vs. plant-based
  • [10:40] - Do all vegans just eat junk food?
  • [13:53] - How do vegans get enough protein? 
  • [17:48] - But aren’t humans evolved to eat meat? 
  • [21:14] - Mythbusting milk and calcium
  • [23:40] - Are there other benefits of going plant-based besides health? 
  • [28:55] - What first steps can I take to go plant-based?
  • [31:58] - Growing your own food and cost-saving tips 
  • [36:38] - Jeffrey’s website, resources, and recipes!

Key Takeaways:

  • Being vegan is more of an ethical way of life. Plant-based is led more by health and diet. Both can be great!
  • Going vegan or plant-based doesn’t mean that all you’ll have to eat is ‘fake meat’ and processed alternatives. There are plenty of healthy, fresh ways to cook a nutritious plant-based meal. This is what we encourage.
  • There are plenty of ways to get enough protein, calcium, and other nutrients that don’t involve eating meat, eggs, or dairy. Research is your friend!
  • Jeffrey has lots of great, simple resources to help your plant-based journey start smoothly. 
  • Going plant-based or vegan can improve other aspects of your health and wellbeing and can also make you more aware of what you’re putting into your body.
  • If being vegan is important to you ethically then its important to honour that, as by not doing so you will add extra stress - so learning how to do this in a healthy way is a win:win!

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Disclaimer: The purpose of this podcast is to keep curious and keep free. The opinions of the guests do not necessarily represent the opinions of the host and vice versa - exploring different opinions is key to growth. The content in this podcast and on this website is not intended to be a substitute for professional medical or veterinary advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified healthcare professional with any questions you may have regarding a medical condition. Never disregard professional medical or veterinary advice because of something you have heard on my podcast or website.

Transcript
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There was just no...

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No understanding of how certain

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foods can contribute, if over

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consumed, to disease.

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And it was just these learnings.

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I was just like, wow, this is just

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really serious because I never had

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any idea that what you eat

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could contribute to, you know,

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your disease risk or potential

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disease states. I had no idea.

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I am excited to be introducing

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a new guest today, Jeffrey

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Boadi.

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Jeffrey is a really fantastic

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advocate of healthy,

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plant based, wholesome nutrition

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and he's got a fantastic Instagram

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site where he shares a lot of

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wisdom, brilliant recipes,

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makes it really accessible to people

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in a very user friendly way.

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And he's also got an amazing

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website, The Health of Wealth.

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I invited Jeffrey on to my

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channel because I think so

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many people now are becoming very

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well aware of the relationship

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between the food that we eat

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and our health and how making

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choices for what we do today

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can have a big impact on our future

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health.

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I love Jeffrey's way of expressing

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himself. His his website

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and his Instagram are great.

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I got a lot out of this interview

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where we're looking at myth busting

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and misconceptions around plant

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based or vegan diets.

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So I hope you find it useful.

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Please do let us know

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in the comments or the reviews

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below.

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And as always, stay curious

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and stay free.

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Right. I am really happy

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tonight to introduce a new

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guest to my channel,

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Jeffrey Boadi.

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Now, we are going to be having a

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fascinating discussion tonight

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about myths and misconceptions,

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misconceptions around plant

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based and vegan diets and all

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things health and food related.

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And I've been following your work,

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Jeffrey. I was introduced to you by

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my daughter on Instagram

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for a long while now.

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Your Instagram page, the link

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will be below, is absolutely

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fantastic. So many helpful tips,

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beautiful recipes, lots

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of education on there as well.

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So thank you so much for joining us.

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And how are you doing this evening?

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Yeah, no, it's a pleasure to be part

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of this and looking forward to the

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conversation. And as far as how I'm

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doing, yeah, I'm doing really well.

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Good start to the week, so.

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Yeah, can't complain.

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Fantastic.

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Fantastic.

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So, I mean, we've

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we're going to be talking a lot

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about health related issues today

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and can you give us a little bit of

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a background into, you

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know, your story and where your

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passion for the relationship

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between health and food stems

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from?

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So it was actually really

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interesting. So I've kind of grown

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up, always had like a sporting

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background. I played a lot of sport

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growing up in school, you know,

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rugby, football, tennis, cricket,

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swimming.

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So like a multi athlete when I was

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growing up and I guess at that

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time I was the only thing that was

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in my mind was that I needed as much

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meat that I could get for protein

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and to build muscle calcium

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for milk and these things like that.

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And my kind of wider understanding

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of nutrition was pretty limited, to

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say the least, and that's actually

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being kind.

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So it's kind of around 2017,

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I started to become a bit more kind

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of open to learning about just

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life in general.

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I was going through a few

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transitions in my life, career wise

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and relationships and things like

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that, and

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I'd been advised to watch

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documentary on Netflix for what the

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health and I watched

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and I'm sure you know, people kind

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of heard about it. And I always do

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say that documentaries can be

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pretty biased when it comes to

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nutrition, when it comes to health.

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But for me, watching it was it was a

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bit different. It was almost a

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catalyst for me to go

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down the rabbit hole myself and do a

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lot of the research and do a lot of

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the kind of learning and reading

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books and watching videos about

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how to optimise a plant based diet

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and how it could be beneficial for

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your health.

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Obviously couple that with like

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changing my diet completely

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overnight, like completely cutting

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out all animal products.

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And bearing in mind I'd been a heavy

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meat eater growing up, you know,

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lots of eggs, lost fish, chicken,

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beef, all that kind of stuff.

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So yeah, it was, it was that kind

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of process. And really it was a case

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of, as I said, you know, going down

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the rabbit hole, doing the research,

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doing the learning

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in terms of how I could optimise it

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for health and wellbeing.

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And you know, I still wanted to be

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able to perform

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well in the gym, perform well if I

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was on the football pitch, on the

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tennis court, still be

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able to kind of be fit, strong,

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healthy, build muscle, all that kind

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of stuff. So yeah, it was a kind of

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process and obviously figuring out

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which foods to get into your diet,

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which foods to remove, what

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nutrients you need.

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So that's really kind of how I got

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like really passionate about it and

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then really into it. And as I said,

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I think in terms of how the recipes

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have kind of evolved, it was really

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a process of finding all of these

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different foods. I've never really

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like heard of, even foods that are

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quite simple, like quinoa, for

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example. Like for me it seems very

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new. I never really got into that

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while I was, you know, eating

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the way that I was eating before.

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So, yeah, it's been a real

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interesting process in the journey

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and just being sharing that with the

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community on social media.

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Fantastic.

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So I just want to probe you a bit

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more about it back in 2017

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when you watched that documentary.

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Did it trigger something in it where

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you thought there's some truth here?

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Actually, I've got to look into

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it because you weren't suffering

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from any health conditions at the

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moment. Obviously, there's lots of

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different reasons which we'll come

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on to for people that

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choose to go plant based for all different reasons.

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But watching that

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documentary, what made

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you think, I mean, that's drastic,

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going cold turkey

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and cutting out all animal products

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straight away, Where did that

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determination or desire come

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from?

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Joy, I mean, just to touch on what

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you mentioned, that it wasn't a case

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of, you know, I didn't have any kind

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of health issues or anything like

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that.

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I don't know. I...

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Watching it... And as I said, you

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know, when I think about it there

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was a lot of bias in the

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documentary, like they made some

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claims, which I didn't agree

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with or I thought were

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useful whilst watching it, but.

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It was just a case of like, I don't

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know, I felt almost

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I was able to get an understanding

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of nutrition for myself,

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maybe like take and take certain

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things and be like, okay, maybe I

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can come research into that.

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I almost felt like I now had, okay,

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I can

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kind of learn about nutrition and

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kind of do it my own way, maybe.

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Let's see. And to be honest, I could

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have been like, you know, let me cut

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down on my meat consumption and I

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probably would have still been pretty

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healthy. But I don't know.

