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Episode #67: What Joel & Sina Eat and How They Make it Doable · Beyond Labels Premium

• 0:00
  SPEAKER_01: When I'm preparing my foods, I go for a little different type of variety.
• 0:04
  SPEAKER_01: Uh, and I mine is based on I do eat what is available locally, seasonally, if it's been grown using you know organic or regenerative practices.
• 0:17
  SPEAKER_01: Okay, so I do support local farmers and I do eat that food seasonally.
• 0:22
  SPEAKER_01: But what I really and and one big reason why I do that, aside from supporting local farmers, is because when you're buying locally in season, the food is harvested at the right time, right?
• 0:39
  SPEAKER_01: It's when it's ripe.
• 0:40
  SPEAKER_01: Versus in the grocery store, when they're gonna harvest it, like when the apple's not ripe, ship it somewhere and you know with wax on it, and then maybe gas it to make it ripen.
• 0:50
  SPEAKER_01: So when you pick it fresh, it has more of the optimal nutrient profile for um for optimal health in the human body.
• 0:58
  SPEAKER_00: A lot of it is just what do you have on hand?
• 1:01
  SPEAKER_00: And um, and if you don't have anything on hand, uh as we were talking about this, and I'll I'll let you have a crack at this, Cena, but one of the things that that I pointed out was, you know, if you buy, if you buy bulk, like if you buy half a beef or half a hog, you open the freezer and you're not looking at a supermarket meat counter with with every kind of imagination out there.
• 1:27
  SPEAKER_00: You're looking in your in your stash and you say, you know, what's there?
• 1:32
  SPEAKER_00: And um, and then and then you build up around it.
• 1:35
  SPEAKER_00: I I thought that was very helpful.
• 1:37
  SPEAKER_00: And and and it indicates that there's planning.
• 1:40
  SPEAKER_00: Uh, and in our as we discussed this, the thing that kept popping up is you you can't you can't wait till I I think I read a statistic recently that said something like 70% of Americans have no clue what they're having for dinner at four o'clock.
• 1:57
  SPEAKER_01: Hello, welcome to Beyond Labels.
• 1:59
  SPEAKER_01: I'm Dr.
• 2:00
  SPEAKER_01: Cena McKella.
• 2:01
  SPEAKER_01: I'm here with Joel Salatin, our favorite farmer.
• 2:04
  SPEAKER_01: We have a special announcement that our next, our third Polyface Health Summit has been scheduled.
• 2:13
  SPEAKER_01: So we're sending you a save the date.
• 2:15
  SPEAKER_01: It's June 23rd and 24th at Polyface Farm.
• 2:20
  SPEAKER_01: We'll be releasing more detail soon, but we're excited to share that our main theme is gonna be how science got it wrong and what we know now.
• 2:30
  SPEAKER_01: So we're talking about lots of different topics, not just COVID, but you know, chronic diseases, um, how we got that wrong, um, parts of the body, how it operates, including the value of your urine, for instance.
• 2:44
  SPEAKER_01: And we're really, again, gonna focus on practical solutions so that you can walk away with things that you can implement in your daily life to help achieve better health and wellness.
• 2:56
  SPEAKER_01: So mark it on your calendars, June 23rd and 24th, and we'll be releasing more information as um in the new year.
• 3:05
  SPEAKER_01: Okay, Joel, we have a listeners question today, which these are always some of my favorite podcasts.
• 3:12
  SPEAKER_01: Our listeners are so engaged, they ask some of the most intriguing questions.
• 3:17
  SPEAKER_01: Um, and by the way, if you sent in a question, we've had a slew of questions arrive.
• 3:23
  SPEAKER_01: I've got a lot of them just waiting in my inbox.
• 3:25
  SPEAKER_01: We are not ignoring you.
• 3:26
  SPEAKER_01: We're gonna get to all of them.
• 3:28
  SPEAKER_01: Um, I just picked this one from Lauren Flatch because I received it first.
• 3:32
  unknown: Okay.
• 3:33
  SPEAKER_01: So Lauren has written in and she says, I have always had a bit of a roadblock in my mind when it comes to fully embracing the whole idea of gardening, growing your own food, etc.
• 3:47
  SPEAKER_01: I would love to hear from someone like Joel's wife or yourself who are preparing meals from these great ingredients and how it all plays out in your kitchen.
• 3:56
  SPEAKER_01: In short, I want the juicy details, ha ha ha.
• 4:00
  SPEAKER_01: That was actually in the email.
• 4:01
  SPEAKER_01: Like I want to know what our farm families are actually eating for breakfast, lunch, and dinner seven days a week.
• 4:10
  SPEAKER_01: Because if we are eating with the seasons, aren't we sacrificing some level of variety?
• 4:16
  SPEAKER_01: And how do we try to offset that?
• 4:18
  SPEAKER_01: Because I know that mungbing sprouts are healthy, but how do I realistically incorporate that into our meals?
• 4:24
  SPEAKER_01: And will my kids even go for it?
• 4:26
  SPEAKER_01: I need all the life hacks from a seasoned veteran.
• 4:30
  SPEAKER_01: Thanks for all that you do, Lauren Flatched.
• 4:32
  SPEAKER_01: All right, amazing questions, Lauren.
• 4:35
  SPEAKER_01: These are each one of these questions can be its own podcast.
• 4:38
  SPEAKER_01: We're gonna do our best to get to it.
• 4:39
  SPEAKER_01: I've broken it down to the three main sections.
• 4:42
  SPEAKER_01: The first is let's share what we actually eat.
• 4:45
  SPEAKER_01: Then we can talk about does seasonal eating decrease variety and how we would combat that?
