January 6, 2025 • 22 mins
Ever caught yourself thinking 'eating healthy is just too hard'? This episode might just change your mind! Through a surprisingly simple story about pan gravy, Jarrod and Anita share an unexpected lesson about how to make healthy living exciting and truly enjoyable.
In this episode, you'll discover:
• Why healthy cooking can actually be much easier than your current routine
• The method for eating whole food plant-based that keeps you from feeling deprived
• A simple mindset shift that makes healthy living feel natural
• How to make comfort foods that love your body back
• The surprising truth about why your body is struggling
• Real solutions for the most common health challenges
• Ways to save time while improving your family's health
You'll learn why so many people are finding freedom from health struggles like:
• Chronic fatigue and low energy
• Extra pounds
• Joint pain and inflammation
• Poor gut health
• Digestive issues
• High blood pressure
• Type 2 diabetes and
• High cholesterol
This is perfect for busy Christian women who want the simple, practical solutions for better health without spending hours in the kitchen or feeling deprived of their favorite foods.
Featured Topics: whole food plant-based living, natural healing through nutrition, simple meal preparation, sustainable healthy habits, easy kitchen shortcuts, family-friendly healthy meals, comfort food makeovers, practical wellness solutions, freedom from the kitchen!
Join Jarrod and Anita for this heartwarming episode that might just transform how you think about healthy eating forever.
P.S. Ready to discover just how simple healthy eating can be? This episode is your first step!"
💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!
🎁 Not yet a member of our FREE plant-based community, PIE? Once you're on the inside, every single podcast episode becomes searchable for you. 😲 Join the family to gain the plant-based encouragement, real health-changing ideas, and sustainable plant-based inspiration you've been praying for! 💕
🥣 Grab our Cookbook Bundles (and snag the incredible Bonuses today) to learn the simple way to make whole food plant-based eating quick, enjoyable, and sustainable.
🤔 Wondering what's in our new Thrive Cookbook? Click here for the inside scoop!
Please subscribe & give the show a 5-star rating on Apple Podcasts, Spotify, or other podcast providers. And don’t forget to share it with a friend for inspiration!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jarrod (00:00):
Anytime we run into something that is new or
different, it is so tempting tojust knee-jerk reaction, say
that's too hard, without everreally considering what the
thing is, how to achieve it,what are the steps?
We just say dismissively ohthat's too hard, I can't do it.
And I hear this so much withplant-based living because I
(00:20):
introduce it to my patients allthe time and if you're one of my
patients listening to this, youcan attest to that.
But I'm so passionate about itbecause I know the power of what
this way of living can do.
Anita (00:30):
Yeah, when you have these eye-opening discoveries of all
the things that are withinplants that actually will heal
and do heal time and time againthe most chronic diseases of our
time, and you know that, youknow that, you know it works.
And then you hear somebody cometo you and say that's too hard.
(00:51):
And you know it's the easiestway you've ever lived.
Like we ate all the meat, thecheese, the dairy, the eggs, all
of those things, but we eat thesame things.
It's hilarious Like we were inline at the grocery store
yesterday and I pulled up thismagazine of comfort foods.
It was sitting in line.
It's like comfort foods of theyear and I opened it up and
seriously, no lie.
(01:13):
Every page, except for one thathad a picture of a solid
chicken breast, every singlething in there we ate.
I just started cracking up outloud in the line.
I'm like Jared, look at this,You've got to see this.
Every single thing in here isthe stuff we still eat.
Jarrod (01:28):
And it was not a plant-based magazine, no, it was
just a regular one, regularcooking magazine.
Anita (01:33):
So we still eat the same thing.
So how is it hard?
Why is it hard?
We've been lied to and webelieved the lie, and that's
where the danger is.
It's not just in the lie, it'sin believing the lies that we've
been taught, the lies that comethrough media and these
different avenues.
I'm not going to go into allthat right now.
We're going into that insideAccelerator, all these different
(01:55):
avenues that the lies arecoming to us through, and what
are the lies and how torecognize those lies.
And this one is a biggie.
Jarrod (02:02):
But, as I like to say, it's not hard, it's just
different.
And today I want to share withyou the power on plants gravy
principle.
So every time you think, oh,this is hard, just think about
the power on plants gravyprinciple.
Anita (02:17):
And you had me at gravy.
I don't know where you're goingwith this.
This episode is Jared'sbrainchild and he surprised me.
I'm as surprised as you areright now, but when he says
gravy, I'm all in.
So let's do this.
Hey sister, welcome to the Poweron Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
(02:41):
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
(03:02):
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers to traditionalroutes.
So we dug into the research andcreated our secret nutritional
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way that'srealistic and delicious, so you
(03:24):
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Now you know, I'm all inbecause you mentioned gravy and
the gravy principle and I don'treally remember exactly what
(03:46):
you're talking about or if thisis something we've talked about
before.
But I'm telling you, thisSouthern girl has pan gravy,
pictures of pan gravy floatingthrough her mind.
When you say the gravyprinciple, I'm there.
Jarrod (03:58):
And, ironically enough, our youngest daughter, just
prior to this podcast episode,actually made biscuits and gravy
.
Anita (04:05):
She did and I had no clue she didn't need it.
This is so great.
Jarrod (04:09):
Now I wanted to hide it from you, anita, so that that
way you would be surprised, andyou know, sometimes it's nice to
be on the sending end of thesurprises and the receiving end.
Anita (04:20):
I'm finding it fun.
I say let's let Jared come upwith the next hundred podcast
ideas.
I like that.
I think that is such a greatidea and I'll just arrive
surprised.
Jarrod (04:30):
I don't know about a hundred of them, but I'm willing
to do some.
Anita (04:32):
So what exactly is the gravy principle?
Jarrod (04:35):
Well, actually this is something that you and I have
discussed in the past, but it'sbeen a little while.