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Sometimes that can be quite drastic

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when it comes to certain things.

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You know, I thought I had come

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across information that I felt could

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be impactful for me.

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I'll just make the change and

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then kind of figure it out as I go

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along. So yeah, I think

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it was, you know, there was

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some political things that happened

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with like the meat industry and, you

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know, different lobbying groups in

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the US, which I'm sure happens in

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the UK as well.

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And it was almost like an eye opener

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as to how, you know, there

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was just no, no understanding

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of how certain foods can contribute

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if over consumed to

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disease. And it was just these

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learnings. I was just like, wow,

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this is just really serious because

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I never had any idea that what

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you eat could contribute to,

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you know, your disease risk or

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potential disease states.

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I had no idea.

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So, yeah, it was kind of just coming

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across with that information and

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just being like, well, I can

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actually, you know, modify my diet.

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Yes. Somewhat drastically at the

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time and potentially

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have even better health.

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You know, I wouldn't say I was in

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bad health back then at all.

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I just didn't really have much of an

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idea about health beyond, you know,

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eating as much animal protein as I

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possibly could.

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So, yeah, it was it was a really

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interesting process.

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And as I said, it really

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just kind of hit a nerve for me

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watching that, even

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though, as I mentioned, you know,

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there was a lot of hyperbole in

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some of the claims that were made,

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but that was more than enough for me

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to be like, you know what?

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Let me dive deep into this and see

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if I can, you know, gain some value

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from it. And I guess I have.

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And I think that's such an important

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message because so many people

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make quick decisions without really

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delving into it themselves.

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And diet is very controversial.

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And I would say the purpose of

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Jeffrey and I talking today isn't

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to try and convince anyone to do

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anything. It's just share

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how you can really look at some

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of these issues yourself and decide

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what's right for you.

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Because we all know, unfortunately,

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the state of the food industry now

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in lots of different ways that we're

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going to come on to is pretty

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atrocious for most of us.

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So let's start straight into it

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then. I love your

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description of the difference

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between vegan and plant based.

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Tell the listeners what your take on

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that is.

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Yeah, So I think I mean, first of

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all, we have to understand that

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veganism is an ethic first and

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foremost. It is the, you know,

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refraining from utilising any kind

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of animal products, whether it be

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for food, consumer goods,

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clothing, etc..

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Now if someone...

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For the majority of people who kind

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of adopts that more of an ethical

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standpoint, you know, and of course,

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you know and I have respect for people

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who do that provided that they

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don't, you know, push it

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in people's faces, I think we have

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to remember that they may not be

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considering optimising

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their diet as a part of that.

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They might just think, I'm going to

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just remove animal products from my

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plate and remove animal products

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from my shoes and things like that.

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And I'm happy to go ahead and

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survive on, you know, Oreos

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or, you know, vegan nuggets or all

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of these other processed, you know,

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replacement foods that we're seeing

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nowadays.

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There's nothing wrong with that.

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If people want to do that, that's

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fine.

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But as I said, being vegan

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tells me what you don't eat, but

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being plant based, the whole food

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plant bases, as we call it,

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tells me what you do that tells me

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that you're prioritising, you know,

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removing animal products from a

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perspective of trying to optimise

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your health.

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And that would include a variety

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of fruits, vegetables, nuts, seeds,

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whole grains and legumes.

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Those are the foods that you're

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going to be prioritising every

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single day, like mushrooms

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in there and a few other bits as

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well. So I think if someone

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tells me that they're plant based

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and they focus on the health side of

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things and it could

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be an extension of their ethics, you

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know, I know many people who

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are ethical vegans but eat a whole

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food plant based diet.

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So that's, you know, that's become

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that that's very clear in terms of

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how they want to do both sides

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things. I think that's great.

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You know, I do I do worry sometimes

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for the I guess the people who are

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just primarily vegan who may be

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aren't, you know, they remove meat

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from the plate and automatically

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think that that's, you know, the job

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done. Of course, from an ethical

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standpoint, unless you know that

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they're serving themselves well, but

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from a nutrition standpoint, because

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you also have to look after

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yourself, in my opinion, I think

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it's a really good idea to be a

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healthy advocate and a healthy

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champion for your cause.

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You know, you you wonder if your,

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you know, Oreos and all these

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different foods which are

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technically animal free but

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devoid of any nutrition.

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So that can be a big difference

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between the two. And I guess it's

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just a case of how people approach

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it. Really.

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Yeah, absolutely.

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Now, this is one of the things I

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wanted to start with is the all

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these things, all plant based people

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eat junk food.

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I must say it's quite a trigger for

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me. Yeah, I know.

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I mean that it's my issue to deal

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with, but I know a lot

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of people that eat animal products

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that live off junk.

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With all sorts

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of diets, particularly in modern

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society, where convenience

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is the name of the day.

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So talk us through your thoughts on

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that, about junk food in general,

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whether you're a meat eater or not.

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Well, this is the thing. I think

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that is often the case

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where, you know, someone decides to

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shift to a plant based diet and they

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might be some of these meat

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alternatives.

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You know, people might start to

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think, oh, you know, all vegans eat

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is junk food. And I think the reason

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why that that perspective

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or that that perception exists is

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because of the aggressive marketing

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of a lot of these, you know, vegan

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replacement meat products.

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Like you can go and if you go on the

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underground in London, for example,

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you'll see adverts for, you know,

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this is bacon, some vegan bacon,

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and you see adverts for these other

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impossible burgers and all

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this other stuff.

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And what that's doing is it's kind

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of building the picture

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that anyone who decides to go vegan

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is going to eat these foods and

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these foods only.

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And a lot of people do.

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I don't think that's a very good

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strategy because the likelihood is

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that you're not really going to get

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the key nutrients that you do need

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to actually feel any kind of,

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you know, to feel decent

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on a plant based diet and then you

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might end up just going, you know,

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I'm just going to go back to what I

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felt was normal for me.

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So that's really it.

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And I think, look, I think one of

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the things is people need to

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understand is that it's going to

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become over the over the years,

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as you know, with these more meat

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products come out, more meat,

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alternative products come out, and

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all these other vegan replacement

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foods come out is actually going to

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be if you're not aware and if

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you don't have that discernment,

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it's going to be quite difficult to

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become or to be a healthy vegan,

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if particularly if you're starting

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out because you're just going to be

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bombarded with, oh, eat

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this bacon or, you know, do

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this vegan chicken or whatever

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it may be.

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So for me,

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I think the best way to do a

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diet that's free from animal

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products is to focus on the Whole

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Foods, be a champion, healthy

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champion of the cause, even if you

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know you are someone doing it from

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a primarily ethical standpoint,

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you're going to feel great.

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And actually what you're going to do

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is you're going to radiate a

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certain, you know, you might

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not want to radiate a certain level

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of health, but naturally, you know,

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if you're going to be if you're going

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to start to speak about something

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that's passionate, that you're

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passionate about, you also want to

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radiate that as well, because it's

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one thing to speak about something,

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but if you actually look the part,

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if you actually, you know, are the

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example of what you're what you're

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demonstrating, then people are more

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likely to maybe listen to you, you

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know, I mean, so and I think that's

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that will be done if you focus

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on the Whole foods, the fruits

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and vegetables and nuts and seeds,

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whole grains, legumes, like these

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are foods that are going to provide

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you with a ton of nutrients

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and different different ways to

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find, you know, different ways to

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get used to cooking as well.

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So and again, that's one thing that

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I was never a cook before I went

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plant based and now I'm creating

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with these recipes, which is crazy.

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So I'm going to come on to

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that because your recipes are just

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amazing.

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So next myth for me then, which

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I hear all the time,

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you have to eat meat to get your

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protein. You've already touched on

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this in terms of you thought that

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when you were younger.

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They're still teaching it in

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schools, I must say.

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That was pumpkin, my cat jumping

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up and oh, pumpkin.