• 4:50
  SPEAKER_01: And then we can talk about how to keep how to get your kids to eat healthy foods.
• 4:54
  SPEAKER_01: All right, does that sound good, Joel?
• 4:56
  SPEAKER_01: That sounds fine to me.
• 4:58
  SPEAKER_01: Okay, so why don't you kick us off?
• 5:00
  SPEAKER_01: Tell us what you eat, uh, maybe what you and Teresa eat, um, you know, breakfast, lunch, and dinner, seven days a week, as Lauren has posed.
• 5:11
  SPEAKER_00: Yeah.
• 5:11
  SPEAKER_00: Well, um, I'm at the stage of life where two meals a day is fine with me.
• 5:16
  SPEAKER_00: So uh we we don't, we have, we have never uh and even from early on uh here on the farm, we we quit we quit fixing lunch uh as a sit-down, you know, special meal because I never she never knew when I was coming in, and and and you know, it was just too uh too much of an issue.
• 5:35
  SPEAKER_00: So um I've always eaten lunch as a catch is catch can, uh, leftovers.
• 5:40
  SPEAKER_00: You grab an apple, slice of cheese, you grab a, you know, you just uh if if there's a little bit of leftover, uh whatever, uh, you know, beef stew, soup, whatever, uh, some anything.
• 5:51
  SPEAKER_00: Uh you you just you just um kind of catch as catch can.
• 5:55
  SPEAKER_00: So so lunch is lunch is pretty much leftovers.
• 5:57
  SPEAKER_00: And and I uh by the way, I I've uh I've written lately, uh I don't know if you've read it, but I've I I've come to the conclusion that the one of the single biggest um benchmarks of knowing that you get you get food is are you eating leftovers?
• 6:13
  SPEAKER_00: Because if you're eating leftovers, it means you probably fixed a bunch of stuff and you had leftovers.
• 6:18
  SPEAKER_00: Uh the the single most uh anti-family eating together component of our modern food systems is single service, single service packaging.
• 6:28
  SPEAKER_00: Go to the supermarket and single service, single service, single service, and you got all that extra packaging, and and it and it it's conducive to just uh you know individual eating.
• 6:38
  SPEAKER_00: So um I actually asked Teresa last night um to to give me a few a few uh uh things and so um so you know we yeah, we do eat seasonally, but think about variety, think about the variety.
• 6:57
  SPEAKER_00: Let's just take eggs.
• 6:58
  SPEAKER_00: So I I have I have pretty much eggs and sausage or or bacon almost you know every single morning for breakfast.
• 7:04
  SPEAKER_00: Okay.
• 7:05
  SPEAKER_00: Breakfast is my favorite meal.
• 7:06
  SPEAKER_00: I've always gone out, spent an hour doing chores, and um, and then I come in for breakfast.
• 7:11
  SPEAKER_00: So I've already been up, out, worked for an hour, hour and a half, then come in for for uh for breakfast.
• 7:17
  SPEAKER_00: And um, so you know, we always have uh raw milk.
• 7:21
  SPEAKER_00: Uh I drink raw milk like water.
• 7:24
  SPEAKER_00: Uh no coffee, by the way.
• 7:26
  SPEAKER_00: I've never I've never drunk a cup of coffee in my life.
• 7:29
  SPEAKER_00: So uh there you go.
• 7:30
  SPEAKER_00: There's a weird one, isn't it?
• 7:32
  SPEAKER_00: Um and uh and then and think about eggs.
• 7:36
  SPEAKER_00: So so think about eggs.
• 7:37
  SPEAKER_00: You can have we thought about this last night.
• 7:38
  SPEAKER_00: Um you can have fried eggs, hard-boiled eggs, omelets, scrambled eggs, creamed eggs.
• 7:46
  SPEAKER_00: That's a lot of variety for a single item.
• 7:49
  SPEAKER_00: So I think I think when you ask about variety, I think I think sometimes um you you can have you don't need as much variety in ingredient as you have in presentation.
• 8:00
  SPEAKER_00: You can get a lot of variety in presentation.
• 8:03
  SPEAKER_00: Uh it doesn't have to be in in getting you know exotic uh stuff.
• 8:07
  SPEAKER_00: And um and and so you know, so then we look at the you know the the dinner meal, um, and you know what what she said was, well, what do you have on hand?
• 8:20
  SPEAKER_00: And there again, you know, we we were struggling with this because both of us came from families that gardened and milked cows, and we had our own butter and our own cottage cheese and our own yogurt and our own uh uh you know, our basements.
• 8:34
  SPEAKER_00: Both of our houses growing up were full of canned goods that you know that our mothers canned, and and of course she helped more than I did in her house.
• 8:42
  SPEAKER_00: But um, yeah, and when we got married, we just that's what we did.
• 8:47
  SPEAKER_00: We, you know, she canned hundreds of quarts of stuff every every year, and and we have big freezers, and we, you know, we froze corn, we froze peas.
• 8:54
  SPEAKER_00: Um, and and so a lot of it is well, what's on hand?
• 8:59
  SPEAKER_00: What's there?
• 8:59
  SPEAKER_00: You know, has the has the butternut squash in the in the root cellar, uh is it still good or is it gone bad?
• 9:05
  SPEAKER_00: You know, I mean there's a lot of potatoes, butternut squash, uh um, sweet potatoes, those kinds of things can be kept a long time, you know, after harvest.
• 9:14
  SPEAKER_00: Uh onions, you can keep onions for you know like three months uh after harvest.
• 9:18
  SPEAKER_00: So a lot of it is just what do you have on hand?
