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The MAHA cookbook: Taking charge of your health with vibrant, Whole Foods · Cultural Wars | America Out Loud News

• 0:26
  Well, hello, everyone, and welcome to the Tenpenny Files.
• 0:29
  I'm your host, Dr.
• 0:30
  Sherry Tenpenny.
• 0:31
  The Tenpenny Files isn't just another podcast.
• 0:34
  We hold daily conversations and discussions with people who have discovered evidence that challenge the narratives that we see in the daily headlines.
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  Topics span the spectrum from national government history, astronomy and travel to food and fitness to vaccines, health and health policy, and to authors that write about faith and biblical principles.
• 0:55
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• 1:02
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• 1:05
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• 1:13
  Eastern to hear from authors and documentary filmmakers who have something important to say but have been silenced or censored.
• 1:20
  And before I introduce you today, my special guest, um, I want listeners to think about joining us and becoming a 10 penny prime member.
• 1:27
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• 1:34
  To find out more about that, please go to Prime Membership.com to learn more about the benefits, and hopefully that you'll join our cause to support us to bring you great content and information that really will stimulate your mind.
• 1:49
  Today's conversation is with renowned chef, a restauranteur, entrepreneur, television personality, and author, Pete Evans.
• 1:58
  He is here today to talk about his amazing new cookbook, the Maha Cookbook, Taking Charge of Your Health with Vibrant Whole Foods, inspired by the groundbreaking Maha Commission Report, the up-ending of the food pyramid, and championed by leaders like our Secretary Robert F.
• 2:16
  Kennedy.
• 2:16
  Pete, thank you so much for joining me here today.
• 2:19
  It's just such a pleasure to see you again.
• 2:22
  It is so cool to be back having a conversation with you and all your listeners and viewers.
• 2:28
  So thank you so much, Sherry.
• 2:29
  I love you.
• 2:30
  We love you.
• 2:31
  We love you back.
• 2:32
  It's just so great to have you here.
• 2:34
  You know, we're so glad to have you part of this movement.
• 2:37
  As an Australian, what does Maha mean to you?
• 2:42
  Well, it actually means make Australia healthy again too.
• 2:45
  So it actually works for America and also Australia and pretty much anyone in the world.
• 2:52
  That that's what it means.
• 2:53
  And as you know, and what you talk about so beautifully and eloquently is long-term regenerative health and the sometimes simple tools that we have access to, and I believe food is one of these tools.
• 3:10
  It's not the be all and end all, but it definitely uh deserves some contemplation and awareness and conscious decision when it comes to it.
• 3:22
  And all of the other elements of that toolkit as well that you just talked about in your introduction.
• 3:31
  Um the things that you talk about, you know, faith, understanding medical science, um all of these, all of these things, and they all have their place, I have to say, and and I touch on them in the Maha cookbook a little bit, right?
• 3:49
  Because I don't want to get too deep in the woods uh or in the weeds, I should say, with all of these other things when my wheelhouse predominantly has been food and cooking for the last wow, 35 years as a professional chef and writing 30 cookbooks and doing TV shows about this this wonderful craft that we call cooking.
• 4:10
  And I believe once upon a time cooking was was one of our main priorities in life.
• 4:17
  Whereas over the last maybe 20, 30, 40 years, it it may have dropped down in some people's uh priority list.
• 4:26
  And my intention or invitation, I should say, is to maybe push the cooking side of things back into that top tier element of something that we turn into a ritual without it being too woo-woo, but actually just that we get to do this every day if we choose, unless we're fasting.
• 4:48
  But if we are going to do it, let's have fun doing this and let's turn this into a lifelong adventure where we can become dare I say, master chefs or master cooks and master this wonderful art that is cooking.
• 5:04
  You know, I think that's so true because I think that a lot of people have found cooking to be just like a pain in the butt, you know.
• 5:12
  And it's just it's just too hard, it's too inconvenient, it's too messy.
• 5:16
  You know, I look at the cookbook, I don't have these ingredients, I can't do this.
• 5:20
  And so we end up with eating kind of the same thing all the time, and unfortunately, we end up with not such good foods.
• 5:27
  And a lot of things, there's been a lot, a lot of talk about seed oils and eliminating seed oils.
• 5:33
  What are seed oils for our listeners so they know what what we're talking about that's been uh classified as not good for you, and how bad are they for your health?
• 5:43
  Yeah, that's such a great question, and and there has been a uh focus over the last few years, especially on the topic of seed oil.
• 5:50
  Seed oils are basically man-made oils or and extruded or created uh from either seeds and or vegetables.
• 5:58
  And you know I I view everything as dosage.
• 6:04
  How much are you having of certain things and perhaps not having enough of something else?
• 6:09
  You know, and as we all know, way too much water can be toxic for us, but not enough water can be equally as harmful.
• 6:18
  Seed oils.
• 6:19
  Um, I tend not to use them at all into my cooking, and there's a reason for that is I don't find they have any flavor or nutritional value.
• 6:27
  Um when I was taught how to cook as an apprentice chef, that is my trade.
• 6:34
  Uh, and this is going back 35 years ago.
• 6:36
  When I went to college in culinary school, we were taught to cook with not vegetable oils or seed oils.
• 6:44
  We were taught to cook with and how to make our own lard, which comes from pig fat, how to make our own beef tallow, which comes from beef fat, how to use chicken fat, duck fat, extravagant olive oil, coconut oil, all of these saturated, beautiful fats.