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Sorry everyone he was jumps out when

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I'm according and he's knocked my

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incense stick and everything over

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but he's okay everyone. So

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protein.

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You can only get it from meat.

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Bash that one for us please.

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Well, I completely understand it.

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I remember someone had mentioned to

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me that they

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were going to be gone vegan for a

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bit, and my first instinct was to be

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like, Oh, there's no way I could do

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that. I'm going to.

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I thought I literally thought I

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would wilt away.

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The image in my mind came, that I

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would literally wilt away because I

Speaker:

felt like I needed to eat animal

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muscle to get protein.

Speaker:

So I completely get it.

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It's a it's been a very

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pervasive.

Speaker:

And it's not to say that animal

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protein isn't good quality protein,

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of course, is because,

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you know, we we see people who eat

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animal protein who are in very

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good shape who are able to build

Speaker:

quality muscle.

Speaker:

But that's not the

Speaker:

only way. The only place you can get

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your protein from.

Speaker:

And again, these are on all these

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foods that i'm eating for protein

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now, I didn't even

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consider them whatsoever because

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they weren't on my radar that no one

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had mentioned it to me.

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So like the organic non-GMO tofu

Speaker:

and tempes of this world,

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you've got your beans, different

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types of beans. You got your

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lentils, your chickpeas,

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you know, edamame.

Speaker:

There's like so many different ways

Speaker:

to get plant protein.

Speaker:

And yes, of course, there is a

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consideration where if you're just

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eating one source of plant protein

Speaker:

all day, for example, if you're

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eating black beans all day,

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the likeliness is that you're going

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to maybe be lower in certain of the

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essential amino acids.

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So what you need to do is get a wide

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variety of plant protein in across

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the entire day.

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So, for example, if I was to, you

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know, outline the day of eating for

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me, it would maybe look like some

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protein oats or put some protein

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powder in my oats, add some hemp

Speaker:

seeds, which is a decent source of

Speaker:

protein as well, and then some

Speaker:

berries and nuts and other seeds.

Speaker:

And then lunch time might go for

Speaker:

like a lentil bolognaise with,

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you know, chickpea pasta or

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something like that. So you've got

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protein in the chickpea pasta

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and that's another and another

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really interesting one, sort of

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legume pasta.

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So like chickpea pasta, lentil

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pasta, green pea pasta, they've

Speaker:

got like 24 grams of protein per 100

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grams, whereas normal wheat protein

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is got maybe 12.

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So that's an easy way to bump up

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your protein.

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And then for dinner, I could do some

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kind of bowl where I could have, you

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know, maybe some black beans, some

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organic tofu, you know, maybe some

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quinoa or buckwheat or something

Speaker:

like that. Maybe some broccoli

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sprouts, avocado, hummus.

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And that's easily, you know, easy,

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another 40, 50 grams of protein in

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one meal. So, you know, it's easy

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for me. I get around maybe

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140 grams of protein a

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day quite easily.

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I maybe was eating too much back in

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the day.

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And what's interesting is that when

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I went plant based, I think I was

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around 83,

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84 kilograms.

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I'm now 95, so I've clearly

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had no problems with putting on lean

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muscle over the years.

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So yeah, again, it just takes

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a bit of understanding and a bit of,

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you know, clarity on, on how

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to optimise your protein intake

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in terms of like amino acids and

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things like that. But yeah, I mean

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it's definitely something that

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should be, should

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have been debunked a long time ago,

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I would have thought. But I guess

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it's still pervasive in some ways.

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And also what I find really

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fascinating is I don't think

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there's many meat eaters

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that would have that level of

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knowledge. I bet you if I'd just

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been speaking to you when you were

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eating a normal conventional

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meat and plant diet, I

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don't think you'd have been able to

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answer that question.

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I don't think you'd have known where

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a lot of it just comes from me.

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But so many people who are

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on a meat based diet,

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they don't rotate their protein

Speaker:

sources. They don't take care of

Speaker:

where it comes from.

Speaker:

So I'm not bashing any type of

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diet. I think everyone's got to

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choose what's right for them health

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wise, ethically,

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and also in terms of availability

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as well in terms of what you can get

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hold of. Because you know,

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that next myth I want to come on to

Speaker:

is humans have evolved to

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eat meat.

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And, you know, well,

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we were involved with my

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take on that before I ask you

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is there's lots of things that we

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used to do in the past that we no

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longer do now.

Speaker:

And times have changed.

Speaker:

And also, I'm blessed to have

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a lot of choice about where I can

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get my food from.

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So I have got the opportunity.

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Well, some people live in parts of

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the world where they haven't got

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choice and therefore they'll have to

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make different choices.

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Yeah, Yeah.

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So I think with that one is I think

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that it's almost like the appeal to

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nature fallacy or, you

Speaker:

know, our ancestors did this, so we

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should do it now.

Speaker:

And again, it's all based on like

Speaker:

firstly, none of us were even there,

Speaker:

so we don't know exactly what

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they were doing.

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You know, we can look at certain

Speaker:

pieces of data from like

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evolutionary anthropologists or

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people in that field who

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might have done a bit of research

Speaker:

into like the bones of these people

Speaker:

back in the day and looking at what

Speaker:

they ate and stuff. But you can

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never be you can never be sure it

Speaker:

can never be definitive in any kind

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of way.

Speaker:

And also, I think people back in the

Speaker:

day weren't really eating to thrive

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and live to 70, 80, 90.

Speaker:

They were eating to, for

Speaker:

survival, really.

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And look, there are so many

Speaker:

different schools of thought.

Speaker:

You've got

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people ate tons of fibre or like

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people, it sounds to me. I also

Speaker:

think maybe your actual ancestry

Speaker:

plays a part.

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So for me, my ancestry is Africa

Speaker:

and you know where it's it's hot.

Speaker:

So there's obviously going to be a

Speaker:

ton of fruits and vegetables and

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probably not that much meat.

Speaker:

But then if maybe you've got like a

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northern European where it's maybe a

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bit colder, you might be looking

Speaker:

to go for more meat and more animal

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fats.

Speaker:

So things like that. I think, you

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know, I've been able to

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kind of do really well on a plant

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based diet. Others might not have

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been able to do that Well.

Speaker:

And that's actually alright.

Speaker:

But I think when you say, oh, we're

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supposed to eat meat, that kind of

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indicates that anyone who's on a

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plant based diet is just going to

Speaker:

wilt away, which isn't true.

Speaker:

We're seeing so many people

Speaker:

thriving, athletes performing at a

Speaker:

high level.

Speaker:

So again, it's always...

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It's never a case.

Speaker:

I'm never like, oh, the plant based

Speaker:

diet is clearly better than this.

Speaker:

I'm just saying, look, you can eat

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in a number of different ways.

Speaker:

Plant-based clearly works for plenty

Speaker:

of people. It's clearly worked for

Speaker:

me for over half a decade.

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You know, I'm not going to I'm not

Speaker:

going to tell people not to eat

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meat. If you feel like you you want

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to eat meat because that's what you

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want to do, fine.

Speaker:

But it is what it is.

Speaker:

I think one of the funny ones that I

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always hear as is when people talk

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about themselves and compare

Speaker:

themselves to like lions.

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Yes. Well, I'm like, well, lions

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also kill their young.

Speaker:

Yeah, well, you know, they always do

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this crazy stuff.

Speaker:

But what, just because they eat

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meat, that means, you know, that you

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align with them.

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And if you also think about it,

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lions eat meat on site

Speaker:

they're obligate carnivores, whereas

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humans will never.

Speaker:

If humans saw road on the road,

Speaker:

they would never go up to an eat it.

Speaker:

They would never do that.

Speaker:

So yeah, it's

Speaker:

it's an interesting one, that one,

Speaker:

if people want to just eat meat

Speaker:

because they feel it's got nutrient

Speaker:

density, which it does, then

Speaker:

actually by all means do that.