• 9:22
  SPEAKER_00: And um and if you don't have anything on hand, uh as we were talking about this, and I'll I'll let you have a crack at this, Cena, but one of the things that that I pointed out was, you know, if you buy if you buy bulk, like if you buy half a beef or half a hog, you open the freezer and and and and you're not looking at a supermarket meat counter with with every kind of imagination out there.
• 9:53
  SPEAKER_00: You're looking in your in your stash and you say, you know, what's there?
• 9:59
  SPEAKER_00: And um and then and then you build up around it.
• 10:03
  SPEAKER_00: Um so that's kind of I I thought that was very helpful.
• 10:08
  SPEAKER_00: And and and it indicates that there's planning.
• 10:11
  SPEAKER_00: Uh and in as we discussed this, the thing that kept popping up is you you can't you can't wait till I I think I read a statistic recently that said something like 70% of Americans have no clue what they're having for dinner at four o'clock.
• 10:28
  SPEAKER_00: 70% of Americans, if you say it's four o'clock, what are you having for dinner?
• 10:32
  SPEAKER_00: They just they don't have a clue.
• 10:35
  SPEAKER_00: Now you cannot, you cannot whatever, eat, eat with integrity if you don't have a clue at four o'clock what you're having for dinner.
• 10:46
  SPEAKER_00: And so what kept coming up as I was grilling, as I was grilling her, as I was asking her uh about you know, what are your tips?
• 10:54
  SPEAKER_00: And I've I've got more, we'll get into the tips later, but um it just kept planning, planning.
• 11:01
  SPEAKER_00: You can't just spontaneously say, oh, you know, dinner's in 10 minutes, guess what you reach for?
• 11:06
  SPEAKER_00: Then you reach for the TV dinner, the hot pocket, the you know, the the DeGiornio's frozen pizza.
• 11:11
  SPEAKER_00: So you you have to you have to plan ahead.
• 11:14
  SPEAKER_01: I love that.
• 11:15
  SPEAKER_01: I love that okay.
• 11:16
  SPEAKER_01: I'll jump in and then I want to hear Teresa's tips as well.
• 11:20
  SPEAKER_01: Um, okay, so I'll have to say, so we think of variety differently.
• 11:27
  SPEAKER_01: So when so Joel sent me his uh an email um outlining his variety of eggs, as he just mentioned, different types of eggs you can make.
• 11:37
  SPEAKER_01: And actually, when I got the email, I read it early this morning, like I don't know, six in the morning, and I started laughing.
• 11:43
  SPEAKER_01: I thought you were joking.
• 11:46
  SPEAKER_01: Yeah, that is kind of funny, you know, like that's what a variety is poached egg, scrambled egg, you know.
• 11:52
  SPEAKER_01: But anyhow, I I I understand your um, you know, your your perception on that.
• 11:58
  SPEAKER_01: So um my perception on variety is yes, that is variety.
• 12:04
  SPEAKER_01: When I'm preparing my foods, I go for a little different type of variety.
• 12:08
  SPEAKER_01: Um, and I mine is based on I do eat what is available locally, seasonally, if it's been grown using you know organic or regenerative practices.
• 12:21
  SPEAKER_01: Okay, so I do support local farmers and I do eat that food seasonally.
• 12:26
  SPEAKER_01: But what I really, and and one big reason why I do that, aside from supporting local farmers, is because when you're buying locally in season, the food is harvested at the right time, right?
• 12:43
  SPEAKER_01: It's when it's ripe versus in the grocery store when they're gonna harvest it like when the apple's not ripe, ship it somewhere and you know, with wax on it, and then maybe gas it to make it ripened.
• 12:54
  SPEAKER_01: So when you pick it fresh, it has more of the optimal nutrient profile for um for optimal health in the human body.
• 13:02
  SPEAKER_01: So I do try to consume that as often as possible.
• 13:05
  SPEAKER_01: But what I really focus on is cycling my foods.
• 13:09
  SPEAKER_01: So we know a lot of food sensitivities tend to be developed because we are consuming the same types of foods over and over again.
• 13:19
  SPEAKER_01: And Joel, as you and I have discussed in, you know, in the book and even on podcast about, you know, I still call them farm subsidies.
• 13:28
  SPEAKER_01: Um that as a result of that, most of what you see in the grocery store is derived from, you know, corn, wheat, um, and soy, right?
• 13:39
  SPEAKER_01: So we're not actually uh getting variety when you go into the grocery store.
• 13:43
  SPEAKER_01: Most of it's just an illusion of variety.
• 13:45
  SPEAKER_01: Um, so what I try to do is actually cycle my foods.
• 13:50
  SPEAKER_01: Um, so say, say you only go into the grocery store to buy your produce.
• 13:55
  SPEAKER_01: It's gonna be difficult for you to even recognize what is grown seasonally, right?
• 14:00
  SPEAKER_01: Because you're almost always gonna find apples in the grocery store, no matter what month it is.
• 14:05
  SPEAKER_01: So, how do you really know what's seasonal?
• 14:07
  SPEAKER_01: So, what I started doing was cycling my foods.
• 14:10
  SPEAKER_01: So I would eat apples for, you know, uh not just apples, but I'm just saying, like maybe an apple with a meal.
• 14:17
  SPEAKER_01: I would do that for a couple of months and then I would get off the apples, you know.
• 14:20
  SPEAKER_01: I would do the same thing with like sweet potatoes.
• 14:23
  SPEAKER_01: I rotate these foods in and out of my diet in order to prevent foods, food sensitivities from developing.
• 14:32
  SPEAKER_01: Um, and there's another scientific reason, but we can get into that later.
