Latest / UNCHAINEDTV'S Truth Files with Jane Velez-Mitchell / UnchainedTV: Chef Mario Fabbri Reveals Life-changing Cooking Secrets!

Transcript

UnchainedTV: Chef Mario Fabbri Reveals Life-changing Cooking Secrets! · UNCHAINEDTV'S Truth Files with Jane Velez-Mitchell

• 0:00
  Takes is one simple choice.
• 0:02
  Now, here's your host, Jane Velez Mitchell.
• 0:05
  Hello, everybody.
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  I am so jazzed, delighted, excited to have
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  one of my favourite people on the planet
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  with us today, Chef Mario Fabri.
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  He was one of the first vegan cooking
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  shows on television.
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  And you can see he did it for
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  a long time because he has a lot
• 0:20
  of different hairstyles.
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  It's unbelievable.
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  And we are so thrilled that right now
• 0:29
  on Unchained TV, 22 episodes of Trying Vegan
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  with Mario are streaming.
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  So you just can go to watch.unchainedtv
• 0:39
  .com or just go to unchainedtv.com and
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  you can see this incredible cooking show.
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  Take a look at some of the dishes.
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  Oh my gosh, that avocado toast, totally taken
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  to the next level.
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  Chef Mario Fabri, wow.
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  How did you learn to cook the way
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  you do?
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  Well, first of all, thank you so much
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  for having me.
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  I'm so glad to have all my shows
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  on your streaming service.
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  It is such an honour with everything that
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  you've been doing for the vegan movement, the
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  transformations that you've had in people's lives is
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  incredible.
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  So it's just an honour and pleasure to
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  be here.
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  And learning how to cook, I mean, it
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  goes way back.
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  I guess we'll start with the inception.
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  So I actually was born to the father
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  of an owner of an Italian sausage factory.
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  So I grew up in the food business
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  my entire life.
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  My first job was 14 years old at
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  a pizzeria.
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  And growing up working at a sausage factory,
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  I always thought I'd be a part of
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  the food business in some way or another.
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  And I remember being just a little kid
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  in the kitchen with my grandma, Rosie, testing
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  different spice blends for her Italian sausages and
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  Italian beefs and just being fascinated by the
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  food industry, but not even realising that many
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  years later, I would go the complete opposite
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  direction, still in the food industry, but leave
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  the meat supplying industry, become vegan and start
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  learning how to cook vegan food.
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  So I always knew I was interested in
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  the food, but I didn't know in what
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  way it would turn out.
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  And once I turned about in my early
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  20s, I witnessed one of my best friends
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  go through an incredible transformation.
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  He lost a tonne of weight, totally did
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  the whole glow up thing, got new energy,
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  transformed his attitude about life.
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  And that was one of the first things
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  that really inspired me to rethink the food
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  that I was eating because what he had
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  mentioned was he just started eating more plant
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  -based food and that's what started to transform
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  his body and his health.
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  He ditched the fast food, he ditched the
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  Italian sausage, and I saw it make a
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  huge difference in his life.
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  So I thought, you know, I know a
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  lot about food.
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  This is something that I wanna commit my
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  life to, but now I'm starting to think
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  maybe that eating sausage for breakfast, lunch, and
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  dinner isn't necessarily the best way to do
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  it.
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  I was blessed living in Boulder, Colorado, where
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  I was getting interested in videography and film.
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  And I thought, you know, why not start
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  making some cooking videos where I learn about
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  food and share the things that I'm learning?
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  And through that whole process, I read a
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  tonne of books.
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  One of my favourite books was Eat to
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  Live by Dr. Joel Fuhrman and that book
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  really put the science and the data and
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  the research behind the transformation that I saw,
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  happen in my friend.
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  So was I saw a doctor talk about
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  how he was reversing serious chronic illnesses like
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  heart disease and diabetes, and even talking about
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  the effects food can have on cancer.
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  And then not only was he talking about
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  it, but he showed me and introduced me
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  to people who had gone through this transformation
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  where they went from the standard American diet,
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  you know, eating the sausage patty breakfast sandwiches
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  from McDonald's, and now they're eating healthy whole
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  foods, they're eating plant-based, and they no
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  longer have issues with heart disease.
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  They are no longer needing these dramatic heart
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  surgeries that are supposedly gonna save their lives,
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  but all they really did was change the
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  way that they eat.
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  So once I saw the transformation that food
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  can have on your body, it made me
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  realise that, you know, I need to start
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  eating some of this food.
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  And I'm not gonna lie, the first time
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  I ate a kale salad, I couldn't even
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  get it down.
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  So from there, I went back to my
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  roots of testing different spice blends and trying
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  to figure out the best recipes, the things
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  I grew up learning about, and decided to
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  apply it towards food.
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  So I took that inspiration and that background
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  in the food industry and just started studying
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  and learning and studying.
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  And I'm a firm believer that you can
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  learn how to do something through experience.
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  You can learn how to do something from
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  your self-research.
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  And one of the best ways to learn
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  how to do something is ask people who
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  know how to do it.
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  So as you can see on my cooking
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  show, one of the things I did to
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  learn how to cook was I started inviting
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  these expert chefs, like there's a picture on
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  the screen right now, that was me with
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  a chef near the Grand Canyon, and he
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  prepares these incredible vegan burgers.
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  He teaches me how to whip together something
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  that's hearty, that's filling, that's delicious, but it's
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  plant-based.
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  One of the main ingredients in that burger
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  is hemp seeds.
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  It's just so good for you.
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  And I was able to learn from a
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  pro who manages the kitchens of five different
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  restaurants, came into his kitchen, he taught me
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  some tips, and with my background and my
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  learning and passion for videography, we started turning
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  it into a cooking show that eventually became
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  Tryin' Vegan with Mario.
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  There we have a tempeh bacon sandwich.
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  There we have, I'm out with some famous
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  DJs, Cruella.
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  I had fun teaching them a recipe.
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  But it really was that dedication to making
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  food that I could actually enjoy because I
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  was so addicted to the high-sodium, high
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  -fat, high-meat diet that I had grown
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  up on, that I was accustomed to, that
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  I thought I wanted to do for the
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  rest of my life.
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  So it was just a quick knowledge from
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  experts and trial and error.
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  Well, I'm so impressed.
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  I have so many questions, but we've already
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  got a caller.
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  Michelle from Los Angeles, your question, your thought
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  for Chef Mario Fabri of Tryin' Vegan with
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  Mario, now streaming on Unchained TV.
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  Hi, Jane.
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  Hi, Mario.
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  Thanks for having me.
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  Very inspiring story.
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  I also was able to help my mom
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  get off of her diabetes medication, heart medication,
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  and all of that, high-blood pressure medication,
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  because I had to cook for her.
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  I started as a vegan eating out all
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  the time, and it wasn't until I had
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  to cook for her that I started cooking
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  for me.
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  So I guess my question is, what advice
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  would you give as far as shaking it
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  up and making it less boring with the
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  spices and everything?
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  Because I don't really cook, but I've become
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  a cook, and I don't know how to
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  combine things.
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  I just test things.
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  What's your best advice for that?
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  And what's your favourite dish to make that's
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  easy?
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  That's a good one.
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  So my advice for that is, a good
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  way to start is think of a cultural
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  essence, because a lot of different cultural foods
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  have core spice blends.
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  Like when I'm thinking about Italian cooking, it
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  was anise and fennel and kind of these
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  hot peppery, but add in a little bit
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  of sweetness.
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  So we got anise, we got fennel, we
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  got garlic, paprika, onion powder.
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  So that's kind of the core in Italian
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  cooking.
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  And then if you think of something like
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  Indian food, you got your cumin, you got
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  your turmeric, you got more of these kind
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  of earthy, like hot, kick you in the
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  back of the throat spices.
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  And then there's Mexican food, and there's so
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  many different varieties of cultures.
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  And if you just do a little bit
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  of research into like a cultural food, you'll
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  find that there's typically like four to six
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  spices that go in almost every single dish.
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  And then once you find the ones that
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  combine well, and you know like, oh, this
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  is like the Italian spice blend, then it
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  becomes like so easy to just apply that
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  to everything.
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  So I'd say, you know, think about like
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  a genre of food that you like, and
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  then try and master their spice combinations pretty
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  simply.
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  And then on top of those spices, like
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  throwing in like herbs help a tonne.
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  Basil is one of my favourite things.
