March 7, 2024 • 25 mins
Tyler and Wells love their meats but also enjoy good plant-based recipes!
Author, entrepreneur, nutritionist, and plant-based cook Radhi Devlukia joins Tyler and Wells with mouth-watering vegan recipes that are simple and flavorful, like Breakfast Frittata Muffins made with chickpea flour, a delish Mexican Lasagna for dinner and a recipe for vegan queso that will impress dairy lovers!
Radhi's new book, "JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly," with more than 125 plant-based recipes, is available now!
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast all right time with
other episode of Two Dudes in a Kitchen. It's going
to be two dudes and a lady coming up in
a little bit. We're gonna have the show Roddy dev Lukia,
who is married to Jay Shetty. Do you know who
Jay Shetty is?
Speaker 1 (00:16):
Tyler, you know, I had to do some research on
this one, and Roddy I've heard of before, and I
just started following her and then I realized, like, oh
my gosh, she's got two point two million Instagram followers.
And then I started just diving through her posts and stuff,
and my god, is her food look fantastic. I feel like,
(00:37):
where's she been my whole life? The find's amazing.
Speaker 2 (00:40):
Roddy sent us the book Joyful, and I've been leafing
through it before this interview because I'm so excited to
talk to her. It's it's called Joyful more than one
hundred and twenty five plant based recipes, cook effortlessly, eat freely,
live radiantly. This is a powerhouse couple because you know,
her husband is, you know, super well known. He actually
(01:05):
was the officiant in a wedding I went to recently
in Vanessa Hudgens and my buddy Cole. It was a
beautiful wedding down in Mexico, and I got to meet
him and he's a wonderful guy. But I gotta be
honest with you, I'm almost more excited to meet his
partner in Roddy because this book looks so freaking cool.
(01:28):
And listen, you and I both like to eat meat,
like you know, we are carnivores do best. But I
will say that I do like trying vegan and plant
based recipes because it makes me, I think, almost be
more creative in the kitchen.
Speaker 1 (01:45):
I think it's about the pendulum swing, right, Like I mean,
if you like chocolate, you gotta like running shoes, right,
and you'd be like steak, you got a lot of vegetables.
You can't eat everything, you know, like like you can't
just okay, all I eat is beef. Obviously your cluster
role is going to be through the roof. But but
but I do have a good steak, and honestly, more
than that, more than I like protein, I love vegetables
because I think that's where The real storytelling when it
(02:08):
comes to cooking comes from because a pork chop tastes
like a pork chop from January to June. It's a
pork chop, right, But you start talking about the differences
between polenta and roast of pumpkin and porcini, mushrooms and
black chuffle versus tomatoes and basil and roasta zucchini. So
I think what I really get excited about is the
(02:31):
subtitle of the dish on a menu, right, protein sounds great.
I want to hear what they call the set. I
want to hear the vegetable component. I want to hear
about the sauces. And I freaking love vegetables. So I'm
really excited about today's show.
Speaker 2 (02:43):
Yeah, it's going to be a lot of fun. We're
gonn take a quick break when we come back. We're
gonna have the author of Joyful. She's taking a modern
approach to ancient principles of holistic well being, and we
could not be more excited for this discussion when we
come back. Roddy dev Lukia right here on Two Dudes,
(03:03):
all right, welcome back to two Dudes in the Kitchen.
Now it's two Dudes and a lovely Lady in the Kitchen.
The author of Joyful more than one hundred and twenty
plant based recipes. Roddy, Welcome to two Dudes. Thank you
so much for coming on the show.
Speaker 3 (03:17):
Thank you. You know what, I think.
Speaker 4 (03:18):
It's the first time I've been on a podcast with
two dudes, so I'm looking forward to it.
Speaker 1 (03:24):
Well, welcome, thank you. We're good time I had.
Speaker 3 (03:27):
Honestly, it sounded like a good time when I joined.
Speaker 1 (03:30):
I've been on the road. I'm in Tampa, Florida right now,
and my wife said that she just got the book
of the House, so I can't wait to jump into it.
But wells hold it up for a second, because like,
it's like a book inside of a book. There's the
belly band, right, so you can take that top piece
off that cover. Inside the cover, yea. But but the
(03:52):
book itself, the front of the book, that is just
so beautiful. Kudos to you and who published this.
Speaker 3 (04:00):
It were Simon and Schuster.
Speaker 2 (04:02):
I'm very nice.
Speaker 1 (04:03):
Kudos to them. Kudos to the designer because trying to
put together a peaceful cover that feels iconic, because sometimes
cookbooks can feel a little like so so that is
so elegant, it's so pretty and and do you know
exactly what yellow color that is?
Speaker 3 (04:20):
Oh my god, you have no idea? How many?
Speaker 4 (04:22):
So first of all, I had said I didn't want
my face on the cookbook because I was like, I
want people to have as a coffee table book that
they can have out and their friends can flick through,
and I don't want don't feel like my face is
going to do that for people. So but then I
also wanted the word joyful and bust and so we
decided to do a three courter sleep. And then I
had I had something in mind that the flower that
(04:44):
I wanted inside the color of yellow.
Speaker 3 (04:46):
I'm going to send it to you because I'm not joking.
Speaker 4 (04:48):
I went through fifty shades of yellow, like literally fifty yellow.
Speaker 1 (04:53):
I could. I can tell it was an editorial process
because like that is just it's just it's just perfect.
It's so I.
Speaker 3 (04:58):
Catch well, yeah, I'm so glad.
Speaker 1 (05:01):
Yeah really really so. I haven't held it yet, but god,
I can't wait to jump into it.
Speaker 3 (05:05):
I appreciate you appreciating all the thought that went into it.
Speaker 1 (05:09):
Exactly. I've written seventeen books. I'm like, it's like that
deep dive into like construction, trying your heart is to
construct the purse. And this is your first book.
Speaker 3 (05:18):
It is my first book.
Speaker 1 (05:19):
Yeah, so I saw I saw your Instagram post when
I saw you open the box for the first time,
and I could feel your emotion.
Speaker 3 (05:26):
Thank you.
Speaker 4 (05:27):
I did have a lot of emotional linko because it
got took a while to get to this point.
Speaker 1 (05:32):
Was it two years? I wont takeet it right so when.
Speaker 4 (05:34):
It gets when it comes out, it would have been
three years from when I signed the contract.
Speaker 1 (05:39):
That's a long time to have your head in the project.
Speaker 3 (05:41):
I know, I'm your heart and.
Speaker 1 (05:43):
Soul into everything.
Speaker 3 (05:44):
Yeah, it feels overbaked, you know, I'm ready. I'm ready
for it to come out.
Speaker 1 (05:48):
Yeah. Used to like an album like I'm so done
with it by the time it comes out. But congratulations
on that. I think that's a very special moment because
I think a lot of people that kind of get
into the space where they've got a massive following, they're
in the game in such a big way, and they
are on the come up and ready to drop this
next like the most influential cookbook of the year kind
of thing, right like yours, And then when they and
(06:11):
when they feel that thing for the first time. I
just want to share that joy with people. If you
if you've got a cookbook in your head, this is
a message out to everybody else. Try to write it,
try to get it going, try to get that project started.