• 14:37
  SPEAKER_01: I I think we should do a whole podcast on um variety over time in ancient cultures and what it looks like today compared to then.
• 14:47
  SPEAKER_01: But my point is I cycle my foods, and that is my main focus.
• 14:51
  SPEAKER_01: If you just to specifically answer um Lauren's question, if you just ate seasonally, uh, yes, you could actually decrease the variety of your food, um, because not everything that you would find in the grocery store is gonna be grown locally, most likely.
• 15:10
  SPEAKER_01: So if you only ate seasonally, you actually could decrease your variety.
• 15:13
  SPEAKER_01: But on the other hand, if you went from a diet consisting largely of processed foods, and now you're like, I'm gonna eat whole foods that are grown locally, you will probably increase the variety in your diet because most processed foods are made from uh you know the same handful of ingredients.
• 15:29
  SPEAKER_01: So, okay, Joel, you look like you want to jump in.
• 15:31
  SPEAKER_00: I I do I do see them because yeah, this is so so critical for us.
• 15:35
  SPEAKER_00: This came up in our discussion last night.
• 15:37
  SPEAKER_00: So around here, the first the first uh uh fruit that's available locally is strawberries.
• 15:43
  SPEAKER_00: So when strawberries come in, that's early, early in, you know, it's like in uh uh mid-may, okay, it's early.
• 15:49
  SPEAKER_00: So you know when strawberries are eaten?
• 15:51
  SPEAKER_00: Man, we eat we eat strawberries up the wazoo for like you know three or four weeks.
• 15:57
  SPEAKER_00: Then guess what?
• 15:58
  SPEAKER_00: Then the raspberries come in, and then the blackberries come in.
• 16:03
  SPEAKER_00: Yeah.
• 16:03
  SPEAKER_00: Okay.
• 16:04
  SPEAKER_00: So I can just take you through the season after the blackberries, then the um, then um, by that time, some of the very early apples are in, and then the peaches come in, and then the later apples, and um, and and in there uh in between somewhere become the mull, the mulberries and the pears.
• 16:25
  SPEAKER_00: And see, we have that stuff here on the farm.
• 16:27
  SPEAKER_00: So we just can go out and and and and grab it.
• 16:30
  SPEAKER_00: Um, we have pawpaws, um, all these things, and and so all this stuff, um you know, you talk about cycling.
• 16:39
  SPEAKER_00: If you actually ate from your from your local source, you would automatically be cycling.
• 16:46
  SPEAKER_00: And and when when those things are abundant, we eat them a lot.
• 16:50
  SPEAKER_00: I mean, Teresa and I can down a we can down a pint of blackberries, you know, just sit down and eat them.
• 16:56
  SPEAKER_00: I mean, just eat blackberries.
• 16:58
  SPEAKER_00: And we do that when blackberries are in season, that's when we do that.
• 17:02
  SPEAKER_00: And the other times of the year, we don't eat blackberries.
• 17:05
  SPEAKER_01: Yeah, I love that.
• 17:06
  SPEAKER_01: It and that is exactly my point is that nature cycles your food for you, right?
• 17:12
  SPEAKER_01: So if you only ate seasonally, you would have a natural cycling of your food, which I believe is healthy, right?
• 17:20
  SPEAKER_01: The issue comes with, you know, um, when you go into the grocery store and there's food available year-round and you don't know which ones are grown locally, right?
• 17:29
  SPEAKER_01: Then you have to start creating your own artificial cycling.
• 17:33
  SPEAKER_01: Um, or if you want to consume more variety than what's just grown in your area, you know, maybe there's not a lot grown there, or maybe you can't get access to um a great enough variety in your area because people are spraying the crops.
• 17:47
  SPEAKER_01: And so that's when you would gravitate more toward either growing your own or going to the grocery store.
• 17:52
  SPEAKER_01: And that's when creating your own like artificial cycling routine can come into handy, come come in handy because you want to mimic nature.
• 18:02
  SPEAKER_01: And as you just pointed out, nature is an is naturally cycling the foods for you.
• 18:07
  SPEAKER_00: Yeah, so I go ahead.
• 18:09
  SPEAKER_00: Yeah, well, and you know, um, I don't want to I don't want to just concentrate on on produce, which we tend to think as very seasonal, but you know, I'm I'm livestock and and among the meats, there's a seasonality as well.
• 18:21
  SPEAKER_00: Chicken, chicken tends to be a cooling, uh a cooling meat.
• 18:25
  SPEAKER_00: And in the natural cycle, in the spring, the chickens lay way, way more eggs.
• 18:29
  SPEAKER_00: And so there's an abundance of eggs, enough left over to hatch some for extra roosters and cockerels and replacement pullets.
• 18:38
  SPEAKER_00: I don't want to get bogged down in that, but but the point is the natural cycle of the chicken is to produce uh uh uh chicken meat, uh, enough extra eggs to set and hatch and lay uh to have chicken meat during the summer.
• 18:53
  SPEAKER_00: Chicken is a cooling meat, beef is a warming meat, and so beef tends uh and pork, and and so pork was ready when the acorns fell.
• 19:05
  SPEAKER_00: And so um uh fall, late summer, fall, and winter, then you move into your pork and beef.
• 19:12
  SPEAKER_00: And so even nature uh recognizes this kind of cyclical, you know, this kind of cyclical uh attitude toward even the even the animals.
• 19:21
  SPEAKER_01: Yeah, and I think instinctively some of us follow that natural cycle, right?
• 19:27
  SPEAKER_01: This is one reason why we'll have salads more in the summer.
• 19:31
  SPEAKER_01: And on your salad, you're usually going to put a chicken, like chicken on your salad versus beef on your salad, right?