But it stuck with me because wetalked about how we used to
enjoy gravy, back the originalway, many years ago, and it was
always a more involved process.
It wasn't just a simple justthrow it in the microwave and
make it which we don't do thatnow but it wasn't something that
we would just make in a minuteor two.
(04:56):
You'd have to, and I've notever actually made gravy, so
you'd have to the confessions,true confessions, of Jared True
confessions.
So you would have to attest tothe process.
But I remember you saying thatyou'd have to do the flour and
maybe some oil and then have toheat it in the pan, and there
was a process to it.
Anita (05:15):
Yeah, I totally remember the conversation.
Now I know where you're goingwith this.
This is genius.
Such a great episode becausey'all are getting again an
inside scoop into what we talkabout on the day-to-day.
So if you wonder, what doesJared and Anita eat?
Well, they eat gravy andbiscuits.
We don't eat them every day,but we still eat the same old
things that we used to eat andsome new ones that were not even
(05:36):
on our radar.
Right, because you don't evenrealize what you're missing
until you start eating the poweron plants way and you can
discover hey, there's a wholelot outside of salads that's
available to me now.
That is going to light me up.
That I'm going to love.
But gravy, ok.
So back in the day, pan gravywas.
You have some type of grease,usually like an animal grease or
(05:56):
an oil.
You could do a vegetable, butusually it was like a flavorful
animal grease which was nothealthy at all.
I'm not even going there.
But you put that grease in apot on your stove.
It's going to be splashingaround a little bit.
So now you got all this messyou got to clean up.
It's a fire hazard.
I'm having flashbacks to thingslike when I was little and my
mom running through the housewith a pan with oil in it on
(06:17):
fire.
Yeah, so we don't have thoseproblems anymore, right?
Life is so much more simple now.
So what we did back in the dayis you would have that animal
grease If you've made gravy.
You're right there with me.
You know what I'm talking about, especially you Southern girls.
So you've got that grease onthere and you're going to
sprinkle in your flour, but nottoo much and not too fast.
You got to be real carefulbecause if you put in too much
(06:39):
too fast and you're not whiskingit fast enough and you don't
have enough liquid from the oilin there, what is going to
happen?
That flour is going to seize upon you and you're going to get
lumps.
And then you start putting theliquid in.
You put it too fast and you'renot whisking enough, or you put
it too slow and you're notwhisking enough.
What are you going to get?
Lumpy gravy, and nobody likeslumpy gravy.
Let me tell you there's an artto making gravy the old
fashioned way.
(07:00):
I do not miss it at all.
I don't miss the way it made mybody feel.
I don clogged arteries, theinterstitial cystitis, the
fibrocystic breast disease, theexhaustion, low energy, all
those things I was dealing with.
The joint pain, the daily jointpain that we had come to
believe was due to our age.
No, it wasn't the age, it wasthe animal fats and the oils and
all of those things.
(07:21):
Go back and listen to ourepisodes we just did on meat and
dairy and eggs and all thosethings.
You'll understand where thepain and the exhaustion is
coming from.
You have to understand thesethings and start breaking free.
But Jared's talking about herejust the simplicity of this
lifestyle.
And you come to it believingthis lie of the enemy, that oh,
(07:41):
it's going to be so hard.
It's just because it's new toyou.
You don't know what to do.
But when you have someone toshow you step by step, it
changes things.
But here's the gravy principle.
So we've got the oil going,we've got the whisking going,
we've got the milk going, we'vegot you've got to have the right
amounts and you've got to stirit up and now you have the mess
and it's all over your stove andit takes forever and you're
standing there and you've got towait for it to get the right
thickness and now you've justgot a mess.
I mean it's a mess.
Jarrod (08:09):
So with the traditional gravy you'd have an animal
grease which I would imagine formany people would be like the
fat that came off of bacon?
Yeah that.
You'd have a refined flour no,and then you would have a dairy.
Anita (08:20):
Yeah, white flour, bacon, grease and milk.
Jarrod (08:23):
And was that the primary component?
Those were the primarycomponents, and then probably
some salt yeah.
Rich, excessive salt, a lot ofsalt, not good for you.
Pepper, yeah, pepper's goodPepper's, good for you.
Anita (08:31):
That's like the one ingredient, the saving grace of
pan gravy, southern pan gravyright.
Jarrod (08:36):
I'm just going to put a whole bunch of ground black
pepper to make this healthy.
No, no, no, no, it's not goingto work.
Anita (08:40):
It does not redeem it.
Jarrod (08:44):
No, but you can use black gravy on the power, on
plants gravy which is a betterway to go.
Anita (08:49):
And I wouldn't say on the old way it would add extra
health benefit.
I would say that it added alittle bit of health benefit
because there's nothing else.
Jarrod (08:56):
redeeming there, there's nothing else.
Anita (08:58):
Nothing but the power on plants way.
So you say it's hard.
Meanwhile you're cooking a pangravy the old way and you're
dealing with all the sideeffects and the mess and the
frustration and the trying toget it.
And maybe you don't feel likeit's frustrating because you
made it enough, but you're stillgoing through all those steps.
Jarrod (09:16):
Well, and it's what you know.
And when you think gravy, theseare the steps that you're
expecting.
Anita (09:21):
Yeah, you think you have to go through those.
Jarrod (09:23):
You have to go through those for the traditional way
and you're expecting it andyou're in your mind saying, OK,
this is going to take 30 minutes.
You already know that's a pathyou have already walked.
So it's very tempting, whenthere's a path you haven't
walked, to say, oh it's hard,never even knowing what is
involved with that.
And with the power on plantsgravy principle it's actually
(09:43):
easier.
You just don't know it becauseyou haven't been there.
Anita (09:46):
No, I mean, we're talking like most of my recipes, where
you take and you throw a coupleof ingredients into a high speed
blender blend.