• 7:00
  And the reason that they're so prominent in the culinary world is because they have so much flavor, right?
• 7:07
  So much flavor.
• 7:09
  And if you're just looking to enhance your um not only your cooking repertoire, but the flavor of your dishes to make them absolutely delicious.
• 7:20
  This is what we should be focusing on, these beautiful saturated fats that have been so demonized from the medical fraternity and the dietetics associations over the last 30, 40 years.
• 7:31
  And you know, it was interesting.
• 7:33
  I I you've heard of Gordon Ramsey, obviously.
• 7:37
  Um he just promoted I'm I think there's a product called I Can't Believe It's Not Butter.
• 7:43
  Uh, last week he was promoting this as his new um, I guess, business uh association.
• 7:51
  And it's so fascinating because I guess the seed oil companies or the margarine companies as well, um, are feeling the threat of what the Maha movement is promoting and so quickly they've they've they've partnered with Gordon Ramsey to promote these uh I would say undesirable foods, and what was so fascinating coming from a chef's point of view.
• 8:16
  He knows he knows that butter tastes better, olive oil is fantastic, duck fat, beef fat, chicken fat, lamb fat, pork fat are the hallmarks or the foundations of great cooking all around the world.
• 8:32
  Like if you look at every single culture on the face of the planet, if you go to China, if you go to Russia, or if you go to Korea, if you go to South America, if you go to France, Italy, wherever it is, they celebrate these fats in their traditional cooking cultures.
• 8:49
  And I'm talking about the good fats here, not the uh margarines or I can't believe it's not butter or the canola oils or the um vegetable oils, the Crisco, the canola, all of these um flavorless man-made uh concoctions.
• 9:09
  So I created a documentary many, many years ago, talking about seven or eight years ago called The Magic Pillar, which ended up on Netflix.
• 9:19
  And we interviewed people like Nina Teschultz, um and others, and we gave the explanation that you can build your house.
• 9:31
  Right.
• 9:31
  A lot of people like to build their house if they're if they're building with the most robust uh ingredients.
• 9:38
  They'll use bricks, they'll use timber.
• 9:42
  And the analogy was if you're using vegetable or seed oils, the I guess the equivalent of that is like trying to build your house out of styrofoam or or something that isn't going to last very long and will degrade very quickly so that you will have to.
• 10:00
  Keep building your house over and over, and you'll end up with a not very uh functioning house.
• 10:06
  So my idea and many others' idea like yourself is to build a house with the greatest foundations.
• 10:11
  And one of the greatest foundations is good quality fats, good quality meats, um, if you choose to have some great quality, spray-free, organic uh fruits and vegetables and nuts and seeds, good quality eggs.
• 10:26
  It doesn't have to be difficult.
• 10:28
  And basically, all we're doing is going back to how our cultures from all around the world used to cook.
• 10:34
  That's why paleo became so famous.
• 10:37
  It it paleo just means old, and the ketogenic diet became so popular is because it started to focus on good quality fats and the flow on effect, and I've shared thousands and thousands of thousands of stories of people reclaiming their health just by including what I just mentioned.
• 10:56
  Good quality fats from animals and plants.
• 10:59
  Not all plant uh fats are bad.
• 11:02
  You can have good quality avocado uh avocado oil, olive oil, coconut oil.
• 11:07
  And there is a place in our cooking repertoire or or cooking history to really um celebrate these fats because they all bring in their own nuance of different flavors.
• 11:20
  We're seeing a big push now in fast food restaurants going back to tallow.
• 11:25
  And I'll I'll give you um a quick little history lesson.
• 11:28
  When I was 13, 14 years of age, before I became a chef, I was working in McDonald's of all places.
• 11:36
  And when I was working there, guess what?
• 11:39
  They cooked their French fries in before they changed it.
• 11:43
  They were cooking it in pork fat and beef tallow.
• 11:46
  Like, and then all of a sudden, the new guidelines came in and they switched over to canola oil or or these seed oils, and the flavor changed.
• 11:55
  We we can all agree that the flavor of those chips changed, and the flow on effect has been uh quite quite chronic health over the last 30, 40 years with this uh the the food pyramid that was put out back in the 70s or 80s, which now has thankfully been inverted and flipped on its head.
• 12:16
  What got you interested in becoming a chef?
• 12:20
  Well, there's not really a romantic story apart from the fact that I wanted to move out of home at a young age, and I wanted to get a trade behind me.
• 12:30
  I after 12 years of going through the uh education system, the the public education system here in Australia, I wasn't really suited for that environment.
• 12:41
  I I didn't really um adapt well to that environment and the thought of going to university for another four years, it just wasn't in my wheelhouse.
• 12:50
  Other people thrive in that environment.
• 12:52
  I was one of those individuals that um it didn't really uh spin my wheels.
• 12:58
  So if I didn't want to go to university anymore and sit in a classroom, what could I do?
• 13:03
  And I looked at all the different trades that were available builder, as I was just mentioned, building a house, uh, electrician, plumber, butcher, hairdresser, and the list goes on and on.
• 13:15
  None of them really appealed to me.
• 13:17
  And the thing about becoming a chef that appealed to me was that it was a life skill that I could learn that perhaps if I didn't continue once I got my apprenticeship in that field, at least I'd have a life skill that would benefit me for the rest of my life.
• 13:32
  And what I quickly realized, and we were having a quick uh conversation before this, was that it actually doesn't take a lot to learn how to cook.
• 13:43
  I I the thing that I um excelled at at school was mathematics.