• 19:37
  SPEAKER_01: It's a cooling meat.
• 19:38
  SPEAKER_01: And likewise in the winter, when you would have the beef, the warming meat, we make hearty meals like beef stew, right?
• 19:46
  SPEAKER_01: With these with tubers and stuff in it, right?
• 19:48
  SPEAKER_01: These heavy, um, you know, more carbs, uh, like a denser carb in that, you know.
• 19:56
  SPEAKER_01: Um, and and so I think I think for many of us, instinctively we we are tapped in to some extent with that natural cycling.
• 20:06
  SPEAKER_01: Um, I do the same thing, like you said, with the eggs.
• 20:09
  SPEAKER_01: When um like when the when the chickens are laying the eggs, like we get our eggs from the farm, of course.
• 20:14
  SPEAKER_01: So when the chickens are laying the eggs, we stock up and we're like, we're just down in those eggs.
• 20:20
  SPEAKER_01: You know, I've told you before, I'm like, we we even do two dust eggs and two combs of bacon this morning, all right?
• 20:26
  SPEAKER_01: So what we will eat them and then we don't eat them anymore, right?
• 20:31
  SPEAKER_01: Once the chickens stop laying the eggs, we take a break from it, and that is the natural cycle.
• 20:36
  SPEAKER_01: Um by the way, when I was eating, I didn't eat anything like that.
• 21:11
  SPEAKER_01: And then I do a similar thing lunch is usually either I skip it or I do some kind of snacky thing, like I might have some celery um for the prebiotics, um, like with some nut butter on it or something like that.
• 21:27
  SPEAKER_01: Um, or if there was something left over, you know, from dinner the night before, still I might eat that.
• 21:34
  SPEAKER_01: Um, breakfast and dinner, you know, I think you've heard me say this before.
• 21:38
  SPEAKER_01: I don't actually call these things breakfast, lunch, and dinner, right?
• 21:42
  SPEAKER_01: Because breakfast comes with this connotation of breakfast foods.
• 21:46
  SPEAKER_01: And for me, I feel that the majority of breakfast foods that are selected in America are unhealthy choices.
• 21:53
  SPEAKER_01: And so I don't want my children to grow up with this perception of what breakfast quote unquote has to be.
• 22:00
  SPEAKER_00: You know, like cereal or cereal and uh a Danish, uh Danish bagel.
• 22:07
  SPEAKER_00: Oh, yeah, yeah.
• 22:09
  SPEAKER_00: That's not breakfast, you know.
• 22:10
  SPEAKER_00: Uh no.
• 22:12
  SPEAKER_00: None of that is, you know, Dunkin' Donuts, uh, that's that is none of that is breakfast.
• 22:17
  SPEAKER_01: No, it's it's awful and it's a horrible way to break the evening fast, right?
• 22:23
  SPEAKER_01: It's just gonna spike that insulin right up.
• 22:26
  SPEAKER_01: So I interchange what I eat.
• 22:28
  SPEAKER_01: Um, if you're gonna call it breakfast, I often eat dinner for breakfast and then dinner for dinner.
• 22:34
  SPEAKER_01: Okay.
• 22:34
  SPEAKER_01: So some examples, every morning I'll have um some kind of herbal tea and uh organic, everything's organic or regeneratively um raised.
• 22:44
  SPEAKER_01: Um, I'll I'll put fat in my tea.
• 22:48
  SPEAKER_01: So usually like a coconut oil, um, some gelatin, and something, maybe like a cinnamon if it matches um the herbs and that tea.
• 22:57
  SPEAKER_01: Um, but and and and I should say, let me back up for a second so you understand my mentality here.
• 23:03
  SPEAKER_01: When I am preparing my foods, I focus on certain categories, lots of vegetables, as low glycemic index as possible, meat, healthy fat, salt, and herbs and spices.
• 23:16
  SPEAKER_01: For me, herbs and spices are their own food group.
• 23:20
  SPEAKER_01: So technically, salt would go in that category, but I don't include it.
• 23:23
  SPEAKER_01: I just because I always just add salt to my food.
• 23:25
  SPEAKER_01: But my herbs and spices are their own group.
• 23:27
  SPEAKER_01: So instead of just saying, I'm trying to get protein, carbs, and fat, right?
• 23:31
  SPEAKER_01: We tend to focus on those macronutrients.
• 23:33
  SPEAKER_01: I say I'm gonna get protein, carbs, and fat and herbs and spices in my meals.
• 23:38
  SPEAKER_01: All right.
• 23:39
  SPEAKER_01: So I'll do the herbal tea with those components added to it.
• 23:43
  SPEAKER_01: Um, I'll do leftovers from the night before.
• 23:46
  SPEAKER_01: That's my favorite thing, is leftover dinner for breakfast.
• 23:50
  SPEAKER_01: Sometimes um I'll have soup.
• 23:53
  SPEAKER_01: I tend to make a big batch of um of soup, like in my huge crock pot or pressure cooker, and I'll eat that like for breakfast throughout the week.
• 24:04
  SPEAKER_01: And when I eat the soup, I almost always um crush a raw clove of garlic on it.
• 24:10
  SPEAKER_01: Um, you know, once it's warmed up.
• 24:12
  SPEAKER_01: So I eat the raw garlic.
• 24:13
  SPEAKER_01: I'll uh I've also been known to frequently eat salads for breakfast.
• 24:18
  SPEAKER_01: Usually I do that in the summertime.
• 24:20
  SPEAKER_01: You know, as you mentioned, this is more of a cooling, a cooling meal.
• 24:24
  SPEAKER_01: Um, so now in the winter time, I would not be likely to do that.
