February 3, 2025 • 20 mins
Ready to naturally transform your health through the power of whole plant foods? This exciting episode reveals why chickpeas are the perfect place to start! Healthcare professionals Jarrod and Anita Roussel share how adding this simple, satisfying ingredient helps make your whole food plant-based journey enjoyable and lasting.
Their clients who embrace whole plant foods consistently experience:
- Normalized blood pressure
- Balanced cholesterol levels
- Sustainable weight loss
- Abundant energy
- Reversed type 2 diabetes
- Renewed vitality to live their purpose
From decadent brownie batter hummus to protein-packed easy meal prep options, discover why chickpeas are a favorite among those thriving on healthy vegan food that tastes amazing. This fiber-rich powerhouse of a bean can transform into countless healthy meals that make healing feel effortless and delicious!
Eating the Power On Plants way helps you:
- Create quick and easy meals you'll crave
- Master simple meal prep strategies
- Find your new favorite ingredients that you love
- Feel satisfied and energized
- Never feel deprived
Perfect for busy Christians seeking the natural way to prepare healthy food that actually tastes great. Our simple approach helps you heal using whole plant foods while enjoying every bite!
Enjoy our more than 325 episodes and discover how to actively live your God-given dreams by gaining power on plants. It’s amazing what you can accomplish in life when you're body's finally filled with the energy you’ve been hoping to regain for so long! 🌱
💃🏻 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.
Speaker 1 (00:00):
Hey there, sunshine.
You are probably familiar withhummus.
It is oh so good.
If you haven't gotten intoeating that, now is the time.
Do not wait.
But what else can you do withthe chickpea or the garbanzo
beans Both the same bean, butdifferent names?
We know them by different names, but I want you to think about
what else can I do with thisawesome bean that's filled with
(00:23):
amazing health benefits, and whyshould I be eating them?
That's what we're talking abouttoday.
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
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
(00:47):
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,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
(01:07):
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
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
(01:29):
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.
Well, hey there, friend, we areso glad to have you back with
us again, and if this is yourfirst time with us, oh my
goodness, you have some amazinglistens ahead of you.
(01:49):
Over 325 at the taping of this.
Over 325 episodes are chockfull of information that are
going to get you started eatingwhole food, plant-based, and
loving it.
Today, we're talking about oneof our favorite ingredients
chickpeas.
But, jared, why should they beeating chickpeas?
(02:12):
What's so great about this bean?
Speaker 2 (02:14):
I would say the first thing is that they taste
amazing.
Speaker 1 (02:16):
They taste amazing, which is why we do a lot of what
we do because it tastes amazing.
Sure, you've got to know how todo it.
And the thing is, maybe youonly know about hummus and you
think well, I know hummus isgood, and now I've learned that
I probably want to eat it allfree if I don't want my joints
to ache and I don't want to havelow energy.
Come into our free group PIE.
That's poweronplantscom.
(02:37):
Forward.
Slash P-I E it'spoweronplantscom.
Forward slash pie and search.
Every single episode issearchable, so you can come in
and search hummus, or searchoil-free or oil, and you're
going to find where we talkedabout why you want to try to get
this out of your life,particularly if you're trying to
(02:57):
lose weight, you want toimprove energy or you want to
stop hurting, but maybe hummusis all you know.
When it comes to chickpeas, ormaybe you've had the occasional
Indian dish when you go out toan Indian restaurant and so
you've had some chickpeas there,but you don't really know how
to prepare them at home or whatelse you could be eating.
There is a whole deliciousworld of goodness and healing
(03:20):
waiting for you when you learnhow to use these beans, and
today we're sharing some of ourfavorites with you.
Speaker 2 (03:26):
You may be thinking I can't eat hummus for every
single meal.
I can't eat it for breakfast,lunch, dinner and dessert.
Well, maybe not hummus, or canyou?
Or can you or can you but maybenot hummus but chickpeas
extremely versatile.
We have used them in all ofthose that I have just mentioned
.
We have used them in breakfastlunch, dinner and, oh yes, even
dessert.
Speaker 1 (03:46):
And listen, wrap your mind around this.
Maybe you didn't even know it.
There are even black chickpeas,and can I tell you how
delicious those are.
They're a little bit firmer, alittle bit smaller and the taste
is very similar.
Speaker 2 (03:59):
Very similar, but slightly different.
Speaker 1 (04:02):
And sometimes you just want a different color of
something in your food.
So now, if you think of a dishand you think, oh, I'd like
chickpeas in there, but I like alittle more color, the black
chickpeas are going to be yourgo-to and you're going to get a
little bit different nutrientprofile, and we know that the
darker foods are really, reallygood.
So you'll get some differentthings in there and it's just
fun to try something new.
(04:22):
You'll love them.
Speaker 2 (04:23):
They're rich in the anthocyanins.
If you go with darker foods,like blueberries, blackberries,
black garbanzos, any of thosethat have the more vibrant, rich
colors, you're getting more anda more varied anthocyanin.
Speaker 1 (04:36):
So learn how to cook some of these things at home.
Yes, you can buy these canned,and when you do look for the
salt-free variety, read thatlabel.
Turn that puppy over and lookat the actual ingredients label
and don't buy ones with all thethings you can't pronounce.
But what I want you to thinkabout is you can even make these
at home.