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  A quick little tip on basil is that
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  basil and a lot of herbs they release
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  their flavours when you just like gently rub
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  the like leaves.
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  So if you just have a basil plant
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  at home, and I have one in my
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  kitchen right now, you smell it and then
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  take one of the leaves and then just
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  rub the leaves.
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  You'll feel like a little bit of oiliness
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  on your fingers.
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  And then you smell it again, and the
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  scent and the flavour is like a hundred
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  X.
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  So using herbs, and then you don't even
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  have to chop the herbs.
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  If you just take your fingers and you
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  gently tear them and you kind of like
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  massage them.
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  I don't know if you've ever massaged kale.
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  That's another technique for transforming the texture of
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  kale.
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  But if you just kind of like tear
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  and massage your herbs, it releases like a
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  tonne of flavour and a tonne of aroma
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  that's gonna enhance your cooking a lot.
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  And then I'll say like my favourite kind
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  of quick, easy recipe.
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  This isn't a full complete dish, but it's
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  something that goes great with so many things.
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  And it's a very introductory recipe.
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  And backing up to my cooking show, you
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  can watch this whole episode on Unchained TV.
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  But I do this episode with Mr. Wonderful
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  from Shark Tank.
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  And a lot of us know Mr. Wonderful
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  for being hardcore, just kind of like the
• 9:43
  Grinch of Shark Tank.
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  And you know, somebody who's just gonna grill
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  you.
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  And he actually- You're talking about Kevin
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  O'Leary.
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  Yeah, Kevin O'Leary.
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  Kevin O'Leary from Shark Tank.
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  And I'm a big Shark Tank person.
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  You know, I don't necessarily agree with a
• 10:01
  lot of the capitalistic values of the show,
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  but I will say as someone who grew
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  up watching it, it definitely inspired me to
• 10:08
  take an alternative path.
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  And I don't think I'd be where I
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  am today if not for content like that.
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  So I do have a lot of appreciation
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  for it.
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  But Kevin O'Leary, Mr. Wonderful, he said
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  he's got a son who has a vegan
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  girlfriend.
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  They do a tonne of family dinners and
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  he has no idea what to make for
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  his son's girlfriend.
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  So he came to me and I decided
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  to teach him super simple cashew cheese.
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  And Michelle, you might've made this before.
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  It's like one of the first things you
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  learn in vegan cooking sometimes.
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  But all it is is cashews, nutritional yeast,
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  garlic powder, olive oil.
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  I like to add in hemp seeds.
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  Hemp seeds have like an extra creamy, nutty
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  fattiness to it.
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  And the way you make it is you
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  start with a cup of cashews and you
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  soak those in water overnight.
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  So you just take your cashews, you pour
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  them in a bowl of water and you
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  let those soak, leave them in the fridge
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  overnight or for at least two hours.
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  What that's gonna do is it's gonna soften
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  up the cashews.
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  You'll even see after if you take cashew
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  out of the water and you squeeze it
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  through your fingers, it's gonna break up pretty
• 11:11
  easily.
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  So it's gonna soften the cashews.
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  And then it removes this like kind of
• 11:15
  like film layer that's on the outside of
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  a cashew nut that's a little bit harder
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  to digest.
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  And it's not the most appealing flavour of
• 11:24
  the cashew to it.
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  So you soak your cashews overnight and then
• 11:27
  you take that one cup of cashews, you
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  put it in with a drizzle, you put
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  it in a blender with a drizzle of
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  olive oil, about a teaspoon of garlic powder,
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  about like, I go like two or three
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  tablespoons of nutritional yeast, because I love that
• 11:39
  stuff.
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  And then add in about a tablespoon of
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  hemp seeds, a sprinkle of salt, a little
• 11:45
  juice of a half of a lemon.
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  And then you blend that and you can
• 11:50
  eat it right out of the blender.
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  It's really good.
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  If you refrigerate it, it'll firm up a
• 11:55
  little bit and have a little bit of
• 11:56
  a thicker texture.
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  But that cashew cheese, spread it on a
• 12:00
  sandwich, throw it in your pasta, even like
• 12:03
  top it on a salad.
• 12:05
  If you know with Mr. Wonderful, he made
• 12:07
  a Greek salad, which is basically just like
• 12:09
  cucumbers and tomatoes and red onions.
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  And a lot of times those Greek salads,
• 12:13
  they'll have like feta on top of them.
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  So they'll have like a crumbly cheese.
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  And I told him just, you know, take
• 12:17
  the cashew cheese and drop a dollop here,
• 12:19
  a dollop here, a dollop here.
• 12:21
  And that'll be like your cheesiness to your
• 12:24
  Greek salad and it'll make it be.
• 12:25
  And so that cashew cheese is a really
• 12:27
  good first recipe I love to teach people.
• 12:30
  We've got another caller, Nilo Farr from Dallas,
• 12:33
  Texas.
• 12:34
  Your question or thought for Chef Mario Fowbry,
• 12:37
  whose 22 episodes are now streaming on Unchained
• 12:40
  TV.
• 12:43
  Hello, I'm an animal activist in Dallas, Fort
• 12:46
  Worth, and I'm so thrilled to get acquainted
• 12:48
  with your work on Unchained TV.
• 12:52
  According to the abolitionist approach to animal rights,
• 12:55
  the moral baseline should be veganism.
• 12:57
  For example, Dr. Fuhrman is not a vegan
• 13:00
  physician as he discusses minimising animal products and
• 13:03
  veganism is about taking a stand against speciesism.
• 13:07
  Springboarding on your major TikTok and Instagram success,
• 13:13
  do you occasionally insert ethical arguments?
• 13:16
  Thanks.
• 13:17
  Let me answer that first and then I'll
• 13:20
  give it to you because this is something
• 13:22
  that I heard from Jean Bauer of Farm
• 13:26
  Sanctuary, which is we accept people wherever they
• 13:30
  are on the journey.
• 13:31
  Very few of us were born vegan.
• 13:34
  I just did a podcast this morning where
• 13:36
  I explained to the host how I went
• 13:38
  vegan after the fourth generation cattle rancher turned
• 13:43
  vegan activist Howard Lyman was my interview subject.
• 13:47
  And then he basically confronted me after the
• 13:51
  interview and I was a vegetarian and he
• 13:56
  convinced me to go vegan in about two
• 13:58
  seconds by calling dairy liquid meat and pointing
• 14:02
  at my nose.
• 14:03
  But the point is that I had a
• 14:06
  long transition and most people have a transition.
• 14:10
  It's a process, not an event.
• 14:12
  For some people, it's an event, but for
• 14:15
  99% of the people, it's a process.
• 14:18
  And I know you started your cooking show
• 14:20
  before you were 100% vegan and now
• 14:23
  you are.
• 14:24
  Tell us a little bit about that.
• 14:27
  Yeah, correct.
• 14:29
  So the inception of the show was I
• 14:31
  was actually representing non-vegans.
• 14:34
  I was Chef Mario or not even Chef
• 14:37
  Mario at the time.
• 14:37
  I was just Mario who worked at his
• 14:39
  dad's sausage factory who grew up eating the
• 14:42
  most insane meat diet.
• 14:43
  And then all of a sudden out of
• 14:44
  the blue learned about health benefits of plant
• 14:47
  -based food and then also started to learn
• 14:50
  about the consciousness inside of an animal and
• 14:54
  the way that we can treat animals with
• 14:58
  such more compassion and view them as a
• 15:00
  different thing other than just meat, especially growing
• 15:04
  up around a sausage factory.
• 15:06
  Like I literally, I mean, it's gross to
• 15:08
  think about and talk about, but like a
• 15:09
  sausage factory, it's just pork carcasses.
• 15:12
  We would get carcasses shipped to the factory
• 15:14
  and then they'd get cut down and then
• 15:17
  they'd get ground up and turn into sausage
• 15:19
  and meatballs.
• 15:20
  So that was like so normal for me.
• 15:24
  And the show was all about, can I
• 15:27
  be, can I transform my opinion?
• 15:32
  Can I find food that I like?
• 15:34
  And it started out as just being a
• 15:36
  cooking show and it started out being like
• 15:38
  learning about food because I got brought in
• 15:40
  from the health benefits.
• 15:41
  But I eventually early on in this actually
• 15:43
  met Jane and she was the first person
• 15:47
  that really opened me up to the animal's
• 15:50
  perspective of the food that I had been
• 15:53
  eating previously.
• 15:54
  So for me, it was a long transformation.