• 24:27
  SPEAKER_01: But like for an example, on my salads, I'll have two to three varieties of lettuces, you know, maybe arugula, red leaf lettuce, or green leaf lettuce, romaine, something like that, with microgreens on it for their nutrient density, um, turmeric, turmeric root, ginger root, cilantro for detoxification, um, dandelion, uh, basil, hicama, fresh pressed garlic cloves, radishes, celery.
• 24:55
  SPEAKER_01: These are largely for getting the prebiotics and growing my probiotics.
• 25:00
  SPEAKER_01: And then I'll put things like hicama as a prebiotic or sauerkraut on it.
• 25:05
  SPEAKER_01: Um, so that's that's typically my favorite salad with lots of fat on top of it.
• 25:10
  SPEAKER_01: You know, predominantly I like to put avocado oil on top of my salads.
• 25:14
  SPEAKER_01: Oh, and I put uh um like a half of avocado on my salad at a time to get lots of fat.
• 25:20
  SPEAKER_01: So if you haven't noticed, my diet is typically moderately high fat, like healthy fats, uh, which people are usually surprised, but I eat a high fat diet.
• 25:31
  SPEAKER_00: That's why you're so that's why you're so obese.
• 25:34
  SPEAKER_01: I know.
• 25:37
  SPEAKER_01: I know.
• 25:38
  SPEAKER_01: My husband was like, ever since my husband was a little child, he was always overweight, you know, not like obese, but he was hefty, okay?
• 25:47
  SPEAKER_01: And then as we when we got married and we had the first child, he got he kind of ballooned up, right?
• 25:53
  SPEAKER_01: And he would try, he would exercise for hours, right?
• 25:57
  SPEAKER_01: And he would try to decrease his caloric intake.
• 26:01
  SPEAKER_01: And then he sees me in my healing journey, and I'm, you know, I'm changing the way I eat and stuff.
• 26:06
  SPEAKER_01: And I never count calories, never do any of that, right?
• 26:10
  SPEAKER_01: Um, and he was like, wait, what's happening here?
• 26:12
  SPEAKER_01: Like, I'm struggling, she's super skinny, I don't even understand what's happening.
• 26:16
  SPEAKER_01: So I was like, just try, just try the diet, like eat the fat, and you know, and I'm like, it's satiating.
• 26:22
  SPEAKER_01: I tell you, you're not gonna crave these carbs and stuff.
• 26:25
  SPEAKER_01: So we switched his diet, and even now he's like, the weight just fall fell off my body.
• 26:30
  SPEAKER_01: He lost like almost 50 pounds without even trying.
• 26:34
  SPEAKER_01: Yeah, without even really trying.
• 26:36
  SPEAKER_01: So it does.
• 26:37
  SPEAKER_01: So, anyhow, a little off topic there, but yes, I eat a very high-fat diet.
• 26:42
  SPEAKER_01: Um, for dinner now, just a couple of examples.
• 26:45
  SPEAKER_01: I dinner is usually when um I steam my vegetables.
• 26:50
  SPEAKER_01: So I tend to like to have warmer things for dinner.
• 26:53
  SPEAKER_01: Um, so I'll steam, for instance, like a whole head of broccoli.
• 26:59
  SPEAKER_01: And I do it in my pressure cooker, so it's really fast.
• 27:02
  SPEAKER_01: I pour avocado oil all top over the top of it with real salt.
• 27:05
  SPEAKER_01: By the way, my kids love that.
• 27:07
  SPEAKER_01: The steamed broccoli, the steamed green beans, you put the avocado oil and real salt on it, they will literally fight for who gets to eat the last pieces of it in the bowl.
• 27:18
  SPEAKER_01: It's amazing.
• 27:19
  SPEAKER_01: So I will tend to eat those steamed veggies with the fat with some meat next to it.
• 27:24
  SPEAKER_01: The veggies are typically at least three-quarters of my plate with you know the corresponding fat all over it.
• 27:30
  SPEAKER_01: And then the meat is a quarter or less of my plate on, you know, depending on what my body wants.
• 27:35
  SPEAKER_01: But that's usually the ratio it tends to gravitate toward.
• 27:39
  SPEAKER_01: The meat would be something like I make a big batch of herb chicken, like you were saying, instead of just one chicken, I cook two in my clay pot.
• 27:47
  SPEAKER_01: So we have leftovers for the next day.
• 27:50
  SPEAKER_01: Um, or I'll cook a bunch of pork chops with leftovers the next day, or like a beef stew.
• 27:55
  SPEAKER_01: Um, and so my point is it's like you, it's the planning.
• 27:59
  SPEAKER_01: I want to make sure I'm not cooking these single servings.
• 28:03
  SPEAKER_01: I batch cook as much as possible to give me a break the next day.
• 28:08
  SPEAKER_01: So I don't like spending a lot of time in the kitchen, right?
• 28:10
  SPEAKER_01: I homeschool my kids, I run a company and um and cook everything from scratch, right?
• 28:17
  SPEAKER_01: So I'm I'm a big time saver in the kitchen.
• 28:20
  SPEAKER_01: Not having lunch really saves me time.
• 28:23
  SPEAKER_01: Um, the and the kids can actually now get their snacks by themselves.
• 28:29
  SPEAKER_01: They can get celery, wash it, and put a nut butter on it, right?
• 28:32
  SPEAKER_01: Um, I just helped my two-year-old.
• 28:34
  SPEAKER_01: That saves me time.
• 28:35
  SPEAKER_01: Um, and then by batching, if I, for instance, if I make a huge batch of food for dinner, we can eat that for breakfast.