• 13:48
  I like things that make sense, you know, one plus one equals two.
• 13:52
  Um I found the same similarities in cooking, a list of ingredients, a certain method, a desired outcome, rinse and repeat.
• 14:03
  And once you uh understand that, it demystifies the fear and also the chore of what cooking is for a lot of people.
• 14:12
  It's like okay, because there's there seems to be a from my perception, and this isn't a blanket statement, but there seems to be a bit of fear, um insecurity, maybe a lack of confidence for people in the kitchen.
• 14:26
  Uh, and I understand that because it is not a life skill that we're normally taught through our educational process, and perhaps our parents haven't educated themselves as well.
• 14:37
  So there hasn't been this hand-me-down approach to cooking where there once was.
• 14:43
  And I believe there once was because a lot of the people that I talk to from different cultures.
• 14:47
  I learned this recipe from my grandparents.
• 14:50
  I learned this recipe from my mother or my father.
• 14:52
  I learned this recipe from my auntie or uncle, um, from it's a family recipe that's been handed down.
• 14:59
  And I see the Maha movement as something that is creating that excitement about learning to cook again.
• 15:08
  And maybe in a generation or two, we will rehave these rehab, is that actually word?
• 15:15
  Maybe we will uh restart that flywheel of our parents and our grandparents and this generation, becoming competent and not only competent and confident, but excited in the kitchen to share these discoveries, these recipes that they can hand down to their children.
• 15:34
  And as you well know, if there's not excitement and passion for something, usually it doesn't get passed down to the younger generations.
• 15:43
  So, how do we change our mindset to turn cooking into this passion project?
• 15:50
  And my greatest wish in life is for one of my greatest wishes, I should say, is for this excitement and passion to re-enter individuals and families in the cooking realm because as you know, some of our greatest memories are created through the act of sharing a meal together.
• 16:12
  And I believe that's where we're headed to once again compliment kitchen, competent people in the kitchen with confidence, with passion, with excitement that are so happy about creating meals either for themselves if they live alone or sharing those um moments with their friends and family.
• 16:35
  And yeah, I I'm super excited about what's happening at the moment.
• 16:40
  You know, I remember when I was a kid, um, my mom had told the story many times that when she and my dad got married, my grandmother, my dad's mother made this custard pie.
• 16:53
  That was like his favorite thing in the world to eat for this custard pie.
• 16:58
  But of course, she never had a real recipe.
• 17:01
  It was just a little of this and a dash of that, and all these things.
• 17:04
  And she, my mom told me like right soon after they got married, she tried to replicate this custard pie, and she had to make like 12 or 14 of them to even come close to tasting like the original one because she just was guessing there was no real recipe.
• 17:20
  So when you talk about handing down recipes, yes, I think that happens.
• 17:24
  And sometimes we do have to like trial and error because you know, people that really know how to cook, like yourself.
• 17:30
  I mean, it's just a dash of this and a little bit more of this, and you know what these spices are going to taste like.
• 17:36
  So when they blend together, um, it makes something really magical.
• 17:39
  You know, in your cookbook, which I have, I have your cookbook here.
• 17:43
  The other night I did this, um, and I I didn't have all the ingredients, so I had to sort of explore a little bit this Rogan Josh cooking uh tick chicken, and I was wondering because I'd never used some of these spices before.
• 17:57
  And so I didn't even know what they tasted like.
• 17:59
  You know, coriander, cumin, uh, cardamom, paprika.
• 18:05
  I was like, wow, that's kind of interesting.
• 18:07
  And then you blended them all together and made it into this incredible scrumptious recipe.
• 18:13
  And I learned a lot from that.
• 18:14
  And I think sometimes you have to give yourself permission to kind of explore a little bit and trial and error when you're doing those things together.
• 18:22
  What do you think about that?
• 18:24
  Yeah, well, I I love it.
• 18:25
  Well, thank you so much for for committing and exploring some of the recipes in the book.
• 18:31
  That's why I made it.
• 18:32
  Uh, it's no point having a cookbook if people don't cook from them.
• 18:35
  And as you said, it's it's it's trial and I I don't want to say error.
• 18:43
  It's it's um trial and yeah, exactly.
• 18:47
  It's it's experience and and you're gaining wisdom every time you explore and perhaps get out of your comfort zone a little bit and try something different.
• 18:57
  And we can I did the math on it that we can live for the rest of our lives no matter what age we are, even if you're a young person and never eat the same meal twice if you chose not to.
• 19:10
  There are that many spices, there are that many herbs out there that is there are that many different protein sources and vegetable and fruit sauces and eggs and nuts and seeds and recipes from all over the world.
• 19:23
  I think we're living in the best times, to be honest with you, because we do have access to everything at the moment, not only ingredients, but information.
• 19:32
  And that excites me.
• 19:34
  When I when I really thought about that, that an average person, and I don't think anyone's average, I think everyone is extraordinary.
• 19:43
  Um, but an individual from the day they were born, they will generally eat if they're eating three meals a day, and they live to about the age of 75.
• 19:54
  We will eat 75,000 times, right?
• 19:58
  Depending if you're fasting or
• 20:00
  Bit of fasting, but let's just use that as an example.
• 20:02
  And you can literally never eat the same meal twice if you choose to.
• 20:06
  Now I'm not saying you have to, you know.
• 20:08
  I have recipes that last night I cooked a beautiful uh roast lamb or slowly cooked uh lamb shoulder.
• 20:17
  And it's one of my favorites.