It pour it over into your panand you might whisk it a time or
two.
You're not worried about itseizing up or not coming
together smoothly, you just wantto whisk it so it doesn't burn
to the bottom of your pan,that's it.
(10:06):
You don't have the greasy messon the outside on your stove, on
your countertops.
You don't have to worry aboutthe bacteria and all that from
the animal products.
You're not worried about yourinside of your arteries clogging
up.
You're literally eating likenuts, water, miso, pepper, I
mean all these things that areso healthy for you.
And maybe you hear that and youthink, well, I don't know what
(10:26):
miso is, so I couldn't make it.
Maybe you hear that and youthink, well, I don't know what
miso is, so I couldn't make itHogwash, Like it's so easy
Google it.
It's so easy to find miso.
Now and I go through inside thecourse we're going to be
talking specifically about whatthese things are and where do
you find them, and what ourfavorite brands are.
Because we've tried so many,having been doing this for years
and years, we know what works.
We have the answers.
(10:47):
You don't have to go throughthis alone.
We'll walk you step by step,taking your hand in this 16-week
course that has six fullmodules with a break in between
so that you don't feelfrustrated or overwhelmed.
I'm taking you in the kitchen.
The children and I are showingyou like I have them as my
sidekicks in the kitchen andwe're showing you exactly, step
(11:09):
by step, close up.
What do you put in this?
What do you press?
How long does it go Like?
You will not believe how manyof these things are 15 minute
and under meals.
I mean, I'm not kidding.
You Wrap your mind around howsimple this is.
So the new gravy is you throwfour ingredients, maybe five,
into the blender which I justdid it.
Jarrod (11:31):
I don't know, don't ask me, I just eat it.
Anita (11:33):
It's like four or five ingredients.
It's in the Power and Plantscookbooks.
So you throw it in there, youpress start and as soon as it's
smooth it's ready to hit.
The pan Goes into the pan, youwhisk it, it's done.
Jarrod (11:44):
And that would heat it and maybe thicken it a little
bit in the pan.
Anita (11:47):
Yeah, it thickens when it heats, and then you warm it up
and that's it.
Jarrod (11:50):
You're not adding cornstarch.
Anita (11:52):
You're not adding flour, you're not trying to get it to
all come together.
Wrap your mind around howsimple this is.
I keep thinking.
I'm just finishing up tapingthe course which is opening up
for you on the 12th.
We are having a $2,000 offdiscount right now.
This off discount right now.
This is never happening again.
If you want to get in andyou're ready and you're like
(12:12):
I've got to know how to go, stepby step by step, you want 2025
and beyond to be your best years.
Yet you want to feel good, youwant to actively live your
calling and you want to know howdo I stop falling off the
healthy eating wagon?
This course is the answer.
Jarrod (12:24):
And you're thinking I don't want to just hear about
the gravy principle, I want tolive the gravy principle, I
don't want to just hear aboutthe gravy principle.
Anita (12:30):
I want to live the gravy principle.
Live it.
I want to taste it.
I want to see exactly how to doit, step by step.
I mean it will literally blowyour mind Like I was almost in
tears the other day just howeasy this is.
I'm looking back over andediting all these videos and
looking at just literally mostof my recipes are a few
ingredients blend done or a fewingredients press start on the
(12:50):
Instant Pot done.
You walk away, dinner makesitself or you're done in such a
fraction of the time.
That's why I say, if people areeating whole food plant, if
you're eating whole food, plantbased, and you're spending hours
in the kitchen, something iswrong.
You have not had anyone.
Show you the power in plantsmethod, because this method is
the foolproof five stepstepsystem that works time and again
(13:11):
.
It works, it works, it worksand we are so excited about it
because we see it happen timeand again.
I mean it's almost daily thatJared has a patient or we have
members that we're working withand they are getting freed from
type 2 diabetes and high bloodpressure and high cholesterol
and aching cholesterol and badtasting food.
And bad tasting food Such agreat point and joints that ache
(13:35):
9 out of 10 and now it's 0 outof 10.
My pain is gone, my autoimmunedisease has reversed, my IBS is
gone, I mean.
And you think, how in the worldcan it work for so many things?
Well, you got to think thereare two main reasons.
There are many other reasonsthat it works and we're going to
go through that inside thecourse, but this is the thing.
Do you think it can't possiblywork for all these different
(13:56):
things?
But it does.
And here's why it opens up yourblood vessels.
And when your blood vesselsopen up, what happens?
All the nutrients can get toyour cells that could not get
there before, and all thegarbage that couldn't get out
well and was clogged up andbacked up, now freely exits your
body.
And so when you got thenutrients coming in, the garbage
going out, think of all thethings that are affected by
(14:17):
blood flow in your body.
What part of your body is notaffected by blood flow?
Jarrod (14:22):
There isn't one.
Anita (14:23):
There isn't one, so why does this work for so many
things?
This is exactly why.
Jarrod (14:28):
And you're getting rid of the inflammation.
And where is the inflammation?
It's everywhere.
So when you can remove that,then the body can do what God
designed it to do to heal and tofunction.
Anita (14:39):
And look, we haven't even mentioned the good bacteria.
When you get your gut bacteria,your microbiome, right we know
how much the gut affects so manydifferent areas of our body and
your good gut bacteria they eatfiber.
Well, where are you going toget the fiber if you don't know
how to eat plants?
You've got to learn how to getmore of these life-giving, real,
living foods into your body,because this is what is going to
(15:03):
help you thrive and heal andfeel great, so that you're
finally able to do all thethings that God has placed on
your heart to do, all thoseGod-given dreams starting a
podcast, starting a business,taking your current business to
the next level, being able andavailable to fully enjoy life
with your family, with yourfriends, to go on missions trips
(15:24):
, to tell other about thekingdom of God.