• 15:57
  And then even from there, it was so
• 16:01
  heavily inspired.
• 16:03
  And then I wanted to go back to
• 16:04
  my dad and tell him, dad, we got
• 16:06
  to shut down the sausage factory.
• 16:08
  And I remember coming home for Christmas dinner
• 16:09
  and transforming all of his family famous holiday
• 16:14
  recipes and trying to veganize them.
• 16:15
  And we got in a serious argument and
• 16:19
  a serious fight.
• 16:19
  And I realised that for me, it took
• 16:23
  some time.
• 16:24
  So for me to come home and just
• 16:25
  expect him to change overnight, especially when his
• 16:28
  life was ingrained in this way of thinking
• 16:32
  even longer than mine was, my grandpa started
• 16:35
  the sausage factory.
• 16:36
  My dad was working at it from birth,
• 16:38
  grew it, took over the business.
• 16:41
  And now I'm expecting him to just change
• 16:43
  overnight, quit his business that is his income
• 16:47
  and completely change his perspective because I come
• 16:51
  home for a holiday dinner.
• 16:52
  And I realised that for some people, it
• 16:55
  is that light switch.
• 16:55
  For some people, I do think for sure
• 16:57
  that you don't even recognise animal slaughter and
• 17:00
  then you see it, then you realise it.
• 17:02
  I think that that approach might apply a
• 17:04
  lot better to younger people.
• 17:05
  I don't know how graphic we wanna show
• 17:09
  the food industry towards people who are like
• 17:11
  under 14 years old, but I think the
• 17:13
  earlier you start, the earlier you make that
• 17:15
  connection that you don't wanna be eating this
• 17:20
  animal.
• 17:20
  This animal is just like your puppy.
• 17:21
  This animal is just like your kitten.
• 17:23
  You have that youthful, that your brain is
• 17:30
  a little bit more plastic in your way
• 17:31
  of thinking that I think perhaps that's a
• 17:33
  quicker way to make that transition.
• 17:35
  Again, I noticed in my dad, this has
• 17:38
  been his entire life.
• 17:39
  So I definitely think that for me, it
• 17:42
  was about taking a slower approach with certain
• 17:46
  people.
• 17:47
  Definitely jumping the gun and trying to express
• 17:52
  all my feelings for the animals right out
• 17:53
  the gate.
• 17:54
  But if that didn't click, then it was,
• 17:55
  I really wanna get through to this person.
• 17:58
  And I understand it could be hard for
• 18:01
  some people.
• 18:01
  It could be hard to make that connection.
• 18:02
  It could be hard to change your beliefs
• 18:04
  about anything, anything you've believed your whole life
• 18:07
  for 50 years, all of a sudden someone's
• 18:09
  trying to change it in an instant.
• 18:10
  That could be challenging.
• 18:11
  So I definitely think that there is a
• 18:15
  different change that could happen amongst everybody.
• 18:21
  And it's my mission, especially through my cooking
• 18:23
  show, I don't talk as much about the
• 18:26
  animal advocacy.
• 18:27
  My main goal with the show is make
• 18:30
  food that tastes so good that people don't
• 18:32
  even think about it.
• 18:33
  Make food that makes people not even acknowledge
• 18:36
  the fact that they're changing the way that
• 18:38
  they eat.
• 18:39
  And then that connection might become easier for
• 18:42
  them.
• 18:42
  That's just my approach, but I certainly, you
• 18:45
  know, am open to feedback and other ways
• 18:50
  of doing it.
• 18:51
  But that's kind of my approach.
• 18:51
  Well, you absolutely do that.
• 18:53
  As I was uploading all your videos and
• 18:55
  I had seen the show before, but I
• 18:57
  really got a chance to study it.
• 18:59
  And honestly, I was taking notes because I
• 19:03
  wanna make a cauliflower wings and you have
• 19:07
  a great cauliflower wings recipe.
• 19:10
  Just for example, I love to make vegan
• 19:13
  cupcakes.
• 19:13
  That's a little more elevated.
• 19:15
  I don't know if I'm there yet, but
• 19:17
  I think I can handle the cupcakes.
• 19:19
  But the other thing that I really love
• 19:21
  about your show, and it's particularly when Dr.
• 19:24
  Joel Fuhrman is on, is that you talk
• 19:27
  about the nutritional value of vegan food.
• 19:32
  Like tumeric, like hemp seeds.
• 19:34
  Let's check out this little clip and we'll
• 19:36
  talk about it on the other side.
• 19:37
  Tumeric right here.
• 19:38
  Tumeric, very powerful anti-cancer material.
• 19:41
  That's right.
• 19:41
  Yeah, exactly.
• 19:42
  It's anti-inflammatory.
• 19:43
  Yep, and it stops the cancer cell growth,
• 19:45
  right?
• 19:45
  It's increasing.
• 19:46
  That's why this whole dish is so spectacular.
• 19:49
  Yeah, yeah, yeah, okay.
• 19:50
  Squeeze in, we got one tablespoon of peanut
• 19:52
  butter.
• 19:53
  All right, good.
• 19:54
  Well, here's the, and then we're gonna add
• 19:55
  the hemp seeds.
• 19:56
  The hemp seeds are high in protein, but
• 19:58
  keep in mind, this recipe has no oil
• 20:00
  in it.
• 20:01
  All the fat's gonna come from the peanut
• 20:02
  butter and the hemp seeds and the coconut.
• 20:05
  In other words, whole food fats, because the
• 20:08
  whole food gives you nutrients, but the oil
• 20:10
  doesn't give you any nutrients, and no fibre,
• 20:12
  and no protein.
• 20:13
  Hemp seeds are high in protein, the peanut
• 20:14
  butter's high in protein.
• 20:15
  So when you take something like hemp or
• 20:17
  olives, and then you, what's the word for
• 20:21
  it?
• 20:21
  You squeeze it, you just crush it.
• 20:22
  You squeeze the oil out of it, you
• 20:23
  threw in the fibre, you threw in the
• 20:25
  oils.
• 20:25
  Exactly, you refine it, and then you're just
• 20:27
  left with that fat, and that fat is
• 20:28
  what's gonna make you fat, right?
• 20:30
  That's right.
• 20:31
  No wiser words have ever been spoken.
• 20:35
  That fat is what's gonna make you fat,
• 20:37
  and you're absolutely right.
• 20:40
  Honestly, it was a while back that got
• 20:43
  the wake-up call from somebody who said
• 20:45
  that I was pouring all this oil, and
• 20:48
  I never even thought of the calories.
• 20:50
  Like when you look at an ice cream,
• 20:51
  a vegan ice cream or a vegan cake,
• 20:53
  you think, okay, that's got calories.
• 20:55
  But you don't honestly think about calories and
• 20:58
  oil.
• 20:58
  Now I have the spray, and I just
• 21:01
  try to spray a tiny little bit if
• 21:05
  I need to spray, not taking, I'm no
• 21:08
  longer drenching anything with oil.
• 21:11
  Yeah, like one tablespoon of olive oil is
• 21:14
  like 120 calories.
• 21:16
  It's a lot.
• 21:17
  And that clip is kind of a great
• 21:19
  example of where this show came from and
• 21:21
  is gone.
• 21:22
  You know, that was one of the earlier
• 21:23
  episodes where I didn't really know what I
• 21:24
  was doing in a kitchen.
• 21:25
  You know, I was like trying hemp seeds
• 21:27
  for the first time.
• 21:28
  Now I'm preaching hemp seeds.
• 21:29
  Now I'm eating tonnes of hemp seeds.
• 21:31
  So it was people showing me the food
• 21:33
  that helped make that transformation for me.
• 21:35
  So yeah, that's a good little tip from
• 21:38
  Dr. Fuhrman.
• 21:39
  Again, he's the doctor expert.
• 21:43
  And yeah, very grateful to learn those lessons.
• 21:45
  And I've taken those recipes and I make
• 21:47
  them all the time today.
• 21:49
  So let me say that I find your
• 21:50
  personal story fascinating.
• 21:53
  You are third generation in the meat industry
• 21:58
  and you had a change.
• 22:00
  So I'm very curious about a couple of
• 22:02
  things.
• 22:03
  First of all, I'd like to say that
• 22:04
  some of the leaders in our movement, one
• 22:06
  is the heir to the Baskin Robbins fortune
• 22:08
  who went vegan and has become a bestseller
• 22:12
  and a very, very huge proponent of a
• 22:16
  plant-based diet.