This is so incredibly special, it's so satisfying. I'm so
happy for you.
Speaker 3 (06:31):
Thank you.
Speaker 4 (06:31):
Yeah, it was a really special process because i feel
like I've gone through so many different phases of my
life where I've learned such so many things that have
impacted my life so deeply. So whether it's the food
philosophies that I've learned, or whether it's the practices through
where you're good teacher training or as a dietitian or
as an ioratic student, like all those things change my
(06:54):
perspective so much as life has gone on, and have
changed my life through the practices.
Speaker 3 (06:59):
That I've done.
Speaker 4 (07:00):
But it feels like it's almost taken the last thirty
years of my life and I've been able to condense
it into one book of all the things that have
changed my life so deeply, and so I'm really grateful
to have been able to even even put that into
how many pages this book is like two hundred and whatever.
Speaker 1 (07:15):
I got to say.
Speaker 2 (07:16):
I mean, yes, the outside and the color is beautiful,
but I think what's really beautiful is what's inside the book.
Let's let's start talking about some of these recipes because
there's listen, I I like meat, but I also do
absolutely love plant based recipes and plant based restaurants and stuff.
Speaker 1 (07:33):
So me too, Yeah, me too.
Speaker 3 (07:35):
Can you walk us.
Speaker 2 (07:36):
Through some of some of your favorite things that are
enjoyful that people are going to like, really want to
try to make when they get the book?
Speaker 3 (07:43):
Yeah, definitely.
Speaker 1 (07:44):
What are the bangers?
Speaker 3 (07:45):
Yeah, well, other bangers? Good question.
Speaker 4 (07:47):
So I feel like there are recipes for everybody who
is a beginner, to people who want to create a
spread for their friends and family, like an epic spread
when they're coming over for a dinner party.
Speaker 3 (07:58):
So there's definitely ranges.
Speaker 4 (07:59):
So I'm going to go through the book and maybe
I'll pick one from each category because there are different categories.
Speaker 3 (08:04):
Does that work?
Speaker 4 (08:05):
Yes?
Speaker 1 (08:06):
Yeah?
Speaker 3 (08:06):
Okay? Cool.
Speaker 4 (08:07):
So we have first, which is eating in, which is
the breakfast dishes, your mourning, your morning dishes. And I'd
say my favorite one out of that is probably my
Protata muffins because it's literally a one bowl thing.
Speaker 3 (08:20):
You so everything into one bowl.
Speaker 4 (08:22):
You don't have to be worried about what vegetables you
have in the fridge. Everything can be so personalized to
what you even have in your house. And so it's
the Chickpy Flower. It's got a chicki flower based which
is great for protein if you're you know, having a
plant based meal. And then it's just got everything from
fresh herbs to olives, sundried tomatoes, vegan feta. It's just
(08:44):
filled with like vibrant herbs, spices and then hacked with veggies.
And it's one of those meals which you can, you know,
you can make on a Sunday and it can be
for kids, parents running into the car grabbing it on
the way to school, you know, whatever it is. It's
a really simple dish and you can translate that into
a kish as well, so you can do a pastry
on the bottom, pull the same batter into it, and
(09:06):
it can be a keishe for a dinner.
Speaker 3 (09:08):
So I love that one.
Speaker 1 (09:10):
By the way.
Speaker 2 (09:10):
I saw you make this one on TikTok and I
was like, oh, that looks good.
Speaker 3 (09:15):
It's really good. It's really good.
Speaker 1 (09:17):
Now I missed this one you said for Tata eggs.
Speaker 4 (09:20):
No chick be flower, So it's like a chicky vegan. Yeah,
because all the all the dishes the plant based, but
chickpy flower has a really great, great texture and it
ends up mimicking when you end up putting the right
other ingredients in, it can really mimic that same kind
of eggy for Tata texture.
Speaker 1 (09:37):
This sounds like perfect for my wife and my kids
because like my wife will make these like egg bike things,
and you know, because our kids like the their favorite
restaurant is Starbucks. Yeah, they like these like egg big things,
So this sounds perfect. You know, you kind of bake
them off in a muff and ten and then my
wife will throw them into a zip block bag and
popping the microwave on the way out the door for school.
(09:58):
And it's a great vibe.
Speaker 4 (09:59):
This sounds yeah, it is, and it's I just I
love adding herbs and spices into things. I feel like
that is where the key to flavors, and so all
the recipes are just packed with colors and spices in them.
Another one I'll give you is the roasted red pepper
Tagula Telly. Again, you throw everything into a blender for
the sauce.
Speaker 3 (10:16):
And it's just rich.
Speaker 4 (10:16):
It's got tahini in it, it's got roasted red peppers,
it's got paprika mustard, and it's just a really tangy,
rich and creamy.
Speaker 3 (10:24):
Sauce on a taglatley. Oh, Mexican lasagna.
Speaker 2 (10:29):
Another one, right, I was that.
Speaker 3 (10:33):
Mexican lasagna.
Speaker 4 (10:34):
It's again all these recipes, the ones that you can
probably do in like thirty minutes, and you throwing your beans,
your veggies, and then you're just layering up.
Speaker 3 (10:44):
So you've got your tortilla raps.
Speaker 4 (10:46):
I lormally cut them into, cut them into like columns or.
Speaker 3 (10:50):
Slices, the tortilla raps, and then you just layer it on.
Speaker 4 (10:53):
So you do a layer of the tortilla raps and
then the filling, and then cheese and then the tortilla raps,
and then cheese again on top, and then I only
top of it sALS end guacamole, and it's like a
full meal in just one baking dish.
Speaker 2 (11:04):
Are you using regular cheese or are you?
Speaker 1 (11:07):
That was my question?
Speaker 3 (11:08):
Yeah, no, I don't, so you can.
Speaker 4 (11:11):
I mean, look, the point of I feel the point
of cookbooks are use it as your base and then
experiment and play in the kitchen with what you have
and what you love most.
Speaker 3 (11:21):
So for me, everything in this book is plant based.
Speaker 4 (11:23):
And so when I'm saying cheese, I mean you know
Mioko's Hashi mozzarella, or I mean you know a good
cheddar that you find. So for me, everything in here
is plant based. But I mean all these recipes and
dishes can be adjusted based on what your diet and
what your preference is.
Speaker 1 (11:40):
Well, let's give them some specifics on this too, because
I think a lot of people when they hear plant
based cheese, they don't know what to do next, right,
So because I do think I think some of them
are delicious. So you're at the store, your shop and line,
whatever it is, give me some brands that I'm looking for.
Speaker 4 (11:54):
Yeah, Miokos, that's my favorite mozzarella. She does a porable
one and she has like a block and that one
is really simple ingredients.
Speaker 3 (12:05):
You don't have any like nasty ingredients in there. It's
just cashew based.