Beans are one of the simplest,cheapest things to make.
(04:59):
Don't get in your mind theselies of oh, it's so expensive,
oh, I can't afford this.
You want to be able to cookthese things at home and just
find a bean recipe.
You can follow that forchickpeas and cook them in your
Instant Pot.
And inside one of our cookbooksI do show you how to cook
Instant Pot beans.
If you don't have the twocookbooks, it's a no-brainer.
(05:21):
We're going to be sharing inthis episode some of our
favorite things out of ourcookbooks that use chickpeas.
It's going to blow your mindall the different ways you can
eat this wonderful bean andyou're getting all this fiber,
all the energy that comes alongwith it, and they're filling.
So you're not just eating plainlittle salads.
Now you're putting whitechickpeas, black chickpeas, on
(05:41):
your salad and it starts tostick to your ribs and you think
, oh, I could actually do this,but this goes way beyond salad.
Speaker 2 (05:47):
Now you mentioned fiber.
The recommended intake of fiberper day ranges from 22 to 34
grams per day 34 when you'reyounger, all the way up to 22
grams a day when you get older.
I'm not really sure why thedifference in recommendation,
but that's what the stats say.
One cup of chickpeas has 12.5grams of fiber, so if you're
getting older that's alreadyhalf your daily intake.
Speaker 1 (06:10):
This is why you don't need to be psycho about numbers
.
We can let all that mess gowhen we know how to live this
way, in the way that fuels ourbody well, and that we love it.
We can let all that mess gowhen we know how to live this
way, in the way that fuels ourbody well, and that we love it.
You can let it go when you seethat we've learned all these
lies.
We need to count this and addthat I want you to imagine Adam
and Eve counting and keeping upwith numbers and grams, macros,
micros, all this stuff.
This is why we drive ourselvescrazy trying to get healthy.
(06:32):
If you don't know how to dothis, we can take you by the
hand and show you and help you.
Let all these crazy mindsetshifts go inside our course
accelerator.
You can get on the waitlist atpowerimplantscom forward slash
accelerator if it is notcurrently open.
If it is, come on in and joinus.
You're not going to regret it.
We're going to walk you by thehand, step by step, because
(06:52):
you've got to let go of thesecrazy mindset ideas that have
kept you stuck.
You're doing things that youthink are healthy, that are not
healthy and you're worried aboutthings that are taking so much
of your time and energy that, inthe end, aren't going to add up
to helping you feel good.
But this is how we do this,especially with the chickpeas.
So Jared's saying if you eatjust one cup, you get over half
(07:15):
the amount of fiber that youneed.
Do you need to remember X gramsof fiber a day when you're
eating whole plant foods?
100%?
No, you don't.
No, because you're going to getmore than enough fiber and
you're going to feel amazingbecause of it.
And that's all I'm going to sayabout that right here.
We're just going to leave that.
Speaker 2 (07:29):
It will make you feel amazing and you don't have to
worry about things you worriedabout before, because a cup of
chickpeas is not all that you'regoing to eat in one day.
No, you might eat some broccoli, eat some oats, eat some beans,
eat some lettuce, eat othergreens.
All of that is going to giveyou the fiber that you need, and
the grains.
Speaker 1 (07:47):
What's not going to give you fiber?
Speaker 2 (07:48):
are animal-based products.
There are zero grams in fiber.
Eggs, dairy meat, none.
Speaker 1 (07:54):
None, and so we're worried about protein, while
there's a great fiber deficiencythat is causing all kinds of
issues digestive cancers, allkinds of digestive problems,
diverticulosis, diverticulitis.
You don't want to end up withthose things.
So eat your fiber, get yourwhole plant foods.
Now, what in the world can Iput chickpeas in?
How am I going to use theselittle beans of goodness to make
(08:17):
my life grand?
Well, you want to do it in theway that's going to light you up
, once you know how to find yourfavorites and you get these
things that you love and lookforward to, like brownie batter
hummus, the most chocolatey,wonderful dessert, and all of
them are not made equal.
I'm telling you, we have therecipe you want to try.
It is so good.
And the cookie dough dip.
(08:38):
But you like the brownie batterhummus drizzled with a little
nut butter.
Little nut butter, that's just.
It's just peanuts, there'snothing else in it.
It's one ingredient.
Speaker 2 (08:46):
One ingredient nut butter.
Speaker 1 (08:47):
And then a few roasted pecans on top.
Speaker 2 (08:50):
Yes, those are good.
Or even sometimes a little bitof date syrup would give, which
gives it almost a Hershey syrupkind of flavor.
It's so bizarre, isn't it?
It is.
Speaker 1 (08:59):
When you get that on there or on some of our drinks
out of the Power on Plantscookbooks, it tastes like
chocolate.
I don't know why date syrupdoes that, but it is dreamy
goodness.
Speaker 2 (09:07):
We don't know why, but we just enjoy it.
Speaker 1 (09:11):
We just sit around going, yeah, this is so
delicious.
And then you dip an apple inthat.
You cut up apple slices using alittle gadget that is so easy
to do, it takes two seconds andyou're sitting dipping these
apple slices into this browniebatter hummus dip.
That's chocolatey, dreamy,guilt-free, and you're eating it
(09:31):
made with all whole plant foods.