• 22:18
  So it happens.
• 22:19
  There's another man I know who was an
• 22:22
  heir to some kind of meat fortune.
• 22:24
  And I only found that out surreptitiously, but
• 22:27
  who runs a major vegan site.
• 22:29
  So I think it's not as uncommon as
• 22:31
  we think, but I wanna go back to
• 22:34
  your father.
• 22:35
  I don't know if your father and your
• 22:37
  grandfather are here with us, but have they
• 22:39
  changed at all?
• 22:40
  How do they think about, how do they
• 22:42
  feel about your show and your transformation?
• 22:46
  Yeah, so my dad is with us and
• 22:48
  I mean, he loves it.
• 22:49
  He supports anything that I do.
• 22:51
  And he'll like, it's a point of pride
• 22:55
  anytime he eats a vegan dish.
• 22:56
  He hasn't totally transformed the way that he
• 22:59
  eats.
• 23:00
  And he's very supportive.
• 23:03
  We even experimented with making vegan sausages and
• 23:06
  trying to see if that was attainable for
• 23:08
  his business.
• 23:09
  And I'd have him test out different vegan
• 23:11
  sausages from the grocery stores that I would
• 23:13
  bring home or he would test out my
• 23:15
  recipes.
• 23:15
  So he's certainly been supportive.
• 23:17
  He's continued to educate me on how to
• 23:21
  make the best foods.
• 23:23
  He's a little bit of a food scientist.
• 23:24
  So he knows how to create emulsifying ingredients.
• 23:28
  He knows how to let proteins sit and
• 23:31
  rest that they form a more meaty texture.
• 23:34
  And he knows how to apply that towards
• 23:35
  different types of ingredients, even in the plant
• 23:38
  -based realm.
• 23:38
  So we've just really scratched the surface.
• 23:42
  It would be a dream.
• 23:44
  My girlfriend and I joke about starting our
• 23:45
  own vegan sausage business and having him be
• 23:47
  our food scientist.
• 23:50
  That's the long-term dream.
• 23:52
  But right now we're kind of at that
• 23:53
  stage where my dad just brags when he
• 23:55
  eats a vegan meal, he eats more of
• 23:57
  them than he ever did before.
• 23:59
  He hasn't totally made the shift, but baby
• 24:03
  steps.
• 24:04
  Absolutely, baby steps.
• 24:06
  We gotta, I always say, we don't wanna
• 24:08
  be an exclusive club.
• 24:09
  We don't wanna be a club at all.
• 24:11
  We wanna basically hit the tipping point and
• 24:13
  become the norm.
• 24:14
  And the clock's ticking.
• 24:16
  We have a very short period of time
• 24:18
  to make that transition.
• 24:20
  A point that actually Dr. Silas Rao, and
• 24:25
  Unchained TV did a documentary about Dr. Silas
• 24:27
  Rao.
• 24:28
  He recently was part of a team that
• 24:30
  won the Oxford Union debate.
• 24:33
  Oxford Union is a debate club associated with
• 24:36
  Oxford University.
• 24:38
  And it's very prestigious.
• 24:39
  The likes of Albert Einstein and Mother Teresa
• 24:42
  have spoken there.
• 24:44
  And he was recently a part of this
• 24:46
  debate.
• 24:47
  And he made the point that we've got
• 24:49
  a very short period of time to make
• 24:51
  the transition to a plant-based diet.
• 24:53
  Let's hear a little bit about what he
• 24:55
  said in his winning debate argument.
• 24:58
  And we'll talk about it on the other
• 24:59
  side.
• 24:59
  It is undeniable that human civilisation has adversely
• 25:02
  impacted life support systems on the planet.
• 25:06
  Scientists have identified nine planetary boundaries that we
• 25:10
  must stay within for the sustainability of life
• 25:12
  on earth.
• 25:13
  At the moment, we have transgressed six of
• 25:16
  them.
• 25:17
  And any one of these transgressions is enough
• 25:20
  to kill life as we know it on
• 25:22
  this planet.
• 25:24
  The good news is that when we go
• 25:27
  vegan, we help resolve all six of them.
• 25:33
  That's the power we have as individuals to
• 25:36
  reverse our existential crisis.
• 25:39
  Animal agriculture is the leading cause of ecological
• 25:43
  destruction because it uses 37% of the
• 25:48
  ice-free land area of the planet just
• 25:50
  to graze animals, while bottom trawling an area
• 25:55
  of the ocean floor the size of South
• 25:58
  America every year.
• 26:00
  So, first of all, thanks to Plant-Based
• 26:03
  News for giving us that clip.
• 26:05
  Again, while I want to take a relaxed
• 26:10
  approach and give everybody all the time they
• 26:12
  need, there's also this sense of urgency that
• 26:16
  due to the destructive nature of animal agriculture
• 26:18
  and the accelerating climate crisis, I mean, here
• 26:22
  in LA, we just went through three days
• 26:24
  of unprecedented storms with catastrophic flooding.
• 26:28
  I'm happy to say I'm okay, but a
• 26:30
  lot of people are not.
• 26:31
  I know just this morning, I found out
• 26:34
  that a party I thought it was going
• 26:35
  to was cancelled because the home was completely
• 26:36
  flooded.
• 26:39
  It's happening.
• 26:40
  It's happening now.
• 26:40
  And a solution is to switch to a
• 26:43
  plant-based diet.
• 26:45
  In fact, there was an Oxford University study
• 26:49
  recently published in the New York Times that
• 26:51
  no other publication picked up on that shows
• 26:54
  that a heavy meat eater, which is most
• 26:57
  Americans, can reduce their emissions footprint by 75
• 27:01
  % by switching to a plant-based diet.
• 27:05
  Of course, no other media picked that up
• 27:07
  when they spend hours covering what I call
• 27:09
  catastrophe porn of terrible things happening as a
• 27:13
  result of climate change.
• 27:14
  What are your thoughts on that?
• 27:16
  How do we balance being laid back and
• 27:19
  kind and take it slow with the approaching,
• 27:23
  let's face it, climate apocalypse?
• 27:27
  Oh, wow.
• 27:29
  I mean, I just wanna highlight something you
• 27:32
  said there, which was catastrophe porn, which unfortunately
• 27:35
  has become a lot of people's favourite consumption
• 27:38
  of media these days.
• 27:41
  Just overwhelming amounts of kind of fear that's
• 27:45
  happening.
• 27:46
  And it seems like a lot of it
• 27:48
  is driven by certain types of agendas.
• 27:50
  So I don't know how we make this
• 27:53
  one, the one that seems to be one
• 27:57
  of the most impactful and could have the
• 27:59
  greatest effect on us a part of people's
• 28:01
  priorities.
• 28:04
  And it's, Jane, that's a huge question.
• 28:08
  I don't know how we can do that.
• 28:14
  It's even overwhelming to think about within myself
• 28:16
  because a lot of what I've been talking
• 28:18
  about today has been taking the baby steps
• 28:21
  approach, but hearing that guy speak, it seems
• 28:25
  like baby steps might not be enough at
• 28:26
  this point.
• 28:28
  Well, you're doing your part.
• 28:30
  And I think if everybody did their part
• 28:31
  the way you're doing your part, which really
• 28:34
  is huge, having one of the very first
• 28:36
  vegan cooking shows on television, mainstream TV, I
• 28:39
  think we'd be further along.
• 28:41
  Let me go to a quick caller.
• 28:43
  We've got Karen in Venice, California.
• 28:45
  Your question or thought for Chef Mario Fabri,
• 28:48
  whose series is now streaming on Unchained TV.
• 28:53
  First of all, I commend you, for all
• 28:58
  that you're doing, especially with your upbringing.
• 29:01
  I apologise for the noise.
• 29:03
  I'm in the car, by the way.
• 29:05
  The question to you is, I know that
• 29:07
  your way of getting to people, having them
• 29:11
  try to go vegan is through your cooking.
• 29:16
  What do you do when you're not cooking
• 29:18
  and you meet somebody and you're having conversations
• 29:22
  about vegan?
• 29:25
  What's your elevator, your 60 second, what do
• 29:31
  you talk to them about to try to
• 29:32
  help them think in another way?
• 29:35
  Very good question.
• 29:36
  And I can reveal that Karen is a
• 29:39
  chef, a spectacular vegan chef, who actually has
• 29:43
  her own show on Unchained TV called Cook
• 29:45
  Out, which she started during the pandemic where
• 29:48
  we were cooking outdoors.