Speaker 4 (12:08):
And it's got a great flavor too, So i'd say
for mozarell I said that, and then Kite Hill is
my go to for like a ricotta or cream cheese. Again,
cashew based maybe four ingredients in the pack, and it's rich,
it's creamy. I by the way, I have a Butucklava
cheesecake in here, and I use that the kite Hill
(12:28):
cashew cream cheese in it, and I swear I made
it over the weekend and it's like a follproof recipe
and it tastes just like a cheesecake. Now, I haven't
had dairy for like ten years, but I still remember
the flavor because cheese was my favorite thing, and so
I started just making my own cheeses and I realized
how simple it can actually be, just using nuts or
seeds and being able to create this creamy texture and
(12:51):
then making it into a block.
Speaker 3 (12:53):
But I did.
Speaker 4 (12:54):
Those are my favorite brands that don't use ikey ingredients.
Speaker 2 (12:59):
I became family with that company through a documentary on
Netflix called You Are Which You Eat, which is like
this Twins scientific experiment to see like as a carnivore
diet compared to a vegan diet. And I was interested
to see because I, you know, I hosted a pizza
cooking competition show and the Mozzarella, which is like it's
(13:22):
like liquid mozzarella to make it have like the gooiness
that I guess the taste flavoring of the mozzarella, and
I was super interested in that. I wanted to go
try it, and it was cool that you you mentioned it.
I saw also sticking with the cheese thing, I saw
on your TikTok where you made keso with cashews and
it looks it looks first of all, it looks like keeso,
(13:44):
but it looks fire. Can you go through that recipe
really quick?
Speaker 3 (13:46):
My gosh, that was so good. I'm not joking.
Speaker 4 (13:49):
I made that for three weeks in a row, and
I was using that keeso for pasta sauce to make
like a cheesy burritos.
Speaker 3 (13:57):
I was literally using on everything.
Speaker 4 (13:59):
It is so simp And I took it on Super
Bowl Day to my friend's house and they had they
had like the kso from jars and they had all
the all the jar stuff and I brought that and
I swear that was the only thing that got finished
that day.
Speaker 3 (14:13):
And they all eat me.
Speaker 4 (14:14):
So they were they were used to having dairy and
all the other bits, but they really enjoyed it. So
it's so simple. You soak your cashew's, you put a
pop it into the blender. And then you've got nutritional yeast, paprika.
You could put any other spices if you want to
put garlic powder in there, and you whizz it up
and it becomes this, and you know what I was thinking,
(14:34):
I would add in a little bit of cheese and
melt it up.
Speaker 3 (14:36):
But it didn't even need it.
Speaker 4 (14:37):
The texture was And I made my friends who eat
dairy try it, and my team here and they were like,
you don't need to add it in.
Speaker 3 (14:43):
It tastes great.
Speaker 4 (14:44):
Oh and the tomatoes, rotteled tomatoes, added them into it,
blended it, and it was just I had to stop
myself from making it because otherwise I was using it
on everything.
Speaker 3 (14:55):
It was efic.
Speaker 1 (14:56):
That's one of the big things we've been jumping into
at home with a lot of vegan rest. My wife
feel like a like a sneaky vegon vegan. She was
actually vegan for almost ten years of her life when
she lived in La a long time ago. But she
loves nutritional yeast like she'll use that in a vegan recipe.
And there's so much like there's like a new mommy
bomb that kind of comes along with that. It's very rich,
(15:17):
very satisfying, and it has like a dairy esque kind
of Hermijean sharpness to it that tastes delicious.
Speaker 4 (15:24):
It's got it's kind of got a similar flavor, not similar,
but it feels a bit like miso in food, but
it gives this cheesiness too. And so I actually saw
recently where have you heard the glucose Goddess? She does
like lots of stuff to do with blood blood sugar
levels and and how it impacts but how different foods
can impact that. And she showed that when you add
nutritional yeast into pasta or into your sources, it actually lowers.
(15:48):
So if you were to have pasta with the nutritional yeast,
your blood spike blood glucose spike is less than if
you were to have pasta without it. And it's to
do with the vitamins and how rich it is in
BE twelve and fiber, and so adding that into your
pasta actually does you a whole lot of good.
Speaker 3 (16:04):
And it's so much flavor.
Speaker 1 (16:05):
That's interesting.
Speaker 3 (16:06):
Yeah, it was.
Speaker 2 (16:11):
Can we do one pasta dish? Because I see a
lot of like really fantastic pasta dishes in here, And what.
Speaker 1 (16:16):
Kind of pasta do you buy? You buy vegan pasta, Like,
because I just everything you're talking about. I'm like, okay, eggs, milk, cheese,
Like I'm just trying to my recipes in my head.
I'm like, okay, I can make that, and I'm like okay,
oh yeah, no, there's no no meat products in it.
Whatso no animal products at all. So with pasta itself,
what do you buy?
Speaker 4 (16:34):
So normally the pasta that has egg are the fresh pastas,
and so if you buy fresh pasta, that's usually what
an egg pasta is, whereas most of the I think
ninety percent of the dry pastas you'd buy in a
box are all eggless and don't have any checko.
Speaker 1 (16:49):
You name it, blah blah blah, they all have no eggs.
Speaker 4 (16:52):
Yeah, they all have no egg. So unless it's a
fresh pasta, you can buy every every box dry pasta
doesn't have egg and a U. So you're kind of
saying from that, Yeah, normally, since the fresh pastas, which
I have to be careful of. Honestly, my mom I
got vegetarian, and my mom I was born vegetarian, and
so I've never actually had meat before. And my mom
(17:13):
had this incredible way of making sure we had every
food that we'd experienced in a country that we'd visited,
or that we'd seen our friends eat. She would find
a way to make it so that we could eat it.
And so I think I never even felt like I
was missing out on eating anything because there would always
be a substitute. And I think coming from an Indian background,
(17:35):
we're so used to eating food that is naturally vegetarian
that my mom's always like, oh, yeah, I could just
sub this in with this, and she's so used to
doing that and so growing up, and then I guess
it infused into my cooking.
Speaker 3 (17:46):
I never really felt.
Speaker 4 (17:47):
The lack because I was like, there's always an option,
Like I could always figure out a way to create
what I want to eat, but in a way that
I can eat it.
Speaker 1 (17:55):
Yeah, and with curry recipes, Like I like to finish
it with a nice big scoop of yogurt. I think
kind of smooth, smooths it out and gives a nice, big,
bright finishing. And like, what would you substitute for vegan yogurt?
Speaker 4 (18:05):
Oh, so Kite Hill again, they have this cashew based yogurt.
It is amazing, But sometimes like I make cashew sour cream.