Your body feels great.
There's no regret, no remorse,no guilt, and you're reversing
things like diabetes eating thisway.
Meanwhile you're eating carbs.
I mean, just wrap your mindaround it.
But we have clients reversingdiabetes on a regular basis,
type 2 diabetes.
Isn't it amazing just thinkingabout that?
(09:52):
But this takes me back to thedays of the county fair or going
to this little amusement parkwe used to have in our hometown
and you would buy apples, likethe apples that were drizzled in
caramel and chocolate, and itjust it takes me back to that
because it's like eating thatwhen you're dipping the apple
slice in the brownie batterhummus and you have those
(10:13):
roasted pecans and thatchocolatey sauce on top.
You can't even make caramel byboiling maple syrup too and that
is also excellent drizzled overthese, so you can make like a
chocolate covered caramel or achocolate covered chocolate
drizzled with your date syrup,apple, and it's just the most
wonderful thing.
And you're eating it and you'regoing.
(10:34):
Why did I believe the lies thathave kept me stuck for so long,
thinking this was nothing butrabbit food or all I could eat
was salad?
I?
Speaker 2 (10:42):
mean, we have people that absolutely love this recipe
.
They'll make it for others andthey cannot believe that it's
made with with beans.
Oh, we haven't listening to meright now, which obviously you
are and you don't believe me.
I dare you to get the cookbook,make a recipe and try it and
tell me you don't love it.
Speaker 1 (10:59):
No joke.
Go to poweronplantscom forwardslash cookbook and just get it
and try it, because it will blowyour mind.
We have a current client whoowns a store where she sells
healthy drinks.
It's a beautiful little store.
If you've ever seen a cleanjuice I saw pictures of it on
Instagram, but it's like allwhite, modern, so cute.
And she told us the other dayon our coaching call that she
(11:22):
made this brownie batter hummusand sat it out on the counter
and she said our customers weregoing crazy for it.
Michelle girl, I love thatyou're sharing it with them
because they can start to seeand break those myths that
healthy eating has to taste bador I have to somehow deprive
myself.
It just makes no sense at alland I love that it's getting out
there to people and they'regetting to try it to see hey,
(11:45):
this actually is the real deal.
And they're asking her for therecipe and she's telling them
it's healthy and it's justblowing their mind.
Speaker 2 (11:52):
And they realize there's no compromise there.
Right, they can have thehealthy with the tasting amazing
.
Speaker 1 (11:57):
Have the healthy and the delicious.
Why do you have to choose?
Why do you have to choose?
You don't no-transcript.
And then there's the kale chips.
Oh, my goodness, I mean,they're just next level.
One of our other members triedthis the other day and she
posted inside the course and shesaid my husband, who didn't eat
kale before, absolutely lovesthese.
He's popping kale in his mouthleft and right because they're
(12:21):
so, so good.
Now, I have not made them inthe oven.
They're one of the many thingsthat we do in the dehydrator,
and dehydrators just don't costthat much anymore.
There are some reallyreasonable ones that you can get
.
So it's very worth saving up toget one, because you don't have
to watch them, you don't haveto pamper them.
It retains all the nutrients.
They remain raw, so you stillhave the living nutrients, and
(12:42):
we know that.
We know that.
We know the more raw you eat,the healthier you're going to be
, because all the livingnutrients are in there.
So this kale chip recipe isdivine.
Think about it as your newDorito replacement.
I know it's hard to think kalechips replace Doritos, but
they're so good.
Guess what our dehydrator isfilled with right now.
Speaker 2 (12:59):
At this very moment, at this very moment, it's filled
with kale chips.
Speaker 1 (13:01):
Oh yeah, this same recipe for kale chips.
Speaker 2 (13:03):
And before we started this journey, if you had told
me you're going to be cravingkale chips and I think I've even
used the words I'm addicted tothese kale chips- you have I
would have thought you're insane, right?
Kale chips addicted to.
There's no way, right?
No way.
Speaker 1 (13:18):
And you may have had a bad run in with some nasty
tasting kale chips.
These aren't those.
These are not those.
It was so funny too, because Iwas in there eating the batter
that we put on the kale chips.
My son, my 16-year-old son,actually made these today.
That's how simple it is, likeeven our youngest can make these
.
But I was trying the batter andI said this cheese is so good.
And he looks at me, startsdying laughing.
He goes Mom, you realize thisisn't cheese.
(13:39):
You realize this isn't cheese,don't you?
Of course I realize it's notcheese, son, but it's so cheesy,
it's just so good, and there'snot even any nooch in it.
I mean, it's just, it's reallygood.
It's cheese with a Z Cheesy,yeah, cheesy.
So you need the kale chips inyour life.
What about decadent brownies,jared?
(14:00):
I mean I know there's some beanbrownies out there that are
just lackluster.
It is not exciting, these, okay.
So Jared and I, before we gotmarried, we met in college, at
Rhodes College in Memphis, ifyou're familiar with that,
that's where we met in 1990.
And so Jared would take me outto this little quaint restaurant
where they had these littlebistro type tables, and we
(14:23):
ordered this hot fudge pie.
It was so amazing.
I will never forget how good itwas.
These are those.
I'm about to reduce the cookingtime on the cookbook on these,
because if you bake them like Icurrently have in the cookbook,
it's a little bit drier.