Speaker:

But don't start, you know, throwing

Speaker:

out all of these, Oh, I'm a lion or

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I'm supposed to eat meat and blah,

Speaker:

blah, blah, all this speculative

Speaker:

stuff because it doesn't really

Speaker:

serve anyone.

Speaker:

I agree. You know, we're very

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lucky, a lot of us, to live in a

Speaker:

time where we've got choices,

Speaker:

so very lucky to live in a time

Speaker:

where we've got access to a lot of

Speaker:

this information, albeit

Speaker:

there's a lot of misinformation out

Speaker:

there as well. So you need to be

Speaker:

cautious. So right the next

Speaker:

myth again, I hear this

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all the time, you have to

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have dairy products to get your

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calcium.

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Yeah.

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Again, this is something I

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understand. You know, these are

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things that we've been talking such

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a young age. And again, I

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it all comes down to the

Speaker:

circumstances.

Speaker:

So if someone living in maybe a low

Speaker:

income area, dairy probably

Speaker:

is actually the best source of

Speaker:

calcium for them because maybe they

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might not have the ability to go and

Speaker:

buy some of the other foods I'm

Speaker:

going to mention.

Speaker:

But there is plenty of

Speaker:

calcium in in plant based foods.

Speaker:

You've got calcium set tofu, which

Speaker:

is really easy to get a good amount

Speaker:

of calcium from dark leafy greens

Speaker:

like spinach and kale and Swiss

Speaker:

chard, things like that.

Speaker:

You've got tahini, you know,

Speaker:

calcium fortified plant based milks.

Speaker:

Right? That way you can make your

Speaker:

own plant based milk and put

Speaker:

calcified seaweed in there, which is

Speaker:

what I do sometimes.

Speaker:

So there's so many different options

Speaker:

that you can do to get your calcium

Speaker:

chickpeas as well, kidney beans.

Speaker:

So again, it all comes down to

Speaker:

education. This is what it comes

Speaker:

down to. It's not a case of people

Speaker:

saying that, you know, dairy

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is the best source of calcium

Speaker:

because they've evaluated

Speaker:

everything.

Speaker:

They're saying that because that's

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what they that's what they've been

Speaker:

taught from their point of view.

Speaker:

I said the exact same thing in 2014,

Speaker:

15, 16.

Speaker:

So I mean, so I get it so it's just

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about widening, widening

Speaker:

your perspective and opening

Speaker:

yourself up to the fact that, okay,

Speaker:

dairy is a good source of calcium,

Speaker:

admittedly, but are there

Speaker:

other sources of calcium that if you

Speaker:

have the options and you have the

Speaker:

means that you could potentially

Speaker:

gain more health benefit from?

Speaker:

So yeah, I think again,

Speaker:

it's hard to get because

Speaker:

because I was in this position, I

Speaker:

wasn't someone who was born vegan

Speaker:

because I understand the

Speaker:

the education that's been kind of

Speaker:

level to us for so many years.

Speaker:

I completely get why people say

Speaker:

the things that they say about

Speaker:

nutrition, but I said them once as

Speaker:

well. So that's why it's actually

Speaker:

quite important. Just going off

Speaker:

topic slightly in terms of how

Speaker:

you communicate with people who may

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be aren't eating the same

Speaker:

kind of way as you.

Speaker:

You shouldn't be telling them how

Speaker:

you should do this or you should do

Speaker:

that because they're only speaking

Speaker:

from their perspective and their

Speaker:

viewpoint and their level of

Speaker:

understanding.

Speaker:

So in many ways you have to kind of

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meet them where they have a

Speaker:

conversation with them, show

Speaker:

them certain things, be an example

Speaker:

of how to eat in a certain way, and

Speaker:

that's going to give you more value.

Speaker:

So yeah, it's a common, common

Speaker:

misconception. Common myth about

Speaker:

calcium.

Speaker:

Yeah, plenty of plant based, plant

Speaker:

based sources of calcium out there.

Speaker:

Yeah, it's fantastic.

Speaker:

Now, you have already touched

Speaker:

on the fact that you didn't use to

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cook a lot. And now anyone

Speaker:

who goes to Instagram page will see

Speaker:

you are passionate about cooking.

Speaker:

So before we get onto some of the

Speaker:

actual health benefits you've

Speaker:

noticed, tell us about some of the

Speaker:

other benefits you've noticed, like

Speaker:

the fact that you're now passionate

Speaker:

about cooking fresh foods

Speaker:

from scratch.

Speaker:

So yeah, I think the main so

Speaker:

if we go back to actually when I

Speaker:

went plant based the benefits I

Speaker:

experienced, so literally after two

Speaker:

weeks I slept much deeper.

Speaker:

I had more energy, I felt lighter,

Speaker:

physically had more mental clarity.

Speaker:

And of course, as I said, I picked

Speaker:

up this passion for just cooking

Speaker:

and, you know, messing around in the

Speaker:

kitchen and figuring out how to kind

Speaker:

of shape meals and how to construct

Speaker:

certain meals to to be

Speaker:

optimal and, you know, to get

Speaker:

benefit from them from a perspective

Speaker:

with training and all these

Speaker:

different types of things.

Speaker:

And I think, again, just developing

Speaker:

the overall passion for health

Speaker:

because I said I could have maybe

Speaker:

removed, you know, some aspects

Speaker:

of meat from a diet or even gone

Speaker:

pescatarian and still probably had

Speaker:

a level of knowledge that I would

Speaker:

have wanted to, you know, dive into

Speaker:

and get comfortable with.

Speaker:

But I guess it just so happened that

Speaker:

for me, I just thought at the time,

Speaker:

right, let's just go fully plant

Speaker:

based.

Speaker:

And it worked really well for

Speaker:

me. I mean, it would have been

Speaker:

interesting to see what would have

Speaker:

happened if it hadn't works so well.

Speaker:

And I was like flagging and tired

Speaker:

and things like that might have

Speaker:

switched back. But I felt really

Speaker:

good.

Speaker:

And it was and that was just so

Speaker:

early and I knew I was so very early

Speaker:

in the process.

Speaker:

And there were a couple of things I

Speaker:

did and, you know, roadblocks

Speaker:

that certain kind of challenges that

Speaker:

we face where, you know, I didn't

Speaker:

realise that plant based foods

Speaker:

are less calorie dense, the meat.

Speaker:

So you need to add more volume

Speaker:

of plants to your plate.

Speaker:

Otherwise you're just going to be in

Speaker:

an unwanted calorie deficit.

Speaker:

So I lost around maybe a kilo

Speaker:

or to put that back

Speaker:

on quite quickly once I realised

Speaker:

that that was the case.

Speaker:

So yeah, it was just really

Speaker:

just developing. As I said, I, I

Speaker:

have such a passion for health now.

Speaker:

Overall Plant-based nutrition is a

Speaker:

big part of that, but other areas of

Speaker:

health. So how can optimise

Speaker:

my sleep or you know, what are the

Speaker:

best ways to optimise my training,

Speaker:

you know, different supplements that

Speaker:

I can use to enhance my training and

Speaker:

my sleep and other areas of health,

Speaker:

you know, stress, mindfulness

Speaker:

and things like that.

Speaker:

So I do think health is a

Speaker:

spectrum.

Speaker:

It's like it's almost like a pie

Speaker:

chart. You've got so many different

Speaker:

bits to add in there to complete the

Speaker:

puzzle for yourself.

Speaker:

See, I've just become super

Speaker:

passionate about all of these

Speaker:

different areas of health with, of

Speaker:

course, plant based nutrition and

Speaker:

recipes as, as

Speaker:

a main focus, because I think that

Speaker:

can be so beneficial for so many

Speaker:

people.