Like, how are you going to dothat if you don't even feel like
getting up off the couch?
You can't.
But you've got to wrap yourmind around.
This is why this does work forso many things.
And when you start thinkingabout blood flow and
inflammation and your digestivetract and how the gut bacteria
eat fiber and fiber is onlyfound in plants and there's no
(15:46):
fiber in animal products,including dairy or meat or the
eggs, no fiber at all, but theyare filled with cholesterol.
And what's everybody strugglingwith today?
Cholesterol, high cholesteroland clogged arteries.
Well, there's no cholesterol inplants, but animal products are
filled with it, and we're justscratching the surface here.
I mean, let's talk about thetens of thousands of nutrients
(16:10):
that scientists have discovered,that they haven't even named
yet, and all that otherincredible things that God has
put in this food, the wholeplant foods that we don't even
know are there yet.
And we're sitting there worriedabout protein.
Are you kidding me?
Jarrod (16:23):
I don't think it's a stretch to say there are
probably things within plantsthat have beneficial effects
that we have yet to identify,right, that have beneficial
effects that we have yet toidentify Because, like you said,
there are tens of thousands, ifnot more, of different
compounds that they haveisolated, but they haven't
characterized, they haven'tnamed, they just know that
they're there.
Anita (16:39):
But doesn't it blow your mind that we're worried about
these one or two things, thatit's a non-issue when you
understand the truth and you seehow you've been lied to by the
enemy and we're going to uncover?
Jarrod (16:48):
It's on purpose.
It keeps you distracted.
Fear keeps you distracted fromthe real story, and that will
keep you distracted from thepurpose that God has for your
life.
Anita (17:01):
It's so rampant.
Don't worry about your protein.
You are going to get enoughprotein.
All plants have protein and youdon't have to protein combine.
You've got to get in a placewhere you can be set free from
these things.
If you are ready, join us atpoweronplantscom forward slash
accelerator.
That's poweronplantscom forwardslash accelerator.
(17:21):
Go now.
You do not want to miss this.
It is amazing, it is lifechanging and you are going to
get freed from these lies ofthings like.
It's so hard.
I don't know what to do whenyou have someone showing you and
not only recipes, but havingyou show you the mindset shifts
that are absolutely essential towalking this way and living
(17:42):
this way and making it simple,enjoyable and delicious, setting
up your environment right, thepeople and places and things
around you.
When you learn all five ofthese things, it is going to
blow your mind at how you oncethought this was difficult.
And we're not blaming you and Idon't want you to blame you.
This is not your fault.
It is a grand setup you havebeen set up.
(18:05):
The situation that you findyourself in nine times out of 10
is from living a lifestyle thatmany of you have thought is
healthy.
Like I thought we were livinghealthy.
We were eating K-tree, organicfree range, the healthier meats,
all these things healthier inquotes and we went through
healthcare training.
Jarrod (18:24):
You went through nursing training.
I remember you going throughnutrition class.
Anita (18:27):
You took me to nutrition class.
Jarrod (18:28):
Yes, I went through PA school.
We didn't really have anutrition class.
We learned the basics of what acarbohydrate is, a protein, a
fat, but all this stuff that Iteach with my patients, I tell
them this should have beensemester one of PA school.
Anita (18:45):
Absolute requirement, but it's just not there, or at
least no it wasn't Hopefully notthere yet.
Yeah, we're praying.
Jarrod (18:50):
I say hopefully, Meaning that maybe this will start to
make it mainstream into theeducational system.
But I know that theseprinciples, like what we teach
in lifestyle medicine, areexpanding from provider to
provider.
It's a grassroots movement,People like us getting on
podcasts trying to share thegoodness of what is found in
plants.
Anita (19:11):
And the mindset shift that it is not hard.
It's actually.
Not only is it not difficult,it is the easiest way you can
possibly imagine to eat, and youcan still have most all of your
old favorites, and you're goingto discover so many more that
you didn't even know existed yet.
Somehow you've been convincedthat it's going to be depriving,
(19:34):
and yet what you don't know isyou're deprived right now.
That's what you don't know.
Jarrod (19:37):
That's the truth that you don't know, there's a golden
nugget right there.
Anita (19:41):
Yeah, you're deprived right now and you don't even
know it and you think all thereis a salad on the other side,
but it's a pot of gold at theend of the rainbow.
And I don't believe in magicand luck, but I'm just telling
you, like God has put in thesefoods that he told us about in
Genesis 1 29, that he createdour bodies to feel on, he has
put the nutrients there that weneed to thrive, but you've
(20:02):
somehow been convinced thatyou're going to be deprived when
you eat healthy, plant-based.
But in reality you actually aredeprived now and you just don't
know it yet.
Jarrod (20:13):
I'd like to add that that pot of gold has gravy in it
.
Anita (20:18):
Pan gravy southern pan gravy.
Jarrod (20:20):
They don't want to eat it for every meal.
But you know, when you just gotto have a gravy, have biscuits
with gravy or any other thing,because we don't just use the
gravy on biscuits, We'll use iton other dishes as well.
But when you just need it, youcan still enjoy it in a much,
much healthier way.
Anita (20:34):
And walk away and not feel like crud after you eat it.
I have no effects and itdoesn't have a hold on me like
dairy did either, so I'm walkingfree.
We're in freedom, and that'swhat this is about.
You want to be able to breakfree, to accelerate yourself
from where you are now and fromall those lies that you believed
, to get to the truth thatreally is there and waiting for
(20:58):
you to discover.
It's so exciting.
The wisdom, the knowledge andthe results are all waiting
there for you.
All you have to do is decidethat you're going to take this
step to start believing thetruth and unlearn the lies and
how you actually have beendeprived all along, and you just
didn't even know it.
Jarrod (21:15):
We're on the other side.
We're living this reality rightnow.
That's why we're so passionateabout sharing this with you.