This is like a lot of a lot of the
substitutes a nuts and seed based. You can also make
things out of silk and tofu. So I actually made
a Qeso dip from silk and tofu. Again, it's kind
of got this. I don't like to say stickiness because
I don't like that word and food that much, but
(18:26):
that's stickiness that sometimes Keeso has. You can add in
a silk and tofu and blend that to get that
same texture. So soy can end up giving mimicking that
kind of yogurty or sour cream texture. So I've made
yogurt from cashew, I've made sour cream from cashew, but
also from sawyer based things that I've been able to
kind of mimic that that flavor and taste. Yeah, but
(18:48):
Kite Hill is probably my go to on a daily basis,
Like I have the yogurt pretty much every day because
I love having a rite that or like a yogurty
dip with my Indian food.
Speaker 1 (18:57):
Stout out the Kitehill.
Speaker 3 (18:59):
Yeah exactly.
Speaker 2 (19:01):
I'm a big soup boy, love some soup and I'm
just kind of flipping through.
Speaker 1 (19:07):
That's what they call him, Carlos.
Speaker 2 (19:08):
Yeah, it meant something different back then. Asparagus soup, vegilential soup,
sweet potato soup, Zucchini fennel and mint soup.
Speaker 1 (19:20):
Sounds good.
Speaker 2 (19:21):
So all this sounds so amazing. I'm going to make
soup this weekend. Which one would you suggest? From the
cook spread?
Speaker 3 (19:28):
This is the soup spread. Everyone look at that spread.
Speaker 1 (19:32):
I can't wait to dive into this book. It's at home.
Speaker 3 (19:35):
Yeah.
Speaker 4 (19:36):
I wanted the soup section to just feel like you're
going through rainbow as you go through the soups. What's
my favorite one? I'd say this time of year, the
beet and dill soup. It has coconut milk.
Speaker 3 (19:49):
It's be true.
Speaker 4 (19:49):
It's really earthy and warming, and it's got ginger in it.
And I feel like right now, with the way the
weather is, having either a hearty cannelini bean.
Speaker 3 (19:57):
And tomato soup. I love a tomato soup.
Speaker 4 (20:00):
It's got the cannony beans whisked into it, I mean,
blended into it to make it hearty and chunky. And
then the beetroot and dial soup again adding in new
flavors to your life. Like I feel, the worst thing
you can possibly do is stick to the same thing
every single week, like food brings joy to their life,
to your life, and variety is so important, and so
(20:21):
trying out this beaten Deal soup is something I really recommend.
And then I also have because sauces. I have a
section that's called Sauces, Dips and Crunchy Bits, because I
believe the basics, like the basis of all meals are sauces,
having a good dip and then having crunchy bits to
put on top. And so each soup actually has its
own individual crunchy bit to go with it. So like
(20:42):
my canalini bean intomato soup has these has these roseenmal
caraway croutons or chili croutons to go on top. I
have this spiced carrat and sweet potato soup with a
nut and seed brittle. There's just so many different crunchy
bits to go on up. And I think text is
so important when you're eating too. So yeah, it's a fun,
fun chapter to flick through.
Speaker 1 (21:01):
You should do a little restaurant in LA. You should
do a little cafe vegans.
Speaker 3 (21:06):
Yeah, I would love to. I just I mean, I
feel like it's you're blown up. It's thank you.
Speaker 4 (21:11):
I appreciate that I appreciate the enthusiasm and encouragement for it.
Speaker 3 (21:14):
I just had that it's such a hard life. Restaurant like,
is no joke?
Speaker 1 (21:18):
Yeah are you? Did you grow up in restaurants?
Speaker 3 (21:21):
No?
Speaker 4 (21:21):
I didn't. I didn't at all. I've just seen. Oh
I've got a close friend who has one in New York,
and then I've just you know, you always see that
that cycle of places opening and closing. I think the
pandemic threw me off because there was just so many
shutdowns of restaurants then. But no, it's definitely a dream
of mine in the future to have this type of
place that I can actually serve food to people.
Speaker 3 (21:41):
But you need to figure out when I do that.
Speaker 2 (21:44):
This cookbook is so amazing. I can't wait to try
some of these recipes. We're running out of time with you,
which is unfortunate. But if people want to find you,
where do they go?
Speaker 4 (21:55):
My social media is Radi, Da Luka, and then my book.
You can get it at joyfulbook dot com and joyfulllbook
dot com, so you can find it pretty much every
book special you probably would go to, and then Amazon
for sure. Joyful is as much as it is about recipes.
It's also just about how can I live myself, live
(22:17):
from morning to evening and create practices and little moments
of extra joy in my day. And that's really what
the book is about. Because we've through the recipes, there
is so much more, Like there are wellness practices and
rituals that I have practiced for nearly ten years that
have completely changed my life. And I think when we're
eating food, it's one aspect of joy, but how we
(22:39):
create the food, the thought that goes behind creating the meals,
and how we interact with the food that we're eating
is also a huge area that we're kind of lacking
in creating joy because we eat food so fast and
everything is so not full out anymore. And so a
big part of the book is how we can reconnect
to our body to understand what is it that makes
me happy when I'm eating, What optimized is my health?
(23:00):
What creates joy in health but also in satisfaction in
the taste that I'm eating. So yeah, I just hope
that this book brings a lot more joy to people's
life in food and in the rest of their life.
Speaker 1 (23:11):
Too fabulous.
Speaker 2 (23:12):
The book's called Joyful more than one hundred and twenty
five plant based recipes. Cook effortlessly, eat freely, live radiantly. Roddy,
thank you so much for coming on too.
Speaker 3 (23:22):
Dudes, yew, thank you so much. It's such apposure to me.
Speaker 1 (23:24):
You both great to meet you, and I look forward
to I'll be home next week and I'll get a
chance to tear for the book.
Speaker 3 (23:29):
Oh my god, try out, try everything. Let me know
what you think.
Speaker 1 (23:32):
Congratulations, Thanks, see.
Speaker 2 (23:35):
You You're right, like, this is such a beautifully mazing book.
Speaker 1 (23:40):
So beautiful and so I again you're holding it. I'm
gonna have it in my hands next week when I
get home. But just like, because I know all the details,
that kind of going to like thinking through everything, and
then there's a sense of like harmony when you have
a beautiful design that you just gravitate towards. It's just connection.
And that book pops. Yeah, it just pops. So I
(24:02):
you know, And and if she put that much thought
into the cover, I'm sure the recipes are fabints. Yeah,
And I gotta tell you, And it's what she just
said right at the very end of that, because because
people don't think about what they put in their body
on a daily basis, and food is medicine. If you
want to stay healthy, what better food in your body?
Make better decisions, and then if you can be creative
(24:24):
and create delicious food around that, then it's a win
win for everybody. Right, Yeah, like, don't put garbage in
your body. Put like real. Assist my kids all the
time because I'm like, are you really going to eat that,
bro that second bag of potato chips? Let's put put
it down, Let's put some real food, and then let's
change the outcome of our day just by you know,
focusing on nutrition. So she was a bright spot. That
(24:44):
was a good one.
Speaker 2 (24:45):
Yeah, very very cool. All right, everyone, thank you for
listening to Two Dudes in the Kitchen. We'll be back
next week more more listener questions and more interviews as well.