They're more like a dry browniethat you would normally make.
They're not dry, they're stillvery moist, but it's more like a
(14:44):
cake-like brownie.
If you take about five to sevenminutes off the cook time and
you don't completely cook them,they are.
So I mean, I'm right back there.
I'm transported to Memphis.
I'm sitting at the Bistro Table.
Years and years I won't say howmany years ago- Just years
plural, that's all.
And listen.
If you are inside our courseright now, get inside your
(15:06):
members exclusive cook Cookbookand Accelerator.
Or if you're an alumni andyou've already graduated, get in
there and get my recipe forvanilla ice cream.
This does not have any bananasin it.
Your vanilla ice cream does nothave to have bananas in it.
Yes, we love us some banana andice cream as much as the next
person, but you have to have mynext level vanilla ice cream
(15:27):
soft serve in your life becauseit tastes like homemade vanilla.
People are freaking out aboutit right now because we just
came out with this recipe forour members and they're loving
it, but it might fly under yourradar and we don't want that to
happen because it's so good.
So you have to try this on that.
Speaker 2 (15:43):
On the decadent brownies yeah, we don't want you
two years from now thinkingwait, what that's been the
cookbook this whole time and Icould have been enjoying it.
Speaker 1 (15:51):
No, that'd be a tragedy, a whole food,
plant-based tragedy.
And dressings you can make yourdressings creamy.
You don't have to use justcashews or cashews at all.
If, for some reason, you're noteating cashews, drop in some
white beans or these beans.
They're wonderful.
You can use any kind of beansto make your dressings creamier.
You can take a hummus and thinit down with water.
(16:12):
That's a yummy way to make acreamy dressing.
So use a chickpeas to makedressings.
Make your regular hummus dip.
A hearty hummus dip in thecookbook is amazing.
Speaker 2 (16:22):
That's more like a traditional hummus.
Speaker 1 (16:23):
Absolutely.
We have the instant pot veggiesoup, which is mouthwatering,
delicious Chickpea pecan salad.
We've been on a roll of eatingthat.
Yeah, I can't get off the habitof that right now.
It just tastes so, so good.
Some roasted pecans.
You can either put diced applesor grapes in it.
The recipe calls for grapes.
If you don't have those in myold chicken salad recipe and you
(16:48):
never put grapes or apples,just don't add them.
It's going to be a lot likeyour old chicken salad and it is
going to light you up.
You'll like it just as much oreven better.
One of mine likes a little moremustard in hers.
So what does she do?
She adds a little more mustard.
I mean, these recipes are thebase recipes that you're going
to want that most times you'regoing to taste it and think I
love it just the way it is.
(17:08):
But I'm very particular, asJared will tell you, about my
recipes.
I want them to taste amazing,but then I want you to learn how
to tweak them to where theyhave your favorite things.
So if you like pecans, add morepecans.
You know, if you like moremustard, just add a little
squirt more mustard.
You're going to love thisrecipe.
It's incredible, evan.
(17:29):
Roasted chickpeas for a crunchysnack are really fun to have,
so this is a bean.
You do not want to miss out onSuch a delicious legume filled
with nutrients.
What are the nutrients thatthey get?
Speaker 2 (17:43):
I know you mentioned fiber before, but you have B
vitamins like folate in there.
You have minerals copper, iron,zinc, magnesium, even selenium.
We've talked about selenium inthe past being in Brazil nuts,
which those are very goodsources, but a cup of chickpeas
has 11% of your dailyrequirement for selenium,
Potassium that's very important.
(18:04):
Potassium is known to help withdecreasing blood pressure.
It's known for itscardiovascular health benefits.
One cup of chickpeas has 10% ofyour daily requirement of
potassium.
So there's just a ton.
And that's why I always say,when people ask about any kind
of mineral what do I need foriron?
What do I need for calcium?
Beans and greens.
So the beans are just very richsources and, if you think about
(18:24):
it, these are seeds and theymake new plants, so they need to
have the minerals in them toget that plant started before it
can dig the roots down into thesoil to start acquiring new
minerals.
So they're just powerhouses.
Speaker 1 (18:39):
That's such a good way to put it Powerhouses filled
with nutrients.
They're going to power you well.
That's why we call it power onplants.
And if you want to accelerateyour results, you want to get
there faster and go farther.
Get inside Accelerator.
We're going to take you by thehand and walk you step by step
at poweronplantscom forwardslash accelerator.
(19:00):
I promise you it is lifechanging.
If you want to work with me andJared as your coaches this is
the only way to get inside ourmembership you have to go
through the foundational courseand inside that we're already
working with you as your coaches.
You're going to get all yourquestions answered as we go and
then at the end of that, youhave an opportunity to come
(19:21):
inside alumni and go even deeper.
So if you've listened to allthe episodes and you binge
listened and you're like I wantto get into Power and Plant
Society, it is no more, becausewe know that.
We know that.
We know you need those fivefoundational steps that we teach
you inside Accelerator and thenyou come inside Alumni and we
just continue on this amazingjourney, showing you all the
(19:42):
things in the way that'sdelicious, rapid and simple, so
that it's exciting, enjoyableand lasting.
So you're not going to want tomiss out on these chickpeas.
You need more of them in yourlife.
