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

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I really meant this as a tip of the hat to my mom, because as she said earlier in the podcast that my dad came home with this theory about how to prevent, or he used to call it arresting and reversing heart disease and a lot of just chronic Western diseases. So he came home with this theory and my mom was the one who took this theory and put it into practice. She made this happen. I mean, my dad can make his morning oats, but then that's it. He didn't have time. He didn't learn. He's a genius in what he does. He's got mad skills in the surgical theater, but she made it happen. She was a full-time job, four kids and a husband who worked full-time. She would shop, cook, create and invent this new way of eating. Now this, Cauliflower Fritters. I've obviously got cauliflower on my brain right now. But Cauliflower Fritters, they look like they're deep fried. And then she wrote the book with me, Prevent and Reverse Heart Disease Cookbook. And so this is, in a way, her third and it's my fifth, but we've overlapped for two. So I don't know. Because I would say the other thing, tell me if you guys disagree, but I think the two things that we have more for lunch, as a family, than anything else are usually soups or open-face sandwiches, right?

Well, that's really smart that you guys did that. So if you guys are cool with it, what I'd love to do right now is walk through some of the recipes.It's imperative that everybody at least try it. It's steel-cut oats, turmeric. It's everything you should be eating every day. It's got a little sriracha. It has nutritional yeast. It has shiitake mushrooms and a lot of kale, and water. And once you've eaten that, you are set for the day. You can go downhill, if you have to.

All right. Let's move on to another thing that I would say you're incredible at doing it. I don't know about you, and I can tell you that I'm not as good about it as I should be, and that is making Warrior Salads. No. I think just try and find the biggest apple you can so it covers your whole sandwich, if possible. Yeah. Yeah. And just the plant-based extravaganza that was served, which we're going to talk about here in a second, the games that we played, the toasts that were made, the dancing, the creativity. Will you share one of the... Well, I thought it was the best creative, I guess, what would it be? Creative- I just saw that and I'm like, "I need that." And it looks like they're on different wedges of polenta. I got this book from the library because I like the lifestyle that the Esselstyn family promotes. If you aren't familiar with them, Dr. Esselstyn is a cardiologist at the Cleveland Clinic. He developed a program of plant-based, very low fat eating that helped severely ill cardiac patients. The documentary Forks Over Knives is about this. This book is written by his wife and daughter.

REAL Recipes

Because you've tried to write a lot of headers yourself and you know how my goes into that, that's why. No. I have a great friend who's from India and she is plant-based and she just said, "You know what? I've really had an amazing time making authentic Indian food, plant strong." And my mom and I, this is again during COVID, we were like, "We need a tutorial." She hosted us in her garage with the door open. It was probably 28 degrees out in Cleveland. And we sat there eating herb dal and garam masala and all different kinds of naan bread. We learned so much from her. I think said that. So anyway, I want everyone to serve themselves a soup with their own ladle, just like everyone having a chance to pound the gavel. Live, Delicious, Hands-On event with Ann and Jane : BE A PLANT-BASED WOMAN WARRIOR. We will feast, connect, feast, take a walk, feast, and then make food. There will be a bit of a holiday focus on our Plant-based demos. Come join us for the day in Chardon, Ohio!

Wait, Jane. Stop. Stop before you go beyond the crust, because we also have to experiment with your cereal as the crust for this, sometime. Yeah. This, we have scones in the Engine 2 Cookbook, which we love, then there's kind of a basic like, "Hey, make these scones and add some chocolate chips or maybe add some raisins or whatever you want." But here we just went like a whole new level with it and added Amaretto, which gives it a flavor that, it's reminiscent. And we added toasted walnuts and chocolate chips and cherries. It's spinach or butter, whatever green you want. And then the barbecued pulled portobellos are so fun. You just have portobello mushrooms and you take the stems and you literally pull them apart so it looks like the strings of pulled pork kind of stuff and put in a little liquid smoke and cook so the smokey flavor's in them, and then some barbecue sauce at the end just to coat them. Cha cha cha.And again, plant-based eating kind of came into my life just then. How fortunate I feel I am because it cut off all this, as a friend of mine coined it, food head, which is just that you wake up with that heavy worry and burden about who you are, your identity, your body, your food, and how you're going to move forward. And plant-based eating really removed that food head. Now, it is always a party with these two. And we were fortunate enough that we all kind of convalesced at the Esselstyn family farm a few weeks ago, and I'm sure you know what that means. It can get a little nutty when the three of us are together because that Esselstyn feistiness is alive and well. Now, of course I am super biased, but I want you to know that this isn't your typical cookbook. Truly, it's a peek into our family's history with wonderful stories, incredible photos, inspiring quotes, and delicious recipes from three generations of Esselstyns. Well, I think it's probably out there, people making it, but it's this pancake batter that you have pancake batter and then you take an apple and you slice it, not how you would think, but you slice it kind of horizontally. So you're making sort of ring- No, no. No, no, no. The Lemon Pie Squares, the base of this is raisin and pecans, lightly toasted, so that it's really a flavorful base. And then the top- Because I mean, it's like the coolest thing you could do, I think. Because eating, it's a non-optional. If you can cook, you are so free. If you can make your own food, you are so empowered. And I love that this is a multi-generational gift that we've been given, like his eight-year-old made dinner for all of us the other night.

Because salsa, obviously, is just chopped up vegetables and herbs, something herbaceous, something sort of onion, garlic. Whatever you like, you can make a salsa out of. And we have found in some of the books that we did, is that we didn't move from just like tomato salsa to corn salsa, but from corn salsa to mango salsa, and then to peach salsa. And we have got a grape and radish salsa in one of our books. It's one of your, our books. Well, if you have heart disease and don't want or are concerned about the sodium, that's an alternative. And then you've got Sweet and Savory Brussels. I mean, all three of those just look incredible. Can you tell me about the Buffalo and what makes it Buffalo? And the way we made it better for women in this one is that, historically, it had different amounts of miso and soy sauce, but this time we changed it. And we had some Sherry in it. But as we know, alcohol and breast cancer are just not compatible. So we just like, hey, this is where we like the sodium levels or the amount of salty taste in our mouth. And this one's gluten-free as well, so it has fewer allergens. It's just kind of more user friendly for all involved. No alcohol, no wheat and less sodium. So give it a try. I think it's our best version of all.Yeah. Well, that's what I'm saying. That's the fifth book I've worked on or been a part of. I mean, I've always collaborated. I always have a co-creator. Sprouts. Awesome. Awesome. And we also love just big slabs of summer delicious tomatoes on top of hummus with balsamic vinegar and basil, are so delicious. And then you have to have some cha cha on top. Just the cha cha on top of a salad makes you want to have a second bite. If it's little cucumbers or blueberries or Mandarin oranges or toasted pepitas or whatever it is, a zest of some sort, that adds so much to a salad. So yes, get some great greens going, but add some cha cha on top. And then the dressings clearly pull it all together and we have some dressings that are just amazing this time. This is such a delicious dish. Green beans with sesame crumble on it. There's nothing as delicious as toasted sesame seeds. Ooh. Jane, well then tell me about the Wonder Woman Salad, for starters. Unless you want to talk about the Three Goddesses.