• 28:44
  SPEAKER_01: So I've actually only had to cook one meal in that whole day.
• 28:47
  SPEAKER_01: So this is how I make it doable.
• 28:50
  SPEAKER_01: Um and yeah, so that's that's examples of what I eat.
• 28:56
  SPEAKER_01: I hopefully, hopefully that was helpful and not not nuanced.
• 29:01
  SPEAKER_00: But yeah, no, that's that's uh that's all it's all very helpful.
• 29:05
  SPEAKER_00: And so so um we're almost out of time.
• 29:08
  SPEAKER_00: So let me let me run through let me run through some of uh some of Teresa's tips.
• 29:13
  SPEAKER_00: And and and and and you've already you've already uh brought several of them to the fore.
• 29:18
  SPEAKER_00: So I'll just I'll just try to bullet point them if you will, uh, a little bit.
• 29:22
  SPEAKER_00: Um one one you mentioned a crock pot.
• 29:27
  SPEAKER_00: Uh listen, a crock pot and and and um you know if you're just starting down this journey, don't don't deal with a sophisticated you know insta-pot pressure cooker.
• 29:36
  SPEAKER_00: That's a Ferrari, okay?
• 29:38
  SPEAKER_00: Yeah, start with a simple, simple crock pot, you know, 40 watt, um, less energy than a light bulb, and it's almost bomb-proof.
• 29:48
  SPEAKER_00: You can put some you know, some meat in there, anything you put in a crock pot, uh it you won't burn it, uh, you won't overcook it, you can eat it within, you know, it'll it'll sit there and just kind of bubble away for uh your your window of eating is like three hours without hurting anything.
• 30:06
  SPEAKER_00: Uh it's just it's just a very forgiving, forgiving way.
• 30:10
  SPEAKER_00: We we just I mean we just worship the crock pot.
• 30:12
  SPEAKER_00: The crock pot is like the center of of the kitchen in our in our view.
• 30:16
  SPEAKER_00: It's it's just so wonderful.
• 30:18
  SPEAKER_00: Um and and the second thing, and you you mentioned this, is is batch cooking.
• 30:24
  SPEAKER_00: Um cook when you're cooking, cook, cook extra, cook plenty.
• 30:29
  SPEAKER_00: Um, it doesn't take any more time to wash up uh a bigger roaster that has two chickens in it than one.
• 30:38
  SPEAKER_00: So go ahead and batch cook, pick off the you know, pick off what you don't eat, then you can have a casserole later, you can put that on your salad later.
• 30:46
  SPEAKER_00: Uh you you can you can have a you can make a we Teresa makes cold chicken salad to die for.
• 30:52
  SPEAKER_00: Talk about talk about a wonderful uh uh lunch, you know, when she's got um um egg salad, chicken salad, any cold, you know, cold salads uh in the fridge.
• 31:03
  SPEAKER_00: I can just run in here, I can just you know grab a few spoonfuls.
• 31:06
  SPEAKER_00: Man, I'm you know, I'm good to go.
• 31:08
  SPEAKER_00: Um she said combine things like okay, so if you're gonna if you're gonna cook you know spaghetti or or lasagna or something, well, uh don't just do one pound of ground beef, do five pounds, brown it all, put half of it in the fridge for your for and then two days later have it for your for your other meal that's gonna take uh uh ground beef.
• 31:29
  SPEAKER_00: And so you're trying to do light things, um, like things together.
• 31:34
  SPEAKER_00: And um and then finally, you know, plan ahead.
• 31:37
  SPEAKER_00: Take take some time to you know to put out, you know, what what do I have, what's available, and and plan your menus ahead.
• 31:44
  SPEAKER_00: Uh you know, spontaneity, spontaneity is not good uh at dining time.
• 31:50
  SPEAKER_00: Um it it's better, it's better to have some planning.
• 31:54
  SPEAKER_00: And and and I would just encourage folks, I mean, I mean, she's just a wizard in a kitchen.
• 31:59
  SPEAKER_00: It just looks like you know, everything happens and it just it just it just uh appears and you know everybody sits down and good grief, this is like Thanksgiving dinner every day, you know.
• 32:10
  SPEAKER_00: How does she do this?
• 32:12
  SPEAKER_00: And um and and cooking, preparing meals like this is like any other skill.
• 32:18
  SPEAKER_00: And if you're you know, if you're new to it, if you're intimidated by it, if you're if you're ignorant about it, just jump in, get your crock pot.
• 32:29
  SPEAKER_00: Teresa said, just make a goal of doing one meal, you know, one meal this week.
• 32:34
  SPEAKER_00: Um, and just take baby steps.
• 32:37
  SPEAKER_00: Uh the final thing uh that we kind of came up with last night as we were talking this about this was um was the fact that as you as you develop things, and I'm sure Cena, you see this in your family, uh you have favorites.
• 32:51
  SPEAKER_00: Everybody's got their favorite, you know, favorite meal, favorite thing, all right.
• 32:55
  SPEAKER_00: And and so you don't have to have 365 um you know uh uh exotic meals a year.
• 33:05
  SPEAKER_00: Uh essentially, I'll tell you about about twice a month.
• 33:10
  SPEAKER_00: Uh Teresa said about a two-week rotation.
• 33:13
  SPEAKER_00: There's about four, I'd say four meals that rotate every two weeks because they're our favorites.
• 33:20
  SPEAKER_00: We like them.
• 33:22
  SPEAKER_00: And so about so there's four out of the, you know, now Sundays, we don't cook at all.
• 33:26
  SPEAKER_00: Sundays we, you know, Sundays, her day off, my day off, we're, you know, we we rest on.