• 29:49
  But yes, you're always as well, Karen, carrying
• 29:53
  the messages.
• 29:54
  What's your answer to that?
• 29:56
  My quick elevator pitch for someone who's interested
• 29:59
  in being vegan is, if I can do
• 30:01
  it, you can do it.
• 30:02
  I grew up working at an Italian sausage
• 30:04
  factory surrounded by meat carcasses, thinking that it
• 30:07
  was the most normal thing on the planet.
• 30:09
  Not once did I ever view them as
• 30:12
  a living, breathing, conscious animal that has a
• 30:15
  heart and a soul.
• 30:17
  And take a look at a dog and
• 30:19
  a cat and see that inside of every
• 30:20
  single other animal.
• 30:22
  Is that something you'd want?
• 30:23
  Is that a type of harm you'd wanna
• 30:24
  have to those animals and pets we call
• 30:26
  our loved ones?
• 30:28
  That's a quick one.
• 30:29
  And then another big part of it is,
• 30:32
  again, trying a few recipes.
• 30:35
  Go home, try and make something good.
• 30:38
  I'll refer them to the cashew cheese.
• 30:40
  I'll refer them to a stuffed shells recipe.
• 30:43
  A lot of times 60 seconds turns into
• 30:45
  me sending them a link for a recipe.
• 30:48
  So I like to start with, if I
• 30:50
  could do it, you can do it.
• 30:51
  And then here's two or three tools that
• 30:54
  you can take with you and actually make
• 30:55
  some good food.
• 30:56
  And a lot of times people are surprised
• 30:58
  and then I think the other approach is
• 31:00
  rather than giving my pitch, it's asking them
• 31:03
  questions.
• 31:04
  It's inviting them into the conversation.
• 31:07
  A lot of times it's helping people make
• 31:08
  the discovery for themselves.
• 31:12
  Would you wanna kill an animal for food
• 31:15
  if you had to?
• 31:16
  The answer most definitely for almost everybody is
• 31:20
  no, unless they're completely closed-minded, then you
• 31:22
  almost don't have a chance.
• 31:23
  But that starter question really opens people up.
• 31:27
  Because a lot of times they'll say no,
• 31:29
  but it tastes so good.
• 31:31
  And that's when I throw in a recipe.
• 31:32
  That's when I throw in a food suggestion.
• 31:34
  So I'd say, starting with my story, how
• 31:37
  I changed and then asking them, if you
• 31:40
  didn't have to kill an animal for food,
• 31:42
  would you prefer that?
• 31:43
  And a lot of them will say yes.
• 31:44
  And then, Karen, you sound like you got
• 31:46
  some recipes.
• 31:48
  Give them something to eat or if they're
• 31:49
  local in Los Angeles or wherever you're at,
• 31:53
  drop them a place that they can order
• 31:55
  some good food from.
• 31:57
  I like to refer a place called Butcher's
• 31:59
  Daughter, a place called Sage, Crossroads Kitchen.
• 32:04
  Those are a couple of my favourites where
• 32:06
  no doubt non-vegans will show up, eat
• 32:09
  something that'll blow their minds.
• 32:10
  And it might be the thing that starts
• 32:11
  them on that path.
• 32:12
  Yeah, and another one, you're Italian, I assume,
• 32:17
  and Tara Punzone has Pura Vita, which is
• 32:22
  an Italian restaurant.
• 32:23
  And she has a similar story.
• 32:25
  You guys should get together and have a
• 32:27
  chat about this because she grew up in
• 32:30
  an Italian family where her parents ran like
• 32:34
  a deli kind of restaurant.
• 32:37
  And she decided at a young age, she
• 32:40
  wasn't going to eat meat.
• 32:42
  And she started kind of creating her own
• 32:45
  little place at the table.
• 32:47
  She said Sunday dinner was always a big
• 32:50
  family affair.
• 32:51
  And she was starting to make her own
• 32:52
  ricotta, vegan ricotta, vegan this, vegan that.
• 32:55
  And then she noticed that her other family
• 32:57
  members were like, I'll take a little bit
• 32:59
  of that.
• 32:59
  I'll take a little bit of that.
• 33:00
  And next her part of the table get
• 33:03
  bigger and bigger.
• 33:04
  And now she's got two very, very successful
• 33:08
  restaurants here a one in Redondo Beach and
• 33:11
  one in West Hollywood.
• 33:13
  Her food is mind blowing.
• 33:15
  Like, I'm glad that I'm not that close
• 33:18
  because it'd be 500.
• 33:20
  I mean, it's so good.
• 33:22
  The vegan Italian.
• 33:24
  Can you comment a little bit on, it
• 33:26
  seems like Italian food is very conducive to
• 33:30
  vegan recipes.
• 33:32
  Yeah, I'd say vegan food and Italian food.
• 33:36
  I mean, it can be a challenge because
• 33:38
  you think about a lot of Italian dishes.
• 33:40
  It's almost the same version of noodles, meat
• 33:42
  and cheese sauce, noodles, meat and cheese and
• 33:44
  sauce.
• 33:44
  Which one are you going to choose and
• 33:45
  how are you going to combine them?
• 33:47
  But I think like the cheese has come
• 33:50
  a very long way.
• 33:51
  One of my favourite recipes is for stuffed
• 33:55
  shells.
• 33:55
  Stuffed shells was my favourite thing in the
• 33:57
  world to eat growing up.
• 33:59
  And you have those little shell shaped noodles.
• 34:01
  You stuff them with cheese, you cover them
• 34:03
  with sauce, you bake them in the oven.
• 34:05
  And a lot of times that is like
• 34:06
  a ricotta cheese inside of there.
• 34:08
  And what I've done to transform that and
• 34:11
  get the right texture.
• 34:12
  And this is tested on my father, who
• 34:15
  is my artist critic, my greatest supporter.
• 34:17
  He liked the stuffed shells.
• 34:19
  And what I do for that is I
• 34:21
  make that cashew cheese I mentioned earlier.
• 34:22
  I set that aside and then I'll take
• 34:24
  some tofu and I'll crumble up that tofu
• 34:27
  in a bowl.
• 34:28
  And then I'll add in some rosemary, some
• 34:30
  thyme, some garlic powder, onion powder, a little
• 34:33
  bit of salt and crumble that up.
• 34:35
  Then you add in the cashew cheese to
• 34:37
  that.
• 34:37
  Then you mix all that together.
• 34:38
  Now you have this tofu cashew cheese, spiced
• 34:41
  up crumble.
• 34:42
  And then I'll saute some spinach and some
• 34:45
  shallots and some garlic on the stove.
• 34:47
  And I'll have that all chopped up pretty
• 34:48
  finely.
• 34:49
  And then I'll throw that in that mixture.
• 34:51
  So now we have the cashew cheese, we
• 34:52
  have the tofu, we have the sauteed spinach,
• 34:55
  shallots and onions.
• 34:56
  And then that becomes our stuffing for stuffed
• 34:59
  shells.
• 35:00
  And it's better than, I'm sorry, grandma, my
• 35:04
  grandma's stuffed shells.
• 35:06
  And I think that that to me is
• 35:09
  like one of those kind of, it unlocked
• 35:13
  a little bit of a secret for me
• 35:14
  in terms of combining a bunch of different
• 35:17
  things to make something good.
• 35:19
  Still haven't mastered it.
• 35:20
  Still really working on like a healthy whole
• 35:22
  food plant-based, low oil, low fat without
• 35:25
  the additives, vegan meatball, but trying to develop
• 35:29
  some good emulsifying agents for that to really
• 35:32
  bind it together.
• 35:33
  Something I did recently that worked pretty well.
• 35:36
  It needs some tweaking, but is taking some
• 35:37
  bread and actually soaking it in plant-based
• 35:39
  milk and then combining that in with a
• 35:43
  bunch of like lentils tomato paste and tonnes
• 35:46
  of spices and seasonings and a little bit
• 35:48
  of a flax egg.
• 35:49
  And that kind of binds it all together,
• 35:51
  but still developing that.
• 35:53
  But yeah, I think it's fascinating.
• 35:56
  I think it's exciting.
• 35:57
  I think one thing that might be a
• 35:58
  big commonality is a lot of people in
• 36:00
  Italy grow their own food.
• 36:03
  If you go to Italy, there are gardens
• 36:05
  everywhere.
• 36:07
  The Amalfi coast is just mountains and on
• 36:09
  every slope of the mountain, there's a little
• 36:11
  inlet and a garden, inlet garden.