Speaker:

Yeah. Do you, have you found

Speaker:

that you've introduced a lot more

Speaker:

variety in your diet because a

Speaker:

lot of people, particularly if

Speaker:

they're working a long job,

Speaker:

a family day to look after it, can

Speaker:

be very difficult to look for

Speaker:

inspiration.

Speaker:

So did you find because

Speaker:

i'm asking this question because I

Speaker:

did that when I went plant based,

Speaker:

it made me research a lot

Speaker:

more about what I was eating

Speaker:

and that very quickly turned into a

Speaker:

passion for me that I just

Speaker:

love it. And I'm still learning

Speaker:

every day now.

Speaker:

I mean, how have you

Speaker:

added variety into your

Speaker:

diet? Because that's so important,

Speaker:

for our microbiome isn't it.

Speaker:

Definitely, I think getting that

Speaker:

kind of diversity of plants in,

Speaker:

we're seeing so much value in terms

Speaker:

of, you know, how that can be

Speaker:

beneficial for populating our gut

Speaker:

bacteria, you know, feeding the

Speaker:

existing gut bacteria to then

Speaker:

produce metabolites for us to,

Speaker:

you know, to promote health.

Speaker:

And I think getting that diversity

Speaker:

in was if I think back to then

Speaker:

and how was in you know maybe 2016

Speaker:

2017 and then compared

Speaker:

to now like the difference

Speaker:

is is remarkable and of course it's

Speaker:

because there's is for me it's just

Speaker:

an ongoing learning process.

Speaker:

You know, I came across like, for

Speaker:

example, sprouting in 2020

Speaker:

and I'm absolutely love sprouting.

Speaker:

I'm sprouting all the time broccoli,

Speaker:

sprouts, radish sprouts, mung bean

Speaker:

sprouts and getting those into your

Speaker:

diet, you know, a different type of

Speaker:

fibre is going to benefit your

Speaker:

gut microbiome as well.

Speaker:

So yeah, the variety so

Speaker:

important and I understand that, you

Speaker:

know, if people have got, you know,

Speaker:

kids of three or four kids

Speaker:

or they've got a, you know, a job

Speaker:

that's forced them to work longer

Speaker:

hours, it might be quite difficult.

Speaker:

You might end up finding yourself in

Speaker:

a rut and wanting to do the same

Speaker:

things because you're pressed for

Speaker:

time.

Speaker:

So I get that, you know, those since

Speaker:

those circumstances are, you know,

Speaker:

you have to navigate them in a

Speaker:

different way. You know what might

Speaker:

work for me?

Speaker:

Who's not who's not, you know, got a

Speaker:

big family yet, might not

Speaker:

work for someone who does at this

Speaker:

very moment in time.

Speaker:

And they've got to work out what's

Speaker:

best for them. You know, how can

Speaker:

they cook healthier meals that take

Speaker:

a shorter amount of time.

Speaker:

So I guess that's something that's

Speaker:

you know, one of the reasons why I

Speaker:

create so many different recipes.

Speaker:

I want to create so many things

Speaker:

that can be applicable for people

Speaker:

at different stages of their life.

Speaker:

You know, whether you've got kids,

Speaker:

you know, I always get I get lots of

Speaker:

messages from people who say that,

Speaker:

Oh, you know, I made this recipe and

Speaker:

my kids loved it and all these types

Speaker:

of things. And I just find that

Speaker:

really, really gratifying to

Speaker:

be able to kind of contribute to

Speaker:

people's lives in that way is

Speaker:

fantastic.

Speaker:

And as a mum myself, you know, I

Speaker:

think it's so important to show

Speaker:

that actually going back to

Speaker:

sort of, the traditional way of

Speaker:

actually, you know, when I grew up,

Speaker:

my mom had spent a lot of time in

Speaker:

the kitchen because you had to cook

Speaker:

everything from scratch.

Speaker:

So but in terms of other benefits,

Speaker:

like stress management, etc.,

Speaker:

it's absolutely fantastic.

Speaker:

So there's a lot of knock on

Speaker:

benefits from those as well.

Speaker:

Yeah, definitely.

Speaker:

If someone I mean, obviously we've

Speaker:

got veganuary and a lot of

Speaker:

the trouble is with that, it's great

Speaker:

because it makes people think.

Speaker:

But again, a lot of people will

Speaker:

reach for the convenience.

Speaker:

If someone was really thinking

Speaker:

right, whether for ethical

Speaker:

reasons, for health reasons,

Speaker:

whatever reason it might be.

Speaker:

I really want to get into this.

Speaker:

Where would you suggest they start?

Speaker:

I would suggest that they start

Speaker:

because I don't think many people be

Speaker:

able to go cold turkey like I did.

Speaker:

I think that's quite a big ask

Speaker:

for a lot of people.

Speaker:

I would say focus on one meal

Speaker:

and getting that done

Speaker:

in a whole food fashion.

Speaker:

So even for example, something like

Speaker:

breakfast, oatmeal is one of the

Speaker:

easiest things they can do, one of

Speaker:

the most nutritious ones, if it's

Speaker:

prepared properly, of course.

Speaker:

And you know, that's maybe like

Speaker:

organic or even sprouted oats, if

Speaker:

you can.

Speaker:

And adding just so many different

Speaker:

toppings, like the pumpkin seeds,

Speaker:

the hemp seeds, blueberries, which

Speaker:

we all know are super beneficial for

Speaker:

your brain and inflammation.

Speaker:

And just maybe just make that a

Speaker:

habit. See if you can perfect that,

Speaker:

get that down to a tee and then

Speaker:

maybe get two or three of those kind

Speaker:

of easy recipes under your belt,

Speaker:

maybe utilising foods that you've

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that you kind of experience with

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before

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and then trying to just kind of

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incorporate them into different

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recipes and using the, you know, the

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inspiration that's out there on

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social media.

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Also say that one of the biggest and

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most important things is to just

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accept that it's going to be it's

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not going to be a lifestyle that's

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going to cater to convenience if

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you want to do it properly.

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And if you want to do it well and

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thrive, you have

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to get used to cooking.

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You have to get accustomed to

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the fact that you'll be cooking

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a lot more than you ever really

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would. But what that will do in turn

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is will bring you closer to your

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food. I think cooking is one

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of the most powerful things that you

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can do.

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It's right to take control of

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everything that's going onto

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this, you know, into this chopping

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board, into that frying pan that on

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my plate, and then it's my body, you

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know what's in there.

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And it's something really, really

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powerful about that.

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So I think that's really important

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that people understand that cooking

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is really the way forward.

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And you say Veganuary is great.

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And I do you know, I've been making

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some recipes for Veganuary, but

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there's something about the,

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you know, the processed side of

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things which makes people, you know,

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people get a lot of value out of

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that. You know, I was having a chat

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with someone who was saying that you

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mentioned that they had a friend who

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was, you know, what was happening.

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They said something along the lines

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of they wanted to replace the

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breakfast, their typical egg and

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bacon, and they went for vegan

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versions and it was disgusting.

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And I was just like, you actually

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probably better off eating the

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normal eggs.

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It's like, you've got to change

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it up. You got to do like whether

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it's a scrambled tofu or, you know,

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some kind of salad, though, with

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avocado and broccoli sprouts

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or whatever, oatmeal

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or smoothie.

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Like there are so many healthy vegan

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breakfast options.

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You don't need to go for these, you

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know, these vegan bacon and all this

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kind of stuff.

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For me, it's like, I understand

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why they're doing it. I get it.

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But for the long term, if

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you want if you want to do this even

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beyond January and actually, you

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know, be healthy and thrive, I just

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don't see where the value

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long term in these foods is.

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Yeah, absolutely.

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What about growing your own food?

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Because I saw your sprouting video

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on Instagram, and I think i

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mentioned before I've

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had my sprouting kit and I want to

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get into sprouting, but it came

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with a great big booklet and I was

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like, Oh my God, I saw

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your sprouting video on Instagram.