How do you do that?
The easiest way is to grab yourcopies of the Power on Plants
cookbook.
It is going to light up yourtaste buds, make you want to
dance and those around you whoaren't whole food plant-based
(20:03):
are going to be asking you tosample off your plate, and then
they're going to want the recipe.
So you can grab those atpoweronplantscom forward slash
cookbook.
That's poweronplantscom forwardslash cookbook.
We have loved hanging out withyou, sunshine.
Our challenge to you today isto find one new recipe this week
or one new food formula to usechickpeas in, and then leave us
(20:24):
a comment here on the podcastand let us know how you enjoyed
it.
You are loved, you are prayedfor and we look forward to
hanging out with you againreally soon.
Thank you.
Hey there, sunshine.
You are probably familiar withhummus.
It is oh so good.
If you haven't gotten intoeating that, now is the time.
Do not wait.
But what else can you do withthe chickpea or the garbanzo
beans Both the same bean, butdifferent names?
We know them by different names, but I want you to think about
what else can I do with thisawesome bean that's filled with
(00:23):
amazing health benefits, and whyshould I be eating them?
That's what we're talking abouttoday.
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
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
(00:47):
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,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
(01:07):
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
never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
(01:29):
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.
Well, hey there, friend, we areso glad to have you back with
us again, and if this is yourfirst time with us, oh my
goodness, you have some amazinglistens ahead of you.
(01:49):
Over 325 at the taping of this.
Over 325 episodes are chockfull of information that are
going to get you started eatingwhole food, plant-based, and
loving it.
Today, we're talking about oneof our favorite ingredients
chickpeas.
But, jared, why should they beeating chickpeas?
(02:12):
What's so great about this bean?
Speaker 2 (02:14):
I would say the first thing is that they taste
amazing.
Speaker 1 (02:16):
They taste amazing, which is why we do a lot of what
we do because it tastes amazing.
Sure, you've got to know how todo it.
And the thing is, maybe youonly know about hummus and you
think well, I know hummus isgood, and now I've learned that
I probably want to eat it allfree if I don't want my joints
to ache and I don't want to havelow energy.
Come into our free group PIE.
That's poweronplantscom.
(02:37):
Forward.
Slash P-I E it'spoweronplantscom.
Forward slash pie and search.
Every single episode issearchable, so you can come in
and search hummus, or searchoil-free or oil, and you're
going to find where we talkedabout why you want to try to get
this out of your life,particularly if you're trying to
(02:57):
lose weight, you want toimprove energy or you want to
stop hurting, but maybe hummusis all you know.
When it comes to chickpeas, ormaybe you've had the occasional
Indian dish when you go out toan Indian restaurant and so
you've had some chickpeas there,but you don't really know how
to prepare them at home or whatelse you could be eating.
There is a whole deliciousworld of goodness and healing
(03:20):
waiting for you when you learnhow to use these beans, and
today we're sharing some of ourfavorites with you.
Speaker 2 (03:26):
You may be thinking I can't eat hummus for every
single meal.
I can't eat it for breakfast,lunch, dinner and dessert.
Well, maybe not hummus, or canyou?
Or can you or can you but maybenot hummus but chickpeas
extremely versatile.
We have used them in all ofthose that I have just mentioned
.
We have used them in breakfastlunch, dinner and, oh yes, even
dessert.
Speaker 1 (03:46):
And listen, wrap your mind around this.
Maybe you didn't even know it.
There are even black chickpeas,and can I tell you how
delicious those are.
They're a little bit firmer, alittle bit smaller and the taste
is very similar.
Speaker 2 (03:59):
Very similar, but slightly different.
Speaker 1 (04:02):
And sometimes you just want a different color of
something in your food.
So now, if you think of a dishand you think, oh, I'd like
chickpeas in there, but I like alittle more color, the black
chickpeas are going to be yourgo-to and you're going to get a
little bit different nutrientprofile, and we know that the
darker foods are really, reallygood.
So you'll get some differentthings in there and it's just
fun to try something new.
(04:22):
You'll love them.
Speaker 2 (04:23):
They're rich in the anthocyanins.
If you go with darker foods,like blueberries, blackberries,
black garbanzos, any of thosethat have the more vibrant, rich
colors, you're getting more anda more varied anthocyanin.
Speaker 1 (04:36):
So learn how to cook some of these things at home.
Yes, you can buy these canned,and when you do look for the
salt-free variety, read thatlabel.
Turn that puppy over and lookat the actual ingredients label
and don't buy ones with all thethings you can't pronounce.
But what I want you to thinkabout is you can even make these
at home.
Beans are one of the simplest,cheapest things to make.
(04:59):
Don't get in your mind theselies of oh, it's so expensive,
oh, I can't afford this.
You want to be able to cookthese things at home and just
find a bean recipe.
You can follow that forchickpeas and cook them in your
Instant Pot.
And inside one of our cookbooksI do show you how to cook
Instant Pot beans.
If you don't have the twocookbooks, it's a no-brainer.
(05:21):
We're going to be sharing inthis episode some of our
favorite things out of ourcookbooks that use chickpeas.
It's going to blow your mindall the different ways you can
eat this wonderful bean andyou're getting all this fiber,
all the energy that comes alongwith it, and they're filling.