So we're on the other side,waving you on, saying come on,
join us, Get set free.
We know what it's like and it'sglorious.
It's glorious.
You want this for yourself.
Anita (21:36):
I know how many times a week do you think that we bite
into something and look at eachother and just laugh and go.
We're so deprived because welove it that much.
We're joking about it, but itreally is no joke.
Like you've been bamboozled, wewere bamboozled.
We were blinded to the truth ofthe fact of how simple this is
and how delicious it should be,and how much of your time you're
actually going to gain back.
You're going to receive freedomin every area you can even
(21:58):
imagine, and it's all justwaiting here for you.
If you're ready to discover thegravy principle, join us at
poweronplantscom.
Forward slash accelerator.
We can't wait to take you onthis journey.
The doors close January 12th,so if you want in, now is the
time we have loved hanging outwith you again, sunshine.
We look forward to seeing yousoon.
(22:20):
Have a great week and know thatyou are prayed for, you are
loved and we will see you againvery soon.
Thank you.
Anytime we run into something that is new or
different, it is so tempting tojust knee-jerk reaction, say
that's too hard, without everreally considering what the
thing is, how to achieve it,what are the steps?
We just say dismissively ohthat's too hard, I can't do it.
And I hear this so much withplant-based living because I
(00:20):
introduce it to my patients allthe time and if you're one of my
patients listening to this, youcan attest to that.
But I'm so passionate about itbecause I know the power of what
this way of living can do.
Anita (00:30):
Yeah, when you have these eye-opening discoveries of all
the things that are withinplants that actually will heal
and do heal time and time againthe most chronic diseases of our
time, and you know that, youknow that, you know it works.
And then you hear somebody cometo you and say that's too hard.
(00:51):
And you know it's the easiestway you've ever lived.
Like we ate all the meat, thecheese, the dairy, the eggs, all
of those things, but we eat thesame things.
It's hilarious Like we were inline at the grocery store
yesterday and I pulled up thismagazine of comfort foods.
It was sitting in line.
It's like comfort foods of theyear and I opened it up and
seriously, no lie.
(01:13):
Every page, except for one thathad a picture of a solid
chicken breast, every singlething in there we ate.
I just started cracking up outloud in the line.
I'm like Jared, look at this,You've got to see this.
Every single thing in here isthe stuff we still eat.
Jarrod (01:28):
And it was not a plant-based magazine, no, it was
just a regular one, regularcooking magazine.
Anita (01:33):
So we still eat the same thing.
So how is it hard?
Why is it hard?
We've been lied to and webelieved the lie, and that's
where the danger is.
It's not just in the lie, it'sin believing the lies that we've
been taught, the lies that comethrough media and these
different avenues.
I'm not going to go into allthat right now.
We're going into that insideAccelerator, all these different
(01:55):
avenues that the lies arecoming to us through, and what
are the lies and how torecognize those lies.
And this one is a biggie.
Jarrod (02:02):
But, as I like to say, it's not hard, it's just
different.
And today I want to share withyou the power on plants gravy
principle.
So every time you think, oh,this is hard, just think about
the power on plants gravyprinciple.
Anita (02:17):
And you had me at gravy.
I don't know where you're goingwith this.
This episode is Jared'sbrainchild and he surprised me.
I'm as surprised as you areright now, but when he says
gravy, I'm all in.
So let's do this.
Hey sister, welcome to the Poweron Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
(02:41):
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, christ followers,
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
(03:02):
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers to traditionalroutes.
So we dug into the research andcreated our secret nutritional
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods and it's not
hard.
You just need the way that'srealistic and delicious, so you
(03:24):
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.
Now you know, I'm all inbecause you mentioned gravy and
the gravy principle and I don'treally remember exactly what
(03:46):
you're talking about or if thisis something we've talked about
before.
But I'm telling you, thisSouthern girl has pan gravy,
pictures of pan gravy floatingthrough her mind.
When you say the gravyprinciple, I'm there.
Jarrod (03:58):
And, ironically enough, our youngest daughter, just
prior to this podcast episode,actually made biscuits and gravy
.
Anita (04:05):
She did and I had no clue she didn't need it.
This is so great.
Jarrod (04:09):
Now I wanted to hide it from you, anita, so that that
way you would be surprised, andyou know, sometimes it's nice to
be on the sending end of thesurprises and the receiving end.
Anita (04:20):
I'm finding it fun.
I say let's let Jared come upwith the next hundred podcast
ideas.
I like that.
I think that is such a greatidea and I'll just arrive
surprised.
Jarrod (04:30):
I don't know about a hundred of them, but I'm willing
to do some.
Anita (04:32):
So what exactly is the gravy principle?
Jarrod (04:35):
Well, actually this is something that you and I have
discussed in the past, but it'sbeen a little while.
But it stuck with me because wetalked about how we used to
enjoy gravy, back the originalway, many years ago, and it was
always a more involved process.
It wasn't just a simple justthrow it in the microwave and
make it which we don't do thatnow but it wasn't something that
we would just make in a minuteor two.
(04:56):
You'd have to, and I've notever actually made gravy, so
you'd have to the confessions,true confessions, of Jared True
confessions.
So you would have to attest tothe process.
But I remember you saying thatyou'd have to do the flour and
maybe some oil and then have toheat it in the pan, and there
was a process to it.
Anita (05:15):
Yeah, I totally remember the conversation.
Now I know where you're goingwith this.
This is genius.
Such a great episode becausey'all are getting again an
inside scoop into what we talkabout on the day-to-day.
So if you wonder, what doesJared and Anita eat?
Well, they eat gravy andbiscuits.
We don't eat them every day,but we still eat the same old
things that we used to eat andsome new ones that were not even
(05:36):
on our radar.
Right, because you don't evenrealize what you're missing
until you start eating the poweron plants way and you can
discover hey, there's a wholelot outside of salads that's
available to me now.