• 20:18
  And and we put this uh in our rotation maybe every two or three weeks when we go to the markets and I see this beautiful lamb shoulder that's uh that this farmer um raises these lambs.
• 20:30
  They're just so delicious, and slow cooking is one of my favorite things because you have to do very little to it to make it so exciting.
• 20:40
  And um Nick, my wife made a beautiful arugula salad to go with it.
• 20:44
  And we're she probably spent five minutes in the kitchen if that to make the salad.
• 20:50
  I probably spent five minutes of preparation time and then just popped it in the oven for six or eight hours and all up 10 minutes of work to create we've got leftovers today, we've got enough to eat for the next two or three days at a leftovers, and we love it because we've got good quality meat and vegetables in the fridge at all times, and I think this is the key.
• 21:13
  And where am I going with this?
• 21:14
  Is we can be as adventurous and have as much of a riot in our life, which I think is wonderful.
• 21:22
  And we could also have our favorites, like our favorite restaurant.
• 21:25
  They don't change their menu too often because they know it'll upset their customers if they take some of their popular items off.
• 21:32
  And the same thing at home.
• 21:34
  We will become really good, like um your grandmother uh was really good at making um custard the custard pie, right?
• 21:47
  We become and it becomes something that we're very proud of, these recipes or these achievements, whether they be culinary or any any other aspect in our life.
• 21:57
  When we become proud of our own achievements, we want to share them.
• 22:04
  We want other people to enjoy them as well because we put the time and effort into it, and we want it to resonate out into the field.
• 22:11
  Um yeah, we can all do this in the kitchen.
• 22:16
  And going back to what you were talking about, the cardamom and the cumin and the coriander and the turmeric in the Rogan Josh recipe.
• 22:24
  One of the things I like to invite people to do is some people like to go all in.
• 22:30
  All right, I've got this new book.
• 22:31
  I want to eat this way, I'm going all in.
• 22:34
  Everything's changed.
• 22:36
  And that works for some people that have that mindset.
• 22:39
  Somebody might have a an illness or a disease or feeling lethargic, and they're like, all right, it's time.
• 22:47
  I've lived my life long enough, and and I know that changing my diet might be one of the tools to help me have vitality again, or to get out of this diagnosis.
• 22:58
  And they go all in.
• 23:01
  For other people, it's a slower transition.
• 23:04
  It might be, and this is what I talk about in the Maha cookbook.
• 23:07
  You might want to change or try one of these recipes once a week.
• 23:12
  And then the second week comes along, and you might go, you know what?
• 23:15
  I really enjoyed that recipe I tried.
• 23:17
  I might do it.
• 23:18
  Try eating this way twice this, twice next week.
• 23:22
  And it'll go on.
• 23:24
  And they might step back and forget about it for a while, which is sweet, you know.
• 23:29
  Everyone has free will to explore this at their chosen moment, or they won't, you know, and and I accept that and I respect everyone's decisions in life.
• 23:39
  So going back for somebody that wants a slow transition, I invite them to perhaps every week when they're at the grocery store or the supermarket or the farmer's market.
• 23:51
  Maybe just buy one different spice each week.
• 23:54
  And it could be a garamasala, which is a mix of some of those spices you talked about.
• 23:58
  So it's already mixed.
• 24:00
  It could be just some dried oregano that is stored in the pantry.
• 24:06
  I would advise organic if you can source it and you can probably get it online.
• 24:10
  And then the following week, pick up another spice.
• 24:13
  At the end of 52 weeks, they're very inexpensive.
• 24:17
  You know, a few dollars for a beautiful jar of organic spices.
• 24:21
  You don't want to buy too much because you want to keep them as fresh as possible, even though they are dried.
• 24:26
  At the end of the year, you'll have 52 different dried herbs and dried spice and spice blends.
• 24:33
  You will have access to create every single recipe pretty much in the world if you buy a different spice or spice blend and dried herb over the year.
• 24:42
  And then the next part of the adventure is have you ever grown herbs at home?
• 24:47
  And for some people, it can be um seasonal because of their geographic location.
• 24:52
  And I know different parts of America suffer some pretty intense winters.
• 24:58
  Um, but you might start with a little greenhouse or just pots on the windowsill or in your backyard.
• 25:05
  This is what my wife and I do.
• 25:06
  We go down to the nursery and we'll pick a few different herbs when we go there.
• 25:11
  And it could be something that I've never tried or really want to experience with it.
• 25:16
  If you've ever been to a nursery or shopped online for different herbs, there are hundreds to choose from.
• 25:22
  And you might pick some Vietnamese mint one week and some uh rosemary.
• 25:26
  The next week you might plant some parsley and some mint.
• 25:29
  The following week you might go Japanese and order some shiso leaves, which are my favorite of all time, right?
• 25:37
  And you start to become familiar and you start to create a relationship like you just did with these spices.
• 25:46
  You're like, well, what would that be like to blend those together or mix those two?
• 25:51
  Or what is what is fish taste like if I just dust it with a little bit of uh Japanese curry powder or Indian or Pakistani curry powder or Sri Lankan curry powder or South African or African curry powder?
• 26:05
  What would that do to my piece of fish that I'm so used to just putting a little salt and pepper on?
• 26:10
  What does that taste like with a little dusting of curry powder and some salt?
• 26:14
  Or so we cook it, we try it.
• 26:18
  Damn, that was good.
• 26:20
  Wow.
• 26:20
  Wow.
• 26:21
  Wow.