• 33:31
  SPEAKER_00: So we just snack, we you know, might heat up some leftovers, we might eat a you know, a pork stick or something, a snack stick, but you know, we we take Sunday off.
• 33:39
  SPEAKER_00: But um uh generally, you know, so if you're if you're cooking six out of six out of 14 days uh doing a meal, uh if four of those are on some sort of a a rotation because everybody likes it, well now you're down to just eight, you know.
• 33:54
  SPEAKER_00: I mean, from a planning standpoint, uh that's different.
• 33:57
  SPEAKER_00: So um, and of course, you know, when she sends me shopping, I go to the basement.
• 34:01
  SPEAKER_00: We've got everything from you know pickled beets to to to pickles and applesauce and green beans and uh uh zucchini and and uh all sorts of things down there.
• 34:12
  SPEAKER_00: And so um, you know, so what's on hand, that's where we shop.
• 34:15
  SPEAKER_00: So those are kind of the tips.
• 34:17
  SPEAKER_00: Bulk, plan, um, start with a crock pot.
• 34:20
  SPEAKER_00: And uh and and and as you as you get experience, mastery will come.
• 34:28
  SPEAKER_00: I think that's the thing that people need to be encouraged about.
• 34:31
  SPEAKER_00: You don't have to be a gourmet on the front end, start with a crock pot.
• 34:37
  SPEAKER_00: That's the most forgiving thing.
• 34:39
  SPEAKER_00: And um, you know, you're not you're not gonna, you know, overcook, undercook, over whatever that's easy to do on other things.
• 34:47
  SPEAKER_00: Um, and and just start in, and before you know it, in a year or two, uh, you'll just be whipping up this stuff and you'll say, Man, oh man, you know, what why why did this bother me, you know, two years ago?
• 35:00
  SPEAKER_01: Yeah, I love that.
• 35:01
  SPEAKER_01: I love that.
• 35:02
  SPEAKER_01: And I love that it's all about giving yourself grace and taking the small steps, you know, just as long as you just keep moving those steps forward, you're good to go, right?
• 35:11
  SPEAKER_01: Um, so the these, I love these questions, Lauren.
• 35:15
  SPEAKER_01: Thank you for sending this in.
• 35:16
  SPEAKER_01: We did not get to her final question about how to um get kids to eat healthy foods, but that's such um an in-depth question.
• 35:25
  SPEAKER_01: I think we should do a whole podcast about that one, you know.
• 35:27
  SPEAKER_00: Yeah, I think that I think that would be fine.
• 35:30
  SPEAKER_00: Um you know a lot of food, a lot of food is doesn't taste good out of a grocery store.
• 35:40
  SPEAKER_00: It's bland.
• 35:42
  SPEAKER_00: I mean, I mean, uh I see this especially in the dairy industry industry.
• 35:46
  SPEAKER_00: Uh milk.
• 35:47
  SPEAKER_00: Why don't people drink milk anymore?
• 35:50
  SPEAKER_00: Have you drunk milk out of the grocery store?
• 35:52
  SPEAKER_00: I can't, it it's like it's like chalk.
• 35:54
  SPEAKER_00: I can't even handle it.
• 35:55
  SPEAKER_00: But man, you get some of this uh raw grass, grass milk.
• 35:59
  SPEAKER_00: I mean, it's just it's like it's like ambrosia of the gods.
• 36:04
  SPEAKER_00: I mean, it's just unbelievable.
• 36:06
  SPEAKER_00: And so I I think a lot of this kind of weird finicky eating is because food just doesn't it it doesn't taste good and and it's not nutrient uh satisfying.
• 36:17
  SPEAKER_00: We had a we'll we'll close with this, you know, we we're out of time, we gotta wrap this up.
• 36:21
  SPEAKER_00: But I had a lady in the store lately and she had this little anemic six-year-old son.
• 36:26
  SPEAKER_00: He was tiny, tiny.
• 36:27
  SPEAKER_00: She said, he just won't eat anything.
• 36:29
  SPEAKER_00: He's just a finicky eater, won't eat anything.
• 36:31
  SPEAKER_00: I said, here, take take two or three dozen eggs and and uh cook them up for him, see see what he does.
• 36:38
  SPEAKER_00: She called me a week later.
• 36:39
  SPEAKER_00: She said, He's eating, you ready for this?
• 36:43
  SPEAKER_00: Six eggs a day.
• 36:45
  SPEAKER_00: Six eggs.
• 36:46
  SPEAKER_00: Why?
• 36:47
  SPEAKER_00: Because the grocery store eggs don't have any nutrition in them, they don't have any taste, they don't have any nutrition, and and and your body understands that.
• 36:55
  SPEAKER_00: You might not cognitively understand that, but your body understands that.
• 37:01
  SPEAKER_00: So, in this whole discussion, um, again, answering the question for Lauren here, uh, the whole discussion, you've got to get really authentic, good food, and your kids will will like it.
• 37:16
  SPEAKER_00: Um I mean, the the the the the sweetness of high bricks carrots is so different than the woody carrots, you know, uh out of chemical production.
• 37:28
  SPEAKER_00: So uh there is a big difference in food, and the taste will make a big difference in how your kids like it.
• 37:35
  SPEAKER_01: Wonderful.
• 37:36
  SPEAKER_01: Thank you so much for your insights.
• 37:38
  SPEAKER_01: Thank you so much, Lauren, for sending your question in.
• 37:41
  SPEAKER_01: And again, we will get to all the questions.
• 37:43
  SPEAKER_01: Just give us a little bit of time.
• 37:45
  SPEAKER_01: Um, thanks for joining us, and we will see you next week.