This is a fun one then, yeah for sure, have
a good weekend, all right, see you guys. All right, guys,
thanks listening. Follow us on Instagram at two Dudes in
a Kitchen. Make sure to write this a review and
leave us five stars.
Speaker 1 (25:06):
We'll take that and we'll see you guys next time.
Speaker 2 (25:08):
I see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast all right time with
other episode of Two Dudes in a Kitchen. It's going
to be two dudes and a lady coming up in
a little bit. We're gonna have the show Roddy dev Lukia,
who is married to Jay Shetty. Do you know who
Jay Shetty is?
Speaker 1 (00:16):
Tyler, you know, I had to do some research on
this one, and Roddy I've heard of before, and I
just started following her and then I realized, like, oh
my gosh, she's got two point two million Instagram followers.
And then I started just diving through her posts and stuff,
and my god, is her food look fantastic. I feel like,
(00:37):
where's she been my whole life? The find's amazing.
Speaker 2 (00:40):
Roddy sent us the book Joyful, and I've been leafing
through it before this interview because I'm so excited to
talk to her. It's it's called Joyful more than one
hundred and twenty five plant based recipes, cook effortlessly, eat freely,
live radiantly. This is a powerhouse couple because you know,
her husband is, you know, super well known. He actually
(01:05):
was the officiant in a wedding I went to recently
in Vanessa Hudgens and my buddy Cole. It was a
beautiful wedding down in Mexico, and I got to meet
him and he's a wonderful guy. But I gotta be
honest with you, I'm almost more excited to meet his
partner in Roddy because this book looks so freaking cool.
(01:28):
And listen, you and I both like to eat meat,
like you know, we are carnivores do best. But I
will say that I do like trying vegan and plant
based recipes because it makes me, I think, almost be
more creative in the kitchen.
Speaker 1 (01:45):
I think it's about the pendulum swing, right, Like I mean,
if you like chocolate, you gotta like running shoes, right,
and you'd be like steak, you got a lot of vegetables.
You can't eat everything, you know, like like you can't
just okay, all I eat is beef. Obviously your cluster
role is going to be through the roof. But but
but I do have a good steak, and honestly, more
than that, more than I like protein, I love vegetables
because I think that's where The real storytelling when it
(02:08):
comes to cooking comes from because a pork chop tastes
like a pork chop from January to June. It's a
pork chop, right, But you start talking about the differences
between polenta and roast of pumpkin and porcini, mushrooms and
black chuffle versus tomatoes and basil and roasta zucchini. So
I think what I really get excited about is the
(02:31):
subtitle of the dish on a menu, right, protein sounds great.
I want to hear what they call the set. I
want to hear the vegetable component. I want to hear
about the sauces. And I freaking love vegetables. So I'm
really excited about today's show.
Speaker 2 (02:43):
Yeah, it's going to be a lot of fun. We're
gonn take a quick break when we come back. We're
gonna have the author of Joyful. She's taking a modern
approach to ancient principles of holistic well being, and we
could not be more excited for this discussion when we
come back. Roddy dev Lukia right here on Two Dudes,
(03:03):
all right, welcome back to two Dudes in the Kitchen.
Now it's two Dudes and a lovely Lady in the Kitchen.
The author of Joyful more than one hundred and twenty
plant based recipes. Roddy, Welcome to two Dudes. Thank you
so much for coming on the show.
Speaker 3 (03:17):
Thank you. You know what, I think.
Speaker 4 (03:18):
It's the first time I've been on a podcast with
two dudes, so I'm looking forward to it.
Speaker 1 (03:24):
Well, welcome, thank you. We're good time I had.
Speaker 3 (03:27):
Honestly, it sounded like a good time when I joined.
Speaker 1 (03:30):
I've been on the road. I'm in Tampa, Florida right now,
and my wife said that she just got the book
of the House, so I can't wait to jump into it.
But wells hold it up for a second, because like,
it's like a book inside of a book. There's the
belly band, right, so you can take that top piece
off that cover. Inside the cover, yea. But but the
(03:52):
book itself, the front of the book, that is just
so beautiful. Kudos to you and who published this.
Speaker 3 (04:00):
It were Simon and Schuster.
Speaker 2 (04:02):
I'm very nice.
Speaker 1 (04:03):
Kudos to them. Kudos to the designer because trying to
put together a peaceful cover that feels iconic, because sometimes
cookbooks can feel a little like so so that is
so elegant, it's so pretty and and do you know
exactly what yellow color that is?
Speaker 3 (04:20):
Oh my god, you have no idea? How many?
Speaker 4 (04:22):
So first of all, I had said I didn't want
my face on the cookbook because I was like, I
want people to have as a coffee table book that
they can have out and their friends can flick through,
and I don't want don't feel like my face is
going to do that for people. So but then I
also wanted the word joyful and bust and so we
decided to do a three courter sleep. And then I
had I had something in mind that the flower that
(04:44):
I wanted inside the color of yellow.
Speaker 3 (04:46):
I'm going to send it to you because I'm not joking.
Speaker 4 (04:48):
I went through fifty shades of yellow, like literally fifty yellow.
Speaker 1 (04:53):
I could. I can tell it was an editorial process
because like that is just it's just it's just perfect.
It's so I.
Speaker 3 (04:58):
Catch well, yeah, I'm so glad.
Speaker 1 (05:01):
Yeah really really so. I haven't held it yet, but god,
I can't wait to jump into it.
Speaker 3 (05:05):
I appreciate you appreciating all the thought that went into it.
Speaker 1 (05:09):
Exactly. I've written seventeen books. I'm like, it's like that
deep dive into like construction, trying your heart is to
construct the purse. And this is your first book.
Speaker 3 (05:18):
It is my first book.
Speaker 1 (05:19):
Yeah, so I saw I saw your Instagram post when
I saw you open the box for the first time,
and I could feel your emotion.
Speaker 3 (05:26):
Thank you.
Speaker 4 (05:27):
I did have a lot of emotional linko because it
got took a while to get to this point.
Speaker 1 (05:32):
Was it two years? I wont takeet it right so when.
Speaker 4 (05:34):
It gets when it comes out, it would have been
three years from when I signed the contract.
Speaker 1 (05:39):
That's a long time to have your head in the project.
Speaker 3 (05:41):
I know, I'm your heart and.
Speaker 1 (05:43):
Soul into everything.
Speaker 3 (05:44):
Yeah, it feels overbaked, you know, I'm ready. I'm ready
for it to come out.
Speaker 1 (05:48):
Yeah. Used to like an album like I'm so done
with it by the time it comes out. But congratulations
on that. I think that's a very special moment because
I think a lot of people that kind of get
into the space where they've got a massive following, they're
in the game in such a big way, and they
are on the come up and ready to drop this
next like the most influential cookbook of the year kind
of thing, right like yours, And then when they and
(06:11):
when they feel that thing for the first time. I
just want to share that joy with people. If you
if you've got a cookbook in your head, this is
a message out to everybody else. Try to write it,
try to get it going, try to get that project started.
This is so incredibly special, it's so satisfying. I'm so
happy for you.