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I think [gasp] it's really that

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easy. I'm excited because I want to

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sprout for my guinea pigs and

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rabbits and dogs.

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So talk to us about that.

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I mean, you've learned a lot of new

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skills in this process and a lot

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of people are talking about growing

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their own food, whether it's on a

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windowsill if you don't garden

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or actually getting back into

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gardening again.

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Yeah. I mean, I've seen I saw a

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show, like, not too long ago where

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people like growing food on their

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balcony and stuff and growing like

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fruits and vegetables and things

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like that. And I think that's great.

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And I think the thing about sprouting

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is that it's so easy and it's just

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a really easy, quick way

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to grow some really nutritious food

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in the comfort of your own kitchen

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without really having to do that

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much.

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You know, I think broccoli sprouts,

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you know, there's so much benefit in

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terms of, you know, detoxing excess

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oestrogen, you know, increasing

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the amount of sulforaphane in there,

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which is a really potent cancer

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fighting compound meal fibre,

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vitamin C, really, really rich

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in nutrients.

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You know, you've got radish sprouts

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and even things like lentil and mung

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bean sprouts. And adding those to

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meals are really easy way to

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actually hike up your protein across

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the day.

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So yeah, and it's super easy.

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Literally you get, you know, two

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tablespoons of broccoli sprouting

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seeds submerged in water

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overnight, pull them out

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and then for the next five days, you

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just rinse and drain the water

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and then you've got sprouts right

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there five days later ready

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to eat.

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And it's really cheap as well, isn't

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it. You can do these things really

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cheaply.

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And like once you get into the habit

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of it and I tell you, children

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love doing this. So if you've got

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children, they're going to love

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doing this for you.

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Yeah, definitely.

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I mean, when I, when I do, I don't

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have children yet, but when I do, I

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know what broccoli growing broccoli

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sprouts with. And it's definitely

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something that I'm going to do and

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then they're going to love it.

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Yeah, absolutely.

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Absolutely.

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So in terms of

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some of the things that you would

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say, what about where you get your

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food from? What tips have you got

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for people on that in terms of

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sourcing good quality ingredients

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and perhaps cost saving tips,

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like buying in bulk?

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Yeah, a really good cost saving tip

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actually for nuts and seeds.

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This is one thing that I always

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mention. So if you were to go and

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buy like a four or 500

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milligram or four or 500

Speaker:

million milligram pack of hemp seeds

Speaker:

in a supermarket, it's not going to

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be that cheap. It's going to be

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quite expensive for how much you're

Speaker:

getting anyway.

Speaker:

So the best thing to do is, you

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know, wholesalers that there's loads

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of different ones. So whole Food

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Earth is a really good one.

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Forest Wholefoods.

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Yeah they're great, I use them.

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Yeah, they're really good.

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Forest Whole Foods is another a good

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one. Buy your nuts and seeds

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and even your legumes in bulk.

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I buy my lentils and mung beans from

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there as well. So I get my lentils,

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mung beans, you know, pumpkin seeds,

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goji berries, hemp seeds.

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I get all of those from wholesalers

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because it's just much cheaper.

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And then when it comes to, I tend to

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prefer to buy organic foods.

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But I think, yeah,

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I don't want that to be a barrier

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for people thinking that they have

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to buy organic or they shouldn't buy

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foods at all, like buying

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conventional produce and washing it

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properly is much better than

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than nothing at all.

Speaker:

And if you can justify the cost of

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spending an extra how much it

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is to get your organic berries or

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whatever it is, then that's really

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great. Do that. But I don't think

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you, you know, it should be

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something that you should always

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worry about, particularly if you're

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starting out. You shouldn't let too

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many things distract you,

Speaker:

you know, try and go for if

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you can go, if you you know, if you

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do go for conventional produce, just

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make sure you wash it thoroughly.

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Then you're good to go.

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Absolutely.

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And I love teaching people and

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helping people look at how they feed

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their cats and dogs and then if

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they're animals.

Speaker:

And again, that's such a good point

Speaker:

you made that, Jeffrey, in terms

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of don't look for the obstacles.

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Look at what you can do.

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One tip I do because I buy in bulk,

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but luckily my neighbours as well.

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And so what we do is will buy quite

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a bulk thing and then share it

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between us as well.

Speaker:

Another good tip if you've got

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local or even family members

Speaker:

or something, then getting

Speaker:

helps the whole community as well.

Speaker:

I definitely find is you don't

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have to do all the research yourself

Speaker:

then because they might be

Speaker:

researching one thing and say, Have

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you tried this?

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And they're doing something else.

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We're quite lucky to have quite good

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gardens where I am and I've got I've

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got ponies, rescue ponies, so I've

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got a good supply of organic manure.

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So what we've done over the last

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couple of years is everyone's

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been growing different things and

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we've been swapping between us.

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Ah, nice!

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With various degrees of success.

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So it's been quite a laugh anyway.

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Yeah.

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It's good. Good community vibes.

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Yeah, exactly.

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So one of the things I want to make

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people aware of on your website,

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tell us about your website and some

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of the resources that you've got on

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there.

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Yeah, so I started my website,

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I think it was 2018, 2019

Speaker:

and I did a refresh in 2020.

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And it's really just a place where,

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you know, if people want to find

Speaker:

more kind of longform information

Speaker:

about kind of issues around plant

Speaker:

based nutrition, you know, where to

Speaker:

get your iron from, you know, plant

Speaker:

based protein,

Speaker:

you know, things like foods to get

Speaker:

through to optimise or increase

Speaker:

immune function.

Speaker:

You can find it there.

Speaker:

And I've I've got my newsletter

Speaker:

there as well. So I drop that weekly

Speaker:

newsletter just, you know, around

Speaker:

sort of thoughts I have around

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health, wellbeing, plant based food,

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things like that.

Speaker:

And I've also got my e-book there.

Speaker:

So the Eat More Plants e-book, which

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I brought out in 2021.

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It's been nearly a couple of years

Speaker:

since I bought that, which is

Speaker:

actually crazy, it's gone fast.

Speaker:

So yeah, that was, that was like my

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first kind of cookbook.

Speaker:

It's on my website and it was really

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just going to make it quite simple

Speaker:

offering to people not, you know,

Speaker:

because there's obviously, you know,

Speaker:

you've got these cookbooks, I've got

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like 50, 60, 70 recipes

Speaker:

out there can get quite overwhelming

Speaker:

for people.

Speaker:

And I wanted to call it Eat More

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Plants as well, because I don't want

Speaker:

I didn't want to just restrict it to

Speaker:

people who wanted to go plant based.

Speaker:

You know, I have a lot people in my

Speaker:

community who I chat with who aren't

Speaker:

vegan, and I'm not trying to turn

Speaker:

them vegan, you know, but they

Speaker:

just like to get more plant based

Speaker:

foods into their diet, which is

Speaker:

always a good starting point, always

Speaker:

a good place to be from a health

Speaker:

standpoint.

Speaker:

So yeah, that's really kind

Speaker:

of where the where the idea

Speaker:

for the website came from, just to

Speaker:

have that kind of central resource

Speaker:

for people to check in with as and

Speaker:

when they please.

Speaker:

They've got so much information.

Speaker:

I'd really I'm going to obviously

Speaker:

put the links below.

Speaker:

It's the Wealth of Health, isn't it.

Speaker:

And we've got your e-book

Speaker:

and it's absolutely brilliant.

Speaker:

We've done, I think all but one of

Speaker:

the recipes. It's amazing.

Speaker:

What I love about yours, as you say,

Speaker:

they look beautiful and taste

Speaker:

delicious, but you haven't

Speaker:

overcomplicate it because

Speaker:

I've got so many plant based

Speaker:

cookbooks and some of the

Speaker:

ingredients I've never heard of and

Speaker:

I'm like, where on Earth do I get

Speaker:

this from yeah, I've

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now been doing it long enough where

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I'm really happy just to improvise,

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leave something out to

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find, use up what you've got, etc.