So you're not just eating plainlittle salads.
Now you're putting whitechickpeas, black chickpeas, on
(05:41):
your salad and it starts tostick to your ribs and you think
, oh, I could actually do this,but this goes way beyond salad.
Speaker 2 (05:47):
Now you mentioned fiber.
The recommended intake of fiberper day ranges from 22 to 34
grams per day 34 when you'reyounger, all the way up to 22
grams a day when you get older.
I'm not really sure why thedifference in recommendation,
but that's what the stats say.
One cup of chickpeas has 12.5grams of fiber, so if you're
getting older that's alreadyhalf your daily intake.
Speaker 1 (06:10):
This is why you don't need to be psycho about numbers
.
We can let all that mess gowhen we know how to live this
way, in the way that fuels ourbody well, and that we love it.
We can let all that mess gowhen we know how to live this
way, in the way that fuels ourbody well, and that we love it.
You can let it go when you seethat we've learned all these
lies.
We need to count this and addthat I want you to imagine Adam
and Eve counting and keeping upwith numbers and grams, macros,
micros, all this stuff.
This is why we drive ourselvescrazy trying to get healthy.
(06:32):
If you don't know how to dothis, we can take you by the
hand and show you and help you.
Let all these crazy mindsetshifts go inside our course
accelerator.
You can get on the waitlist atpowerimplantscom forward slash
accelerator if it is notcurrently open.
If it is, come on in and joinus.
You're not going to regret it.
We're going to walk you by thehand, step by step, because
(06:52):
you've got to let go of thesecrazy mindset ideas that have
kept you stuck.
You're doing things that youthink are healthy, that are not
healthy and you're worried aboutthings that are taking so much
of your time and energy that, inthe end, aren't going to add up
to helping you feel good.
But this is how we do this,especially with the chickpeas.
So Jared's saying if you eatjust one cup, you get over half
(07:15):
the amount of fiber that youneed.
Do you need to remember X gramsof fiber a day when you're
eating whole plant foods?
100%?
No, you don't.
No, because you're going to getmore than enough fiber and
you're going to feel amazingbecause of it.
And that's all I'm going to sayabout that right here.
We're just going to leave that.
Speaker 2 (07:29):
It will make you feel amazing and you don't have to
worry about things you worriedabout before, because a cup of
chickpeas is not all that you'regoing to eat in one day.
No, you might eat some broccoli, eat some oats, eat some beans,
eat some lettuce, eat othergreens.
All of that is going to giveyou the fiber that you need, and
the grains.
Speaker 1 (07:47):
What's not going to give you fiber?
Speaker 2 (07:48):
are animal-based products.
There are zero grams in fiber.
Eggs, dairy meat, none.
Speaker 1 (07:54):
None, and so we're worried about protein, while
there's a great fiber deficiencythat is causing all kinds of
issues digestive cancers, allkinds of digestive problems,
diverticulosis, diverticulitis.
You don't want to end up withthose things.
So eat your fiber, get yourwhole plant foods.
Now, what in the world can Iput chickpeas in?
How am I going to use theselittle beans of goodness to make
(08:17):
my life grand?
Well, you want to do it in theway that's going to light you up
, once you know how to find yourfavorites and you get these
things that you love and lookforward to, like brownie batter
hummus, the most chocolatey,wonderful dessert, and all of
them are not made equal.
I'm telling you, we have therecipe you want to try.
It is so good.
And the cookie dough dip.
(08:38):
But you like the brownie batterhummus drizzled with a little
nut butter.
Little nut butter, that's just.
It's just peanuts, there'snothing else in it.
It's one ingredient.
Speaker 2 (08:46):
One ingredient nut butter.
Speaker 1 (08:47):
And then a few roasted pecans on top.
Speaker 2 (08:50):
Yes, those are good.
Or even sometimes a little bitof date syrup would give, which
gives it almost a Hershey syrupkind of flavor.
It's so bizarre, isn't it?
It is.
Speaker 1 (08:59):
When you get that on there or on some of our drinks
out of the Power on Plantscookbooks, it tastes like
chocolate.
I don't know why date syrupdoes that, but it is dreamy
goodness.
Speaker 2 (09:07):
We don't know why, but we just enjoy it.
Speaker 1 (09:11):
We just sit around going, yeah, this is so
delicious.
And then you dip an apple inthat.
You cut up apple slices using alittle gadget that is so easy
to do, it takes two seconds andyou're sitting dipping these
apple slices into this browniebatter hummus dip.
That's chocolatey, dreamy,guilt-free, and you're eating it
(09:31):
made with all whole plant foods.
Your body feels great.
There's no regret, no remorse,no guilt, and you're reversing
things like diabetes eating thisway.
Meanwhile you're eating carbs.
I mean, just wrap your mindaround it.
But we have clients reversingdiabetes on a regular basis,
type 2 diabetes.
Isn't it amazing just thinkingabout that?
(09:52):
But this takes me back to thedays of the county fair or going
to this little amusement parkwe used to have in our hometown
and you would buy apples, likethe apples that were drizzled in
caramel and chocolate, and itjust it takes me back to that
because it's like eating thatwhen you're dipping the apple
slice in the brownie batterhummus and you have those
(10:13):
roasted pecans and thatchocolatey sauce on top.