That is going to light me up.
That I'm going to love.
But gravy, ok.
So back in the day, pan gravywas.
You have some type of grease,usually like an animal grease or
(05:56):
an oil.
You could do a vegetable, butusually it was like a flavorful
animal grease which was nothealthy at all.
I'm not even going there.
But you put that grease in apot on your stove.
It's going to be splashingaround a little bit.
So now you got all this messyou got to clean up.
It's a fire hazard.
I'm having flashbacks to thingslike when I was little and my
mom running through the housewith a pan with oil in it on
(06:17):
fire.
Yeah, so we don't have thoseproblems anymore, right?
Life is so much more simple now.
So what we did back in the dayis you would have that animal
grease If you've made gravy.
You're right there with me.
You know what I'm talking about, especially you Southern girls.
So you've got that grease onthere and you're going to
sprinkle in your flour, but nottoo much and not too fast.
You got to be real carefulbecause if you put in too much
(06:39):
too fast and you're not whiskingit fast enough and you don't
have enough liquid from the oilin there, what is going to
happen?
That flour is going to seize upon you and you're going to get
lumps.
And then you start putting theliquid in.
You put it too fast and you'renot whisking enough, or you put
it too slow and you're notwhisking enough.
What are you going to get?
Lumpy gravy, and nobody likeslumpy gravy.
Let me tell you there's an artto making gravy the old
fashioned way.
(07:00):
I do not miss it at all.
I don't miss the way it made mybody feel.
I don clogged arteries, theinterstitial cystitis, the
fibrocystic breast disease, theexhaustion, low energy, all
those things I was dealing with.
The joint pain, the daily jointpain that we had come to
believe was due to our age.
No, it wasn't the age, it wasthe animal fats and the oils and
all of those things.
(07:21):
Go back and listen to ourepisodes we just did on meat and
dairy and eggs and all thosethings.
You'll understand where thepain and the exhaustion is
coming from.
You have to understand thesethings and start breaking free.
But Jared's talking about herejust the simplicity of this
lifestyle.
And you come to it believingthis lie of the enemy, that oh,
(07:41):
it's going to be so hard.
It's just because it's new toyou.
You don't know what to do.
But when you have someone toshow you step by step, it
changes things.
But here's the gravy principle.
So we've got the oil going,we've got the whisking going,
we've got the milk going, we'vegot you've got to have the right
amounts and you've got to stirit up and now you have the mess
and it's all over your stove andit takes forever and you're
standing there and you've got towait for it to get the right
thickness and now you've justgot a mess.
I mean it's a mess.
Jarrod (08:09):
So with the traditional gravy you'd have an animal
grease which I would imagine formany people would be like the
fat that came off of bacon?
Yeah that.
You'd have a refined flour no,and then you would have a dairy.
Anita (08:20):
Yeah, white flour, bacon, grease and milk.
Jarrod (08:23):
And was that the primary component?
Those were the primarycomponents, and then probably
some salt yeah.
Rich, excessive salt, a lot ofsalt, not good for you.
Pepper, yeah, pepper's goodPepper's, good for you.
Anita (08:31):
That's like the one ingredient, the saving grace of
pan gravy, southern pan gravyright.
Jarrod (08:36):
I'm just going to put a whole bunch of ground black
pepper to make this healthy.
No, no, no, no, it's not goingto work.
Anita (08:40):
It does not redeem it.
Jarrod (08:44):
No, but you can use black gravy on the power, on
plants gravy which is a betterway to go.
Anita (08:49):
And I wouldn't say on the old way it would add extra
health benefit.
I would say that it added alittle bit of health benefit
because there's nothing else.
Jarrod (08:56):
redeeming there, there's nothing else.
Anita (08:58):
Nothing but the power on plants way.
So you say it's hard.
Meanwhile you're cooking a pangravy the old way and you're
dealing with all the sideeffects and the mess and the
frustration and the trying toget it.
And maybe you don't feel likeit's frustrating because you
made it enough, but you're stillgoing through all those steps.
Jarrod (09:16):
Well, and it's what you know.
And when you think gravy, theseare the steps that you're
expecting.
Anita (09:21):
Yeah, you think you have to go through those.
Jarrod (09:23):
You have to go through those for the traditional way
and you're expecting it andyou're in your mind saying, OK,
this is going to take 30 minutes.
You already know that's a pathyou have already walked.
So it's very tempting, whenthere's a path you haven't
walked, to say, oh it's hard,never even knowing what is
involved with that.
And with the power on plantsgravy principle it's actually
(09:43):
easier.
You just don't know it becauseyou haven't been there.
Anita (09:46):
No, I mean, we're talking like most of my recipes, where
you take and you throw a coupleof ingredients into a high speed
blender blend.
It pour it over into your panand you might whisk it a time or
two.
You're not worried about itseizing up or not coming
together smoothly, you just wantto whisk it so it doesn't burn
to the bottom of your pan,that's it.
(10:06):
You don't have the greasy messon the outside on your stove, on
your countertops.
You don't have to worry aboutthe bacteria and all that from
the animal products.
You're not worried about yourinside of your arteries clogging
up.
You're literally eating likenuts, water, miso, pepper, I
mean all these things that areso healthy for you.
And maybe you hear that and youthink, well, I don't know what
(10:26):
miso is, so I couldn't make it.
Maybe you hear that and youthink, well, I don't know what
miso is, so I couldn't make itHogwash, Like it's so easy
Google it.
It's so easy to find miso.
Now and I go through inside thecourse we're going to be
talking specifically about whatthese things are and where do
you find them, and what ourfavorite brands are.
Because we've tried so many,having been doing this for years
and years, we know what works.
We have the answers.
(10:47):
You don't have to go throughthis alone.