Speaker 3 (06:31):
Thank you.
Speaker 4 (06:31):
Yeah, it was a really special process because i feel
like I've gone through so many different phases of my
life where I've learned such so many things that have
impacted my life so deeply. So whether it's the food
philosophies that I've learned, or whether it's the practices through
where you're good teacher training or as a dietitian or
as an ioratic student, like all those things change my
(06:54):
perspective so much as life has gone on, and have
changed my life through the practices.
Speaker 3 (06:59):
That I've done.
Speaker 4 (07:00):
But it feels like it's almost taken the last thirty
years of my life and I've been able to condense
it into one book of all the things that have
changed my life so deeply, and so I'm really grateful
to have been able to even even put that into
how many pages this book is like two hundred and whatever.
Speaker 1 (07:15):
I got to say.
Speaker 2 (07:16):
I mean, yes, the outside and the color is beautiful,
but I think what's really beautiful is what's inside the book.
Let's let's start talking about some of these recipes because
there's listen, I I like meat, but I also do
absolutely love plant based recipes and plant based restaurants and stuff.
Speaker 1 (07:33):
So me too, Yeah, me too.
Speaker 3 (07:35):
Can you walk us.
Speaker 2 (07:36):
Through some of some of your favorite things that are
enjoyful that people are going to like, really want to
try to make when they get the book?
Speaker 3 (07:43):
Yeah, definitely.
Speaker 1 (07:44):
What are the bangers?
Speaker 3 (07:45):
Yeah, well, other bangers? Good question.
Speaker 4 (07:47):
So I feel like there are recipes for everybody who
is a beginner, to people who want to create a
spread for their friends and family, like an epic spread
when they're coming over for a dinner party.
Speaker 3 (07:58):
So there's definitely ranges.
Speaker 4 (07:59):
So I'm going to go through the book and maybe
I'll pick one from each category because there are different categories.
Speaker 3 (08:04):
Does that work?
Speaker 4 (08:05):
Yes?
Speaker 1 (08:06):
Yeah?
Speaker 3 (08:06):
Okay? Cool.
Speaker 4 (08:07):
So we have first, which is eating in, which is
the breakfast dishes, your mourning, your morning dishes. And I'd
say my favorite one out of that is probably my
Protata muffins because it's literally a one bowl thing.
Speaker 3 (08:20):
You so everything into one bowl.
Speaker 4 (08:22):
You don't have to be worried about what vegetables you
have in the fridge. Everything can be so personalized to
what you even have in your house. And so it's
the Chickpy Flower. It's got a chicki flower based which
is great for protein if you're you know, having a
plant based meal. And then it's just got everything from
fresh herbs to olives, sundried tomatoes, vegan feta. It's just
(08:44):
filled with like vibrant herbs, spices and then hacked with veggies.
And it's one of those meals which you can, you know,
you can make on a Sunday and it can be
for kids, parents running into the car grabbing it on
the way to school, you know, whatever it is. It's
a really simple dish and you can translate that into
a kish as well, so you can do a pastry
on the bottom, pull the same batter into it, and
(09:06):
it can be a keishe for a dinner.
Speaker 3 (09:08):
So I love that one.
Speaker 1 (09:10):
By the way.
Speaker 2 (09:10):
I saw you make this one on TikTok and I
was like, oh, that looks good.
Speaker 3 (09:15):
It's really good. It's really good.
Speaker 1 (09:17):
Now I missed this one you said for Tata eggs.
Speaker 4 (09:20):
No chick be flower, So it's like a chicky vegan. Yeah,
because all the all the dishes the plant based, but
chickpy flower has a really great, great texture and it
ends up mimicking when you end up putting the right
other ingredients in, it can really mimic that same kind
of eggy for Tata texture.
Speaker 1 (09:37):
This sounds like perfect for my wife and my kids
because like my wife will make these like egg bike things,
and you know, because our kids like the their favorite
restaurant is Starbucks. Yeah, they like these like egg big things,
So this sounds perfect. You know, you kind of bake
them off in a muff and ten and then my
wife will throw them into a zip block bag and
popping the microwave on the way out the door for school.
(09:58):
And it's a great vibe.
Speaker 4 (09:59):
This sounds yeah, it is, and it's I just I
love adding herbs and spices into things. I feel like
that is where the key to flavors, and so all
the recipes are just packed with colors and spices in them.
Another one I'll give you is the roasted red pepper
Tagula Telly. Again, you throw everything into a blender for
the sauce.
Speaker 3 (10:16):
And it's just rich.
Speaker 4 (10:16):
It's got tahini in it, it's got roasted red peppers,
it's got paprika mustard, and it's just a really tangy,
rich and creamy.
Speaker 3 (10:24):
Sauce on a taglatley. Oh, Mexican lasagna.
Speaker 2 (10:29):
Another one, right, I was that.
Speaker 3 (10:33):
Mexican lasagna.
Speaker 4 (10:34):
It's again all these recipes, the ones that you can
probably do in like thirty minutes, and you throwing your beans,
your veggies, and then you're just layering up.
Speaker 3 (10:44):
So you've got your tortilla raps.
Speaker 4 (10:46):
I lormally cut them into, cut them into like columns or.
Speaker 3 (10:50):
Slices, the tortilla raps, and then you just layer it on.
Speaker 4 (10:53):
So you do a layer of the tortilla raps and
then the filling, and then cheese and then the tortilla raps,
and then cheese again on top, and then I only
top of it sALS end guacamole, and it's like a
full meal in just one baking dish.
Speaker 2 (11:04):
Are you using regular cheese or are you?
Speaker 1 (11:07):
That was my question?
Speaker 3 (11:08):
Yeah, no, I don't, so you can.
Speaker 4 (11:11):
I mean, look, the point of I feel the point
of cookbooks are use it as your base and then
experiment and play in the kitchen with what you have
and what you love most.
Speaker 3 (11:21):
So for me, everything in this book is plant based.
Speaker 4 (11:23):
And so when I'm saying cheese, I mean you know
Mioko's Hashi mozzarella, or I mean you know a good
cheddar that you find. So for me, everything in here
is plant based. But I mean all these recipes and
dishes can be adjusted based on what your diet and
what your preference is.
Speaker 1 (11:40):
Well, let's give them some specifics on this too, because
I think a lot of people when they hear plant
based cheese, they don't know what to do next, right,
So because I do think I think some of them
are delicious. So you're at the store, your shop and line,
whatever it is, give me some brands that I'm looking for.
Speaker 4 (11:54):
Yeah, Miokos, that's my favorite mozzarella. She does a porable
one and she has like a block and that one
is really simple ingredients.
Speaker 3 (12:05):
You don't have any like nasty ingredients in there. It's
just cashew based.