You can't even make caramel byboiling maple syrup too and that
is also excellent drizzled overthese, so you can make like a
chocolate covered caramel or achocolate covered chocolate
drizzled with your date syrup,apple, and it's just the most
wonderful thing.
And you're eating it and you'regoing.
(10:34):
Why did I believe the lies thathave kept me stuck for so long,
thinking this was nothing butrabbit food or all I could eat
was salad?
I?
Speaker 2 (10:42):
mean, we have people that absolutely love this recipe
.
They'll make it for others andthey cannot believe that it's
made with with beans.
Oh, we haven't listening to meright now, which obviously you
are and you don't believe me.
I dare you to get the cookbook,make a recipe and try it and
tell me you don't love it.
Speaker 1 (10:59):
No joke.
Go to poweronplantscom forwardslash cookbook and just get it
and try it, because it will blowyour mind.
We have a current client whoowns a store where she sells
healthy drinks.
It's a beautiful little store.
If you've ever seen a cleanjuice I saw pictures of it on
Instagram, but it's like allwhite, modern, so cute.
And she told us the other dayon our coaching call that she
(11:22):
made this brownie batter hummusand sat it out on the counter
and she said our customers weregoing crazy for it.
Michelle girl, I love thatyou're sharing it with them
because they can start to seeand break those myths that
healthy eating has to taste bador I have to somehow deprive
myself.
It just makes no sense at alland I love that it's getting out
there to people and they'regetting to try it to see hey,
(11:45):
this actually is the real deal.
And they're asking her for therecipe and she's telling them
it's healthy and it's justblowing their mind.
Speaker 2 (11:52):
And they realize there's no compromise there.
Right, they can have thehealthy with the tasting amazing
.
Speaker 1 (11:57):
Have the healthy and the delicious.
Why do you have to choose?
Why do you have to choose?
You don't no-transcript.
And then there's the kale chips.
Oh, my goodness, I mean,they're just next level.
One of our other members triedthis the other day and she
posted inside the course and shesaid my husband, who didn't eat
kale before, absolutely lovesthese.
He's popping kale in his mouthleft and right because they're
(12:21):
so, so good.
Now, I have not made them inthe oven.
They're one of the many thingsthat we do in the dehydrator,
and dehydrators just don't costthat much anymore.
There are some reallyreasonable ones that you can get
.
So it's very worth saving up toget one, because you don't have
to watch them, you don't haveto pamper them.
It retains all the nutrients.
They remain raw, so you stillhave the living nutrients, and
(12:42):
we know that.
We know that.
We know the more raw you eat,the healthier you're going to be
, because all the livingnutrients are in there.
So this kale chip recipe isdivine.
Think about it as your newDorito replacement.
I know it's hard to think kalechips replace Doritos, but
they're so good.
Guess what our dehydrator isfilled with right now.
Speaker 2 (12:59):
At this very moment, at this very moment, it's filled
with kale chips.
Speaker 1 (13:01):
Oh yeah, this same recipe for kale chips.
Speaker 2 (13:03):
And before we started this journey, if you had told
me you're going to be cravingkale chips and I think I've even
used the words I'm addicted tothese kale chips- you have I
would have thought you're insane, right?
Kale chips addicted to.
There's no way, right?
No way.
Speaker 1 (13:18):
And you may have had a bad run in with some nasty
tasting kale chips.
These aren't those.
These are not those.
It was so funny too, because Iwas in there eating the batter
that we put on the kale chips.
My son, my 16-year-old son,actually made these today.
That's how simple it is, likeeven our youngest can make these
.
But I was trying the batter andI said this cheese is so good.
And he looks at me, startsdying laughing.
He goes Mom, you realize thisisn't cheese.
(13:39):
You realize this isn't cheese,don't you?
Of course I realize it's notcheese, son, but it's so cheesy,
it's just so good, and there'snot even any nooch in it.
I mean, it's just, it's reallygood.
It's cheese with a Z Cheesy,yeah, cheesy.
So you need the kale chips inyour life.
What about decadent brownies,jared?
(14:00):
I mean I know there's some beanbrownies out there that are
just lackluster.
It is not exciting, these, okay.
So Jared and I, before we gotmarried, we met in college, at
Rhodes College in Memphis, ifyou're familiar with that,
that's where we met in 1990.
And so Jared would take me outto this little quaint restaurant
where they had these littlebistro type tables, and we
(14:23):
ordered this hot fudge pie.
It was so amazing.
I will never forget how good itwas.
These are those.
I'm about to reduce the cookingtime on the cookbook on these,
because if you bake them like Icurrently have in the cookbook,
it's a little bit drier.
They're more like a dry browniethat you would normally make.
They're not dry, they're stillvery moist, but it's more like a
(14:44):
cake-like brownie.
If you take about five to sevenminutes off the cook time and
you don't completely cook them,they are.
So I mean, I'm right back there.
I'm transported to Memphis.
I'm sitting at the Bistro Table.
Years and years I won't say howmany years ago- Just years
plural, that's all.
And listen.
If you are inside our courseright now, get inside your
(15:06):
members exclusive cook Cookbookand Accelerator.
Or if you're an alumni andyou've already graduated, get in
there and get my recipe forvanilla ice cream.
This does not have any bananasin it.
Your vanilla ice cream does nothave to have bananas in it.
