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Be A Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious: A Cookbook

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I made six or seven tubs of tofu so those were all the same. Because I just put them all in a big dish with Sophie. She helped me make them. We just did them all with the teriyaki, which is kind of close to our basic way to do it. Yeah. It was delicious. Yeah. I want to try every one of them, but what about watermelon salsa? What can you tell me about that? Yeah. And this is a very special podcast because you guys have launched something really special. And Jane, how long have you guys worked on this project? My husband's a way better chef than I am. But the majority of us are women. So I'm just saying, be bold, be fierce. You can be delicious. I've seen it happen. And the third reason why this is for women, is that being a female, in America in particular, because that's where I grew up, you, as a female, have a burden on you that is unique. And any female out there knows what I'm talking about. It is this invisible, heavy expectation about your body and your food and your shape and your presentation, your identity, it's this wrapped up mess of a thing. What was so funny is we were collecting salads for this cookbook. We were collecting recipes and we went through all the like, "Okay, let's see what we have," mid COVID, we sort of assessed everything. And we had like four breakfasts, eight lunches, six dinners. We had 44 desserts. We knew we were on the right path for a book for women. But what was so funny is that all the salads, I had different salads of greens and this and that. And every salad my mom sent me was a different arugula salad. She'd be like, "Oh, oh, try this one. Oh, oh, try this one." And finally I'm like, "Okay, we're just going to make an Ann's arugula section."

And you add cocoa to it and you've got the chocolate and if you use almond butter, it doesn't have that peanut butter flavor behind it. But if you want the peanut butter chocolate, go for it.No. I mean Sophie. Sophie. They are beautiful. She puts sprouts. She puts some avocado. She puts arugula. I mean, they are amazing. Amazing. So she's learned. Her research with the Cleveland Clinic’s Department of Pediatrics observes the effects of a plant-based diet on pediatric obesity and hypercholesterolemia. The Journal of Pediatrics published one of their studies in February of 2015 where Jane created the classroom curriculum and the kitchen curriculum for the study. A tireless champion for kids and their health, Jane brings remarkable clarity, compassion and humor to the table. The word pelvis means basin or bowl. Symbolically, this is more womanly and more powerful. What is more womanly and more powerful than the pelvis? What it creates, what it holds, family, life, pleasure, vitality. Build Your Own Bowl, beautifully. Reading this book will teach you how to feed your microbiome, live withenergy and spark, and unleash your full potential as aPlant-Based Woman Warrior!”— Will Bulsiewicz, MD, New York Times bestsellingauthor of Fiber Fueled It's kind of scary because anytime I go over, every night, Jane and Brian are eating grits and greens.

And I tell you, it's hard to get the cooked pan-fried tempeh out of the pan and to show the audience because I am dying to eat it all. It's so delicious. We had snap peas. We had Brussels sprouts. Anyway, this is a game that I encourage you all to play the next time you have friends over. It is a great after dinner or before dinner game. Because salsa, obviously, is just chopped up vegetables and herbs, something herbaceous, something sort of onion, garlic. Whatever you like, you can make a salsa out of. And we have found in some of the books that we did, is that we didn't move from just like tomato salsa to corn salsa, but from corn salsa to mango salsa, and then to peach salsa. And we have got a grape and radish salsa in one of our books. It's one of your, our books. All right. We're moving on now. All right. We're moving on. We're getting towards dessert here. So Dreamy, Daring and Delicious Desserts. I've got a list here, but if there's anything that you want to add to it. Talk to me first about Peanut Butter Gelato, because, oh my gosh. Well I agree. I agree. I agree. And I actually have this on my list and I wanted to talk about it because it is in every one of my books, or a version of it. This is a sweet potato, and you're calling this Sweet Potato and Cashew Ricotta Lasagna. This is piled up like the Leaning Tower of Pisa. Look at that. Is that just brilliant? I want to have that for dinner tonight. Well actually, I still love a little Sherry in my mushroom gravy because it leaves the flavor. The alcohol burns right off and that's nice.I feel that the biggest gift, which my husband originated, the biggest gift that we have passed on to our four children, and then to our 10 grandchildren and they're all children's spouses, is plant-based eating and I feel that it is the gift that we hope we can pass on to everybody out there. Yeah. A bit of a tongue twister. And then one of my favorite fruits in the whole wild world is bananas. And so I saw banana muffins or bread and I just like- It's imperative that everybody at least try it. It's steel-cut oats, turmeric. It's everything you should be eating every day. It's got a little sriracha. It has nutritional yeast. It has shiitake mushrooms and a lot of kale, and water. And once you've eaten that, you are set for the day. You can go downhill, if you have to. As I'm writing this I've just pulled their veggie lasagna (layers of mushrooms, carrots, peppers, spinach, and tofu ricotta alternating with mashed sweet potatoes) out of the oven and have some brussel sprouts tossed with nutritional yeast, hot sauce, and vinegar cooking. Our son Ted was doing one of his City Branch projects in Colorado and had gone out to lunch and had something kind of similar to this, so we tried it. And what you do is, actually it was a watermelon radish, cucumber slice, and then on top you put a big apple slice and it is funny. It doesn't sound good. But when you bite into it, that sweet, wet apple-

Because I would say the other thing, tell me if you guys disagree, but I think the two things that we have more for lunch, as a family, than anything else are usually soups or open-face sandwiches, right? Even better than the recipes is the attitude of enjoyment and satisfaction around food that purveys this book. I feel that it's common for people to see a plant-based diet as a deprivation, but it's clear that the Esselstyn family doesn't feel that way! It's wonderful to see an example of a family culture built around healthy eating. No. I have a great friend who's from India and she is plant-based and she just said, "You know what? I've really had an amazing time making authentic Indian food, plant strong." And my mom and I, this is again during COVID, we were like, "We need a tutorial." She hosted us in her garage with the door open. It was probably 28 degrees out in Cleveland. And we sat there eating herb dal and garam masala and all different kinds of naan bread. We learned so much from her.

About Be A Plant-Based Woman Warrior: 

Thanksgiving-ish. Yes. Okay. So if you guys are cool, let's move on. One of the things that we eat a fair amount at our house is tofu and tempeh. We're big fans. We're not freaked out by soy because we know the fighter estrogens actually can be very, very-

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