• 36:13
  So they like to grow their own tomatoes.
• 36:16
  My grandpa growing up, he had the meat
• 36:17
  factory, but he also had tomatoes and cucumbers
• 36:20
  in his garden at all times.
• 36:22
  So I think that they have that salt
• 36:23
  of the earth relationship to their food and
• 36:25
  vegetables are very sacred in that growing process.
• 36:29
  So they're very familiar with it.
• 36:31
  They're very excited about it.
• 36:33
  And once you teach an Italian that it
• 36:35
  can be better for the environment, it's something
• 36:37
  that they can relate to because they have
• 36:39
  such a strong relationship with the earth.
• 36:41
  Because maybe their parents, their grandparents grew the
• 36:45
  food that they ate growing up.
• 36:47
  So I think that that might be one
• 36:48
  thing.
• 36:49
  I think this is a perfect time for
• 36:52
  you to do your demonstration.
• 36:53
  I was so excited when you said you
• 36:55
  were willing to do a cooking demo live
• 36:57
  here on Voice America Radio and on Shane
• 37:00
  TV.
• 37:00
  Check it out.
• 37:01
  Awesome.
• 37:02
  So we're switching it up.
• 37:03
  It's not quite a cooking demo, but that's
• 37:05
  the perfect transition because this is a how
• 37:06
  to grow your own food demonstration.
• 37:09
  So I'm gonna show you how easy it
• 37:11
  is to grow sprouts at home.
• 37:15
  So sprouts, so packed with nutrition.
• 37:18
  I'm not a doctor, but I talked to
• 37:19
  some doctors and something like one broccoli sprout
• 37:23
  seed has as much nutrition as an entire
• 37:25
  head of broccoli.
• 37:27
  And sprouts, I'll show you some right here.
• 37:30
  We've got some broccoli sprouts right here.
• 37:32
  This is where they start some seeds.
• 37:34
  So these are some broccoli sprouting seeds.
• 37:36
  You could buy these from the internet.
• 37:38
  You could probably buy them locally.
• 37:41
  I got them from a company called The
• 37:42
  Sprouting Company.
• 37:43
  They have really cool kits to help you
• 37:45
  sprout, but these are the seeds and they
• 37:47
  require no soil and no sunlight to grow.
• 37:52
  And it takes about a week and I'll
• 37:54
  show you how easy it is.
• 37:55
  So this is a little kit, okay, that
• 38:01
  you can get.
• 38:02
  And really all you need is a jar.
• 38:06
  This is a fancy jar.
• 38:08
  I'll show you the other option.
• 38:09
  You could also do this in a Mason
• 38:12
  jar or a leftover air one jar if
• 38:14
  you're bougie.
• 38:16
  This is a jar and it has a
• 38:18
  little filtered lid.
• 38:19
  You're just gonna need that, some seeds and
• 38:22
  some water.
• 38:24
  Just literally three things, seeds, jar, water.
• 38:29
  This is what you do.
• 38:31
  We'll do it in my fancy one because
• 38:34
  I'm actually gonna run these.
• 38:36
  Take the lid off.
• 38:39
  And then we're gonna add about two tablespoons
• 38:45
  of broccoli seeds to our jar, one, two
• 38:53
  tablespoons.
• 38:55
  And then we're gonna fill this with water.
• 38:59
  I'll get myself in the picture a little
• 39:01
  bit more.
• 39:02
  Fill it with some water, just enough to
• 39:07
  cover them all up.
• 39:10
  Then we'll pop the lid back on.
• 39:16
  And then the first thing you need to
• 39:18
  do is you wanna let them soak for
• 39:21
  about eight hours.
• 39:23
  So actually, let's put that aside.
• 39:26
  So you let these soak for about eight
• 39:27
  hours and the seeds are just gonna absorb
• 39:29
  some water.
• 39:30
  So you could just pour the seeds, let
• 39:31
  them soak and let that go overnight, about
• 39:34
  eight hours.
• 39:36
  And then after you've let them soak for
• 39:38
  those first eight hours, this is the second
• 39:40
  step.
• 39:41
  Step one, you soak.
• 39:42
  Step two, you're gonna be rinsing them twice
• 39:45
  a day.
• 39:45
  Here's how you rinse them.
• 39:47
  You pour out the water.
• 39:49
  You could do this over your sink.
• 39:51
  I don't got a sink back behind me
• 39:52
  so we're just gonna do it here.
• 39:54
  So you pour out the water, you pour
• 39:57
  in some new water.
• 39:59
  And again, this has a little filter top
• 40:02
  so it's easy to pour in the water.
• 40:04
  And you could do this in a Mason
• 40:05
  jar if you don't have the fancy kit.
• 40:08
  So it's really, really inexpensive to do.
• 40:11
  So now this is the rinsing phase.
• 40:12
  Like I said, let's pretend that these have
• 40:14
  been soaking for about eight hours.
• 40:16
  And now we're rinsing them.
• 40:19
  Give it a little shake, shake.
• 40:21
  If Jane was here, we'd be doing some
• 40:22
  version of the blender dance, the sprout shaking
• 40:25
  dance.
• 40:26
  Give them a little shake, little shake, shake.
• 40:28
  And then pour that water out.
• 40:32
  Okay, that was our rinse.
• 40:33
  Again, we're pretending this is tomorrow morning after
• 40:36
  they've been soaking.
• 40:37
  And then now, again, kind of shake them
• 40:40
  up.
• 40:41
  And we're just gonna let them stay leaning
• 40:45
  like that.
• 40:47
  And this is just gonna let any extra
• 40:48
  water fall out of it.
• 40:50
  And again, if you have a Mason jar,
• 40:52
  you can literally just do it in a
• 40:55
  bowl like that and the water's gonna lay
• 40:59
  out.
• 41:00
  So that was that process.
• 41:04
  And then that was rinse number one of
• 41:08
  the day, pretend it's the morning.
• 41:10
  And then you just rinse them twice a
• 41:11
  day.
• 41:12
  So you rinse them when you wake up
• 41:13
  and you rinse them when you go to
• 41:15
  sleep.
• 41:15
  And the rinsing is fill it with water,
• 41:17
  dump out the water, leave it.
• 41:19
  Twice a day.
• 41:20
  And after about three days, you're gonna see
• 41:23
  little like sprouts.
• 41:26
  You know, you go to the grocery store,
• 41:27
  they're a gazillion dollars.
• 41:29
  They're these little long, little green, about three
• 41:32
  inch little strips.
• 41:34
  And they'll start to grow after one day.
• 41:37
  After two days, they'll get a little bit
• 41:38
  longer.
• 41:39
  Three days, they're longer.
• 41:41
  And after like three days, they're edible.
• 41:44
  So literally two tablespoons of seeds, a jar
• 41:48
  and some water, soak them once, rinse them
• 41:51
  twice a day every day after that.
• 41:53
  Don't need soil, don't need sunlight.
• 41:56
  You could leave them in a cabinet and
• 41:58
  they'll be growing great.
• 42:00
  And after they're done growing, these two tablespoons
• 42:04
  of seeds are gonna be like a massive
• 42:07
  like bowl of sprouts.
• 42:09
  This whole thing is gonna be filled up
• 42:12
  with sprouts.
• 42:13
  And I've been doing this for the past
• 42:14
  couple of weeks.
• 42:15
  And it is just like such a rewarding
• 42:18
  process.
• 42:19
  And you can do it with broccolis.
• 42:22
  You could do it with, we got mung
• 42:24
  bean seeds right here.
• 42:25
  I got green peas seeds.
• 42:28
  They all have different health benefits.
• 42:29
  They all have different growing times.
• 42:32
  These ones, green peas, you could harvest these
• 42:35
  in two days.
• 42:36
  Two tablespoons of green peas, massive multiple salads
• 42:40
  in just two days with just water.
• 42:42
  So such an easy thing to do.
• 42:46
  The doctors I've talked to will preach the
• 42:48
  health benefits.
• 42:49
  I'm not going to, because they're talking about
• 42:52
  things like sulforaphane and all these complex elements
• 42:55
  of the seed that I don't fully understand,
• 42:58
  but they've done the research.
• 42:59
  I trust them.
• 43:00
  I trust you guys to do your own
• 43:01
  research.
• 43:02
  Don't take it from me.
• 43:03
  I'm just a guy who cooks, who loves
• 43:04
  to learn.