Speaker:

Definitely. I think one of the keys

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as well that I always mentioned to

Speaker:

people is about, you know, it's

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not... The recipes that I create

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are almost like a guide.

Speaker:

Put something else that you want in

Speaker:

them. Put something else in there.

Speaker:

It doesn't necessarily have to be

Speaker:

exactly down to a tee, you know,

Speaker:

mix it up, get some and it

Speaker:

encourages people to kind of get a

Speaker:

bit of creativity in their

Speaker:

own kind of cooking process.

Speaker:

You know, you start to think about

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certain ingredients that might go

Speaker:

that you may not have or, you know,

Speaker:

that can replace certain things

Speaker:

with. So, yeah, I think that's a

Speaker:

good way to look at things.

Speaker:

Yeah, brilliant.

Speaker:

The other tip I love is, which I

Speaker:

know you've spoken about quite a

Speaker:

bit, is cooking extra so

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that you can take it for lunch the

Speaker:

next day and things like that.

Speaker:

So easy. I mean, once you get into

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the habit of doing this so just

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bulk out a bit more.

Speaker:

Personally, I love the fact that

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we can eat more this way.

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Yeah, exactly.

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Yeah, exactly.

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Yeah, you can eat more.

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You're not going to overdo it with

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the calories because you can't, you

Speaker:

know, you get full plenty of fibre

Speaker:

if you're getting good plant based

Speaker:

protein in there as well.

Speaker:

Yeah. I enjoy loading up my

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plates.

Speaker:

Yeah. One more myth I wanted you to

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cover because this is said a lot is

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that all the food's so bland.

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And I think it comes from the fact

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that if you eat out, I mean

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certainly where I am still it's very

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difficult to get

Speaker:

anything different from plant based.

Speaker:

So how are you finding

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the blandness of the food compared

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to what you used to it?

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Well, it's it's about herbs and

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spices. And here's the interesting

Speaker:

thing. I just kind of thought about

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this. So a lot of people what

Speaker:

the majority of people's first

Speaker:

experience with trying a vegan meal

Speaker:

or trying a plant based meal is when

Speaker:

they go out to restaurants.

Speaker:

Think about over the years,

Speaker:

obviously in the last 5 to 10 years,

Speaker:

probably been quite blessed in terms

Speaker:

of, you know, a lot of these really

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good plant based restaurants

Speaker:

appearing.

Speaker:

But even restaurants that aren't

Speaker:

plant based are starting to put

Speaker:

energy and effort into their plant

Speaker:

based options.

Speaker:

So they've got some taste and good

Speaker:

value. But like I'll say, six or

Speaker:

seven years ago, a restaurant that

Speaker:

wasn't plant based would just put

Speaker:

something on the menu that's vegan

Speaker:

that probably didn't taste all that

Speaker:

great, that didn't have much

Speaker:

flavouring or seasoning.

Speaker:

Just so they've got that there.

Speaker:

Someone then goes to try that

Speaker:

option. They don't like the taste.

Speaker:

It's bland. They then form that

Speaker:

picture in their head that all vegan

Speaker:

food is bland based on that one

Speaker:

experience.

Speaker:

Completely understand that.

Speaker:

But it comes down to it, it

Speaker:

comes down to this. It's all about

Speaker:

herbs and spices.

Speaker:

It's all about adding

Speaker:

flavour, adding, you know, aromatics

Speaker:

with onion and garlic and,

Speaker:

you know, all these different foods,

Speaker:

ginger, putting them in your food.

Speaker:

That's what's going to give you the

Speaker:

taste. I was saying on Twitter the

Speaker:

other day, when it comes down to,

Speaker:

for example, meat, it's not the

Speaker:

fact that it's the flesh that tastes

Speaker:

good because no, that no one likes

Speaker:

the taste of uncooked flesh

Speaker:

or like unseasoned flesh.

Speaker:

No one likes that.

Speaker:

But it's the herbs, it's the spices,

Speaker:

it's the aromatics.

Speaker:

These these things that elevate that

Speaker:

chicken to taste like that.

Speaker:

So of course, if you go to a Chinese

Speaker:

restaurant, you have a bland piece

Speaker:

of tofu that's like soggy, that's

Speaker:

not got much flavour on it.

Speaker:

Of course you're going to hate tofu.

Speaker:

But then if you get if you, you

Speaker:

know, do an extra firm tofu,

Speaker:

organic, of course, and then you add

Speaker:

some, you know, liquid smoke, a bit

Speaker:

of olive oil, some garlic pepper.

Speaker:

Some paprika cayenne pepper.

Speaker:

Let that marinate and then cook

Speaker:

that. You're going to get a

Speaker:

completely different taste

Speaker:

experience.

Speaker:

So it's about how you prepare your

Speaker:

food. It's about how you season your

Speaker:

food.

Speaker:

And that will answer the question

Speaker:

about, you know, why people find

Speaker:

plant based food so bland.

Speaker:

You need to just season it.

Speaker:

Treat your vegetables like you would treat

Speaker:

your meat as simple as that.

Speaker:

Exactly. And there's so many health

Speaker:

benefits if these herbs and spices

Speaker:

aren't there, I'm a herbalist,

Speaker:

so I love my herbs.

Speaker:

Yeah.

Speaker:

But when people start looking in and

Speaker:

adding them and getting creative

Speaker:

and, you know, this is how we learn,

Speaker:

isn't it? Trial and error.

Speaker:

It is good fun, isn't it. I can see

Speaker:

that you have real fun with what

Speaker:

you're doing.

Speaker:

I think it's a fun process.

Speaker:

And as I say, spices and herbs that

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I'd never really got involved with.

Speaker:

Like, for me, one of the best ones

Speaker:

is cinnamon.

Speaker:

Great for blood, you know, blood

Speaker:

sugar. Blood sugar?

Speaker:

or blood pressure?

Speaker:

anyway, yes blood sugar.

Speaker:

And it just it almost like for

Speaker:

people who maybe struggle with, I

Speaker:

guess, you know, the taste of, you

Speaker:

know, transitioning.

Speaker:

Cinnamon is a great one to get into

Speaker:

oats, like because it almost gives

Speaker:

you that almost like a sweet flavour

Speaker:

as well.

Speaker:

Combine that with banana and you're

Speaker:

onto a winner.

Speaker:

Exactly. And you will find

Speaker:

I mean, I do this a lot and when

Speaker:

people are transitioning their

Speaker:

animals.

Speaker:

I just prefer working with anything

Speaker:

that's got a tail.

Speaker:

You know the thing is is when you're

Speaker:

used to certain diets, the

Speaker:

microbiome in your mouth and in your

Speaker:

body makes you crave certain things.

Speaker:

And as you start introducing more

Speaker:

variety, you'll find your

Speaker:

taste changes so much and so

Speaker:

many people that I know of

Speaker:

absolutely hated like a green shot

Speaker:

or a celery juice.

Speaker:

A month later they're just craving

Speaker:

it because they want it, give me

Speaker:

more! So would

Speaker:

you advise people to, you know,

Speaker:

and not be too put off if they try

Speaker:

something for the first time, if

Speaker:

they think it's going to be

Speaker:

something that suits them,

Speaker:

persevere.

Speaker:

You have to persevere.

Speaker:

You can't you have to give your

Speaker:

taste buds time to turn over.

Speaker:

All it takes us, I think was a study

Speaker:

that I saw where the more you

Speaker:

expose yourself to a lot of these

Speaker:

better foods, that changes the

Speaker:

proteins in the saliva, which means

Speaker:

that you then actually start to

Speaker:

become adjusted to these foods.