• 26:22
  Now what would that be good with?
• 26:24
  What would work with that?
• 26:26
  What sort of vegetable or salad would work really well with that fish with a little bit of curry?
• 26:30
  Obviously, it's got a bit of spice, it's got a bit of a lot of flavor.
• 26:34
  So maybe some roasted sweet potato might go really well with that.
• 26:39
  Or maybe a salad on the side, you know, and then we can go into making mayonnaises.
• 26:45
  And there's beautiful mayonnaise as we can buy these days that have been made with organic eggs and extra virgin olive oil, and it only takes a minute to make your own.
• 26:55
  And once you've got a mayonnaise, that is really good fat and protein.
• 27:00
  And you can start experimenting with that.
• 27:02
  You could put some paprika into your mayonnaise to go with a piece of steak that you've cooked and dusted that with maybe a little ground up um cumin seed.
• 27:12
  What does that taste like?
• 27:13
  Well, that's you know, those are such great suggestions, and you just just listening to you talk, you're just making cooking fun.
• 27:22
  Well, it it is a little bit of fun, and and I'll I'll I'll throw this into the mix because that thought right there.
• 27:28
  Hold that thought that you're gonna throw into the mix because we're gonna have to take a quick break here from our from our audience or from for our um for our sponsors.
• 27:36
  Um, but really you're making it fun.
• 27:38
  And I'll tell you when I put those those all those spices together, I tasted them along the way to know which ones were spicy, which ones were a little bit bitter, a little bit harsher.
• 27:47
  So I'm saying, yeah, suggesting that as you're going every week and buying a new spice, make sure you taste it, you know.
• 27:56
  We're gonna take a really quick break here.
• 27:57
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• 27:59
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  Welcome back, everyone.
• 34:21
  Today's conversation is with Chef, entrepreneur, producer, and author, Pete Evans about his amazing new book, The Maha Cookbook, Taking Charge of Your Health with Vibrant Whole Foods, inspired by the groundbreaking Maha Commission report and the upending of the food pyramid, and championed by leaders like our friend Secretary Robert F.
• 34:41
  Kennedy.
• 34:42
  Let me tell you just a little bit more about Chef Pete.
• 34:45
  He's been Australia's number one selling author on healthy cooking, lifestyle books with more than 30 cookbooks to his name.
• 34:52
  He's an internationally renowned chef, restaurateur, entrepreneur, keynote speaker, author, and television presenter, and documentary filmmaker.
• 35:01
  How does he do all that stuff?
• 35:03
  He's he's passionate about food and healthy lifestyle, and he wants to inspire individuals and families to the world around them and making some choices and taking some adventure.
• 35:13
  Pete, thank you so much for being with us today.
• 35:16
  You know, really what I said before the break, just watching your face and listening to your expression.
• 35:22
  You know, you just have fun with food.
• 35:25
  What do you wish people knew about health and food that they seem to just take for granted?
• 35:31
  Uh just bored of memory.
• 35:34
  My wife and I, we love watching Big Bang Theory.
• 35:36
  And uh, if you've ever watched it, we we love a good laugh.
• 35:40
  And uh the main character, one of the main characters, Sheldon, has it has a little podcast show called Fun with Flags, and I was thinking, I could do one called Fun with Food.
• 35:50
  Anyway, I'm off on a tangent here.
• 35:52
  You you opened the door for me.
• 35:54
  Um, yeah, what I was gonna say before was cooking is really, really simple.
• 35:59
  As I said, list of ingredients, certain method, desired outcome, rinse and repeat, and become competent in a recipe or two or three or four or five, and then you've you you'll go on this adventure, I promise you.
• 36:12
  And when I was taught how to cook it, there were this isn't a blanket statement, but something to consider when you are cooking is salt, fat, and acid.
• 36:21
  Salt, fat, and acid.
• 36:24
  Salt has been demonized over the over the last few decades, and for me, good quality salt from all over the world that is unadulterated is one of one of the joys of eating, I would say.
• 36:39
  And we can look at all the different salts that are natural from around the world.
• 36:43
  And I generally buy five or six different varieties, and I try them all.
• 36:49
  Some are bigger flakes, some are smaller flakes, and they all have their purpose.
• 36:53
  And fat we've discussed, good quality fat, and then acid.
• 36:58
  Acid is a balancing tool for fat and actually salt as well.
• 37:05
  And when I talk about acid and when it was described to me as a culinary student and over the years of cooking, acid can come in the form of vinegars, it can come in the form of citrus.
• 37:17
  So when we think about vinegars, this beautiful apple cider vinegars, which is known to be have health benefits.
• 37:24
  Um we can look at different citrus like lemons, limes, grapefruit, orange, and we can also then look at things like fermented foods and peaked pickled foods as well.
• 37:39
  And I love hearing uh Bobby Kennedy's wife Cheryl talking about recently that when they go out to dinner, uh Bobby brings his own jar of sauerkraut out to out to restaurants and stinks out the restaurants.
• 37:53
  Not that they're too stinky, but um we've got recipes in the Baja book to for you to make your own kimchi and sauerkraut because of the wonderful health benefits that they have.
• 38:04
  Um, funnily enough, I saw uh I don't know how it popped up on my feed.
• 38:08
  I saw the medical medium talking about how detrimental fermented foods were the other day, and uh yeah, I shook my head because fermented foods have been a part of human culture in all different parts of the world for so long.