• 43:06
  But sprouts, so healthy for you.
• 43:09
  So easy to grow.
• 43:11
  Even better for the environment when you do
• 43:13
  it at home, because it's so much easier
• 43:17
  for them to just send you a bag
• 43:18
  of seeds.
• 43:19
  Like one pound of seeds is gonna be
• 43:21
  10 pounds of broccoli sprouts.
• 43:23
  This bag of seeds, so easy to ship,
• 43:28
  so easy to get to me.
• 43:30
  But if I was buying this from the
• 43:31
  grocery store, this would fill up the entire
• 43:33
  screen right here once it's fully grown.
• 43:36
  And then it's all in its own individually
• 43:38
  wrapped plastic containers.
• 43:40
  So it's like a 10th of the plastic,
• 43:42
  a 10th of the shipping cost, and you're
• 43:45
  doing it at home.
• 43:46
  Can you tell me the name of the
• 43:47
  company to order these products?
• 43:49
  Yeah, so this company is The Sprouting Company.
• 43:53
  They are amazing, organic.
• 43:56
  They have these kits that are so easy
• 43:58
  to do yourself.
• 44:00
  They have all the instructions.
• 44:01
  It is absolutely fabulously designed.
• 44:05
  And this is something that I actually learned
• 44:07
  about recently.
• 44:08
  Hopefully we can get it up on your
• 44:09
  channel in a little bit.
• 44:10
  I'm working on a project.
• 44:13
  But I have a meeting actually tonight with
• 44:15
  the guy who created this company.
• 44:17
  His name's Doug Evans.
• 44:18
  He's raw vegan for 20 years, and he
• 44:21
  did like eating sprouts for 30 days.
• 44:23
  This guy is the sprouting king.
• 44:25
  And I'm going to his place later today,
• 44:27
  and he's gonna give me a whole education
• 44:30
  on sprouting and give me the whole lowdown.
• 44:33
  So I'm so excited to learn more and
• 44:35
  dive more into this.
• 44:36
  What is the name?
• 44:37
  People wanna know, what is the name of
• 44:38
  that machine that you're, like if they were
• 44:41
  to order that machine?
• 44:42
  This is uniquely designed by The Sprouting Company.
• 44:46
  And it looks like a machine, but really
• 44:47
  all it is, is a jar with a
• 44:49
  strainer on the end of it.
• 44:51
  And then like a leaning container.
• 44:55
  And again, if you're like just trying to
• 44:58
  do this at home, this mechanism is the
• 45:03
  same thing as using a bowl and a
• 45:06
  Mason jar with a mesh screen.
• 45:08
  And these mesh screens you could get online
• 45:09
  for pretty cheaply.
• 45:11
  So this is a Mason jar that was
• 45:13
  just leftover from soup I got at Airborne.
• 45:15
  So this- Well, keep talking for a
• 45:17
  second.
• 45:18
  I wanna bring you something that I do.
• 45:20
  And yeah.
• 45:21
  Love it.
• 45:22
  So this mechanism is very similar to this.
• 45:25
  This is like, you know, intro, you just
• 45:29
  got what you got around your house.
• 45:31
  This is like, I want this to look
• 45:34
  nice in my kitchen.
• 45:35
  And I'm obsessed with this.
• 45:37
  You know, this is the level up.
• 45:39
  And what's nice about them, The Sprouting Company,
• 45:41
  is they actually have seeds that come in
• 45:43
  their packages or organic seeds and they have
• 45:46
  tonnes of different varieties.
• 45:47
  The instructions come in the box.
• 45:50
  So it's like so easy, you know.
• 45:52
  And for someone, if you think, you know,
• 45:54
  if you think you're a plant killer, you
• 45:56
  know, if you try to kill your plants
• 45:58
  and you kill them, this will give you
• 46:00
  a green thumb confidence to do it yourself.
• 46:02
  Okay, so I have a cat and she
• 46:07
  loves grass.
• 46:08
  So I have two of these that I
• 46:10
  bought online and I didn't think it was
• 46:12
  gonna grow.
• 46:13
  I thought, I'm gonna get this, it's gonna
• 46:15
  be a waste of money, but I'm gonna
• 46:17
  do it because I didn't like the plastic
• 46:19
  that the pre-bought came in.
• 46:21
  So sure enough, this one is reaching sort
• 46:25
  of the end and then I compost and
• 46:28
  here's the new one and it works great.
• 46:31
  I couldn't believe it, it's like a miracle.
• 46:33
  When you see things growing before your eyes,
• 46:36
  it's really powerful because we live in this
• 46:40
  process world where I grew up in Midtown
• 46:42
  Manhattan and I never touched, you know, I
• 46:45
  never grown anything, but the fact that I
• 46:48
  did this makes me open to what you're
• 46:50
  doing because I could actually think maybe it
• 46:53
  could happen.
• 46:54
  So I have a couple of quick questions.
• 46:56
  One is, what's your favourite?
• 46:59
  Is it you eat it totally raw?
• 47:01
  And do you eat the whole thing?
• 47:04
  Like, for example, this is grass.
• 47:07
  I mean, you know, if I were to
• 47:09
  eat grass, which I'm not, you see what
• 47:11
  I'm saying?
• 47:11
  I'm trying to understand like once you grow
• 47:15
  this stuff and I also see a bunch
• 47:17
  of greens behind you and I'm wondering if
• 47:20
  that connects to what you were doing.
• 47:22
  No, these are just plants.
• 47:24
  No, on the table.
• 47:25
  Oh.
• 47:26
  On the table, there looks like a, in
• 47:29
  the back there.
• 47:30
  Oh, no, these are tomatoes, onions and then
• 47:33
  this is just a bunch of plants over
• 47:34
  here.
• 47:35
  I don't have any fish ones with me
• 47:37
  right here because I'm going out of town,
• 47:39
  but yeah.
• 47:41
  So if you were to buy your computers
• 47:43
  or whatever it is, just Google like sprouts.
• 47:45
  Like, you know, I'm sure you've had them.
• 47:47
  They put them on avocado toast.
• 47:48
  Yeah, yeah.
• 47:50
  But they are so good just as a
• 47:53
  replacement for whatever main vegetable you're using in
• 47:57
  a salad.
• 47:57
  So if you're using spinach, if you're using
• 47:59
  kale, if you're using lettuce, just replace it
• 48:01
  with sprouts.
• 48:02
  Also so good on like a deli-style
• 48:04
  sandwich, you know.
• 48:07
  I love Unreal Deli.
• 48:08
  I don't know if you've heard of them.
• 48:09
  Yes.
• 48:09
  But I love Unreal Deli on a sandwich.
• 48:13
  You know, you get some, you know, you
• 48:15
  smear some mayonnaise on there.
• 48:16
  You get some tomatoes, maybe some pickles.
• 48:18
  Then you plop a handful of sprouts on
• 48:20
  there and that's absolutely delicious.
• 48:23
  You know, put it on your toast in
• 48:24
  the morning.
• 48:25
  How long does it last before it goes
• 48:27
  bad?
• 48:28
  How long does it last before it goes
• 48:30
  bad?
• 48:31
  It's a pretty quick thing.
• 48:33
  So you do gotta eat them like within
• 48:35
  three to five days after they're done growing.
• 48:37
  So like, if you wanna lessen your load,
• 48:40
  like, and I wish, I'm bummed I don't
• 48:42
  have any finished ones here, but you could
• 48:43
  just do like one tablespoon.
• 48:45
  And then like, for me, like I just
• 48:46
  grew some, you know, I finished them like
• 48:48
  two days ago.
• 48:49
  I just took them out of the jar
• 48:51
  and threw them in the salad and like,
• 48:52
  boom, super healthy, ready to go meal.
• 48:55
  I eat them like before they have a
• 48:57
  chance to go bad if I'm being smart
• 48:59
  about it.
• 49:00
  But they, yeah, they last about like three
• 49:02
  max five days.
• 49:04
  Well, first of all, I love this.
• 49:06
  One reason is that I've always toyed with
• 49:09
  having a garden, but the dirt, the, you
• 49:13
  know, all of that, it seems very overwhelming
• 49:15
  to me.
• 49:16
  And I don't know if I would do
• 49:19
  all the purchasing and then not follow up.
• 49:21
  So I've never done it, but this seems
• 49:23
  very doable.
• 49:24
  And I have Mason jars coming out of
• 49:26
  my ears.
• 49:27
  I got so many Mason jars.