Speaker 4 (12:08):
And it's got a great flavor too, So i'd say
for mozarell I said that, and then Kite Hill is
my go to for like a ricotta or cream cheese. Again,
cashew based maybe four ingredients in the pack, and it's rich,
it's creamy. I by the way, I have a Butucklava
cheesecake in here, and I use that the kite Hill
(12:28):
cashew cream cheese in it, and I swear I made
it over the weekend and it's like a follproof recipe
and it tastes just like a cheesecake. Now, I haven't
had dairy for like ten years, but I still remember
the flavor because cheese was my favorite thing, and so
I started just making my own cheeses and I realized
how simple it can actually be, just using nuts or
seeds and being able to create this creamy texture and
(12:51):
then making it into a block.
Speaker 3 (12:53):
But I did.
Speaker 4 (12:54):
Those are my favorite brands that don't use ikey ingredients.
Speaker 2 (12:59):
I became family with that company through a documentary on
Netflix called You Are Which You Eat, which is like
this Twins scientific experiment to see like as a carnivore
diet compared to a vegan diet. And I was interested
to see because I, you know, I hosted a pizza
cooking competition show and the Mozzarella, which is like it's
(13:22):
like liquid mozzarella to make it have like the gooiness
that I guess the taste flavoring of the mozzarella, and
I was super interested in that. I wanted to go
try it, and it was cool that you you mentioned it.
I saw also sticking with the cheese thing, I saw
on your TikTok where you made keso with cashews and
it looks it looks first of all, it looks like keeso,
(13:44):
but it looks fire. Can you go through that recipe
really quick?
Speaker 3 (13:46):
My gosh, that was so good. I'm not joking.
Speaker 4 (13:49):
I made that for three weeks in a row, and
I was using that keeso for pasta sauce to make
like a cheesy burritos.
Speaker 3 (13:57):
I was literally using on everything.
Speaker 4 (13:59):
It is so simp And I took it on Super
Bowl Day to my friend's house and they had they
had like the kso from jars and they had all
the all the jar stuff and I brought that and
I swear that was the only thing that got finished
that day.
Speaker 3 (14:13):
And they all eat me.
Speaker 4 (14:14):
So they were they were used to having dairy and
all the other bits, but they really enjoyed it. So
it's so simple. You soak your cashew's, you put a
pop it into the blender. And then you've got nutritional yeast, paprika.
You could put any other spices if you want to
put garlic powder in there, and you whizz it up
and it becomes this, and you know what I was thinking,
(14:34):
I would add in a little bit of cheese and
melt it up.
Speaker 3 (14:36):
But it didn't even need it.
Speaker 4 (14:37):
The texture was And I made my friends who eat
dairy try it, and my team here and they were like,
you don't need to add it in.
Speaker 3 (14:43):
It tastes great.
Speaker 4 (14:44):
Oh and the tomatoes, rotteled tomatoes, added them into it,
blended it, and it was just I had to stop
myself from making it because otherwise I was using it
on everything.
Speaker 3 (14:55):
It was efic.
Speaker 1 (14:56):
That's one of the big things we've been jumping into
at home with a lot of vegan rest. My wife
feel like a like a sneaky vegon vegan. She was
actually vegan for almost ten years of her life when
she lived in La a long time ago. But she
loves nutritional yeast like she'll use that in a vegan recipe.
And there's so much like there's like a new mommy
bomb that kind of comes along with that. It's very rich,
(15:17):
very satisfying, and it has like a dairy esque kind
of Hermijean sharpness to it that tastes delicious.
Speaker 4 (15:24):
It's got it's kind of got a similar flavor, not similar,
but it feels a bit like miso in food, but
it gives this cheesiness too. And so I actually saw
recently where have you heard the glucose Goddess? She does
like lots of stuff to do with blood blood sugar
levels and and how it impacts but how different foods
can impact that. And she showed that when you add
nutritional yeast into pasta or into your sources, it actually lowers.
(15:48):
So if you were to have pasta with the nutritional yeast,
your blood spike blood glucose spike is less than if
you were to have pasta without it. And it's to
do with the vitamins and how rich it is in
BE twelve and fiber, and so adding that into your
pasta actually does you a whole lot of good.
Speaker 3 (16:04):
And it's so much flavor.
Speaker 1 (16:05):
That's interesting.
Speaker 3 (16:06):
Yeah, it was.
Speaker 2 (16:11):
Can we do one pasta dish? Because I see a
lot of like really fantastic pasta dishes in here, And what.
Speaker 1 (16:16):
Kind of pasta do you buy? You buy vegan pasta, Like,
because I just everything you're talking about. I'm like, okay, eggs, milk, cheese,
Like I'm just trying to my recipes in my head.
I'm like, okay, I can make that, and I'm like okay,
oh yeah, no, there's no no meat products in it.
Whatso no animal products at all. So with pasta itself,
what do you buy?
Speaker 4 (16:34):
So normally the pasta that has egg are the fresh pastas,
and so if you buy fresh pasta, that's usually what
an egg pasta is, whereas most of the I think
ninety percent of the dry pastas you'd buy in a
box are all eggless and don't have any checko.
Speaker 1 (16:49):
You name it, blah blah blah, they all have no eggs.
Speaker 4 (16:52):
Yeah, they all have no egg. So unless it's a
fresh pasta, you can buy every every box dry pasta
doesn't have egg and a U. So you're kind of
saying from that, Yeah, normally, since the fresh pastas, which
I have to be careful of. Honestly, my mom I
got vegetarian, and my mom I was born vegetarian, and
so I've never actually had meat before. And my mom
(17:13):
had this incredible way of making sure we had every
food that we'd experienced in a country that we'd visited,
or that we'd seen our friends eat. She would find
a way to make it so that we could eat it.
And so I think I never even felt like I
was missing out on eating anything because there would always
be a substitute. And I think coming from an Indian background,
(17:35):
we're so used to eating food that is naturally vegetarian
that my mom's always like, oh, yeah, I could just
sub this in with this, and she's so used to
doing that and so growing up, and then I guess
it infused into my cooking.
Speaker 3 (17:46):
I never really felt.
Speaker 4 (17:47):
The lack because I was like, there's always an option,
Like I could always figure out a way to create
what I want to eat, but in a way that
I can eat it.
Speaker 1 (17:55):
Yeah, and with curry recipes, Like I like to finish
it with a nice big scoop of yogurt. I think
kind of smooth, smooths it out and gives a nice, big,
bright finishing. And like, what would you substitute for vegan yogurt?
Speaker 4 (18:05):
Oh, so Kite Hill again, they have this cashew based yogurt.
It is amazing, But sometimes like I make cashew sour cream.
This is like a lot of a lot of the
substitutes a nuts and seed based. You can also make
things out of silk and tofu. So I actually made
a Qeso dip from silk and tofu. Again, it's kind
of got this. I don't like to say stickiness because
I don't like that word and food that much, but
(18:26):
that's stickiness that sometimes Keeso has. You can add in
a silk and tofu and blend that to get that
same texture. So soy can end up giving mimicking that
kind of yogurty or sour cream texture. So I've made
yogurt from cashew, I've made sour cream from cashew, but
also from sawyer based things that I've been able to
kind of mimic that that flavor and taste. Yeah, but
(18:48):
Kite Hill is probably my go to on a daily basis,
Like I have the yogurt pretty much every day because
I love having a rite that or like a yogurty
dip with my Indian food.