Speaker:

I think this was a study in rats,

Speaker:

I believe. And of course, whilst

Speaker:

we're not rats, that's actually

Speaker:

quite interesting to see how

Speaker:

mammalian taste buds can actually

Speaker:

change and at that space in the

Speaker:

foods that you're exposed to.

Speaker:

So you have to keep giving yourself

Speaker:

time. You can't just be like one

Speaker:

meal, one and done.

Speaker:

I'm not interested anymore.

Speaker:

You have to allow that process to

Speaker:

unfold over time.

Speaker:

And because it's very hard, you

Speaker:

don't remember like people's palates

Speaker:

have been hijacked by ultra

Speaker:

processed food for years.

Speaker:

So this is something that is not

Speaker:

going to be erased or eradicated

Speaker:

overnight or in the space of even a

Speaker:

week. You have to allow yourself

Speaker:

that time for your taste buds to

Speaker:

turn over, get used to these

Speaker:

different types of foods that you

Speaker:

are consuming and you will

Speaker:

eventually come to love them.

Speaker:

And of course, you have to add

Speaker:

different herbs and spices to make

Speaker:

them taste good as well.

Speaker:

Fantastic.

Speaker:

So what's next for you then?

Speaker:

What's this year?

Speaker:

What we've got this year.

Speaker:

So again, just continue to grow out

Speaker:

the community. I am working on a

Speaker:

project but I can't talk too much

Speaker:

about that at the moment, but

Speaker:

that's something that I'm really

Speaker:

excited about potentially.

Speaker:

Well, so yeah, just, you know,

Speaker:

more talks, more events, just kind

Speaker:

of continuing to bring the,

Speaker:

you know, the ethos of plant based

Speaker:

food and plant based living to

Speaker:

people.

Speaker:

And yeah, that's kind of really at

Speaker:

the moment. It's only January

Speaker:

so we've got plenty of time for

Speaker:

things to unfold.

Speaker:

Exactly and you know as I said

Speaker:

and I've mentioned a few times, but

Speaker:

your Instagram, if anyone you

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know the links will be below, go

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there and look about how beautiful

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these these foods are, you

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say a lot of health education

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as well so people can get tips

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about, you know, why

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this might be something they want to

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incorporate into their diet and you

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know, how they can start using

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ingredients more creatively.

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And then your website, which again,

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the link will be below that e-book

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is fantastic.

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And I think I love the fact that you

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just haven't got too many recipes in

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there because I had

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a couple of books that sat on my

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shelf for two years because every

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time I opened them, I was like, oof,

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too complicated.

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Yeah, you know, it still is

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overwhelming for some people.

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Yeah. So start simple and have

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fun. Do you have any final words

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you want to leave people with if

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they're sort of, you know, thinking

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should I do this my health's not

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quite optimum, you know, should I

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give it a go. Any final words.

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I mean what I would say from a

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health standpoint, I wouldn't say

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I'd say to people, don't expect it

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to be a magic bullet.

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You know, there's there's plenty

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of people who have maybe gone plant

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based. It hasn't really quite worked

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for them. Health's a spectrum.

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You've got to do so many things.

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You know, getting your diet right is

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one of the best things you can do.

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Then you've got to think about your

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training. Then you got to think

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about how you're sleeping, how

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are managing your stress, are you're

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doing, you know, getting your

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nutrient intake right.

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But if you are going to do it, go

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slow. Just try, as I said, one or

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two recipes, get those under your

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belt, branch out that way,

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you know, allow your tastebuds time

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to turn over, get comfortable with

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the process of cooking.

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And if you do that and you really

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treat it as a lifestyle as opposed

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to a restricted diet as some people

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try to paint it.

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I think for the majority of people

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out there, you get some good value

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from it, so it's best to look at it

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that way.

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I love that. I don't see it as

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restrictive at all.

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For me, I just say it is just

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introducing more choice and

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also give me a kick out the backside

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to not be lazy because I

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must admit, you know, I go through

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stages where I can be quite lazy and

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think, oh, can't be bothered to do

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this. But every time I get in the

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kitchen and start creating,

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I love it. I really enjoy it.

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My presentation is not as good

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as yours,

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it's not my strong point.

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Thank you so, so much for joining

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us tonight. I have learnt a lot.

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I think it's really important to

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have what I love about you is you as

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you say you're not trying to force

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your ideas about anything

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down someone else, you're just

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sharing what works for you

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and what fun this creative process

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can be and how it can impact

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your health and lifestyle

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ethics, if that's important.

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For me, it was an ethical decision,

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but I wasn't prepared to make an

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ethical decision that compromised

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my health, so they went on hand

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with it.

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So I think it's good for people to

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challenge their beliefs now and

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again and challenge, you know,

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take a look particularly at the new

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year. A lot of people take

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a look and, okay, they come up with

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New Year's resolutions, but taking a

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really honest look at your lives,

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and sort of saying, how am I doing

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health wise,

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energy wise?

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Is there something I do want to

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change in my life?

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And if so, this might be a good

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starting point for them.

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Yeah, I agree. I think that, you

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know, there's so many different ways

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in which we can approach a plant

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based diet and just being open

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to it. And you say challenging your

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beliefs and you might not even

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necessarily be a case of going fully

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plant based. You can also you

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can go majority plant based and see

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where it takes you. But I think the

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most important thing is to just be

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conscious, start to become

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conscious, as you say, about where

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your health is, you know, how your

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energy levels are, how do you feel

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in the gym? How would you feel day

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to day? Do you need coffee to

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wake yourself up?

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So just being having that

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consciousness and that awareness and

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that discernment of how you are from

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a health standpoint will only put

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you in good stead.

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Fantastic. Thank you so much for

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joining us today.

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I have absolutely loved it.

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All Jeffrey's links will be below

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and hopefully I might be able to

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encourage you to come back again.

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Any questions folks, feel free to

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ask in the comments because we do

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always look through those.

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Thank you, Jeffrey!

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A pleasure. Thank you.

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I really hope you enjoyed that

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conversation.

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And I hope there's at least one

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thing that you can take away and

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apply to your own life or to the

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lives of your animals.

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Thank you so much for taking the

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time to listen and if you feel

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inspired, please do share

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with your friends and family.

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My goal is to inspire as many

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people as I can to live their best

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lives.

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To stay curious and to raise

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their consciousness and

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that of the collective.

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So to do this, I need to reach as

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many people as possible.

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And this needs your help.

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If you feel drawn, would you be

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willing to share your favourite

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episode with five different people?

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This helps us spread the word and

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also helps me encourage some

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exciting new guests to take part in

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this podcast.

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If you feel drawn to do that, I

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would be very, very grateful.

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All the links and discount codes

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where applicable for the products

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that I support are

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on my two websites.

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Catherine Edwards dot Life

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and Catherine Edwards Academy

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dot com.

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All of the products are personally

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tried and tested by me,

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my family and my clients.

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And finally, please do

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press the follow or subscribe

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button, depending on which platform

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you're listening on.

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And above all, stay curious.

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About the Podcast

Show artwork for Live - Love - Learn with Catherine Edwards
Live - Love - Learn with Catherine Edwards
Your one-stop Wellness Centre. Expanding consciousness through curiosity, bringing you information on physical, mental, spiritual health & quantum tools for humans & animals. A conduit empowering each of us to be our own life creators.

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About your host

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Catherine Edwards

Catherine Edwards BSc(Hons) Biology, MBA is the founder of The Live-Love-Learn Podcast, The Catherine Edwards Academy and CatherineEdwards.life. She also works as a private Therapist offering a range of services for animals and humans, both in person and remotely anywhere in the world, seeking to improve their overall health and vitality. Her unique combination of holistic natural therapies provides each customer, of whatever species, with a wealth of information to understand the root cause of any imbalances, addressing the physical, emotional, spiritual and behavioural, and providing lasting solutions to regain balance. Catherine is passionate about expanding consciousness and sharing information, and is known for balancing science, philosophy and practical implementation.