• 38:23
  Once we understood that salt could be used as a preservation agent, uh we learned how to salt meat, salt fish, salt vegetables, and that's where fermentation came from.
• 38:34
  Sauerkrauts, kim cheese, these wonderful um wonderful mistakes.
• 38:39
  You might say that have become so um so familiar in the health movements over the years.
• 38:46
  Uh, we generally eat some sort of uh fermented food with every meal that we cook as well.
• 38:52
  And they uh a lot of fun.
• 38:55
  And who would have known that um some salt with some cabbage would turn the cabbage into this powerhouse of nutrition that has prebiotics, probiotics, and digestive enzymes in there as well.
• 39:10
  So salt fat and acid is something to consider when you are cooking a meal.
• 39:14
  So if you are cooking a piece of fish, it goes without saying, you cook it with some fat, you have some salt to season it, and then you have some citrus or some acid to balance that out.
• 39:25
  Same with if we look into the Italian cuisine, when they cook a beautiful steak, they put a lot of salt on their steak and in different parts of Italy, they'll serve it with a cheek of lemon, a lemon shake, which is squeezed over a steak, and that might sound pretty pretty out there, but until you've tried it, it is absolutely delicious.
• 39:46
  And if you had a little rosemary to that steak and salt and lemon combination, and if you'll up for it, a little touch of chili as well.
• 39:54
  You will have the most amazing steak experience in the world.
• 39:58
  And
• 40:01
  Well, that's the key.
• 40:02
  I'm already making myself salivate here, and I'm I've I've got the all the senses activating here.
• 40:08
  And that's that's the joy of cooking, I think.
• 40:12
  It's the aromas that permeate the kitchen or the house that if your kids come home or your partner comes home or just for yourself, if you're cooking for yourself, there is no reason that you cannot get excited that we have all of our senses activated through the art of cooking.
• 40:31
  We have our smell, we have our taste, we have our hearing when we're hearing something sizzle or roast or crunch when we're chopping something or biting into something.
• 40:42
  We have the feeling, the mouthfeel of something going into our body, the warmth of it, the the taste of it on our taste buds, we have the just the again.
• 40:55
  If we go into the feelings, how good something feels like you know, if you're feeling a little bit under the weather, how good a chicken broth or a chicken soup feels in your whole being when you're absorbing that into your system, your body knows and it tells you I feel good having this right at this particular point in time.
• 41:15
  And it's about having fun, as you've mentioned a couple of times, and what I uh invite people to do in the cookbook is play your favorite music when you are cooking, or light a candle, or get yourself into a perception or a state of being where you do not see it as a chore, because we know enough about science and how energy works that where our attention goes, um the energy flows.
• 41:49
  And there is a wonderful movie called Chocolate and even better book.
• 41:53
  The the movie's great, it's got um Johnny Depp and Julia Benoche in it, but prior to that was the book.
• 42:00
  And if you want a really good book to read about the uh power and the magic of food, I invite you to either watch that movie or or read the book, and it talks about and demonstrates how we can put our love and energy into food or beverages or anything in life with the correct intention.
• 42:21
  And it doesn't need to be woo-woo.
• 42:23
  We can just be like, okay, I'm gonna go cook something and I'm gonna put my my love and energy into this.
• 42:29
  And I promise you, your guests or your family or yourself, if you're living alone and cooking for one, you will feel that love and energy.
• 42:38
  Now, if we think about it from the other point of view, where people think it's a chore or a burden, or I'm a little bit pissed off that I have to cook tonight, right?
• 42:50
  That energy may or may not end up in the food and the experience.
• 42:56
  And I'm going bit woo-woo here, but you know, science, if I'm allowed to use that word, has sort of proven this over and over about our intention and our passion when we explore these things.
• 43:10
  So, yeah, I I invite people just to think about that next time they're stepping into the kitchen and even shopping for their food.
• 43:18
  Is this, do I feel like this is a burden and a chore and something that I don't really want to do, or can I change my perception to this being a beautiful adventure that I'm going to grow to love?
• 43:30
  And all I need is that openness, open heartedness to embrace this.
• 43:38
  I'll leave it at that and bring it to the next question.
• 43:42
  It just sort of gives a little different perspective on how you can do a simple thing that can have a big change.
• 43:49
  Because I I already can feel it and know what you're talking about.
• 43:52
  You know, I did want to ask you a question that you know, everyone needs something that they can grab and go.
• 43:59
  And unfortunately, most of the snacks that we have are seed oils and loaded with artificial everything.
• 44:06
  What are some quick healthy snacks that we can have on hand?
• 44:11
  So when we just want a little nibble of something, or we're in a hurry and we're just out the dough uh going out the door.
• 44:17
  What are some on hand snacks we can have?
• 44:21
  That's a great question.
• 44:23
  And again, it's one of those perception type of things that may need some contemplation, right?
• 44:32
  Uh, and some exploration.
• 44:35
  Because at the end of the day, we do not need snacks to get us through the day, right?
• 44:41
  And and I don't mean to be blunt and dismissive of you or comment there, but I'll bring it back to what I just mentioned about what I cooked last night and what my wife cooked.
• 44:53
  We have our snack in our fridge for us, which is some beautifully cooked lamb if we get peckish through the day.
• 45:01
  That's a different perception.
• 45:03
  And I've been running my wife and I have been running uh a health retreat, wellness retreat for the last five years.
• 45:10
  We've run close to 200 retreats for eight to ten guests every week, most weekends.