Speaker 1 (18:57):
Stout out the Kitehill.
Speaker 3 (18:59):
Yeah exactly.
Speaker 2 (19:01):
I'm a big soup boy, love some soup and I'm
just kind of flipping through.
Speaker 1 (19:07):
That's what they call him, Carlos.
Speaker 2 (19:08):
Yeah, it meant something different back then. Asparagus soup, vegilential soup,
sweet potato soup, Zucchini fennel and mint soup.
Speaker 1 (19:20):
Sounds good.
Speaker 2 (19:21):
So all this sounds so amazing. I'm going to make
soup this weekend. Which one would you suggest? From the
cook spread?
Speaker 3 (19:28):
This is the soup spread. Everyone look at that spread.
Speaker 1 (19:32):
I can't wait to dive into this book. It's at home.
Speaker 3 (19:35):
Yeah.
Speaker 4 (19:36):
I wanted the soup section to just feel like you're
going through rainbow as you go through the soups. What's
my favorite one? I'd say this time of year, the
beet and dill soup. It has coconut milk.
Speaker 3 (19:49):
It's be true.
Speaker 4 (19:49):
It's really earthy and warming, and it's got ginger in it.
And I feel like right now, with the way the
weather is, having either a hearty cannelini bean.
Speaker 3 (19:57):
And tomato soup. I love a tomato soup.
Speaker 4 (20:00):
It's got the cannony beans whisked into it, I mean,
blended into it to make it hearty and chunky. And
then the beetroot and dial soup again adding in new
flavors to your life. Like I feel, the worst thing
you can possibly do is stick to the same thing
every single week, like food brings joy to their life,
to your life, and variety is so important, and so
(20:21):
trying out this beaten Deal soup is something I really recommend.
And then I also have because sauces. I have a
section that's called Sauces, Dips and Crunchy Bits, because I
believe the basics, like the basis of all meals are sauces,
having a good dip and then having crunchy bits to
put on top. And so each soup actually has its
own individual crunchy bit to go with it. So like
(20:42):
my canalini bean intomato soup has these has these roseenmal
caraway croutons or chili croutons to go on top. I
have this spiced carrat and sweet potato soup with a
nut and seed brittle. There's just so many different crunchy
bits to go on up. And I think text is
so important when you're eating too. So yeah, it's a fun,
fun chapter to flick through.
Speaker 1 (21:01):
You should do a little restaurant in LA. You should
do a little cafe vegans.
Speaker 3 (21:06):
Yeah, I would love to. I just I mean, I
feel like it's you're blown up. It's thank you.
Speaker 4 (21:11):
I appreciate that I appreciate the enthusiasm and encouragement for it.
Speaker 3 (21:14):
I just had that it's such a hard life. Restaurant like,
is no joke?
Speaker 1 (21:18):
Yeah are you? Did you grow up in restaurants?
Speaker 3 (21:21):
No?
Speaker 4 (21:21):
I didn't. I didn't at all. I've just seen. Oh
I've got a close friend who has one in New York,
and then I've just you know, you always see that
that cycle of places opening and closing. I think the
pandemic threw me off because there was just so many
shutdowns of restaurants then. But no, it's definitely a dream
of mine in the future to have this type of
place that I can actually serve food to people.
Speaker 3 (21:41):
But you need to figure out when I do that.
Speaker 2 (21:44):
This cookbook is so amazing. I can't wait to try
some of these recipes. We're running out of time with you,
which is unfortunate. But if people want to find you,
where do they go?
Speaker 4 (21:55):
My social media is Radi, Da Luka, and then my book.
You can get it at joyfulbook dot com and joyfulllbook
dot com, so you can find it pretty much every
book special you probably would go to, and then Amazon
for sure. Joyful is as much as it is about recipes.
It's also just about how can I live myself, live
(22:17):
from morning to evening and create practices and little moments
of extra joy in my day. And that's really what
the book is about. Because we've through the recipes, there
is so much more, Like there are wellness practices and
rituals that I have practiced for nearly ten years that
have completely changed my life. And I think when we're
eating food, it's one aspect of joy, but how we
(22:39):
create the food, the thought that goes behind creating the meals,
and how we interact with the food that we're eating
is also a huge area that we're kind of lacking
in creating joy because we eat food so fast and
everything is so not full out anymore. And so a
big part of the book is how we can reconnect
to our body to understand what is it that makes
me happy when I'm eating, What optimized is my health?
(23:00):
What creates joy in health but also in satisfaction in
the taste that I'm eating. So yeah, I just hope
that this book brings a lot more joy to people's
life in food and in the rest of their life.
Speaker 1 (23:11):
Too fabulous.
Speaker 2 (23:12):
The book's called Joyful more than one hundred and twenty
five plant based recipes. Cook effortlessly, eat freely, live radiantly. Roddy,
thank you so much for coming on too.
Speaker 3 (23:22):
Dudes, yew, thank you so much. It's such apposure to me.
Speaker 1 (23:24):
You both great to meet you, and I look forward
to I'll be home next week and I'll get a
chance to tear for the book.
Speaker 3 (23:29):
Oh my god, try out, try everything. Let me know
what you think.
Speaker 1 (23:32):
Congratulations, Thanks, see.
Speaker 2 (23:35):
You You're right, like, this is such a beautifully mazing book.
Speaker 1 (23:40):
So beautiful and so I again you're holding it. I'm
gonna have it in my hands next week when I
get home. But just like, because I know all the details,
that kind of going to like thinking through everything, and
then there's a sense of like harmony when you have
a beautiful design that you just gravitate towards. It's just connection.
And that book pops. Yeah, it just pops. So I
(24:02):
you know, And and if she put that much thought
into the cover, I'm sure the recipes are fabints. Yeah,
And I gotta tell you, And it's what she just
said right at the very end of that, because because
people don't think about what they put in their body
on a daily basis, and food is medicine. If you
want to stay healthy, what better food in your body?
Make better decisions, and then if you can be creative
(24:24):
and create delicious food around that, then it's a win
win for everybody. Right, Yeah, like, don't put garbage in
your body. Put like real. Assist my kids all the
time because I'm like, are you really going to eat that,
bro that second bag of potato chips? Let's put put
it down, Let's put some real food, and then let's
change the outcome of our day just by you know,
focusing on nutrition. So she was a bright spot. That
(24:44):
was a good one.
Speaker 2 (24:45):
Yeah, very very cool. All right, everyone, thank you for
listening to Two Dudes in the Kitchen. We'll be back
next week more more listener questions and more interviews as well.
This is a fun one then, yeah for sure, have
a good weekend, all right, see you guys. All right, guys,
thanks listening. Follow us on Instagram at two Dudes in
a Kitchen. Make sure to write this a review and
leave us five stars.
Speaker 1 (25:06):
We'll take that and we'll see you guys next time.
Speaker 2 (25:08):
I see you next time.
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