• 49:28
  So I could see myself just ordering the
• 49:30
  actual peas, which I, somehow they appeal to
• 49:34
  me a little more than the broccoli, but
• 49:35
  I don't know.
• 49:37
  It's only two broccoli or peas?
• 49:40
  No, broccoli, peas, mung beans, radishes, like pretty
• 49:44
  much anything.
• 49:45
  So these are just normal seeds that would
• 49:47
  grow into full plants.
• 49:49
  Like this is kind of like that initial
• 49:50
  growth phase for almost all vegetables.
• 49:54
  You're just eating it before it actually grows
• 49:57
  out of soil.
• 49:57
  So this is the same seed that I
• 49:59
  would put in the soil and grow broccoli
• 50:02
  from.
• 50:03
  But instead of putting in soil, we're putting
• 50:05
  in water and we're just sprouting it.
• 50:06
  It's like, it's just a different process, but
• 50:09
  you can do it with almost any vegetable
• 50:10
  seed.
• 50:11
  You can do it with lentils.
• 50:13
  You know, it's kind of infinite.
• 50:16
  Well, let me say, we only have a
• 50:18
  couple of minutes.
• 50:18
  I've been so excited about A, having you
• 50:22
  and your 22 episodes streaming on Unchained TV.
• 50:26
  They are super fun.
• 50:27
  And I think more than anything, it shows
• 50:30
  that eating plant-based is not a sacrifice.
• 50:33
  It's an adventure.
• 50:35
  And I just want to play one quick
• 50:37
  clip because you had the famous Lauren Toyota
• 50:40
  on and she is really hot for food,
• 50:47
  is hot show.
• 50:48
  So let's just check that out really quickly.
• 50:50
  And then we're going to wrap it up.
• 50:52
  We've got our cauliflower right here.
• 50:54
  Just can you talk me through what we're
• 50:55
  going to do?
• 50:55
  Yeah, I mean, you don't need to be
• 50:56
  too intimidated, but you don't just want to
• 50:58
  start hacking into the stem.
• 51:00
  You want to be slightly, you know, nice
• 51:02
  and thin.
• 51:02
  Okay, yeah.
• 51:02
  So you just cut off the stem.
• 51:04
  Okay, I'm starting the stem.
• 51:07
  You want to take your knife and kind
• 51:08
  of go in at the base of the
• 51:09
  stem.
• 51:10
  Okay.
• 51:11
  And then you get like, this is like
• 51:13
  a nice fork.
• 51:14
  You can use all purpose flour works, but
• 51:15
  we've got rice flour, garlic powder, and onion
• 51:18
  powder.
• 51:18
  We're essentially making like a savoury pancake batter
• 51:21
  here.
• 51:21
  Why'd you get into vegan food?
• 51:23
  Well, I had spent a few years like
• 51:25
  going back and forth from being vegetarian to
• 51:28
  being an omnivore.
• 51:29
  I love food.
• 51:30
  I always cared about what I was eating,
• 51:31
  wanted to be healthy, wanted to like eat
• 51:33
  the right things.
• 51:34
  And so I knew I had to make
• 51:35
  a change.
• 51:36
  I watched a documentary called Food Inc.
• 51:38
  Okay, I watched that.
• 51:39
  Yeah, that's kind of what got it going
• 51:41
  in my mind.
• 51:41
  Like I need to make a change.
• 51:43
  Like I don't want to contribute to this
• 51:44
  corrupt food system and started experimenting.
• 51:47
  And that's, I really started hot for food
• 51:48
  even before I went vegan.
• 51:51
  There you go.
• 51:52
  Somebody who's a top vegan right now had
• 51:55
  really, again, not been vegan her whole life.
• 51:59
  Very few people.
• 52:00
  I know a couple of born vegans, but
• 52:01
  they're rare.
• 52:03
  Hopefully not forever.
• 52:05
  Final thoughts for this segment.
• 52:07
  We would love to have you back.
• 52:08
  You need to have your own show where
• 52:11
  you talk live about all these fascinating things
• 52:14
  on top of your cooking show.
• 52:16
  Thank you.
• 52:17
  Really quick, I found some.
• 52:18
  So I have some finished mung bean sprouts.
• 52:20
  These are what they're going to look like.
• 52:21
  They just look like little sprouts.
• 52:23
  You sprinkle them on a salad.
• 52:23
  The broccoli ones are a little more green.
• 52:25
  The radish ones are red, but I just
• 52:27
  want to show you that.
• 52:27
  Do you have to wash them again after
• 52:29
  they sprout?
• 52:30
  Oh yeah, you just rinse them.
• 52:32
  You give them that final rinse and then
• 52:33
  you throw them in a container and put
• 52:34
  them in your fridge.
• 52:35
  Got it.
• 52:36
  Yep.
• 52:37
  Final thoughts, my dear.
• 52:39
  Again, we urge everybody, watch.
• 52:42
  Go to watch.unshanetv.com.
• 52:44
  Chef Mario has an entire category of many,
• 52:48
  many shows, hopefully with more to come, but
• 52:50
  they're incredible.
• 52:51
  Yes.
• 52:52
  Thank you so much for having me.
• 52:54
  So excited to have the show on there.
• 52:55
  Just shout out a couple of guests and
• 52:57
  a couple of things you could learn.
• 52:58
  I do vegan bodybuilding with Brian Turner.
• 53:02
  This guy is absolutely ripped out of his
• 53:04
  mind.
• 53:05
  He talks about how you can get protein
• 53:06
  as a vegan.
• 53:07
  He's a big YouTuber.
• 53:08
  He's done competitions.
• 53:10
  He teaches me about some high protein recipes.
• 53:13
  Then we also have Cruella, these world famous
• 53:16
  DJs who say they try and eat healthier
• 53:18
  when they're on tour because it gives them
• 53:20
  more energy.
• 53:21
  They like Indian food, so I teach them
• 53:23
  an Indian mango kulfi and then they teach
• 53:26
  me an incredible salad recipe and it just
• 53:30
  kind of stems and grows and expands from
• 53:32
  there.
• 53:33
  So I've had some really cool guests.
• 53:34
  We talk about the basics.
• 53:36
  We talk about health.
• 53:37
  We talk about street food.
• 53:39
  So it's just kind of non-vegans exploration
• 53:41
  into vegan food and then the show kind
• 53:42
  of takes a shift, you'll see.
• 53:44
  I go from being the sausage guy learning
• 53:47
  from the vegan experts to now I am
• 53:50
  the experienced vegan teaching people like Mr. Wonderful
• 53:54
  about vegan food.
• 53:56
  So you'll see me go and make that
• 53:58
  transformation in real time from someone who thought
• 54:01
  they were gonna work at a sausage factory
• 54:03
  to someone who's well-trained, enthusiastic and excited
• 54:06
  to teach people about everything I learned.
• 54:08
  And maybe starting your own vegan sausage factory.
• 54:11
  I see an entrepreneur with big things to
• 54:15
  come.
• 54:16
  And I love Shark Tank cause they support
• 54:18
  a lot of vegan products.
• 54:20
  Mark Cuban may be vegan-ish because he
• 54:24
  invested in Jenny Goldfarb's vegan pastrami company, Mrs.
• 54:30
  Goldfarb's Real Deli.
• 54:31
  You mentioned that you love her food.
• 54:33
  I love it too.
• 54:35
  So thank you so much for being part
• 54:37
  of the Unchained TV team.
• 54:39
  We're really honoured to have you.
• 54:40
  You're doing incredible, incredible work and really making
• 54:45
  veganism the fun, fun experience that it is.
• 54:48
  So I would urge everybody, please download Unchained
• 54:51
  TV, the world's only vegan streaming network.
• 54:54
  We're available for free on any cell phone,
• 54:56
  on any Samsung smart TV, on any TV
• 55:00
  with Amazon Fire Stick Roku device or Apple
• 55:03
  TV device.
• 55:04
  And it's so easy, it's fun.
• 55:06
  We're mostly volunteer run.
• 55:09
  Check it out.
• 55:10
  You just can go to watch.unchainedtv.com
• 55:13
  on your computer, or if that's too much,
• 55:16
  just go to unchainedtv.com.
• 55:18
  There's a lot of ways to get to
• 55:20
  us and we're all about just saving the
• 55:23
  planet, saving the animals, saving your health.
• 55:26
  See you next time here on Unchained TV.
• 55:30
  Thank you, Chef Mario.
• 55:31
  Thank you.