We'll walk you step by step,taking your hand in this 16-week
course that has six fullmodules with a break in between
so that you don't feelfrustrated or overwhelmed.
I'm taking you in the kitchen.
The children and I are showingyou like I have them as my
sidekicks in the kitchen andwe're showing you exactly, step
(11:09):
by step, close up.
What do you put in this?
What do you press?
How long does it go Like?
You will not believe how manyof these things are 15 minute
and under meals.
I mean, I'm not kidding.
You Wrap your mind around howsimple this is.
So the new gravy is you throwfour ingredients, maybe five,
into the blender which I justdid it.
Jarrod (11:31):
I don't know, don't ask me, I just eat it.
Anita (11:33):
It's like four or five ingredients.
It's in the Power and Plantscookbooks.
So you throw it in there, youpress start and as soon as it's
smooth it's ready to hit.
The pan Goes into the pan, youwhisk it, it's done.
Jarrod (11:44):
And that would heat it and maybe thicken it a little
bit in the pan.
Anita (11:47):
Yeah, it thickens when it heats, and then you warm it up
and that's it.
Jarrod (11:50):
You're not adding cornstarch.
Anita (11:52):
You're not adding flour, you're not trying to get it to
all come together.
Wrap your mind around howsimple this is.
I keep thinking.
I'm just finishing up tapingthe course which is opening up
for you on the 12th.
We are having a $2,000 offdiscount right now.
This off discount right now.
This is never happening again.
If you want to get in andyou're ready and you're like
(12:12):
I've got to know how to go, stepby step by step, you want 2025
and beyond to be your best years.
Yet you want to feel good, youwant to actively live your
calling and you want to know howdo I stop falling off the
healthy eating wagon?
This course is the answer.
Jarrod (12:24):
And you're thinking I don't want to just hear about
the gravy principle, I want tolive the gravy principle, I
don't want to just hear aboutthe gravy principle.
Anita (12:30):
I want to live the gravy principle.
Live it.
I want to taste it.
I want to see exactly how to doit, step by step.
I mean it will literally blowyour mind Like I was almost in
tears the other day just howeasy this is.
I'm looking back over andediting all these videos and
looking at just literally mostof my recipes are a few
ingredients blend done or a fewingredients press start on the
(12:50):
Instant Pot done.
You walk away, dinner makesitself or you're done in such a
fraction of the time.
That's why I say, if people areeating whole food plant, if
you're eating whole food, plantbased, and you're spending hours
in the kitchen, something iswrong.
You have not had anyone.
Show you the power in plantsmethod, because this method is
the foolproof five stepstepsystem that works time and again
(13:11):
.
It works, it works, it worksand we are so excited about it
because we see it happen timeand again.
I mean it's almost daily thatJared has a patient or we have
members that we're working withand they are getting freed from
type 2 diabetes and high bloodpressure and high cholesterol
and aching cholesterol and badtasting food.
And bad tasting food Such agreat point and joints that ache
(13:35):
9 out of 10 and now it's 0 outof 10.
My pain is gone, my autoimmunedisease has reversed, my IBS is
gone, I mean.
And you think, how in the worldcan it work for so many things?
Well, you got to think thereare two main reasons.
There are many other reasonsthat it works and we're going to
go through that inside thecourse, but this is the thing.
Do you think it can't possiblywork for all these different
(13:56):
things?
But it does.
And here's why it opens up yourblood vessels.
And when your blood vesselsopen up, what happens?
All the nutrients can get toyour cells that could not get
there before, and all thegarbage that couldn't get out
well and was clogged up andbacked up, now freely exits your
body.
And so when you got thenutrients coming in, the garbage
going out, think of all thethings that are affected by
(14:17):
blood flow in your body.
What part of your body is notaffected by blood flow?
Jarrod (14:22):
There isn't one.
Anita (14:23):
There isn't one, so why does this work for so many
things?
This is exactly why.
Jarrod (14:28):
And you're getting rid of the inflammation.
And where is the inflammation?
It's everywhere.
So when you can remove that,then the body can do what God
designed it to do to heal and tofunction.
Anita (14:39):
And look, we haven't even mentioned the good bacteria.
When you get your gut bacteria,your microbiome, right we know
how much the gut affects so manydifferent areas of our body and
your good gut bacteria they eatfiber.
Well, where are you going toget the fiber if you don't know
how to eat plants?
You've got to learn how to getmore of these life-giving, real,
living foods into your body,because this is what is going to
(15:03):
help you thrive and heal andfeel great, so that you're
finally able to do all thethings that God has placed on
your heart to do, all thoseGod-given dreams starting a
podcast, starting a business,taking your current business to
the next level, being able andavailable to fully enjoy life
with your family, with yourfriends, to go on missions trips
(15:24):
, to tell other about thekingdom of God.
Like, how are you going to dothat if you don't even feel like
getting up off the couch?
You can't.
But you've got to wrap yourmind around.
This is why this does work forso many things.
And when you start thinkingabout blood flow and
inflammation and your digestivetract and how the gut bacteria
eat fiber and fiber is onlyfound in plants and there's no
(15:46):
fiber in animal products,including dairy or meat or the
eggs, no fiber at all, but theyare filled with cholesterol.
And what's everybody strugglingwith today?
Cholesterol, high cholesteroland clogged arteries.
Well, there's no cholesterol inplants, but animal products are
filled with it, and we're justscratching the surface here.
I mean, let's talk about thetens of thousands of nutrients
(16:10):
that scientists have discovered,that they haven't even named
yet, and all that otherincredible things that God has
put in this food, the wholeplant foods that we don't even
know are there yet.
And we're sitting there worriedabout protein.
Are you kidding me?
Jarrod (16:23):
I don't think it's a stretch to say there are
probably things within plantsthat have beneficial effects
that we have yet to identify,right, that have beneficial
effects that we have yet toidentify Because, like you said,
there are tens of thousands, ifnot more, of different
compounds that they haveisolated, but they haven't
characterized, they haven'tnamed, they just know that
they're there.