• 45:16
  And we do cooking retreats and wellness retreats and uh fasting retreats, we're doing one next week where we when they come to a chef's retreat and they don't eat, you know.
• 45:25
  How's that for a different different thought of perception?
• 45:28
  Um what I encourage people to do is to repattern or or find where the patterns are in their day-to-day lives around food, the emotional programming that we may have in relation to food.
• 45:51
  And because this is a common question that you just asked.
• 45:55
  What do I have for my children that are peckish that's a healthy snack?
• 45:59
  And I always go back to the basics, right?
• 46:02
  Instead of trying to reinvent the wheel, I just go back to the wheel.
• 46:05
  It is good quality meat, good quality seafood, good quality fruits and vegetables if if that isn't your wheelhouse.
• 46:12
  Uh, eggs are a wonderful, a wonderful snack as well.
• 46:16
  Like you can boil a dozen eggs during the week and and turn them into something special as well, or just have them.
• 46:22
  There is literally nothing better in my mind than a beautiful soft boiled egg cut in half with a sprinkling of good quality sea salt and pepper on it and down the hatch.
• 46:32
  Like that is yummy for me, right?
• 46:36
  And I'm not saying it's yummy for uh uh other people, but deviled eggs are really good for a for a reason.
• 46:41
  And deviled eggs is usually just the boiled eggs mixed with some mayonnaise and maybe some curry powder or a little spice or herb and put up put back together.
• 46:51
  Um but I always invite people to cook in bulk.
• 46:56
  So if you're going to cook a roast chicken, maybe cook two roast chickens.
• 47:00
  I know that might sound strange, right?
• 47:03
  But if you've got it in the fridge, it it stops that temptation to go for that healthy snack.
• 47:10
  I was invited to a um uh health conference, health food conference here in Australia many, many years ago, maybe going back 10 or 12 years ago, and I was blown away because at the health conference there was all these stalls, there was maybe 50 or 100 stores, stalls set up, and they all had healthy food options, right?
• 47:35
  Things in packets could have been healthy musley bars, it could have been protein bars, it could have been this, that the first thing I set up on stage was I don't view anything in this room as healthy.
• 47:50
  Oh well.
• 47:51
  I never got I I never got invited back, right?
• 47:55
  I guess so.
• 47:57
  Right.
• 47:58
  And I'm not saying that we shouldn't eat them, but my perception is that again, why are we trying to reinvent the wheel where if we can just cook in bulk the real food and change our perception?
• 48:15
  Like today, when I get hungry, which will probably be mid midday, I know that I've got some cold meat in the fridge.
• 48:22
  And now I can warm that up or put a sauce with it, or I'm so happy to eat the cold, beautiful roast lamb, straight as it is, and there's a roast carrot in there that's in the fridge, a little bit of roast sweet potato that's was cooked in all that lamb juice and fat I was roasting.
• 48:40
  I know that's gonna be delicious for me.
• 48:43
  And so a lot of parents ask what they can do, and I say bulk up on your meat purchases and or your seafood and have that at all times so that they're not going for the potato chips, or they're going for the healthy snacks or treats, or just have some raw organic carrots in the fridge, you know.
• 49:04
  I'm just using that as an example, or some celery.
• 49:07
  These are wonderful real foods that taste good even on their own.
• 49:13
  I bought some organic carrots from the uh farmers markets the other day, two weeks ago, and they were all knobly and out of shape, they weren't perfectly looking carrots, they were in this bunch, and there was only one bunch of them.
• 49:27
  And in the stall, even in the organic store, they had all the beautiful looking carrots.
• 49:30
  And I bought this bunch of carrots, and it was early in the morning, and the woman at the the counter, she she spoke to her other um co-worker and said, See, someone did buy them because they were having this this discussion in the morning that they were really ugly looking carrots.
• 49:49
  And she said, Why did you buy them?
• 49:51
  I said, Because they're the ugliest looking carrots there are, and for me, they looked absolutely delicious.
• 49:58
  And when I got home, I gave some.
• 50:00
  To my wife, and and we ended up running a retreat.
• 50:02
  And I um cooked them so simply.
• 50:06
  I cooked them with olive oil and a bit of salt and pepper.
• 50:09
  And I served them, and the guests were like, these are really good carrots.
• 50:13
  I'm like, yeah.
• 50:14
  This is what carrots used to taste.
• 50:16
  This is what they're meant to taste like.
• 50:18
  They're delicious.
• 50:22
  Our food when grown well is delicious and it has everything we need in it, I believe.
• 50:28
  Um, so that that's a long-winded answer to um But it makes good sense.
• 50:34
  It makes good sense to snack on real food.
• 50:38
  You know what I mean?
• 50:40
  And it doesn't need to be expensive.
• 50:42
  I I share a lot of recipes in the Maha cookbook using ground meat as you would call it in the United States.
• 50:48
  Uh we call it mincemeat.
• 50:50
  So burger patties, rissols, meatballs.
• 50:53
  And they are absolutely delicious if you cook them in bulk or buy some really good sausages from your butcher that don't have any nasties in them.
• 51:02
  Cook them in bulk, have them in the fridge to eat cold the next day.
• 51:06
  I promise you.
• 51:08
  Absolutely delicious.
• 51:10
  Wild salmon.
• 51:11
  I I know it's a little bit expensive, but if you cook that and eat that cold the next day as well and have it left over, you can turn that into a quick one minute salad with a beautiful olive oil and citrus dressing with some salt.
• 51:25
  Avocado, like filling.
• 51:28
  And delicious.