Yes, we love us some banana andice cream as much as the next
person, but you have to have mynext level vanilla ice cream
(15:27):
soft serve in your life becauseit tastes like homemade vanilla.
People are freaking out aboutit right now because we just
came out with this recipe forour members and they're loving
it, but it might fly under yourradar and we don't want that to
happen because it's so good.
So you have to try this on that.
Speaker 2 (15:43):
On the decadent brownies yeah, we don't want you
two years from now thinkingwait, what that's been the
cookbook this whole time and Icould have been enjoying it.
Speaker 1 (15:51):
No, that'd be a tragedy, a whole food,
plant-based tragedy.
And dressings you can make yourdressings creamy.
You don't have to use justcashews or cashews at all.
If, for some reason, you're noteating cashews, drop in some
white beans or these beans.
They're wonderful.
You can use any kind of beansto make your dressings creamier.
You can take a hummus and thinit down with water.
(16:12):
That's a yummy way to make acreamy dressing.
So use a chickpeas to makedressings.
Make your regular hummus dip.
A hearty hummus dip in thecookbook is amazing.
Speaker 2 (16:22):
That's more like a traditional hummus.
Speaker 1 (16:23):
Absolutely.
We have the instant pot veggiesoup, which is mouthwatering,
delicious Chickpea pecan salad.
We've been on a roll of eatingthat.
Yeah, I can't get off the habitof that right now.
It just tastes so, so good.
Some roasted pecans.
You can either put diced applesor grapes in it.
The recipe calls for grapes.
If you don't have those in myold chicken salad recipe and you
(16:48):
never put grapes or apples,just don't add them.
It's going to be a lot likeyour old chicken salad and it is
going to light you up.
You'll like it just as much oreven better.
One of mine likes a little moremustard in hers.
So what does she do?
She adds a little more mustard.
I mean, these recipes are thebase recipes that you're going
to want that most times you'regoing to taste it and think I
love it just the way it is.
(17:08):
But I'm very particular, asJared will tell you, about my
recipes.
I want them to taste amazing,but then I want you to learn how
to tweak them to where theyhave your favorite things.
So if you like pecans, add morepecans.
You know, if you like moremustard, just add a little
squirt more mustard.
You're going to love thisrecipe.
It's incredible, evan.
(17:29):
Roasted chickpeas for a crunchysnack are really fun to have,
so this is a bean.
You do not want to miss out onSuch a delicious legume filled
with nutrients.
What are the nutrients thatthey get?
Speaker 2 (17:43):
I know you mentioned fiber before, but you have B
vitamins like folate in there.
You have minerals copper, iron,zinc, magnesium, even selenium.
We've talked about selenium inthe past being in Brazil nuts,
which those are very goodsources, but a cup of chickpeas
has 11% of your dailyrequirement for selenium,
Potassium that's very important.
(18:04):
Potassium is known to help withdecreasing blood pressure.
It's known for itscardiovascular health benefits.
One cup of chickpeas has 10% ofyour daily requirement of
potassium.
So there's just a ton.
And that's why I always say,when people ask about any kind
of mineral what do I need foriron?
What do I need for calcium?
Beans and greens.
So the beans are just very richsources and, if you think about
(18:24):
it, these are seeds and theymake new plants, so they need to
have the minerals in them toget that plant started before it
can dig the roots down into thesoil to start acquiring new
minerals.
So they're just powerhouses.
Speaker 1 (18:39):
That's such a good way to put it Powerhouses filled
with nutrients.
They're going to power you well.
That's why we call it power onplants.
And if you want to accelerateyour results, you want to get
there faster and go farther.
Get inside Accelerator.
We're going to take you by thehand and walk you step by step
at poweronplantscom forwardslash accelerator.
(19:00):
I promise you it is lifechanging.
If you want to work with me andJared as your coaches this is
the only way to get inside ourmembership you have to go
through the foundational courseand inside that we're already
working with you as your coaches.
You're going to get all yourquestions answered as we go and
then at the end of that, youhave an opportunity to come
(19:21):
inside alumni and go even deeper.
So if you've listened to allthe episodes and you binge
listened and you're like I wantto get into Power and Plant
Society, it is no more, becausewe know that.
We know that.
We know you need those fivefoundational steps that we teach
you inside Accelerator and thenyou come inside Alumni and we
just continue on this amazingjourney, showing you all the
(19:42):
things in the way that'sdelicious, rapid and simple, so
that it's exciting, enjoyableand lasting.
So you're not going to want tomiss out on these chickpeas.
You need more of them in yourlife.
How do you do that?
The easiest way is to grab yourcopies of the Power on Plants
cookbook.
It is going to light up yourtaste buds, make you want to
dance and those around you whoaren't whole food plant-based
(20:03):
are going to be asking you tosample off your plate, and then
they're going to want the recipe.
So you can grab those atpoweronplantscom forward slash
cookbook.
That's poweronplantscom forwardslash cookbook.
We have loved hanging out withyou, sunshine.
Our challenge to you today isto find one new recipe this week
or one new food formula to usechickpeas in, and then leave us
(20:24):
a comment here on the podcastand let us know how you enjoyed
it.
You are loved, you are prayedfor and we look forward to
hanging out with you againreally soon.
Thank you.
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