Anita (16:39):
But doesn't it blow your mind that we're worried about
these one or two things, thatit's a non-issue when you
understand the truth and you seehow you've been lied to by the
enemy and we're going to uncover?
Jarrod (16:48):
It's on purpose.
It keeps you distracted.
Fear keeps you distracted fromthe real story, and that will
keep you distracted from thepurpose that God has for your
life.
Anita (17:01):
It's so rampant.
Don't worry about your protein.
You are going to get enoughprotein.
All plants have protein and youdon't have to protein combine.
You've got to get in a placewhere you can be set free from
these things.
If you are ready, join us atpoweronplantscom forward slash
accelerator.
That's poweronplantscom forwardslash accelerator.
(17:21):
Go now.
You do not want to miss this.
It is amazing, it is lifechanging and you are going to
get freed from these lies ofthings like.
It's so hard.
I don't know what to do whenyou have someone showing you and
not only recipes, but havingyou show you the mindset shifts
that are absolutely essential towalking this way and living
(17:42):
this way and making it simple,enjoyable and delicious, setting
up your environment right, thepeople and places and things
around you.
When you learn all five ofthese things, it is going to
blow your mind at how you oncethought this was difficult.
And we're not blaming you and Idon't want you to blame you.
This is not your fault.
It is a grand setup you havebeen set up.
(18:05):
The situation that you findyourself in nine times out of 10
is from living a lifestyle thatmany of you have thought is
healthy.
Like I thought we were livinghealthy.
We were eating K-tree, organicfree range, the healthier meats,
all these things healthier inquotes and we went through
healthcare training.
Jarrod (18:24):
You went through nursing training.
I remember you going throughnutrition class.
Anita (18:27):
You took me to nutrition class.
Jarrod (18:28):
Yes, I went through PA school.
We didn't really have anutrition class.
We learned the basics of what acarbohydrate is, a protein, a
fat, but all this stuff that Iteach with my patients, I tell
them this should have beensemester one of PA school.
Anita (18:45):
Absolute requirement, but it's just not there, or at
least no it wasn't Hopefully notthere yet.
Yeah, we're praying.
Jarrod (18:50):
I say hopefully, Meaning that maybe this will start to
make it mainstream into theeducational system.
But I know that theseprinciples, like what we teach
in lifestyle medicine, areexpanding from provider to
provider.
It's a grassroots movement,People like us getting on
podcasts trying to share thegoodness of what is found in
plants.
Anita (19:11):
And the mindset shift that it is not hard.
It's actually.
Not only is it not difficult,it is the easiest way you can
possibly imagine to eat, and youcan still have most all of your
old favorites, and you're goingto discover so many more that
you didn't even know existed yet.
Somehow you've been convincedthat it's going to be depriving,
(19:34):
and yet what you don't know isyou're deprived right now.
That's what you don't know.
Jarrod (19:37):
That's the truth that you don't know, there's a golden
nugget right there.
Anita (19:41):
Yeah, you're deprived right now and you don't even
know it and you think all thereis a salad on the other side,
but it's a pot of gold at theend of the rainbow.
And I don't believe in magicand luck, but I'm just telling
you, like God has put in thesefoods that he told us about in
Genesis 1 29, that he createdour bodies to feel on, he has
put the nutrients there that weneed to thrive, but you've
(20:02):
somehow been convinced thatyou're going to be deprived when
you eat healthy, plant-based.
But in reality you actually aredeprived now and you just don't
know it yet.
Jarrod (20:13):
I'd like to add that that pot of gold has gravy in it
.
Anita (20:18):
Pan gravy southern pan gravy.
Jarrod (20:20):
They don't want to eat it for every meal.
But you know, when you just gotto have a gravy, have biscuits
with gravy or any other thing,because we don't just use the
gravy on biscuits, We'll use iton other dishes as well.
But when you just need it, youcan still enjoy it in a much,
much healthier way.
Anita (20:34):
And walk away and not feel like crud after you eat it.
I have no effects and itdoesn't have a hold on me like
dairy did either, so I'm walkingfree.
We're in freedom, and that'swhat this is about.
You want to be able to breakfree, to accelerate yourself
from where you are now and fromall those lies that you believed
, to get to the truth thatreally is there and waiting for
(20:58):
you to discover.
It's so exciting.
The wisdom, the knowledge andthe results are all waiting
there for you.
All you have to do is decidethat you're going to take this
step to start believing thetruth and unlearn the lies and
how you actually have beendeprived all along, and you just
didn't even know it.
Jarrod (21:15):
We're on the other side.
We're living this reality rightnow.
That's why we're so passionateabout sharing this with you.
So we're on the other side,waving you on, saying come on,
join us, Get set free.
We know what it's like and it'sglorious.
It's glorious.
You want this for yourself.
Anita (21:36):
I know how many times a week do you think that we bite
into something and look at eachother and just laugh and go.
We're so deprived because welove it that much.
We're joking about it, but itreally is no joke.
Like you've been bamboozled, wewere bamboozled.
We were blinded to the truth ofthe fact of how simple this is
and how delicious it should be,and how much of your time you're
actually going to gain back.
You're going to receive freedomin every area you can even
(21:58):
imagine, and it's all justwaiting here for you.
If you're ready to discover thegravy principle, join us at
poweronplantscom.
Forward slash accelerator.
We can't wait to take you onthis journey.
The doors close January 12th,so if you want in, now is the
time we have loved hanging outwith you again, sunshine.
We look forward to seeing yousoon.
(22:20):
Have a great week and know thatyou are prayed for, you are
loved and we will see you againvery soon.
Thank you.
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
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The latest news in 4 minutes updated every hour, every day.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.