• 51:30
  It's it's when we get into the fact that we have to cook breakfast, lunch, and dinner for ourselves.
• 51:35
  I mean, I I I eat a paleo ketogenic style of of existence.
• 51:40
  Um, and I usually eat once or twice a day.
• 51:43
  And one of those meals is generally leftovers from the day before.
• 51:47
  So I'm really just cooking once a day.
• 51:50
  And as I said, it's usually 10 minutes, 15 minutes in the kitchen maximum.
• 51:55
  So it's reframing the idea of maybe we only need to cook once a day, perhaps twice a day instead of three times or four times.
• 52:06
  And then that snacking, that overeating.
• 52:09
  Um we can reprogram ourselves.
• 52:13
  And generally, when you're in a mildly ketogenic state, you stop feeling these hunger pains anyway because your body is so regulated.
• 52:22
  It's like putting a big fat log on the fire and it burns for a very long time, very slowly, and you have great energy instead of when we over consume carbohydrates.
• 52:33
  It's like putting kindling on the fire, rapid burn of energy, dissipation of energy.
• 52:38
  Then we're hungry and we lack energy, so we're looking for the next thing to fuel our fire.
• 52:43
  So this is why these old style ways of eating through all these different cultures, really focused on good quality fat meat and organic seasonal vegetables, you know, one way, shape, or another.
• 52:54
  You know, Pete, we're down to like the last three minutes that we have.
• 52:58
  I could talk to you all day because this is just such great information.
• 53:02
  We didn't even get into talking about your documentaries and things like that, because this is just such good common sense information.
• 53:10
  But tell me as we got just a couple, like two minutes left.
• 53:13
  The Maha Cookbook, take charge of your health for vibrate hold foods, and you've you've made 30 other cookbooks.
• 53:20
  What makes this one different?
• 53:22
  And why should people add this one to their shelf?
• 53:25
  You've got two minutes.
• 53:26
  You got two minutes.
• 53:27
  Okay.
• 53:28
  Okay.
• 53:28
  Well, the well, the Maha movement is has been so massive, I believe.
• 53:35
  What I've been witnessing in the in the United States and I see I see changing the diet, changing the diet.
• 53:44
  I see celebrating our food as one of the lowest hanging fruits for long-term regenerative health.
• 53:50
  As I said at the start, I don't think it's the be all and end all, but I do think it's um it's wise to contemplate and consider that food does play a part in our long-term and short-term health.
• 54:04
  And for some reason, uh, when I look out at the health space, there seems to be a lot of fighting trying to get food dyes out of out of food.
• 54:14
  There seems to be a lot of fighting to do against the medical association, which which I understand and I respect, right?
• 54:23
  But I think the lowest hanging fruit is to celebrate our food, understand what food does for us.
• 54:30
  And when we do that, perhaps we don't need to fight against the metal medical establishments as much because the population will be clued in because they're healthy to a degree.
• 54:44
  And and no, I'm I'm not shunning that.
• 54:46
  I think it uh it has its place.
• 54:49
  But I do believe we could turn around so much of our health problems by celebrating food first and foremost, understanding the science behind how to eat, and then supporting the farmers and the ranchers and the fisher people that are doing it.
• 55:07
  And we don't need a PhD to do this.
• 55:11
  We just need to go back to having fun in the kitchen, right?
• 55:17
  And that's why this book has ended up where it has ended up.
• 55:21
  Whether people get it or not, it there seems to still be a lot of people that want to find the magic pill, the next peptide, the next supplement, the next scan, the next this, the next that.
• 55:32
  And food again seems to be on the lower hanging, uh not the priority.
• 55:38
  I I'd love to see food at as one of the top priorities in people's lives, which is why the book is there.
• 55:44
  So yeah.
• 55:46
  So that's gonna be just amazing.
• 55:48
  And I'm telling you, I've already I've already gone through at least three of these, and I just got this.
• 55:52
  So I'm gonna make my way through, and I'm gonna follow up on some of the great things that you said about buying an additional spice every week.
• 55:59
  I love that idea.
• 56:01
  I love about trying new things and adding new little things.
• 56:04
  I would have never thought to add rosemary to my steak, and that just sounds wonderful.
• 56:09
  So, with that, I want to thank everybody who's attending who's been here with us today.
• 56:12
  Thank you so much for Chef Pete for joining us from Australia.
• 56:16
  And this is the new book for those that are watching, the Maha Cookbook is one more additional thing.
• 56:22
  And really, I think that one of your take on the take-home messages from this conversation today is make food fun.
• 56:29
  Don't make it be an obligation.
• 56:31
  Don't make it a have to, and oh my gosh, I gotta cook another meal.
• 56:34
  Make it fun and make it adventuresome.
• 56:36
  So with that, I want to close out, I want to thank Peter Chef Pete again for being here with us today.
• 56:40
  And I'm gonna close out with one of my favorite verses from the Bible.
• 56:43
  I close all my podcasts with, whether they are live or pre-recorded, which is Romans 12, 12.
• 56:49
  Rejoice in hope, be patient in trouble, and be persistent in prayer.
• 56:53
  So we'll see you again here tomorrow or the next time, right here on iHeartRadio or the um America Outloud.news, you can find us on the 10 penny on the 10penny files.
• 57:04
  You can find us on all of the um podcasts that you subscribe to.
• 57:08
  And we'll see you again tomorrow or the next time.
• 57:11
  Have a good rest of your day, everybody.
• 57:13
  Goodbye and God bless you.